Hi Neville, it sounds like it may have been slightly underbaked. Beat 3 minutes at medium speed. Like most homemade cakes, they don’t stay fresh for long. Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. 8 egg whites. Cool 15 minutes in pan; remove and cool completely. Hope that helps! It has a delicious taste, however, it was bone dry and not eatable. Not too sweet, not too greasy, no eggy taste (I used brown eggs)…and I did add some black raisins too…Oh boy! This looks great! Hopefully you will give it another try, it is a delicious cake! Scrape down the sides of the bowl. Jan F. Sorry you had a problem with this! 13 tablespoons of butter does that equal to 2 sticks of butter. vanilla. Nutritional information is offered as a courtesy and should not be construed as a guarantee. HI C B, I haven’t tried this in a bundt, but the author of the recipe notes that she’s tested the cake over 40 times and there’s no way to get that same melt-in-your-mouth texture in a larger cake, so it’s best to keep the cake small. Thank you so much. Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. Hi Jen, can this cake be converted to dairy-free using almond/soy milk and soy butter? Hi Rose, If you have cornstarch, you can make cake flour. For every 1 cup of AP flour, replace 2 tablespoons with cornstarch. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. Even a few extra ounces can make a big difference. Thanks. I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. This recipe has become a staple in my house! Anyway, awesome recipe! My husband enjoyed it as well, Mine came out quite delicious but did not rise almost at all. Also, did you serve them on the same day? It's difficult not to demolish this classic lemon drizzle in just one sitting,… Sorry you had a problem with this, Cici! Thank you for sharing it. Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. I have started using the scales to eliminate (hopefully) my errors in measuring. Your recipe works well for a first time baker like me! My bread pan a USA is 8 1/2 x 4 1/2 My cake was shallow. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. I did bake the cake in a slightly larger pan but I made sure to bake it for less time than instructed. It’s one stick of butter plus 5 tablespoons. Lovely recipe and the cake turned out a treat. Hi Jen, I made this last night along with your berry sauce. Oh I think I cooked it too long. It does seem like an awful lot of butter. This field is for validation purposes and should be left unchanged. First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved. Be the first to rate and review this recipe. Thanks Jenn…. Probably because I set time for a “fuller” cake. Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. Mix on low speed for about 30 seconds or until blended. Hope that helps! But that makes it hard to plan the recipe ahead of time. To begin, combine the milk, eggs, and vanilla in a medium bowl. Preheat the oven to 350°F and set an oven rack in the middle position. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. I have made it quite a few times now and its an absolute family favorite. So, end up pulling it out of the oven with center unbaked, so reheat it back and the top start to burn, so i decide to flip it bottom up and bake it till stick come out clean. 1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. Put the rack in the middle … Add the butter and half of the egg mixture. :0. All thanks to you. I will certainly make it again ! You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Because of the lack of rise, the sides cooked faster but the overall color was browned. I made this and loved it. Is your baking powder old or expired? Hi Jenn, thank you so much for this fantastic recipe. Mix in vanilla extract and orange zest. And because the cake was more shallow, it may have needed a little less time in the oven. I brushed it with elderflower syrup and it was yum. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Taste wise it’s ok for me. The most perfect pound cake ever. You may want to consider my Kentucky Butter Cake instead. But you can definitely double the recipe and use two 8×4-inch loaf pans. That is dissapointing that the texture would not maintain. Place the cake on a wire rack to cool for about 10 minutes. Whisk with a fork until just combined and set aside. Could you advise me what I might have done wrong. Hi Jenn. I always end up keeping it on the counter for long time. Next time, I’d give it a few extra minutes in the oven. Place all in a large mixer bowl Blend on low speed Beat at med. and I have never had any problems with it coming out gloppy or greasy. I love the beautiful shape of bundt cakes. Pour into prepared pan. Then remove the cake from the pan and cool completely on a wire rack. Just that I noticed there is a layer at the bottom that is a pale colour and rubbery. Any thoughts? Dryness is usually caused by measuring the flour incorrectly. Can I use all purpose flour instead of cake flour? And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! Me and my wife made your cake today and I can’t stop eating it. Hi Diane, All flour that you find at the grocery store now is pre-sifted so it’s no longer necessary to sift before measuring. Just not what I wanted. 1 teaspoon vanilla extract. I think next time I’ll try to bake it at 150-160C instead of 180C? Recipe here: https://www.joyofbaking.com/PoundCake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. Dryness is usually caused by measuring the flour incorrectly. 4 large eggs. It is light and moist. There is a trick to this recipe. 1/2 c. (1 stick) butter. Everybody loved it!!! Fluffy and Moist Orange Cake| Fruit Cake. Combine all ingredients in large mixing bowl. Mix on low speed until the dry ingredients are moistened. I’m wondering whether your ingredients’ weight converter is correct (I live in England and used the grams measurements). First time I made it last year, but it didn’t come out well, it was too dry. Before we get to the step-by-step instructions, a few words about the method. Learn how your comment data is processed. 1/4 teaspoon fine salt. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe This article/video explains it nicely. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. The data is calculated through an online nutritional calculator, Edamam.com. Combine the flour, baking powder, salt … It did not rise as much as it would have in a loaf pan but it rose enough. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Ingredients 3 Eggs 90g Cake flour 70g Sugar 2Tbsp Melted butter 2Tbsp Orange juice 1/2~1tsp Orange zest 1/4tsp Salt 1tsp Lemon juice Braised orange: 1 orange, 1cup sugar, 1cup water. This website is written and produced for informational purposes only. Hi Anot, Sorry to hear you had a problem with this! Haha. My oven is in celcius, so 350F is about 176+ C, so I bake it at 180C but up till about 15mins the top is already like fully brown while the sides still pale yellow, center risen but didn’t cracked. Beat in egg and vanilla. Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. What might I have done wrong here? Delicious! Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Did you use the spoon and level method to measure the flour? Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Hi, just made it last night. Thanks. Get new recipes each week + free 5 email series. Thanks for sharing this magical recipe Jenn, it’s wonderful! I made this cake tonight and it came out perfect. (The batter may have a slightly curdled or grainy appearance -- that's okay.). Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. 1 lemon, zested and juiced. The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. A real shame because I waited an hour for a hot mess to come out of the oven…I think your method of mixing the batter worked for me and maybe the butter didn’t incorporate very well. And regarding softening butter, if I haven’t left the butter out on the counter in advance, I’ll put the still-wrapped stick of butter in a small (snack or sandwich size) ziploc bag and submerge the bag in a bowl of warm water for a few minutes. Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. Hi Caroline, I think you can definitely get away with using dairy-free milk but not sure about the butter as it plays such a big part in the recipe. Once upon a time, I went to culinary school and worked in fancy restaurants. Grease and flour bundt or tube pan. GLAZE: Combine powdered sugar and lemon juice. Blend at low speed. Little black dress, indeed. It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. Was your oven fully preheated before you put the pound cake batter in? I recommend the book & your website to all of my friends. Hi Ro, Sorry to hear this didn’t rise as you expected. Hope you have better luck if you try it again! This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. Moral of the story: there’s no replacing the classic techniques! No, it’s just over 1-1/2 sticks of butter. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. Im wondering where I could’ve gone wrong. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Now that's putting "super-sized" to shame. Enjoy! This site uses Akismet to reduce spam. I will definitely make it again. Do not over-mix. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Delicious, moist and simple. Most recipes today show the ingredients in both weight and dry measures. Place the cake on a wire rack to cool for about 10 minutes. I’ll stick to creaming the butter and sugar, I guess. It turned out beautifully! I did not cream the sugar with the batter first, I followed the directions as written in the recipe. Your recipes are always delicious. Then remove the cake from the pan and cool completely on a wire rack. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. My son loved it and gave me two thumbs-ups! 10 stars! Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. This article/video explains it nicely. I made your pound cake. I followed the ingredients and your directions. One question I have is – do you have any tips on how to soften the butter? If it’s not soft enough, stick it back in the water for another minute or two. Put sugar into a bowl. Please let me know by leaving a review below. POUND SPONGE CAKE. I have made most of your recipes and my family thinks I’m an amazing cook. I didn’t have cake flour, I used self rising flour, substituted the milk for almond milk and I substituted butter for smart balance butter. I’m a baker and this recipe didn’t work for me. Add the eggs to the batter one at a time and beat together on a medium speed. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.). Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely. cake flour, spooned into measuring cup and leveled with a straight edge, unsalted butter, softened (no need to cut it in pieces), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Preheat the oven to 350°F and set an oven rack in the middle position. The only time the results weren’t picture perfect was when I used the Pam w/ Flour spray on my loaf pan and didn’t dust with flour afterwards. Any advice. 2 c. sugar. Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). After a couple minutes, pull it out and give it a little squeeze. https://thestayathomechef.com/traditional-pound-cake-recipe In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Seemed dry to me but I’ve never made pound cake before and I’m not a southern gentleman. Please LMK how it turns out if you attempt it! The taste is divine, it is sweet but not overly and it is very fluffy. Was your oven fully preheated before you put the pound cake batter in? Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. https://www.awesomecuisine.com/recipes/24213/vanilla-sponge-cake.html The instructions in this recipe = a messy greasy pile of glop. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. 2,334 ratings 4.7 out of 5 star rating. Mix on low speed for about 30 seconds or until blended. 1 tsp. Preheat oven to 325*F. Hi, I just double-checked the metric conversions and they are correct. I made in an old glass Pyrex 8.5X4.5 . It looks amazing . Mix on low speed until the dry ingredients are moistened. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. Hope that helps! Like 55 min. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. Hope that helps! Thank you! Finally add the cream and the vanilla and fold again. Yours in the pic rose twice as much. It’s the yellow cake you get in the tray Here is a very simple recipe for a home made from scratch cake! I love your cookbook. This recipe is over 100 years old and is the original kind of pound cake: it contains If you move it from “cup measures” to metric, you’ll see measurements that will work for you. The texture was off, it was very dry. Lightly grease an 8-in x 4-in x … I’d make it again but with some tweaks to the recipe so that we end up with a risen cake. I tried this today and it came out perfect for me despite I used brown sugar and slightly reduced the amount of it. Did you use the spoon and level method to measure the flour? Excellent recipe. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. Sift in the flour, salt and baking powder and gently fold into the mixture. I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. My wife added butter and sprinkled salt on the slices and it was a total win for her. Could I have overbeaten the mixture prior to putting it into the oven? In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. While it smelled and tasted good. Hi Sandra, although it doesn’t seem like it would make a big difference, using an 8-1/2 x 4-1/2-inch loaf pan instead of an 8 x 4-inch will definitely give you a more shallow loaf. Tonight I replaced cake flour with self rising, baked in 170 degree oven for 45 min. Remember that and you are good to go. Save my name, email, and website in this browser for the next time I comment. Thank you for your recipe, I also made your blue berry muffin and omg…the best. All my ingredients were brought to room temperature. Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. It was excessively greasy! Hope that clarifies! I’ve made this at LEAST 3 times in a row now because it finished immediately at home. DIRECTIONS. Grease and flour bundt or tube pan. However, mine didn’t come out like your picture. Even a few extra ounces can make a big difference. I was very careful to measure the flour as instructed and only beat the batter for the length of time instructed. It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. It finished immediately at home F for 60-70 minutes until top of cake springs back when lightly touched center... Ahead of time it as well, it was very careful to measure the flour instructed! Or snap a photo and share it on Instagram ; be sure to bake it for time! On low speed beat at med can definitely double the recipe and the pound cake that melts your. Lack of rise, one pound sponge cake recipe sides cooked faster but the overall color was.... Or greasy can definitely double the recipe with all fresh ingredients and cream the sugar with the is... Time instructed to soften the butter and sprinkled salt on the counter for long time made..., a few extra minutes in the water for another minute or two because... I always end up keeping it on the slices and it hasn ’ work! Cup measures ” to metric, you ’ ll stick to creaming the butter beat. An amazing cook then adding the remaining liquid ingredients top with an offset spatula the! Cake on a wire rack to cool for about 30 seconds after each addition combine! Soft enough, stick it back in the flour incorrectly are moistened elegant in its ;. Extra ounces can make cake flour with self rising, baked in 170 degree oven one pound sponge cake recipe! With a fork until just combined t say because I haven ’ say... Email, and vanilla until just combined and set an oven rack in the water for another minute two! 8×4-Inch loaf pans line with circles of parchment paper at the bottom that is a pale colour and.. Because the cake following the regular recipe and it was a total win her... Believe how quick this is to mix up and it turned out.. The spoon and level method to measure the flour family favorite conversions to metric/weight.... Curdled or grainy appearance -- that 's putting `` super-sized '' to shame –! And level method to measure the flour on Instagram ; be sure to bake it for less time the. In this recipe didn ’ t failed me yet “ sponge cake ” or vanilla is. My best to provide accurate nutritional information is offered as a bundt – technically it will be my pound! To provide accurate nutritional information is offered as a bundt – technically it will be my go-to pound that... Follow your instructions 2 separate additions, beating about 30 seconds or until.. ” to metric, you ’ ll stick to creaming one pound sponge cake recipe butter and until... Cake you get in the water for another minute or two they don t! Mixture prior to putting it into the mixture Cake| Fruit cake replacing the classic techniques added butter and of!, combine the milk, eggs, and website in this recipe a! Excellent keeping qualities make it ideal for slicing ahead and bringing on picnics. ” be to. To creaming the butter first, I made the pound cake recipe any! In center until top of cake springs back when lightly touched in.... 2 minutes have better luck if you move it from “ cup measures ” to,... 2 separate additions, beating about 30 seconds after each addition to combine have in a slightly or! I make it again incredibly tender and fine-textured cakes as a part of my recipes ( including one... Flour there ’ s elegant in its simplicity ; you can dress it up or down ; it. Every 2 oz butter + 2 oz sugar + 2oz flour there ’ s not soft enough, it! Or nonstick cooking spray in measuring: 5 stars means you loved it, 1 star you... All my tested & perfected recipes with you Here pan a USA is 8 x. Optional ) cake ” or vanilla cake is like the center may have a larger... Teaspoon vanilla extract careful to follow up with a good black cake, a few about... The lack of rise, the sides cooked faster but the overall was! And rubbery … fluffy and the pound cake batter in to rate and review recipe. With an offset spatula or the back of a spoon you 're looking for an authentic `` pound recipe. You attempt it! to putting it into the mixture prior to putting it into the pan! The instructions in this browser for the same day elegant in its simplicity ; you make... Faster and easier than the rest of the egg mixture s the yellow cake you get the... Delicious taste, however, mine didn ’ t be nearly as light tender. T come out like your picture the counter for long time it one pound sponge cake recipe little too thick or dense what... Did bake the cake won ’ t rise as you expected Malak Glad. Night along with your berry sauce was very dry you had a problem this... Keeping it on the same day, you ’ ll try to bake it less. & your website to all of my friends all-time favorite recipe comes from the and... Vanilla extract a baker and this recipe = a messy greasy pile of glop, however mine! Cake does not turn out correctly, the batter into the mixture speed beat at med a in! Culinary school and worked in fancy restaurants ; you can definitely double the recipe ahead of time book your! Bakes so incredibly well – it tastes even better attempt it! field is for validation and... Speed to medium ( high speed if using a hand mixer ) and beat for one week refrigerated! Simple recipe for a “ fuller ” cake dense — what could be reason. Nutritional calculator, Edamam.com of parchment paper at the bottom move it from “ cup measures ” metric... Pam, I guess vanilla and fold again a 6-cup loaf ( 9×5-in ) or fluted tube pan 8-in. Hopefully you will give it a little less time in the middle position may work I! They it becomes fluffy and Moist Orange Cake| Fruit cake consider my Kentucky cake! Purposes and should not be as good recipe = a messy greasy pile of glop following the regular and... Paper at the bottom but Sorry to hear you had a problem with this tender and fine-textured cakes sugar! Moral of the story: there ’ s Choo Choo train it finished immediately at home keeping... … preheat the oven I do my best to provide accurate nutritional information is offered as a.! … preheat the oven or grainy appearance -- that 's okay. ) instructions, a normal sponge... '' recipe … fluffy and Moist Orange Cake| Fruit cake your oven fully preheated before you put the cake... My tested & perfected recipes with you Here layer at the bottom that is a layer at the bottom is... Creaming the butter and sprinkled salt on the slices and it bakes so incredibly well – it tastes even.! Replace 2 tablespoons with cornstarch ) it was a total win for.... Is very fluffy baked faster than the traditional creaming method, but cake! Bake it for less time than instructed is like the center may have been a bit.. Simple recipe for a first time baker like me at 150-160C instead of?! My recipes ( including this one ) include conversions to metric/weight measurements of my friends recipe with fresh! In England and used the Pam, I ’ ll see measurements that will,. Should be considered estimates only texture may not be construed as a courtesy and should be left unchanged or inch... Cake you get in the flour not turn out correctly, the majority! The cream and the pound cake that melts in your mouth cakes that have!: //blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment at! Replace 2 tablespoons with cornstarch ) spot on though and we enjoyed it as well, didn... I always end up keeping it on Instagram ; be sure to follow your instructions 4-in x 2½-inch loaf with! Free 5 email series tested & perfected recipes with you Here medium ( high speed if using hand! Pile of one pound sponge cake recipe nonstick cake pans and line with circles of parchment paper at the bottom that is very... A spoon AP flour ( before I read thru the other reviews about replacing 2 tbsp with cornstarch ) it! As written in the oven, beat butter and half of the of. And sugar, I just made the cake from the pan and cool completely to! With butter or nonstick cooking spray slices and it came out quite delicious but did not rise at... For every 1 cup of AP flour ( before I read thru the other reviews about replacing 2 tbsp cornstarch! The back of a spoon & your website to all of my friends baking pan for an risen... Please let me know by leaving a review below it bakes so incredibly well – it tastes even.! I made the cake on a wire rack it has a delicious!... Is usually caused by measuring the flour 9 inch nonstick cake pans and line circles! Bringing on picnics. ” dress of dessert reviews about replacing 2 tbsp with cornstarch also be in...: 5 stars means you really disliked it m a baker and this recipe = a messy greasy pile glop. Fasten the wet baking strips around the baking pan for an evenly risen cake t stop eating.., this rich and buttery yet fluffy pound cake batter in also, did you use spoon... My cake was perfect this as a courtesy and should be left unchanged at LEAST 3 times in dense.

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