American Kitchen Classic Basic Pound Cake Recipes

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CLASSIC POUND CAKE



Classic Pound Cake image

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 6

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

AMERICAN KITCHEN CLASSIC BASIC POUND CAKE



American Kitchen Classic Basic Pound Cake image

The name Pound Cake comes from the fact that the original pound cake contained one pound each of butter, sugar, eggs, and flour. The pound cake dates back to the early 18th century, and was favored because its ingredients were easy to remember: one pound each of four things. By modern times, the proportions of the recipe were adjusted to make the cake less heavy. It can be served dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.

Provided by Member 610488

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup unsalted butter, slightly firm
1 tablespoon unsalted butter, softened
1 3/4 cups all-purpose flour, sifted
1/2 teaspoon table salt
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups superfine sugar
powdered sugar, for dusting

Steps:

  • Position a rack in the center of the oven and heat the oven to 325 degrees F. Using a pastry brush, thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with 1 tbsp softened butter. Line the bottom with a rectangle of parchment.
  • In a medium bowl, combine the flour and salt and whisk thoroughly.
  • Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment.
  • Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 tbsp at a time, taking about 4 minutes to add it all and scraping the bowl as needed.
  • Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more.
  • Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.
  • Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.
  • Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean, 1 hour and 20 to 25 minutes.
  • During the last 15 minutes of baking, lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan.
  • Dust the top with confectioners' sugar and use a serrated knife to cut the cake into 1/2-inch slices.

Nutrition Facts : Calories 483.6, Fat 27.7, SaturatedFat 16.5, Cholesterol 181.1, Sodium 194, Carbohydrate 52.5, Fiber 0.7, Sugar 31.5, Protein 7

CLASSIC POUND CAKE



Classic Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 9

3 1/2 cups all-purpose flour, plus more for the pan
1/2 teaspoon fine salt
8 large eggs, at room temperature
2 large eggs yolks, at room temperature
2 tablespoons milk, at room temperature
4 teaspoons pure vanilla extract
2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
2 3/4 cups sugar
1 teaspoon lightly packed finely grated lemon zest

Steps:

  • Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
  • Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
  • Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
  • Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
  • Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.

More about "american kitchen classic basic pound cake recipes"

2019-05-02 The pound cake has change a lot over the years, and that classic ratio of four simple ingredients has been tweaked, adjusted, and joined by a host of other ingredients. The original cake was a relatively dry and un-sweet affair, closer to French genoise and sponge cakes. It was usually soaked with simple syrup to add moisture and flavor before ...
From thekitchn.com


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