Pound Cake Recipe
The pound cake recipe is a real classic! We give the simple recipe additional sophistication by coloring the batter bright yellow with saffron and giving it a fruity note with orange juice.
Pound Cake
The classic among the Pound Cake. Also known as equal weight cake. Airy dough with the aromas of lemon or orange. Perfect with coffee or tea.
What is the secret to a good pound cake?
A good pound cake is typically characterized by a moist and tender crumb, a rich and buttery flavor, and a smooth and dense texture. Here are a few tips for making a delicious pound cake:
- Use high-quality ingredients: Be sure to use unsalted butter, fresh eggs, and vanilla extract for the best flavor.
- Cream the butter and sugar thoroughly: This will give the cake a light and airy texture. Be sure to cream the butter and sugar together until they are light and fluffy, which can take several minutes.
- Add the eggs one at a time: This will help to incorporate the eggs into the batter evenly.
- Alternate between adding the dry ingredients and the milk: This will help to prevent the batter from becoming too thick or lumpy.
- Bake the cake at a low temperature: A low baking temperature will help the cake to cook evenly and prevent the top from overbrowning.
- Let the cake cool completely before slicing: This will help the cake to hold its shape and make it easier to slice.
By following these tips, you should be able to create a delicious and moist pound cake that everyone will love.
How is a pound cake different from regular cake?
A pound cake is a type of cake that is traditionally made with a pound of each of four ingredients: flour, butter, sugar, and eggs. This results in a dense, rich cake with a tender crumb and a buttery flavor. Pound cakes are usually baked in a loaf pan and are often sliced and served as a tea cake or dessert.
In comparison, a regular cake can be made with a wide variety of ingredients and methods. Cakes can be made with various types of flour, such as all-purpose, self-rising, or cake flour, and can be flavored with a variety of ingredients, including chocolate, fruit, nuts, and spices. Regular cakes can also be made in many different shapes and sizes, such as round, square, or rectangular, and can be frosted or left plain.
Overall, the main difference between a pound cake and a regular cake is the ratio of ingredients used and the resulting texture and flavor of the cake.
What is the best flour to use for pound cake?
All-purpose flour is the most commonly used type of flour for pound cake. It has a medium protein content, which gives the cake structure and a tender crumb.
If you want a slightly denser texture, you can use cake flour, which has a lower protein content and is finer in texture. However, you may need to adjust the amount of liquid in the recipe to compensate for the difference in flour.
You can also use bread flour, which has a higher protein content, to give the cake a chewier texture. However, be aware that bread flour can also make the cake heavier and denser.
Ultimately, the best flour to use for pound cake will depend on your personal preference and the texture that you are trying to achieve. Experimenting with different types of flour can be a fun way to customize your pound cake and find the perfect balance of texture and flavor.
Why is a pound cake called pound cake?
A pound cake is called pound cake because it is traditionally made with a pound of each of four ingredients: flour, butter, sugar, and eggs. The origins of the pound cake go back to the 18th century, when bakers used a pound of each of these ingredients to make a simple, yet rich and indulgent cake.
The combination of equal amounts of these ingredients results in a dense, moist cake with a tender crumb and a buttery flavor. The name “pound cake” likely comes from the fact that the cake is made with a pound of each of these ingredients, although the exact origin of the name is not known.
Over time, the recipe for pound cake has evolved, and variations of the traditional recipe have been developed, such as using different types of flour or adding additional ingredients, such as milk or vanilla extract, to give the cake a different flavor or texture. Despite these variations, the name “pound cake” has remained popular and is still used to refer to this type of cake.
Ingredients for Pound Cake Recipe
250 g soft butter (+ a little soft butter)
250 g sugar
1 sachet vanilla sugar
salt
1 tin (0.1 g each) ground saffron
4 eggs
250 g flour (+ some flour)
0,5 pck. baking powder
100 ml orange juice
Icing sugar for dusting
Instructions
Preheat the oven (345 °C). Cream 250 g butter, sugar, vanilla sugar, 1 pinch of salt and saffron. Stir in the eggs one at a time. Mix 250 g flour and baking powder and stir in in batches, alternating with orange juice.
Pour the batter into a greased and floured cake tin (approx. 2 l capacity). Bake in a hot ‘oven for approx. 40 minutes. Leave to cool on a cooling rack for about 10 minutes. Then turn out of the tin and leave to cool. Serve dusted with icing sugar. Serve with red fruit jelly.
More Delicious Pound Cake Recipes
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