Authentic Pound Cake Recipe
A dreamy melt in the mouth delight—a buttery, moist, with a tight anddense crumb. Usually, cake batters can have few lumps, but this Authentic poundcake has a velvety heavy batter with absolutely no lumps.
Servings 12 people
Calories 175kcal
Ingredients
- 230 gm butter at room temperature
- 230 gm sugar
- 230 gm all-purpose flour
- 230 gm eggs at room temperature
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350F/180C. Butter and flour a 9 x 5 x 3-inch loaf pan, keep aside. You can use parchment paper instead of greasing and dusting the baking pan.
- In a bowl, add the butter and beat until smooth for 2 minute.
- Add the sugar to the butter and beat on medium speed until creamy, light in color, and fluffy. This step might take 4 minutes to 5 .
- Add the eggs one at a time and beat the batter until well combined. Add the vanilla and beat for 1 minute.
- Slowly add the flour and either fold gently, or reduce the mixer’s speed to the lowest. Do not over mix at this point.
- Pour the mixture into the previously prepared loaf pan. run a knife through the batter to get rid of any air pockets. Bake for 65 minutes or until a skewer inserted in the middle of the cake comes out clean. if your oven gets hotter during baking then the baking time might reduce to an hour.
- Remove the cake from the oven and place it on a cooling rack to cool completly.
Video
Notes
- Preheat the oven 15 to 20 minutes before you start baking.
- If the eggs are cold, place them in warm water for 5 minutes.
- Make sure to sift the flour before weighing it.
Nutrition
Calories: 175kcal