A classic dessert, pound cake has a deep, velvety crumb and a buttery richness. This classic confection was first made using a straightforward recipe that called for one pound of flour, sugar, butter, and eggs. It has endured over the years. Because of its adaptability, it can be served with fresh fruit and cream, as is, or topped with a glaze. Pound cake is always a hit whether you're having a tea party or just in the mood for a hearty snack.
In order to get the perfect cake texture, this recipe emphasizes the value of exact measurements and methods like creaming sugar and butter. Additionally, you'll discover how to keep baked foods from becoming dry.
I adore how pound cake perfectly combines decadence and simplicity in a single bite. It is a decadent and nostalgic delight because of its rich, buttery flavor and dense, moist texture.
Remaining pound cake can be kept at room temperature for up to four days in an airtight container or wrapped securely in plastic wrap. Freeze each slice separately and defrost as needed for extended storage.
A dollop of vanilla ice cream, a spray of chocolate sauce, or whipped cream and fresh berries all go well with pound cake. It tastes great with a nice cup of coffee or tea as well.
A treasured classic, pound cake has endured over time because to its straightforward yet decadent ingredients. A pound of flour, butter, sugar, and eggs are traditionally used to make this cake, which has a velvety crumb and a rich, moist feel. Pound cake is a common dessert in kitchens all over the world because of its versatility, which allows it to be eaten simple, topped with fresh fruit, or drizzled with glaze. A recipe that every baker should learn, it's perfect for parties, afternoon teas, or a cozy handmade treat.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Despite being one of the most straightforward and sophisticated desserts in the baking world, pound cake has a very interesting history. Its earliest recipe, which calls for a pound of butter, sugar, eggs, and flour, is reflected in its name, which originated in Northern Europe. Even in the pre-modern era, when cooking tools were simple and recipes were passed down orally, this simple ratio guaranteed reliable results.
Pound cake saw delightful alterations as it journeyed across continents. It was renamed quatre-quarts (four quarters) in France, using the same ratios but frequently adding flavorings like citrus zest or rum. In the American South, on the other hand, it developed into a decadent dessert that was served during festivities and holidays. To make variants with more moisture, bakers would add cream cheese or sour cream.
Pound cake's adaptability is one factor contributing to its ongoing appeal. Because of its firm structure, it's the ideal foundation for toppings like icings, glazes, and fruit compotes. Additionally, its delicate sweetness goes nicely with tea, coffee, or a glass of milk, making it a favorite among people of all ages.
Pound cake is a nostalgic dessert that appeals to all ages today. Its simplicity encourages experimentation by bakers of various abilities, whether they choose to infuse it with liqueurs, cover it with chocolate, or add unusual spices. Every variation allows for creativity while retaining a feeling of history.
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