Classic Pound Cake
Pound Cake
There are certain things that no matter how hard I tried I was never able to find the recipe that produced a result that satisfied me. Pound cake is something I have tried to make so many times I can’t even count how many I have made that the results were disappointing. I hold every pound cake up to the Sara Lee Pound Cake, you know the one in the freezer section of the supermarket. I love that cake and have tried finding a recipe that will give me a similar result. So far I have not found it, the cakes are too heavy, the texture is not right, they don’t develop that top crust that I love among other issues. The Sara Lee cake is light as a feather and has a very dense crumb. I know, its full of stuff like preservatives etc.. but I can’t help it, I like it.
I was checking my email the other day and got one of those you need to follow emails from Twitter so I scrolled through and there it was, the title of the tweet was “How to make the perfect pound cake” that sucked me in immediately, it was from Wilton, you know them they make all manner of things for baking. I watched the video and the cake is simple to make and judging from the cake that came out of the oven in the Wilton test kitchen it looks pretty good. So I set out to make it, lets see how it is.
Just out of the oven
Perfect Pound Cake
Recipe from Wilton
1 lb (4 sticks) butter softened to room temperature
1 3/4 cup granulated sugar
6 large eggs at room temperature
1 1/2 tsp pure vanilla
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
Pre heat oven to 350 degree’s. Grease a tube pan plain or decorative your call. If fluted or the pan has grooves make sure every single crease is greased. Pound cakes tend to stick and you want to make sure it comes out perfectly.
Place flour, baking powder and salt in a bowl, whisk to combine and set aside.
In your stand mixer fitted with paddle attachment add the butter and sugar and cream until light in color and very fluffy. Scrape sides of pan with your rubber or silicone spatula. NOTE: Perfect mixing makes a perfect pound cake
Add your eggs one at a time mixing well between each addition and scraping down the sides of the bowl as you go. Make sure the eggs are completely incorporated in the butter/sugar mixture. Add the vanilla extract and beat to combine.
Add the flour mixture and beat for EXACTLY one minute (60 seconds) scraping down sides with your spatula as needed.
Scrape batter into prepared pan, smooth the top and bake for 50-55 minutes. The cake will be golden brown. Let cool in pan for 10 minutes, gently press the sides of the cake so they are loosened do the same with the middle tube. Use a small flexible offset spatula if cake needs to be further loosened. Invert onto cooling rack and let cool completely before serving. Dust with a little powdered sugar.
Looks good
The cake is pretty good, but it’s not exactly what I have been looking for although it’s closer than any of the other recipes I have tried. It will be really nice with coffee or tea or ice cream or whipped cream and berries. It would also be good with a lemon glaze. I baked it for 55 minutes and in retrospect I probably should have taken it out sooner but it didn’t seem quite done, again this could be my oven
I liked it but will keep searching for a pound cake like my favorite Sara Lee Cake. I think I am ridiculously picky sometimes. How did that Jingle go “Nobody doesn’t like Sara Lee”? Although good I probably won’t make it again, do any of you have a great pound cake recipe? One thats light and dense? Let me know, my quest continues.
apuginthekitchen 