Hi JD, Glad you like the pound cake! On the plus side, it held its structure well though didn’t rise very much. Thank you again. But that makes it hard to plan the recipe ahead of time. Put sugar into a bowl. 1 tsp. It’s the yellow cake you get in the tray Here is a very simple recipe for a home made from scratch cake! Hope you have better luck if you try it again! 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. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. It turned out beautifully! I'd love to know how it turned out! Why does this matter? Scrape down the sides of the bowl. I made your pound cake. The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. It was excessively greasy! Hope that helps! Even a few extra ounces can make a big difference. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. 1/4 teaspoon fine salt. Combine all ingredients in large mixing bowl. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. 1 tsp. 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. Moral of the story: there’s no replacing the classic techniques! It does seem like an awful lot of butter. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. Save my name, email, and website in this browser for the next time I comment. Before we get to the step-by-step instructions, a few words about the method. There is a trick to this recipe. Will you be releasing another cookbook anytime soon? Hi Neville, it sounds like it may have been slightly underbaked. 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. I didn’t have cake flour, I used self rising flour, substituted the milk for almond milk and I substituted butter for smart balance butter. Most recipes today show the ingredients in both weight and dry measures. Thank you so much, bless you!! Haha. 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. DIRECTIONS. 6 words: Indeed, the Perfect Pound Cake recipe! I brushed it with elderflower syrup and it was yum. If it’s not soft enough, stick it back in the water for another minute or two. Beat in egg and vanilla. Thank you so much. Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. 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. Delicious! No, it’s just over 1-1/2 sticks of butter. Put the rack in the middle … Your recipes are always delicious. Add the butter and half of the egg mixture. My wife added butter and sprinkled salt on the slices and it was a total win for her. I’m wondering whether your ingredients’ weight converter is correct (I live in England and used the grams measurements). Hopefully you will give it another try, it is a delicious cake! Mix on low speed for about 30 seconds or until blended. The texture was off, it was very dry. Blend at low speed. I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. That is dissapointing that the texture would not maintain. Thanks a ton for the recipe! Next time, I’d give it a few extra minutes in the oven. Jan F. Sorry you had a problem with this! Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Excellent recipe. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. And also I used AP flour ( before I read thru the other reviews about replacing 2 tbsp with cornstarch). Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. Grease and flour bundt or tube pan. 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. Sift in the flour, salt and baking powder and gently fold into the mixture. The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. 2,334 ratings 4.7 out of 5 star rating. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. 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? It looks amazing . I made the cake following the regular recipe and it turned out great. Was your oven fully preheated before you put the pound cake batter in? My son loved it and gave me two thumbs-ups! 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). Sorry you had a problem with this, Cici! This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. Any advice. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! It's difficult not to demolish this classic lemon drizzle in just one sitting,… Hi, I just double-checked the metric conversions and they are correct. The cake turned out nicely. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Preheat the oven to 350°F and set an oven rack in the middle position. Any thoughts? Hope that clarifies! In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … 1 teaspoon vanilla extract. Direction For braised orange: scrub the oranges with baking soda, pour water and soak it for 20 mins, then rinse it 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. 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. 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. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Also, did you serve them on the same day? It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. Pound cake is like the little black dress of dessert. And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! 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 . Learn how your comment data is processed. I made in an old glass Pyrex 8.5X4.5 . Place all in a large mixer bowl Blend on low speed Beat at med. Dust with flour, shaking off any excess. 8 egg whites. Hi Anot, Sorry to hear you had a problem with this! This website is written and produced for informational purposes only. Me and my wife made your cake today and I can’t stop eating it. Could you advise me what I might have done wrong. This recipe has become a staple in my house! Powered by the Parse.ly Publisher Platform (P3). Im wondering where I could’ve gone wrong. Do not over-mix. Thank you for your recipe, I also made your blue berry muffin and omg…the best. This looks great! I will definitely make it again. Dryness is usually caused by measuring the flour incorrectly. Beat 3 minutes at … Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. Hi! Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. Hi Rose, If you have cornstarch, you can make cake flour. Did you use the spoon and level method to measure the flour? I think next time I’ll try to bake it at 150-160C instead of 180C? Lovely recipe and the cake turned out a treat. I tried this today and it came out perfect for me despite I used brown sugar and slightly reduced the amount of it. 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. Hi Jen, can this cake be converted to dairy-free using almond/soy milk and soy butter? 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one pound sponge cake recipe 2021