April 8, 2018

Vanilla Pound Cake Loaf Recipe | Basic Pound Cake | Butter Pound Cake Loaf Recipe | Moist Pound Cake

Today I’m going to share about "How to Make a Perfect Pound Cake" in every detail. Originally, pound cake was made with a pound each of butter, sugar, eggs, and flour. But later on, people had created many versions by adding other ingredients with different measurements.

This pound cake loaf is moist and buttery because I have added milk.When you bake this after 30 minutes, the entire house smells like butter heaven which tempts you to taste so badly. But after resting the cake loaf at room temperature only cut it with a serrated knife. This is one of the best cake to try and a small piece will be satisfying.
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CATEGORY- Baking | Cake | Pound Cake | Breakfast | Butter
PREPARATION TIME-15 MINUTES
BAKING TIME- 60-70 MINUTES

WHAT YOU NEED
Unsalted Butter - 3/4 cup
Sugar -1 cup

Eggs - 3
Vanilla Extract - 2 teaspoons
Milk - 3/4 cup
Salt - 1/2 teaspoon
All Purpose Flour - 1 3/4 cups

Baking Powder-1 teaspoon

NOTES:
1.It’s important that all the ingredients be room temperature and not cold.
The butter should be left out of the fridge until soft. (But I went with microwave option to melt it somehow😐)
2.Leave the eggs and milk out until they lose their chill. The batter will come together easily if all the ingredients are room temperature.
3.I used my hand mixer to make this recipe because that is the quickest and least labour-intensive way. You can also use a stand mixer or whisker.
4.Use the butter wrappers to grease cake pans and Parchment paper.
5.Also, put a little bit of all-purpose flour in the pan, turn it around to coat the whole pan. Tap out the excess flour.(but I skipped this step😐)
6.The cracking on top is normal with pound cakes. So, don`t panic.😉
Finally, I liked the simple look of this pound cake, but if you want to glaze it, mix powdered sugar with a little milk and pour over top.
HOW TO BAKE
Add salt, baking powder to flour and stir well.

1.Put the soft butter into the mixer. Cream the butter on medium speed for 2 minutes. Scrape down the sides. Cream on medium for another 2 minutes.

2.Now you can see how fluffy and light the butter is. Add the sugar and cream for 2 minutes. Scrape down in between and cream for another 2 minutes.
3.Add the eggs one at a time. Wait and make sure each egg is fully incorporated into the batter before adding the next.
4.Now add the vanilla extract. Scrape down again. Now add the flour along with milk little by little so there are no lumps.
5.Scrape down in between and mix for a few seconds and the batter is ready. Perfectly smooth, fluffy batter.
6.Place a parchment paper in the tin, grease it with butter and spoon the batter all over the pan. Spread it out evenly. Tap the pan on your counter a few times to get rid of any air bubbles.
7. Bake this cake in the centre of a heated 325 degree Fahrenheit or 160-degree Celsius oven. It’ll take about 1 hour and 10 minutes.
(Note)* Some ovens run very hotly, so I suggest you check the cake after 1 hour and cook for a few more minutes if you need to.
8.The cake loaf is ready when you insert a toothpick and it comes out clean or with a few crumbs.
(You can see the edges of the cake have come away from the side of the pan, that’s another sign that the cake is cooked.)
9.Cool the cake on a rack for 25-30 minutes. After 35 minutes, the cake is still warm but we can turn it out.
10.Take a butter knife, gently pull around the edges. Let this cool completely on the rack then serve with hot milk or coffee.

Stepwise Pictures

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