Pound Cake

Do you know how Pound Cake got its name? Think about it. I love pound cake because it is dense and packed full of buttery goodness! I love that it is used for fondue, it’s just perfect!

As a child, I remember thinking “wow, I’m in heaven!” every time I had a slice, which wasn’t very often. I ALWAYS wanted more! Butter and sugar, the best combination in the world!

Pound Cake, originating in Europe in the 18th century, got its name because each ingredient was a pound’s worth – butter, flour, sugar, and eggs.

The cake can be baked in a loaf pan, which is how I have always seen it in the bakeries, and at Christmas time. However, I bake it in any cake pan I am loving that day. Here, I used a bundt pan that is made of stoneware. The baking was even, and the cake turned out so fabulous and pretty!

If you are one who has no self control, try baking mini pound cakes, or bite-sized cakes. I have two pans with these beautiful designs. I like this size for after dinner, or a dinner party. A bite is a big enough sampler; however, the bigger picture is that one can have more than one kind of dessert!

This is one of my favourite pans. It is a non-stick variety, and does the trick very well. I lightly spray the pan, or brush on some oil just before filling with batter.

Once baking is ready and cooled, invert the cakes and cut around the edges to smooth out. See how pretty they are. Try dipping them in dark chocolate, yum!

The recipe I love using is from Martha Stewart. I have tried her Vanilla Pound Cake as well as this, the standard – Traditional Pound Cake:

1-1/2 c. (3 sticks) unsalted butter, softened, plus more for pan
2 c. all-purpose flour
1 teaspoon salt
1-1/2 c. granulated sugar
1 t. pure vanilla extract
6 large eggs

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk flour and salt in a medium bowl; set aside.

Put butter, granulated sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating until combined after each addition. Reduce speed to low; mix in flour mixture until just combined.

Spoon batter into prepared pan, and smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden and a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 10 to 15 minutes. Turn out onto rack, and let cool completely. Before serving, dust cake with confectioners’ sugar, if desired.

I look forward to more adventures with Pound Cake. There are many versions to try – one of them being chocolate, yay!

What is your favourite Pound Cake variation – chocolate, coconut … ?

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This entry was posted by Lillian on Wednesday, May 31st, 2017 at 11:08 pm and is filed under Baking, Christmas, Desserts / Pastries, Holidays, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.