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 with the mixer running on low until all nine eggs are incorporated.
3Scrape down the mixer.
4Add 0.5 teaspoon of kosher salt and 1 teaspoon of vanilla extract.
5Add the flour in about two to three different batches.
6After about 20 seconds, stop the mixer and scrape it down.
7Mix for another 10 to 20 seconds.
8Butter and flour a loaf pan (or ring mold or other cake pan).
9Divide the cake batter equally into two prepared pans.
10Tap the pans on the table to remove air bubbles and ensure batter reaches the corners.
11Bake in a 350-degree oven for about 1 hour or until a toothpick comes out clean.
12Let the cakes cool completely down to room temperature.
13Combine two cups of powdered sugar, about three tablespoons of lemon juice, and about two tablespoons of half and half or heavy cream to make the icing.
14Carefully coat each cake with the icing, laying most of it down in the center so it runs over the edges.

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 pantoothpick

Tips

When making the icing, the liquid can be anything from buttermilk to orange juice, as long as you achieve the desired texture.
For a glazed donut-like frosting, allow the icing to 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 with the mixer running on low until all nine eggs are incorporated.
3Scrape down the mixer.
4Add 0.5 teaspoon of kosher salt and 1 teaspoon of vanilla extract.
5Add the flour in about two to three different batches.
6After about 20 seconds, stop the mixer and scrape it down.
7Mix for another 10 to 20 seconds.
8Butter and flour a loaf pan (or ring mold or other cake pan).
9Divide the cake batter equally into two prepared pans.
10Tap the pans on the table to remove air bubbles and ensure batter reaches the corners.
11Bake in a 350-degree oven for about 1 hour or until a toothpick comes out clean.
12Let the cakes cool completely down to room temperature.
13Combine two cups of powdered sugar, about three tablespoons of lemon juice, and about two tablespoons of half and half or heavy cream to make the icing.
14Carefully coat each cake with the icing, laying most of it down in the center so it runs over the edges.

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 pantoothpick

Tips

When making the icing, the liquid can be anything from buttermilk to orange juice, as long as you achieve the desired texture.
For a glazed donut-like frosting, allow the icing to dry before serving.