How to Make Traditional Pound Cake | The Stay At Home Chef
Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation!
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✅Ingredients
POUND CAKE VARIATIONS
Vanilla Pound Cake: Add 2 teaspoons vanilla extract to the batter with the eggs. Make a vanilla glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon vanilla extract. Pour over warm, baked cake.
Almond Pound Cake: Add in 2 teaspoons almond extract to the batter with the eggs. Make an almond glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon almond extract. Pour over warm, baked cake.
Sour Cream Pound Cake: Replace half of the butter with sour cream. 1 cup, or 8 ounces will equal 1/2 pound. Sour cream produces a more moist cake.
Cream Cheese Pound Cake: Replace half of the butter with cream cheese. One 8 ounce package will equal 1/2 pound.
Rum Pound Cake: Add 2 teaspoons rum extract to the batter with the eggs. Make a rum glaze by heating 1/2 cup butter, 1 cup sugar, 1/4 cup dark rum, and 1/4 cup water over medium high heat. Bring to a simmer. Poke holes in baked cake and drizzle with rum glaze while warm.
Lemon Pound Cake: Add 2 tablespoons lemon juice to the batter with the eggs or 1 teaspoons lemon extract. Make a glaze to put on after baking by whisking together 1/3 cup lemon juice with 1/3 cup sugar until dissolved. Drizzle over baked cake
Cornmeal Pound Cake: Replace half of the all-purpose flour with finely ground cornmeal.
✅Ingredients
• 2 cups (1 pound) butter, room temperature
• 2 cups (1 pound) sugar
• 9 large eggs (1 pound)
• 3½ cups (1 pound) flour
✅Instructions
1️⃣ 00:02:21 - Lightly grease 2 (9x5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
2️⃣ 00:00:25 - In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
3️⃣ 00:00:59 - Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
4️⃣ 00:02:30 - Pour in prepared pans.
5️⃣ 00:02:55 - Bake in the preheated 350 degree oven for 1 hour. Tent with aluminum foil to prevent over browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.
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Classic Homemade Pound Cake Recipe + Homemade Whipped Cream and Fresh Berries
This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe has transformed slightly in the last 50-75 years as people add different flavor profiles to the cake and seek to add ingredients that can help soften up the dense heavy cake like sour cream or cream cheese.
Ingredients for this recipe:
• 4 sticks softened unsalted butter
• 2 cups sugar
• 7 large eggs
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¾ cups all-purpose flour
Serves 8
Prep Time: 15 minutes
Cook Time: 60 minutes
Procedures:
1. Preheat to 325°.
2. Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
3. Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scraper.
4. Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
5. Sprinkle in the salt.
6. Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scraper and then mix for another minute or so.
7. Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browned on top and firm.
8. Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
9. Serve with whipped cream and fresh berries.
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.
You can substitute the all-purpose flour for cake flour.
I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you only have medium-sized eggs, then I would use 8
Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it):
If you do not have a stand mixer you can substitute it for electric hand beaters.
THE VERY BEST POUND CAKE EVER MADE/VERY MOIST AND DELICIOUS/OLD SCHOOL SOUR CREAM POUND CAKE #shorts
OLD SCHOOL SOUR CREAM POUND CAKE
This is my favorite pound cake
Its also perfect for the upcoming holidays
A rich, moist, buttery, and delicious Sour Cream Pound Cake made with basic pantry ingredients. Perfect served with a cup of coffee for breakfast, as a snack or delicious dessert with a dollop of whipped cream and fresh berries.
3 cups all-purpose flour or cake flour
1 teaspoon baking powder
3 sticks butter room temperature
3 cups granulated sugar
6 eggs large room temperature
1 tbsp vanilla extract
1 tsp pound cake extract
1 tsp lemon extract
1 cup sour cream (8oz)( room temperature)
Instructions
Preheat oven to 325F. Butter and flour a large bundt pan or coat with baking spray. Combine the flour, and baking powder in a large bowl, whisk together and set aside.
Cream the butter and sugar until light and fluffy. Add the vanilla then eggs one at a time while mixing on medium speed, scraping the bowl down twice or so. Add the flour mixture and sour cream in alternating batches, mixing on low until just combined.
Use your spatula to finish the batter off, scraping the bowl down and mixing any errant sour cream or flour in. Transfer the batter to your prepared bundt pan and bake at 325 for about 80 minutes or until a skewer comes out clean from the center.
Cool in in pan 10 minutes before inverting
Notes
Make sure to scrape down the bowl after each stage of mixing so everything is incorporated properly.
You can divide the cake batter into muffins if you prefer they're great for breakfast on the go.
If you want to glaze this cake with icing you can mix powdered sugar with water or citrus juice like lemon or orange until you achieve the desired consistency then pour it over the cake.
Make sure your ingredients (especially the butter) are at room temperature before starting.
Don't over mix the batter or it'll be dry and tough just mix it enough until everything is just combined.
make sure to grease and coat your cake pan in flour so the cake is easy to remove once baked.
Allow the cake to cool in the cake pan for around 10-15 minutes before removing.
Make sure to let it cool completely on a wire rack before slicing.
Will keep for up to 3 days or can be frozen.
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Pecan Sour Cream Pound Cake
This is one of the most delicious pound cakes I've ever made. Using 1 cup of ground pecans mixed in the batter made it very unique and so tasty!
Pecan Sour Cream Pound Cake
⦁ Prep
⦁ 30 m
⦁ Cook
1 h 30 m
⦁ Ready In
2 h 20 m
For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Ingredients
⦁ 1/4 cup chopped pecans
⦁ 3 cups cake flour or 2 cups cake flour and 1 cup ground pecans
⦁ 1/2 teaspoon salt
⦁ 1/4 teaspoon baking soda
⦁ 1 cup unsalted butter (I used salted butter)
⦁ 3 cups white sugar
⦁ 6 eggs room temperature
⦁ 1 teaspoon vanilla extract
⦁ 1 cup sour cream room temperature
Glaze:
⦁ 1 cup confectioners' sugar
⦁ 3 tablespoons orange juice (I used lemon juice)
⦁ 1 teaspoon vanilla extract
Directions
1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
3. Bake in the preheated 300 degree oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice or lemon juice and 1 teaspoon vanilla. Drizzle over cake while still slightly warm.
AMAZING SOUR CREAM CAKE DONUTS: Easy sour cream cake donuts to make your day!
Professional Pastry Chef Lindsey Farr shares the easiest way to make with Best Sour Cream Cake Donuts with her own sour cream donut recipe and tutorial! These light sour cream cake donuts are made possible with the perfect cake doughnut recipe fried to perfection, and it couldn’t be easier since these are sour cream cake donuts without yeast. Looking for fluffy sour cream cake donuts? Make them at home, with this sour cream cake donuts recipe! Fried sour cream cake donuts = the perfect doughnuts!
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Chapters:
00:00 Intro to Sour Cream Cake Donuts
00:32 Mixing the dough
09:15 Rolling, chilling & cutting
14:57 Can I make the dough ahead?
15:30 The temperature to fry cake donuts
17:01 Make the vanilla glaze
20:33 How to fry cake donuts!
29:47 Can I bake these cake donuts?
32:13 Time to try!
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o My Favorite Bowl Scraper -
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These amazing sour cream cake donuts are easy sour cream cake donuts which will absolutely make your day! Caramelized sour cream cake donuts come from a donut recipe fried in your own kitchen. This sour cream donut recipe fried yields soft sour cream cake donuts.
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