Pound Cakes are so named because originally they were made with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour.
This Pound Cake recipe uses a slightly different method to mix the batter. Instead of the more common creaming method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added this recipe uses what we call the one bowl or quick method.
The most important thing to remember when using this one bowl method is to have all the ingredients at room temperature
This method first mixes all the dry ingredients together and then room temperature butter, along with the liquid ingredients, are beaten into the batter. This method reduces the gluten formation in the flour thereby producing a dense textured cake with a soft and tender crumb
INGREDIENTS
- All Purpose Flour 11/4 cup
- Brown Sugar 3/4 cup
- Butter 3/4 cups ( room temp)
- Eggs 3 nos
- Vanilla extract 1 tsp
- Baking Powder 1 tsp
- Salt 1/4 tsp
- Milk 3 tbsp
METHOD
- Preheat your oven to 350 degrees F (180 degrees )
- Line the bottom of the Loaf pan with parchment paper
- In a bowl, whisk the eggs, along with the milk and vanilla extract.
- In an another bowl place the flour, baking powder, salt, and sugar,
- Using a hand mixer beat dry ingredients at a low speed
- Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened.
- Increase the mixer speed to medium and beat for about one minute to develop the cake's structure. Scrape down the sides and bottom of the bowl as needed.
- Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake's structure.
- Pour the batter into the prepared pan and smooth the top with the back of a spoon.
- Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean.
- Rotate your loaf pan about halfway through baking. (The cake will crack down the center.) If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.
- Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.
- Then remove the cake from the pan and cool completely on a lightly buttered wire rack
- This cake can be stored for several days.