How To make Lighter Pound Cake
2 1/4 Cups Flour,All-Purpose
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Mace,Ground
1/2 Cup Margarine,Corn Oil
1 Cup Sugar
3 Egg Whites
1 1/2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk
Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch loaf pan with nonstick cooking spray. In a bowl, combine flour, baking powder, baking soda, salt and mace. Mix well and set aside. In a mixing bowl, cream margarine and sugar together until smooth. Add egg whites and vanilla; blend until smooth. Alternately add flour mixture and buttermilk to batter in two additions each, blending well after each addition. Spoon batter into prepared pan and bake for 1 hour. Let cake cool before slicing. This was a first place winner in the pound cake division at the Del Mar county fair,1993. Jo Anne Merrill
How To make Lighter Pound Cake's Videos
The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
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This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
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Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
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KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Pound Cake from the 1700's - Food Wishes
I read somewhere recently that recipes for pound cake appeared in cookbooks dating all the way back to the 1700’s, which made me wonder, how in the world did they ever make a decent one, without the benefit of electric mixers? Turns out they didn’t.
There is no fully formatted, printable, written recipe being published on Allrecipes for this experiment. I’m going to list the ingredients below, and you saw how I did it, but I highly recommend you use an electric mixer.
Classic Pound Cake (Makes one 9 x 5 inch loaf)
1/2 pound (1 cup) soft, room temp unsalted butter
1/2 pound (about 1 cup plus 1 tablespoon) white granulated sugar
1/4 teaspoon vanilla, optional
pinch of salt
4 large eggs or 1/2 pound by weight after cracking
1/2 pound (about 1 3/4 cups) all-purpose flour
- Bake at 350 F. for about 50-60 minutes, or until a toothpick comes out clean.
To become an official “Food Wisher” and read Chef John’s in-depth article about this F Pound Cake from the 1700's, follow this link:
You can also find more of Chef John’s content on Allrecipes:
The BEST 7UP Pound Cake Recipe with Lemon Syrup and Lemon Glaze
Old fashioned 7UP cake made from scratch! This is the BEST 7UP pound cake recipe! You’ll certainly appreciate how easy it is to make this 7UP cake. Lemon syrup adds moisture and lemon flavor to the cake's interior and lemon glaze adds a crunchy lemon flavor to the exterior.
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#7up #7upcake #7uppoundcake #poundcake #lemonglaze #lemonsyrup
POUND CAKE RECIPE (Lighter Version) #VLOGMAS2018 #DEEPALIOHRI
#VLOGMAS2018 Day 16
POUND CAKE RECIPE #VLOGMAS2018 #DEEPALIOHRI
Ingredients:
1.5 Cups All-Purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 Cups granulated sugar
13 tablespoons Unsalted butter
3 large eggs
3 tablespoons milk
1.5 teaspoons vanilla extract or essence
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Amazing Lemon Pound Cake Recipe
This Easy Lemon Pound Cake filled with bright, fresh lemon flavors, And MELTS in your mouth! It's absolutely irresistible, buttery, soft, and moist! Featuring a sweet lemon glaze drizzled overtop, this dessert is perfect for lemon lovers and is guaranteed to steal the show!
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Light Pound Cake | How to make Pound Cake | Pound Cake recipes
Light Pound Cake or How to make Pound Cake or Pound Cake recipes
As pound cakes have become more popular throughout history and throughout different parts of the world, different variations of the classic pound cake have emerged, that are lighter and more moist. Each region (or country) has their own version of a classic pound cake, incorporating different ratios of the main ingredients, and sometimes including extra liquid and baking powder too.