Pound Cake, One Hour. Recipe

History of Pound Cake:

Pound cake is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to Europe, where it was first created in the early 18th century. The name "pound cake" comes from the traditional recipe that calls for a pound of each main ingredient: butter, sugar, eggs, and flour. This simple ratio made it easy to remember and replicate.

Pound cake quickly gained popularity due to its rich and dense texture and its ability to stay fresh for longer periods of time compared to other cakes. It became a staple dessert for special occasions and holiday celebrations.

Fun Facts about Pound Cake:

1. Pound cake was originally baked in a loaf pan, giving it its distinctive rectangular shape. However, today it can also be baked in different molds and pans, such as bundt pans or round cake pans.

2. Traditional pound cake recipes do not include any leavening agents like baking powder or baking soda. The rise in the cake is achieved solely through the air that is beaten into the butter and sugar mixture.

3. Pound cake is often served plain or with a dusting of powdered sugar on top. However, it can also be dressed up with various toppings, such as fresh berries, whipped cream, or a drizzle of chocolate sauce.

Now, let's dive into the recipe for a One-Hour Pound Cake:

- 1 ½ cups unsalted butter, at room temperature
- 3 cups granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt


1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a 12-cup bundt pan, making sure to coat it evenly to prevent sticking.

2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. This can be done using an electric mixer or by hand with a wooden spoon.

3. Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.

4. Gradually add the flour and milk to the batter, alternating between the two. Begin and end with the flour, mixing until just combined after each addition. This will ensure a tender and moist cake.

5. Stir in the vanilla extract and salt, mixing until everything is well incorporated and the batter is smooth.

6. Pour the batter into the prepared pan, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles.

7. Place the pan in the preheated oven and bake for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

9. Once completely cool, you can dust the pound cake with powdered sugar, or leave it plain and serve it as is. It's delicious on its own, but you can also serve it with fresh berries or a dollop of whipped cream.

Similar Recipe Dishes:

1. Lemon Pound Cake: Add the zest of two lemons to the batter and replace the vanilla extract with lemon extract. You can also add a simple lemon glaze on top for extra tanginess.

2. Chocolate Marble Pound Cake: Divide the batter in half and mix cocoa powder into one half. Layer the vanilla and chocolate batter in the pan, swirling them together to create a marbled effect.

3. Almond Pound Cake: Replace a portion of the regular flour with almond flour, and add a teaspoon of almond extract to enhance the flavor. You can also top the cake with sliced almonds before baking for added crunch.

4. Sour Cream Pound Cake: Substitute half of the milk with sour cream to create a moist and tangy variation of the classic pound cake.

Remember, making a pound cake is all about precision and technique. Follow the recipe carefully and enjoy the delightful result in just one hour!



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