For Memorial Day, we had some friends coming over and decided to make a pound cake at the last minute. My only experience with pound cake was the frozen kind from Sara Lee which happens to be ones of my husband's favorite. We had all the ingredients in the house for the recipe. So a pound cake from scratch was going to be for dessert with a side of whipped cream and fresh fruit (strawberries and blueberries). It was my first time baking a pound cake and it turned out wonderfully. After checking several recipes online, I concocted this easy and delicious recipe. It is the only picture that I have of the cake. I did not think about taking pictures after plating. I will have to make it again....
|Easy and Delicious Pound Cake|
Feedback from our guests and husband :-)
The pound cake is soft and light at the first bite and you will get a nice taste of sweetness after you chew your bit 2 or 3 times. For the texture, the cake hold nicely together removing it from the pan and slicing it. A bit sticky on the top from the sugar which provides this extra sweet taste for every bite.
Recipe for 1 loaf
- 1/2 C unsalted butter or 110g at room temperature
- 1 C granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 C buttermilk (3 T powder and 3/4 water)
- 1 and 1/2 C all-purpose flour
- 1/4 t baking powder
- 1/4 t baking soda
- 1/2 t kosher salt
1. Pre-heat oven at 350. Spray a rectangular bread pan with canola oil and cover it with flour. Make sure to remove the excess of flour (I do it over an empty kitchen sink. It will be way easier to clean up.
2. In a big bowl, cream the butter and granulated sugar with an electric mixer until it feels light and fluffy. Then, incorporate the eggs to the batter, 1 egg at a time, and keep mixing for several minutes.
3. In a medium size bowl, mix the flour, baking powder, baking soda, salt, buttermilk powder and set a side.
4. In a measuring cup, measure 3/4 cup of water, add the vanilla, stir and set aside.
5. Alternatively add the flour mixture and water/vanilla to the creamed butter/eggs/sugar. Make sure to start and finish with the flour. Use the electric mixer the entire time of this process.
6. Pour the batter in the pan and set the timer for 45 minutes. The cake would need a total of 1 hour. But you might want to check if the top is not getting too brown and start burning.
7. When done, let the cake cool down 10 minutes before removing it from the pan and let it cool down completely on a rack.
8. Store in the fridge and well wrapped using clear wrapping paper.