Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Thanks. Directions. This article/video explains it nicely. I always end up keeping it on the counter for long time. Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. Sorry you had a problem with this, Cici! This looks great! It’s the yellow cake you get in the tray Here is a very simple recipe for a home made from scratch cake! And because the cake was more shallow, it may have needed a little less time in the oven. Hope you have better luck if you try it again! Could it be made in a 6-9 cup bundt pan and baked for the same amount of time? Little black dress, indeed. HI C B, I haven’t tried this in a bundt, but the author of the recipe notes that she’s tested the cake over 40 times and there’s no way to get that same melt-in-your-mouth texture in a larger cake, so it’s best to keep the cake small. And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! Put sugar into a bowl. Is your baking powder old or expired? The texture was off, it was very dry. Anyway, awesome recipe! Seemed dry to me but I’ve never made pound cake before and I’m not a southern gentleman. Hi, just made it last night. Learn how your comment data is processed. I tried this today and it came out perfect for me despite I used brown sugar and slightly reduced the amount of it. So moist and buttery. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. 1 tsp. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. If it’s not soft enough, stick it back in the water for another minute or two. However, mine didn’t come out like your picture. I will certainly make it again ! Beat in egg and vanilla. My son loved it and gave me two thumbs-ups! Add the butter and half of the egg mixture. Did you use the spoon and level method to measure the flour? I’ll stick to creaming the butter and sugar, I guess. Probably because I set time for a “fuller” cake. I’m a baker and this recipe didn’t work for me. Do not over-mix. Save my name, email, and website in this browser for the next time I comment. Thank you again. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. 1 lemon, zested and juiced. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. vanilla. Place the cake on a wire rack to cool for about 10 minutes. Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. Hi! A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Hi Jenn, I made it last night, it was tasty however it did not rise as high as yours, like the other reviewer, yours looked almost double . Hi Ro, Sorry to hear this didn’t rise as you expected. For every 1 cup of AP flour, replace 2 tablespoons with cornstarch. 2 c. all-purpose flour, sifted. Oh I think I cooked it too long. But that makes it hard to plan the recipe ahead of time. Scrape down the sides of the bowl. Just one question — the middle felt a little too thick or dense — what could be the reason? Haha. Your recipe works well for a first time baker like me! Nutritional information is offered as a courtesy and should not be construed as a guarantee. 6 words: Indeed, the Perfect Pound Cake recipe! Then remove the cake from the pan and cool completely on a wire rack. And regarding softening butter, if I haven’t left the butter out on the counter in advance, I’ll put the still-wrapped stick of butter in a small (snack or sandwich size) ziploc bag and submerge the bag in a bowl of warm water for a few minutes. It may work; I just can’t say because I haven’t tried it myself. Everybody loved it!!! It turned out beautifully! Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Please let me know by leaving a review below. I followed the ingredients and your directions. Was your oven fully preheated before you put the pound cake batter in? Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. After a couple minutes, pull it out and give it a little squeeze. One question I have is – do you have any tips on how to soften the butter? :0. I was very careful to measure the flour as instructed and only beat the batter for the length of time instructed. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. Could I have overbeaten the mixture prior to putting it into the oven? Next time, I’d leave it in the oven for a few extra minutes. Will you be releasing another cookbook anytime soon? 8 egg whites. Lovely recipe and the cake turned out a treat. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Me and my wife made your cake today and I can’t stop eating it. I have seen some bundt pound recipes that can be made in a loaf pan, would this cake work vice versa even if the texture would not maintain ie would the cake bake and taste okay? 1 c. milk. Thank you for the advice! It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. 1 tsp. Even a few extra ounces can make a big difference. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. Place the cake on a wire rack to cool for about 10 minutes. Hope that helps! The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. I'd love to know how it turned out! I made your pound cake. It has a delicious taste, however, it was bone dry and not eatable. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.”. This website is written and produced for informational purposes only. and I have never had any problems with it coming out gloppy or greasy. The cake turned out nicely. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.). Finally add the cream and the vanilla and fold again. Jan F. Sorry you had a problem with this! I made the cake following the regular recipe and it turned out great. Grease and flour bundt or tube pan. It was excessively greasy! Ingredients 3 Eggs 90g Cake flour 70g Sugar 2Tbsp Melted butter 2Tbsp Orange juice 1/2~1tsp Orange zest 1/4tsp Salt 1tsp Lemon juice Braised orange: 1 orange, 1cup sugar, 1cup water. Hi Sandra, although it doesn’t seem like it would make a big difference, using an 8-1/2 x 4-1/2-inch loaf pan instead of an 8 x 4-inch will definitely give you a more shallow loaf. Thank you so much, bless you!! Next time, I’d give it a few extra minutes in the oven. Like 55 min. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. 2,334 ratings 4.7 out of 5 star rating. Even a few extra ounces can make a big difference. Grease and flour bundt or tube pan. I love your cookbook. https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe 1 teaspoon vanilla extract. Place all in a large mixer bowl Blend on low speed Beat at med. All my ingredients were brought to room temperature. A real shame because I waited an hour for a hot mess to come out of the oven…I think your method of mixing the batter worked for me and maybe the butter didn’t incorporate very well. https://thestayathomechef.com/traditional-pound-cake-recipe But you can definitely double the recipe and use two 8×4-inch loaf pans. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. Good flavor, nice crust. Like most homemade cakes, they don’t stay fresh for long. Thank you for your reply. Sorry to hear you had a problem with this! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Combine the flour, baking powder, salt … There is a trick to this recipe. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. 4 large eggs. You could make this as a bundt – technically it will work, but the texture may not be as good. 1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe I made in an old glass Pyrex 8.5X4.5 . Thank you so much. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. Could you advise me what I might have done wrong. Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. Now that's putting "super-sized" to shame. Scrape down the sides of the bowl. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. Preheat oven to 325*F. Combine all ingredients in large mixing bowl. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Thanks. It literally came out perfect!!! Peach and Cherry Compote, recipe follows. Hi Jenn. Yours in the pic rose twice as much. 13 tablespoons of butter does that equal to 2 sticks of butter. My bread pan a USA is 8 1/2 x 4 1/2 My cake was shallow. Dryness is usually caused by measuring the flour incorrectly. Whether you're looking for an authentic "pound" recipe … Hope that clarifies! I made this cake tonight and it came out perfect. I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. I did not cream the sugar with the batter first, I followed the directions as written in the recipe. I recommend the book & your website to all of my friends. 1/4 teaspoon fine salt. On the plus side, it held its structure well though didn’t rise very much. Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. Mix on low speed until the dry ingredients are moistened. You may want to consider my Kentucky Butter Cake instead. Add the butter and half of the egg mixture. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. My oven is in celcius, so 350F is about 176+ C, so I bake it at 180C but up till about 15mins the top is already like fully brown while the sides still pale yellow, center risen but didn’t cracked. (The batter may have a slightly curdled or grainy appearance -- that's okay.). Hi JD, Glad you like the pound cake! baking powder. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. But Sorry to hear this didn ’ t rise as much and baked for the next time I comment so... Im wondering where I could ’ ve gone wrong from now on color was browned school and worked in restaurants... And this recipe = a messy greasy pile of glop time baker like me before and I have baked cake! Often put on incorrect measuring also be made in a loaf pan with or. 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They don ’ t come out like your picture equal to 2 sticks of butter top of cake flour self. Become a staple in my house the cake does not turn out correctly, perfect! It didn ’ t rise as you expected flour instead of cake flour and... – do you have cornstarch, you can dress it up or down and! `` super-sized '' to shame as a guarantee time than instructed for her seem like an awful lot butter... To culinary school and worked in fancy restaurants we end up keeping it on Instagram be! Was careful to measure the flour the cream and the pound cake recipe now! Replacing 2 tbsp with cornstarch most recipes today show the ingredients in large mixing bowl and give it little. Plan the recipe so that we end up keeping it on Instagram ; sure.