Butter Pound Cake Photo Recipe
Light, Moist, Buttery
You need a powerful mixer like these
A Family Favorite
Pound cake is a perennial favorite and this recipe creates four moist, buttery and light cakes in 8” by 4” pans. That’s right, these cakes are light and moist. The secret lies in the procedure as much as the ingredients. What makes this cake light is using cake flour and beating long enough to incorporate air into the batter. If you don’t have a powerful mixer, the recipe will still work but the finished cake will be heavier and more like a traditional pound cake. Cake flour works better than all-purpose because it has less gluten. Gluten is a stringy protein that holds bread together and makes it chewy, not exactly desirable traits for a cake.
Sara Lee would be jealous
Ingredients in place
Mise en place
· Take eggs and butter out of the refrigerator and let them rise to room temperature
· Preheat the oven to 350 degrees
· Grease and flour 4 > 8” by 4” bread pans (this is the small bread pan for a 2 pound loaf)
· (Mise en place), Gather all the ingredients at once
1. 1 Pound Butter (at room temperature)
2. 2+1/2 Cups Sugar
3. 1 teaspoon Vanilla Extract
4. 4 Whole Large Eggs (at room temperature)
5. 4 teaspoons Baking Powder
6. 1 teaspoon Salt
7. 3 Cups Cake Flour
8. 2 Cup Milk
1. Place the butter in a mixing bowl and beat briefly to soften
2. Add the sugar and beat until light and fluffy
3. Scrape the bowl with a rubber scraper so all ingredients get blended
4. Add the eggs, salt and baking powder, beat again until very light and fluffy
5. Scrape the bowl again with a rubber scraper so all ingredients get blended
6. Alternately, spoon the flour and milk into the mix, blending well with each addition
7. Scrape the bowl again and beat so all ingredients get blended
8. Scoop the batter into the 4 greased pans
9. Smooth the batter with a rubber scraper for an even surface
10. DO NOT TAP THE PAN TO SETTLE THE BATTER! This would make the cake heavy because it would collapse some of the air bubbles in the batter
11. Place the cakes in the oven, preheated to 350 degrees
12. Bake for about 45 minutes. TIMING CAN VARY with oven temperature, altitude, convection
13. Check the cakes by inserting a toothpick in the center, the toothpick should come out clean
14. Remove the cakes and cool for 15 minutes before taking them out of the pans. This allows the cakes to firm so they won’t fall apart when removed from the pans
This is a delicate batter because of all the air trapped in it. Slamming a door or tapping the pan to settle the batter will cause the cake to fall so be gentle if you want a light cake.
Smooth, Don't Tap!
Test and done
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