Scrape down sides of the bowl, then beat at medium-high speed 5 minutes. Reduce to low speed and add half of flour mixture, then 1 cup heavy cream, then remaining flour mixture, mixing well after each addition. Add 7 large eggs, at room temperature, 1 egg at a time, beating well after each addition, then beat in 2 tsp. Step 4īeat together 2 sticks (8 oz.) unsalted butter, softened, and 3 cups (600 g) sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Repeat sifting into another medium bowl (flour will have been sifted 3 times total). Sift 3 cups (345 g) sifted cake flour and ¾ tsp. Generously butter pan and dust with flour, knocking out excess flour. Put oven rack in middle position, but do not preheat oven. Serve sprinkled with powdered sugar alongside fresh berries and whipped cream or just add a scoop of ice cream. Or, make a lemon pound cake by incorporating lemon zest into the batter and topping the cake with an easy lemon glaze. Swap half the vanilla extract in the cake batter for almond extract for nutty flavor. This homemade pound cake is delicious as is, but you can customize it in all sorts of ways. Whichever shape you choose, butter and flour the pan well, or pick up a canister of our favorite baking spray so the cake unmolds with ease. Traditional pound cake recipes often call for a Bundt cake pan, but this recipe can be prepared in a tube pan or divided between two 8x4" loaf pans if you prefer. This aerates the cake batter, which, along with the addition of 7 whole eggs, eliminates the need for leaveners like baking powder or baking soda. After the batter is mostly combined, you’ll beat in the cream for a full 5 minutes. How you incorporate the heavy cream is similarly important. (That said, it is possible to make a cake flour substitute.) Because it results in less gluten formation than all-purpose flour, cake flour produces a pound cake with a notably more tender, airy crumb. Among the dry ingredients, cake flour is crucial. As esteemed baker Cheryl Day notes, a cold oven pound cake bakes slowly, so the buttery batter has time to lift as the temperature rises.Ī couple of key ingredients make all the difference. To master it, all you need are a few baking essentials and a cold oven. This is the best pound cake recipe we’ve ever tasted.
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