Pound Cake
by Editorial Staff
The history of the pound cake (pound cake) goes back centuries. The principle of this legendary cake (similar in concept to our cake) is that the same amount of products is taken for the dough (and quite accurate, including eggs), without skimping – one pound each (about 450 g). Since ancient times, the recipe and technology for making a pound cake have undergone changes, baking has become easier. I propose a recipe as an example of a successful transformation of the classic “pound cake”.
Ingredients
- Butter, room temperature – 340 g (plus for greasing the mold)
- Flour – 2 tbsp and 3 glasses
- Baking powder – 1 teaspoon.
- Fine salt – ½ teaspoon.
- Room temperature milk – 1 glass
- Natural almond extract – 1 teaspoon
- Natural lemon extract – 1 teaspoon
- Natural vanilla extract – 1 teaspoon
- Sugar – 3 cups
- Large eggs, room temperature – 6 pcs.
Directions
- Preheat the oven to 165 degrees. Oil a 25 cm round cake pan well with butter. Sprinkle flour (2 tablespoons) on the pan. To ensure the surface is covered with flour evenly, without lumps, shake the mold by turning it.
- Sift flour, baking powder, and salt over a bowl 3 times. Mix milk with aromatic extracts. Using a stationary mixer (not a manual mixer – it will turn out worse), beat the butter at medium speed until light, fluffy (about 2 minutes). Add sugar little by little (¼ cup each) and beat until smooth (about 3 minutes).
- Add eggs to the butter, one at a time, whisking for 15 seconds each time. Reduce mixer speed to low. Add flour and milk alternately in 3 divided doses (add flour first and last). Beat the dough until smooth, smooth.
- Pour the dough into a mold. Lightly hit the table with the mold so that the dough “settles down” well. Bake until light golden brown, about 1 hour 15 minutes. Use a toothpick to test the pie is damp but clean. Cool the pie on a wire rack for half an hour. Remove from mold and chill completely before slicing.
- Some of the secrets of baking have already been mentioned – the temperature of the ingredients (about 20 degrees – without going into the details of chemistry, take it as a fact that this temperature turns out to be ideal for the dough), and a stationary mixer (you can, in principle, use a manual, but you will need a lot of skill to add food during whipping). Don’t substitute margarine for good butter, skim milk will not work as well as whole milk, and only use good quality flour. Prepare all the ingredients in advance so that they are close at hand, next to the mixer. Make sure not to “kill” the oil. Do not beat the dough for a long time, otherwise the cake will be “heavier”. They say, oddly enough, that the color of the mold affects the baking result – it is better that it be light. Do not bake the cake for longer than the specified time – it will be dry. And keeping the finished cake in a mold for 30 minutes before removing it from the mold is also an important point. Store the pie only at room temperature (it will even taste better in a few days).
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