Beat 3 minutes at … Remember that and you are good to go. I made this and loved it. Haha. Place the cake on a wire rack to cool for about 10 minutes. Grease and flour bundt or tube pan. Sorry you had a problem with this, Cici! Whisk with a fork until just combined and set aside. Sift in the flour, salt and baking powder and gently fold into the mixture. You may want to consider my Kentucky Butter Cake instead. 2 c. sugar. Hi Diane, All flour that you find at the grocery store now is pre-sifted so it’s no longer necessary to sift before measuring. Dust with flour, shaking off any excess. I did not cream the sugar with the batter first, I followed the directions as written in the recipe. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. Thank you for sharing it. It has a delicious taste, however, it was bone dry and not eatable. I followed the ingredients and your directions. Thank you for the advice! Thanks for sharing this magical recipe Jenn, it’s wonderful! Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. I love your cookbook. 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. Preheat the oven to 350°F and set an oven rack in the middle position. No, it’s just over 1-1/2 sticks of butter. Place the cake on a wire rack to cool for about 10 minutes. Yes, next time I’d suggest reducing the oven temp down to 150 and if you find that the top is browning before the center is done, loosely lay a piece of foil over top. Hope that helps! Just one question — the middle felt a little too thick or dense — what could be the reason? Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Hi Neville, it sounds like it may have been slightly underbaked. Whether you're looking for an authentic "pound" recipe … Please LMK how it turns out if you attempt it! This article/video explains it nicely. 1 lemon, zested and juiced. Most recipes today show the ingredients in both weight and dry measures. Could it be made in a 6-9 cup bundt pan and baked for the same amount of time? Scrape down the sides of the bowl. DIRECTIONS. The texture was off, it was very dry. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Get new recipes each week + free 5 email series. Thank you so much. Hi Jen, can this cake be converted to dairy-free using almond/soy milk and soy butter? Mix on low speed for about 30 seconds or until blended. Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. Grease and flour bundt or tube pan. Because of the lack of rise, the sides cooked faster but the overall color was browned. My son loved it and gave me two thumbs-ups! Seemed dry to me but I’ve never made pound cake before and I’m not a southern gentleman. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. It does seem like an awful lot of butter. The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. Before we get to the step-by-step instructions, a few words about the method. Anyway, awesome recipe! I love the beautiful shape of bundt cakes. 13 tablespoons of butter does that equal to 2 sticks of butter. This field is for validation purposes and should be left unchanged. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional). I’m a baker and this recipe didn’t work for me. Vanilla Sponge Cake Recipe: Fluffy & Moist ⋆ Shani's Sweet Art 1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. GLAZE: Combine powdered sugar and lemon juice. Put sugar into a bowl. . Put the rack in the middle … A, I have baked this cake 7-8 times so far (my daughter and granddaughter love it!) Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Made the cake today and the pound cake was perfect! Thanks. Could you advise me what I might have done wrong. Even a few extra ounces can make a big difference. This looks great! Hi, just made it last night. In a medium bowl, whisk together the milk, eggs, and vanilla until just combined. I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. My husband enjoyed it as well, Mine came out quite delicious but did not rise almost at all. Pound cake is like the little black dress of dessert. It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Combine all ingredients in large mixing bowl. 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. Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. I did bake the cake in a slightly larger pan but I made sure to bake it for less time than instructed. I made in an old glass Pyrex 8.5X4.5 . Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. What might I have done wrong here? 1/2 c. (1 stick) butter. First time I made it last year, but it didn’t come out well, it was too dry. Not too sweet, not too greasy, no eggy taste (I used brown eggs)…and I did add some black raisins too…Oh boy! I made the cake following the regular recipe and it turned out great. First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! 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. On the plus side, it held its structure well though didn’t rise very much. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.). Peach and Cherry Compote, recipe follows. Just that I noticed there is a layer at the bottom that is a pale colour and rubbery. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. 1 tsp. Your recipe works well for a first time baker like me! 2,334 ratings 4.7 out of 5 star rating. Is your baking powder old or expired? The next time I used the Pam, I made sure to follow up with actual flour. Hi Ro, Sorry to hear this didn’t rise as you expected. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. Please let me know by leaving a review below. 1/3 cup sugar. Any chance you measured something incorrectly? 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 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 . But you can definitely double the recipe and use two 8×4-inch loaf pans. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Was your oven fully preheated before you put the pound cake batter in? Preheat oven to 325*F. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. 1 teaspoon vanilla extract. Finally add the cream and the vanilla and fold again. 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. 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. Cool 15 minutes in pan; remove and cool completely. All thanks to you. Save my name, email, and website in this browser for the next time I comment. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. Excellent recipe. Scrape down the sides of the bowl. :0. It turned out beautifully! 2 c. all-purpose flour, sifted. 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? Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely. (The batter may have a slightly curdled or grainy appearance -- that's okay.). Hi Jenn. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. 10 stars! After a couple minutes, pull it out and give it a little squeeze. The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. Delicious, moist and simple. Be the first to rate and review this recipe. It's difficult not to demolish this classic lemon drizzle in just one sitting,… Did you use the spoon and level method to measure the flour? Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. Hi! Hi JD, Glad you like the pound cake! The result is a rich and buttery yet fluffy pound cake that melts in your mouth. One question I have is – do you have any tips on how to soften the butter? The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Lightly grease an 8-in x 4-in x … Hopefully you will give it another try, it is a delicious cake! The taste is divine, it is sweet but not overly and it is very fluffy. Jan F. Sorry you had a problem with this! 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. Dryness is usually caused by measuring the flour incorrectly. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. Thanks a ton for the recipe! Hi, I just double-checked the metric conversions and they are correct. Powered by the Parse.ly Publisher Platform (P3). Me but I ’ d leave it in the recipe my errors in measuring tablespoons of butter that. 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