Pound Cake Recipe
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| Pound Cake Recipe |
This classic pound cake recipe is simple to make and is great on its own or served with berries and cream. Makes 2 standard loaves. From Joanne OZug of Fifteen Spatulas.
Ingredients:
- One lb. Unseasoned Butter, At Room Temperature
- One lb. Sugar (two Cups, Measured)
- One lb. Eggs (eight Large Eggs)
- Half tablespoon Salt
- One tablespoon Vanilla Paste (or Extract)
- One Orange, Zest Only
- One lb. Flour (three and one fourth Cups, Measured)
Preparation Procedure:
Step No: - 01
Pre-heat oven to 350-352ºF. Butter and flour two standard
loaf pans.
Step No: - 02
In a stand mixer trim with the paddle attachment, cream
butter around the bowl, then stream in the sugar with the mixer running. Mix on
average speed for 5-7 minutes till the mixture lightens in color and looks
super beaten.
Step No: - 03
With the blender on low, add eggs, one at a time, until combined,
scraping down the sides about halfway through. Add salt, vanilla paste, and
orange zest, and mix on medium speed for 15-17 seconds.
Step No: - 04
With the beater on low, steadily add in all the flour.
Scrape down the sides, then beat on average speed for 15 seconds, till it looks
smooth. Be cautious not to over-mix.
Step No: - 05
Divide the batter between the pans, and flat with an offset
spatula. Bake for 1 hour, till a toothpick injected into the center comes out
clean.
Step No: - 06
Let the cakes cool entirely before cutting and serving.
Note:
Store for up to 3-4 days at room temperature, or keep in the
freezer for up to 2 or more months.