How to make the Best Old Fashioned Pound Cake recipe
Unlock the secrets to crafting the perfect Old-Fashioned Pound Cake with this easy-to-follow recipe. Experience the nostalgia of Grandma's kitchen as you master the art of achieving a moist and traditional classic.
Sieve the dry ingredients - flour, baking powder and salt. Set aside.
Use an electric mixer to cream together butter and sugar in a mixing bowl for 10-13 minutes until it turns light and fluffy. Just remember to pause and scrape the sides of the bowl regularly for a consistent mix.
In a small bowl, whisk the eggs. Gradually add this whisked egg mixture to your creamed butter and sugar mixture in 4-5 batches, making sure to whisk well after each addition.
Add vanilla extract with a spoonful of flour along with the last batch of eggs to prevent the batter from curdling.
Begin alternating between the dry and wet ingredients to achieve a cake batter consistency. Add 1/3 of the dry ingredients and gently fold
Follow with half of the milk, folding through. Repeat these steps until all ingredients are incorporated.
Pour this pound cake batter into your prepared baking tin.
Place it in the preheated oven preferably at the center of the oven at 170°C for approximately 40-45 minutes, or until a knife inserted into the center of the cake comes out clean.
Allow your cake to cool in the pan for an additional 5 minutes, then gracefully flip it onto a wire rack to cool completely.
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Notes
Begin with Baking Basics: Start any baking adventure by adhering to fundamental tips: preheat the oven, prepare the cake pan, use room temperature ingredients, and sift the dry ingredients for a smoother batter.
Creaming Butter and Sugar: Creaming butter and sugar is not just a step; it's a secret weapon. This process creates crucial air pockets, providing a light and fluffy texture. Be patient and beat the butter and sugar well.
Avoid Overmixing: Prevent overmixing by adding whisked eggs gradually, ensuring each addition is well incorporated before moving on. Alternate between dry and wet ingredients to maintain the ideal balance in your batter.
Bake in the center: Position your cake in the center of the rack for even baking.
Cooling Properly: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.