Classic Pound Cake

Name: Classic Pound Cake
Total time: 60 min
Cuisine: American
Ingredients: 1 lb butter; 1 lb sugar; 1 lb eggs; 0.5 tsp kosher salt; 1 tsp vanilla extract; 1 lb all purpose flour; 2 cups powdered sugar; 3 tbsp lemon juice; 2 tbsp half and half or heavy cream

Serves 1

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Classic Pound Cake

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Serves 1

Directions

1Cream together 1 pound of butter and 1 pound of sugar.
2Mix in one egg at a time (about 9 eggs or 1 pound) with the mixer running on low.
3Scrape down the mixer.
4Add 1/2 teaspoon of kosher salt and 1 teaspoon of vanilla extract.
5Add 1 pound (16 ounces by weight) of flour in about two to three different batches.
6After about 20 seconds of mixing, stop and scrape down the mixer.
7Mix for another 10 to 20 seconds until the cake batter is ready.
8Butter and flour a loaf pan (or ring mold or other cake pan), shaking the flour around to coat and tapping out excess.
9Divide the cake batter equally into two prepared pans.
10Tap the pans on the table to remove air bubbles and ensure the batter fills the corners.
11Bake in a 350 degree oven for about 1 hour or until a toothpick comes out clean.
12Once cakes have cooled completely to room temperature, prepare the icing by mixing 2 cups of powdered sugar, about 3 tablespoons of lemon juice, and about 2 tablespoons of half and half or heavy cream.
13Carefully coat each cake with the icing, laying most of it down in the center so it runs over the edges.
14Optionally, let the glaze dry before serving to achieve a glazed donut-like frosting.

Ingredients

1 lb butter
1 lb sugar
1 lb eggs
0.5 tsp kosher salt
1 tsp vanilla extract
1 lb all purpose flour
2 cups powdered sugar
3 tbsp lemon juice
2 tbsp half and half or heavy cream

Equipment

mixerloaf panring moldcake pan

Tips

Use one egg at a time when mixing into butter and sugar.
Scrape the mixer down periodically to ensure ingredients are well combined.
Butter and flour the pan for easy release.
Tap the pan on the table to remove air bubbles and spread batter evenly.
The liquid for the glaze can be varied (buttermilk, orange juice) as long as the desired texture is achieved.
For a glazed donut-like frosting, let the glaze dry before serving.

Classic Pound Cake

Serves 1

facebook.com

Classic Pound Cake

facebook.com

Serves 1

Directions

1Cream together 1 pound of butter and 1 pound of sugar.
2Mix in one egg at a time (about 9 eggs or 1 pound) with the mixer running on low.
3Scrape down the mixer.
4Add 1/2 teaspoon of kosher salt and 1 teaspoon of vanilla extract.
5Add 1 pound (16 ounces by weight) of flour in about two to three different batches.
6After about 20 seconds of mixing, stop and scrape down the mixer.
7Mix for another 10 to 20 seconds until the cake batter is ready.
8Butter and flour a loaf pan (or ring mold or other cake pan), shaking the flour around to coat and tapping out excess.
9Divide the cake batter equally into two prepared pans.
10Tap the pans on the table to remove air bubbles and ensure the batter fills the corners.
11Bake in a 350 degree oven for about 1 hour or until a toothpick comes out clean.
12Once cakes have cooled completely to room temperature, prepare the icing by mixing 2 cups of powdered sugar, about 3 tablespoons of lemon juice, and about 2 tablespoons of half and half or heavy cream.
13Carefully coat each cake with the icing, laying most of it down in the center so it runs over the edges.
14Optionally, let the glaze dry before serving to achieve a glazed donut-like frosting.

Ingredients

1 lb butter
1 lb sugar
1 lb eggs
0.5 tsp kosher salt
1 tsp vanilla extract
1 lb all purpose flour
2 cups powdered sugar
3 tbsp lemon juice
2 tbsp half and half or heavy cream

Equipment

mixerloaf panring moldcake pan

Tips

Use one egg at a time when mixing into butter and sugar.
Scrape the mixer down periodically to ensure ingredients are well combined.
Butter and flour the pan for easy release.
Tap the pan on the table to remove air bubbles and spread batter evenly.
The liquid for the glaze can be varied (buttermilk, orange juice) as long as the desired texture is achieved.
For a glazed donut-like frosting, let the glaze dry before serving.