
Pound Cake

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Traditional pound cake is made by combining equal parts by weight of butter, eggs, sugar, and flour; it contains no leavening such as baking powder and, as a result, can be rather dense, but in a satisfying, buttery kind of way. Any airiness that traditional pound cakes do have is a result of beating the butter and sugar for a long time-until the mixture has the consistency of sour cream-and then continuing the beating while adding the eggs. Flour is added at the end and worked as little as possible to avoid making the cake tough. This pound cake is especially moist and buttery because milk is added as well as extra butter. All-purpose flour is used instead of cake flour because you need the extra gluten to absorb the milk and extra butter. If you would like to glaze the cake, try the lemon glaze.
ingredients
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serves: 1
butter (for the loaf pan)
flour (for the loaf pan)
1 1/4 cups plus 2 tablespoons butter (sliced, at cool room temperature)
1 1/3 cups sugar
1/4 teaspoon salt
5 eggs
1/4 cup plus 2 tablespoons milk
1 teaspoon vanilla extract
2 teaspoons grated lemon zest (optional)
1 tablespoon grated orange zest (optional)
1 1/2 cups all-purpose flour
Servings Per Recipe: 1
Amount per Serving
Calories: 4130
- Total Fat: 255 g
- Saturated Fat: 154.1 g
- Trans Fat: 9.4 g
- Cholesterol: 1434.6 mg
- Sodium: 2966.1 mg
- Total Carbs: 419.3 g
- Dietary Fiber: 6 g
- Sugars: 273.6 g
- Protein: 51.5 g
preparation

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