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Monday, April 17, 2017

How To Make Pound Cake

Pound cakes were the cakes made by our mothers, our grandmothers, and our great-grandmothers. The name 'pound' was given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. While the pound cakes we make today often have different proportions from the original, they are still wonderfully rich, moist, and buttery with a lovely golden brown crust. 
When I decided to make Easter Rainbow Cake , this is one of the recipes I  used. because it gives  excellent results.
Author: Bright Mary Elias

Pound Cake Recipe:

6 large eggs, room temperature

6 tablespoons milk, room temperature
3 teaspoons pure vanilla extract
 (330 grams) sifted cake flour
2 teaspoon baking powder
1/4 teaspoon salt
(300 grams) granulated white sugar
 (300 grams) unsalted butter

Pound Cake Preperation: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, Brush six 9-inch-round Cake pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl mixer, place the dry ingredients (flour, baking powder, salt, and sugar) and mix for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix until the dry ingredients are moistened. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
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