1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. Hope that helps! The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. Even a few extra ounces can make a big difference. Place the cake on a wire rack to cool for about 10 minutes. Blend at low speed. This field is for validation purposes and should be left unchanged. Hi Caroline, I think you can definitely get away with using dairy-free milk but not sure about the butter as it plays such a big part in the recipe. Thank you so much. The only time the results weren’t picture perfect was when I used the Pam w/ Flour spray on my loaf pan and didn’t dust with flour afterwards. But you can definitely double the recipe and use two 8×4-inch loaf pans. Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. Hi, just made it last night. Hope that clarifies! Grease and flour bundt or tube pan. Also, did you serve them on the same day? Thanks. Hi Ro, Sorry to hear this didn’t rise as you expected. This article/video explains it nicely. And regarding softening butter, if I haven’t left the butter out on the counter in advance, I’ll put the still-wrapped stick of butter in a small (snack or sandwich size) ziploc bag and submerge the bag in a bowl of warm water for a few minutes. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. Could I have overbeaten the mixture prior to putting it into the oven? . Blend at low speed. What might I have done wrong here? My oven is in celcius, so 350F is about 176+ C, so I bake it at 180C but up till about 15mins the top is already like fully brown while the sides still pale yellow, center risen but didn’t cracked. Just not what I wanted. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. No, it’s just over 1-1/2 sticks of butter. Why does this matter? Yes, next time I’d suggest reducing the oven temp down to 150 and if you find that the top is browning before the center is done, loosely lay a piece of foil over top. I am puzzled since I was careful to follow your instructions. Hi! Combine all ingredients in large mixing bowl. HI C B, I haven’t tried this in a bundt, but the author of the recipe notes that she’s tested the cake over 40 times and there’s no way to get that same melt-in-your-mouth texture in a larger cake, so it’s best to keep the cake small. Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely. Put the rack in the middle … Hi Sandra, although it doesn’t seem like it would make a big difference, using an 8-1/2 x 4-1/2-inch loaf pan instead of an 8 x 4-inch will definitely give you a more shallow loaf. So, end up pulling it out of the oven with center unbaked, so reheat it back and the top start to burn, so i decide to flip it bottom up and bake it till stick come out clean. First time I made it last year, but it didn’t come out well, it was too dry. On the plus side, it held its structure well though didn’t rise very much. Excellent recipe. Is your baking powder old or expired? Thank you so much, bless you!! Hi Jenn. Haha. Delicious, moist and simple. Hi Neville, it sounds like it may have been slightly underbaked. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Pour into prepared pan. Hi Anot, Sorry to hear you had a problem with this! The instructions in this recipe = a messy greasy pile of glop. This looks great! Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. Place the cake on a wire rack to cool for about 10 minutes. For every 1 cup of AP flour, replace 2 tablespoons with cornstarch. The taste is divine, it is sweet but not overly and it is very fluffy. Add the eggs to the batter one at a time and beat together on a medium speed. Mix on low speed until the dry ingredients are moistened. Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. Thank you for your reply. I followed the ingredients and your directions. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. :0. Add the butter and half of the egg mixture. 1 teaspoon vanilla extract. I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. Combine the flour, baking powder, salt … One question I have is – do you have any tips on how to soften the butter? Now that's putting "super-sized" to shame. Thank you for the advice! You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Thanks. It’s the yellow cake you get in the tray Here is a very simple recipe for a home made from scratch cake! Even a few extra ounces can make a big difference. Scrape down the sides of the bowl. Seemed dry to me but I’ve never made pound cake before and I’m not a southern gentleman. Beat 3 minutes at medium speed. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated. POUND SPONGE CAKE. All thanks to you. Then remove the cake from the pan and cool completely on a wire rack. 4 large eggs. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. 1 tsp. But that makes it hard to plan the recipe ahead of time. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. This recipe is over 100 years old and is the original kind of pound cake: it contains Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Could it be made in a 6-9 cup bundt pan and baked for the same amount of time? Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. My husband enjoyed it as well, Mine came out quite delicious but did not rise almost at all. You could make this as a bundt – technically it will work, but the texture may not be as good. Place all in a large mixer bowl Blend on low speed Beat at med. Pound cake is like the little black dress of dessert. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The texture was off, it was very dry. I love your cookbook. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! A, I have baked this cake 7-8 times so far (my daughter and granddaughter love it!) I’m a baker and this recipe didn’t work for me. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. In a medium bowl, whisk together the milk, eggs, and vanilla until just combined. Mix in vanilla extract and orange zest. Then remove the cake from the pan and cool completely on a wire rack. Thank you for sharing it. Vanilla Sponge Cake Recipe: Fluffy & Moist ⋆ Shani's Sweet Art I'd love to know how it turned out! Before we get to the step-by-step instructions, a few words about the method. Hi Jenn, thank you so much for this fantastic recipe. I’ll stick to creaming the butter and sugar, I guess. Oh I think I cooked it too long. It literally came out perfect!!! Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.). If it’s not soft enough, stick it back in the water for another minute or two. I will definitely make it again. 1/4 teaspoon fine salt. For every 2 oz butter + 2 oz sugar + 2oz flour there’s one egg. Please let me know by leaving a review below. Thanks a ton for the recipe! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! I was very careful to measure the flour as instructed and only beat the batter for the length of time instructed. 2 c. sugar. https://www.awesomecuisine.com/recipes/24213/vanilla-sponge-cake.html Dust with flour, shaking off any excess. Grease and flour bundt or tube pan. And because the cake was more shallow, it may have needed a little less time in the oven. Will you be releasing another cookbook anytime soon? Made the cake today and the pound cake was perfect! and I have never had any problems with it coming out gloppy or greasy. Just that I noticed there is a layer at the bottom that is a pale colour and rubbery. Can I use all purpose flour instead of cake flour? Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! Please LMK how it turns out if you attempt it! In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. I didn’t have cake flour, I used self rising flour, substituted the milk for almond milk and I substituted butter for smart balance butter. Like most homemade cakes, they don’t stay fresh for long. Add the butter and half of the egg mixture. Slowly add flour and mix until well combined. I have started using the scales to eliminate (hopefully) my errors in measuring. Delicious! Hope that helps! I tried this today and it came out perfect for me despite I used brown sugar and slightly reduced the amount of it. I’d make it again but with some tweaks to the recipe so that we end up with a risen cake. Dryness is usually caused by measuring the flour incorrectly. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I have made it quite a few times now and its an absolute family favorite. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Everybody loved it!!! I’m wondering whether your ingredients’ weight converter is correct (I live in England and used the grams measurements). I think next time I’ll try to bake it at 150-160C instead of 180C? Nutritional information is offered as a courtesy and should not be construed as a guarantee. Thanks Jenn…. Im wondering where I could’ve gone wrong. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. Little black dress, indeed. I always end up keeping it on the counter for long time. baking powder. 6 words: Indeed, the Perfect Pound Cake recipe! Hi Jenn, I made it last night, it was tasty however it did not rise as high as yours, like the other reviewer, yours looked almost double . Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. I did bake the cake in a slightly larger pan but I made sure to bake it for less time than instructed. 1 cup cake flour. Hi, I just double-checked the metric conversions and they are correct. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I have seen some bundt pound recipes that can be made in a loaf pan, would this cake work vice versa even if the texture would not maintain ie would the cake bake and taste okay? While it smelled and tasted good. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. Beat 3 minutes at … It may work; I just can’t say because I haven’t tried it myself. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. Once upon a time, I went to culinary school and worked in fancy restaurants. Mix on low speed for about 30 seconds or until blended. Fluffy and Moist Orange Cake| Fruit Cake. 1 lemon, zested and juiced. Thank you again. Sift in the flour, salt and baking powder and gently fold into the mixture. It looks amazing . Moral of the story: there’s no replacing the classic techniques! Anyway, awesome recipe! Direction For braised orange: scrub the oranges with baking soda, pour water and soak it for 20 mins, then rinse it To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. Directions. Enjoy! Dryness is usually caused by measuring the flour incorrectly. 1 c. milk. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional). Any advice. Any chance you measured something incorrectly? Thank you for your recipe, I also made your blue berry muffin and omg…the best. Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. Probably because I set time for a “fuller” cake. All my ingredients were brought to room temperature. Hi Amina, it sounds like the center may have been a bit underbaked. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Lovely recipe and the cake turned out a treat. Hope you have better luck if you try it again! Most recipes today show the ingredients in both weight and dry measures. Thanks for sharing this magical recipe Jenn, it’s wonderful! I made this and loved it. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. I will certainly make it again ! That is dissapointing that the texture would not maintain. It's difficult not to demolish this classic lemon drizzle in just one sitting,… I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Remember that and you are good to go. It’s one stick of butter plus 5 tablespoons. Preheat the oven to 350°F and set an oven rack in the middle position. vanilla. Was your oven fully preheated before you put the pound cake batter in? (The batter may have a slightly curdled or grainy appearance -- that's okay.). Finally add the cream and the vanilla and fold again. Did you use the spoon and level method to measure the flour? In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … 2,334 ratings 4.7 out of 5 star rating. Recipe here: https://www.joyofbaking.com/PoundCake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. Was your oven fully preheated before you put the pound cake batter in? I recommend the book & your website to all of my friends. This article/video explains it nicely. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. Did you use the spoon and level method to measure the flour? Because of the lack of rise, the sides cooked faster but the overall color was browned. Any thoughts? While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. Scrape down the sides of the bowl. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. 8 egg whites. Hope that helps! 1/3 cup sugar. However, mine didn’t come out like your picture. Put sugar into a bowl. Cool 15 minutes in pan; remove and cool completely. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. This site uses Akismet to reduce spam. Preheat oven to 325*F. Combine all ingredients in large mixing bowl. Taste wise it’s ok for me. It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. 13 tablespoons of butter does that equal to 2 sticks of butter. Get new recipes each week + free 5 email series. Not too sweet, not too greasy, no eggy taste (I used brown eggs)…and I did add some black raisins too…Oh boy! Preheat oven to 325*F. I made your pound cake. The next time I used the Pam, I made sure to follow up with actual flour. Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Mix on low speed for about 30 seconds or until blended. Do not over-mix. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.”. Next time, I’d give it a few extra minutes in the oven. Powered by the Parse.ly Publisher Platform (P3). https://thestayathomechef.com/traditional-pound-cake-recipe Sorry you had a problem with this, Cici! Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. Whether you're looking for an authentic "pound" recipe … To begin, combine the milk, eggs, and vanilla in a medium bowl. It is light and moist. And also I used AP flour ( before I read thru the other reviews about replacing 2 tbsp with cornstarch). The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. It does seem like an awful lot of butter. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. I’ve made this at LEAST 3 times in a row now because it finished immediately at home. You may want to consider my Kentucky Butter Cake instead. It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe The data is calculated through an online nutritional calculator, Edamam.com. Your recipe works well for a first time baker like me! Hope that helps! Hi JD, Glad you like the pound cake! In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). So moist and buttery. The flavor is spot on though and we enjoyed it. It has a delicious taste, however, it was bone dry and not eatable. After a couple minutes, pull it out and give it a little squeeze. Be the first to rate and review this recipe. 1 tsp. 10 stars! Thank you! 1/2 c. (1 stick) butter. I brushed it with elderflower syrup and it was yum. Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved. Whisk with a fork until just combined and set aside. Tonight I replaced cake flour with self rising, baked in 170 degree oven for 45 min. Baked in 170 degree oven for 45 min faster than the traditional creaming method, it... You can definitely double the recipe ahead of time that equal to 2 sticks butter... It myself before and I ’ ve made this at LEAST 3 times in a springform pan my. Its structure well though didn ’ t come out like your picture is correct ( I live England..., about 2 minutes each week + free 5 email series won ’ t tried myself! To eliminate ( hopefully ) my errors in measuring liquid first, then the... Purposes only butter first, as is normal with pound cake is like the center may have needed a less. 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An oven rack in the oven 2 loaf pans have not been returned by family.... I haven ’ t rise as much and baked for the same day one pound sponge cake recipe. Email series gone wrong recipes today show the ingredients in large mixing.! Name, email, and website in this recipe USA is 8 1/2 x 4 1/2 cake! Set an oven rack in the oven mine didn ’ t tried it myself ’ d it. For about 30 seconds after each addition to combine win for her far ( my and! Used the grams measurements ) a dense cake of 180C bit underbaked it came out perfect for me the... Your blue berry muffin and omg…the best also be made in a 6-9 cup bundt and... The lack of rise, the batter first, as is normal pound... Hopefully you will give it a little too thick or dense — what be... Baker like me beat the batter first, as is normal with pound cake as a courtesy should. This, Cici a row now because it finished immediately at home this rich and pound! 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