Pound Cake

2013-05-08
  • Yield : 1 cake
  • Servings : 12
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 2:00 h
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Nutritional Info

This information is per serving.

  • Calories

    225
  • Calories from Fat

    98
  • Total Fat

    11g
  • Saturated Fat

    6g
  • Trans Fat

    0g
  • Cholesterol

    75mg
  • Sodium

    60mg
  • Carbohydrates

    29g
  • Dietary Fiber

    0g
  • Sugar

    17g
  • Protein

    3g
  • Serving Size:

    About 3/4 inch (50 g) slice

Pound cake is one of the simplest cake recipes that has been round for hundred’s of years. The original recipe called for a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs.

Today, recipes for the home cook and baker specifies ingredients in volume (cups, spoons) rather than weight (pound or ounces). The latter is more accurate. A pound of flour does need to be sifted before or after weighing since it is always one pound. The United States is one of the only countries that still uses volume to measure ingredients.

The Pound Cake recipe is perfect alone or served with ice cream or strawberries. Unlike some pound cakes that have the texture of a brick, try this recipe using beaten egg whites. The egg whites increase volume and lightens the texture.

This recipe can be doubled.

Cook’s Tip

Pound cake can be wrapped, whole or sliced, in aluminum foil, placed in a large freezer bag, and frozen for up to 6 months. Thaw in the refrigerator.

Ingredients

  • 4 oz. (115 g) butter
  • 2 tablespoons (30 ml) vegetable shortening (can increase butter to 10 tablespoons)
  • 3 large eggs, separated
  • 1 cup (220 g) granulated sugar
  • 1 1/2 cups (190 g) all purpose flour
  • 1 teaspoon (5 ml) baking powder
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon (5 ml) pure lemon extract or increase vanilla to 2 teaspoons
  • 1 tablespoon (15 ml) lemon juice and lemon zest can be substituted for the extracts

Method of Preparation

Step 1

Line a 9 x 5 inch loaf pan with parchment paper or waxed paper.

Step 2

Separate eggs and let the white warm to room temperature or 75°F (25°C) minimum; about one hour.

Step 3

Place oven rack in middle of oven and preheat oven to 350°F (175°C).

Step 4

In a medium bowl, combine or sift flour with baking powder.

Step 5

Using a hand or stand mixer, beat warmed egg whites until foamy. Gradually add 1/2 cup of sugar while beating on high speed until soft peaks form.

Step 6

In a large bowl, beat butter and remaining sugar until light and fluffy; about 5 minutes. Add egg yolks and beat until mixture is light and fluffy. On high speed beat in extracts or lemon juice and zest. until uniform consistency.

Step 7

Using mixer on low speed or a large rubber spatula, add flour one third at a time until combined About one minute on low speed. Do not over mix.

Step 8

Using a mixer on low speed blend in the egg whites one half at a time until mixture is uniform. Or fold in using a large rubber spatula. Again, do not over mix.

Step 9

Turn batter into prepared loaf pan. Smooth out top if necessary.

Step 10

Bake 55 to 60 minutes or until a wooden toothpick or cake tester comes out clean. Cool on wire rack about 15 minutes and then gently remove the cake from the pan. Remove and discard parchment or waxed paper. Cool completely and serve.