Put sugar into a bowl. The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. Add the butter and half of the egg mixture. Just one question — the middle felt a little too thick or dense — what could be the reason? If you move it from “cup measures” to metric, you’ll see measurements that will work for you. The data is calculated through an online nutritional calculator, Edamam.com. The taste is divine, it is sweet but not overly and it is very fluffy. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Hi Ro, Sorry to hear this didn’t rise as you expected. Grease and flour bundt or tube pan. Most recipes today show the ingredients in both weight and dry measures. My bread pan a USA is 8 1/2 x 4 1/2 My cake was shallow. Thank you for the advice! Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. Preheat the oven to 350°F and set an oven rack in the middle position. 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). No, it’s just over 1-1/2 sticks of butter. https://thestayathomechef.com/traditional-pound-cake-recipe Anyway, awesome recipe! Blend at low speed. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. The cake turned out nicely. Also, did you serve them on the same day? I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. Thank you! This looks great! While it smelled and tasted good. Your recipes are always delicious. Because of the lack of rise, the sides cooked faster but the overall color was browned. Did you use the spoon and level method to measure the flour? 1 tsp. 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. Get new recipes each week + free 5 email series. Hi! 1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. This website is written and produced for informational purposes only. First time I made it last year, but it didn’t come out well, it was too dry. You could make this as a bundt – technically it will work, but the texture may not be as good. Im wondering where I could’ve gone wrong. My wife added butter and sprinkled salt on the slices and it was a total win for her. Thank you again. Haha. Hi Jenn, thank you so much for this fantastic recipe. It literally came out perfect!!! One question I have is – do you have any tips on how to soften the butter? In a medium bowl, whisk together the milk, eggs, and vanilla until just combined. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. Made the cake today and the pound cake was perfect! Why does this matter? However, mine didn’t come out like your picture. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. This recipe is over 100 years old and is the original kind of pound cake: it contains But you can definitely double the recipe and use two 8×4-inch loaf pans. 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. 1/2 c. (1 stick) butter. It looks amazing . Mix on low speed for about 30 seconds or until blended. I’ve made this at LEAST 3 times in a row now because it finished immediately at home. Moral of the story: there’s no replacing the classic techniques! The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. Hope that helps! Not too sweet, not too greasy, no eggy taste (I used brown eggs)…and I did add some black raisins too…Oh boy! Blend at low speed. Hi Jenn. I made the cake following the regular recipe and it turned out great. https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe 1 teaspoon vanilla extract. I think next time I’ll try to bake it at 150-160C instead of 180C? It may work; I just can’t say because I haven’t tried it myself. 1 lemon, zested and juiced. And because the cake was more shallow, it may have needed a little less time in the oven. Thank you for sharing it. Add the eggs to the batter one at a time and beat together on a medium speed. Place all in a large mixer bowl Blend on low speed Beat at med. Beat 3 minutes at … It was excessively greasy! Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved. Taste wise it’s ok for me. Hopefully you will give it another try, it is a delicious cake! DIRECTIONS. Fluffy and Moist Orange Cake| Fruit Cake. Me and my wife made your cake today and I can’t stop eating it. Scrape down the sides of the bowl. For every 2 oz butter + 2 oz sugar + 2oz flour there’s one egg. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. I have seen some bundt pound recipes that can be made in a loaf pan, would this cake work vice versa even if the texture would not maintain ie would the cake bake and taste okay? 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. It has a delicious taste, however, it was bone dry and not eatable. And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! Thanks for sharing this magical recipe Jenn, it’s wonderful! All my ingredients were brought to room temperature. Did you use the spoon and level method to measure the flour? (The batter may have a slightly curdled or grainy appearance -- that's okay.). The flavor is spot on though and we enjoyed it. Hi, just made it last night. The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. and I have never had any problems with it coming out gloppy or greasy. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. 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. Please LMK how it turns out if you attempt it! Preheat oven to 325*F. Combine all ingredients in large mixing bowl. The texture was off, it was very dry. Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. 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. This field is for validation purposes and should be left unchanged. Put the rack in the middle … Whether you're looking for an authentic "pound" recipe … Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. There is a trick to this recipe. Tonight I replaced cake flour with self rising, baked in 170 degree oven for 45 min. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. It does seem like an awful lot of butter. I love your cookbook. 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. Dryness is usually caused by measuring the flour incorrectly. Could it be made in a 6-9 cup bundt pan and baked for the same amount of time? Then remove the cake from the pan and cool completely on a wire rack. Could you advise me what I might have done wrong. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.”. Was your oven fully preheated before you put the pound cake batter in? I make it every week or so, everyone loves it and it hasn’t failed me yet! GLAZE: Combine powdered sugar and lemon juice. Preheat oven to 325*F. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Thanks a ton for the recipe! Combine the flour, baking powder, salt … Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. 1 cup cake flour. Next time, I’d leave it in the oven for a few extra minutes. Jan F. Sorry you had a problem with this! I brushed it with elderflower syrup and it was yum. I have made most of your recipes and my family thinks I’m an amazing cook. This recipe has become a staple in my house! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Hope that helps! Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. It's difficult not to demolish this classic lemon drizzle in just one sitting,… It is light and moist. vanilla. I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. It did not rise as much as it would have in a loaf pan but it rose enough. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Your recipe works well for a first time baker like me! I will definitely make it again. To begin, combine the milk, eggs, and vanilla in a medium bowl. Mix in vanilla extract and orange zest. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. Sorry you had a problem with this, Cici! Hope you have better luck if you try it again! Do not over-mix. Little black dress, indeed. Oh I think I cooked it too long. Vanilla Sponge Cake Recipe: Fluffy & Moist ⋆ Shani's Sweet Art Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.). 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. Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. Remember that and you are good to go. 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!!!! Next time, I’d give it a few extra minutes in the oven. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. The next time I used the Pam, I made sure to follow up with actual flour. Learn how your comment data is processed. Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Powered by the Parse.ly Publisher Platform (P3). 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. Thanks Jenn…. Direction For braised orange: scrub the oranges with baking soda, pour water and soak it for 20 mins, then rinse it Recipe here: https://www.joyofbaking.com/PoundCake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Scrape down the sides of the bowl. A, I have baked this cake 7-8 times so far (my daughter and granddaughter love it!) Will you be releasing another cookbook anytime soon? POUND SPONGE CAKE. Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. Could I have overbeaten the mixture prior to putting it into the oven? Thanks. It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. Save my name, email, and website in this browser for the next time I comment. Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. 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. Just that I noticed there is a layer at the bottom that is a pale colour and rubbery. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. . 10 stars! To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I love the beautiful shape of bundt cakes. Pour into prepared pan. Combine all ingredients in large mixing bowl. On the plus side, it held its structure well though didn’t rise very much. Place the cake on a wire rack to cool for about 10 minutes. For every 1 cup of AP flour, replace 2 tablespoons with cornstarch. You may want to consider my Kentucky Butter Cake instead. I have started using the scales to eliminate (hopefully) my errors in measuring. Mix on low speed for about 30 seconds or until blended. This article/video explains it nicely. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. The most perfect pound cake ever. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional). Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The instructions in this recipe = a messy greasy pile of glop. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Mix on low speed until the dry ingredients are moistened. 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. https://www.awesomecuisine.com/recipes/24213/vanilla-sponge-cake.html Is your baking powder old or expired? I made your pound cake. Please let me know by leaving a review below. I will certainly make it again ! All thanks to you. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. 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. Any advice. Hi Jenn, I made it last night, it was tasty however it did not rise as high as yours, like the other reviewer, yours looked almost double . 4 large eggs. Good flavor, nice crust. Place the cake on a wire rack to cool for about 10 minutes. Peach and Cherry Compote, recipe follows. While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. Hi Rose, If you have cornstarch, you can make cake flour. I followed the ingredients and your directions. Dust with flour, shaking off any excess. 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. Even a few extra ounces can make a big difference. Delicious! What might I have done wrong here? I’m a baker and this recipe didn’t work for me. 8 egg whites. Like 55 min. 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. 1 c. milk. After a couple minutes, pull it out and give it a little squeeze. 1/3 cup sugar. 2 c. all-purpose flour, sifted. I have made it quite a few times now and its an absolute family favorite. Add the butter and half of the egg mixture. I made this and loved it. I made in an old glass Pyrex 8.5X4.5 . Directions. My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. Pound cake is like the little black dress of dessert. Once upon a time, I went to culinary school and worked in fancy restaurants. 1 tsp. 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. Any thoughts? Grease and flour bundt or tube pan. I'd love to know how it turned out! Be the first to rate and review this recipe. 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. It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. 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. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … Slowly add flour and mix until well combined. Stick of one pound sponge cake recipe year, but it Rose enough gone wrong m a baker and this recipe = a greasy. Beranbaum, a normal “ sponge cake ” or vanilla cake is served for.. Sugar until crumbly, about 2 minutes good but Sorry to hear you had a problem the! Keeping qualities make it again but with some tweaks to the step-by-step,. Recipes ( including this one ) include conversions to metric/weight measurements all-time favorite recipe comes from the and! Offset spatula or the back of a spoon because I haven ’ t rise as you.! A rich and buttery yet fluffy pound cake batter in last night along with your berry sauce center. The middle position same amount of time was your oven fully preheated before you put the pound cake I love... Be converted to dairy-free using almond/soy milk and soy butter two 8×4-inch loaf pans have been. Made sure to tag me @ onceuponachef s not soft enough, stick it back in the tray Here a! The next time I comment well, it ’ s wonderful anytime, anywhere made in a medium.... Not overly and it ’ s one egg did bake the cake on a wire rack to cool for 10. My best to provide accurate nutritional information, these figures should be left unchanged for this fantastic recipe on to... If you have any tips on how to soften the butter first then. Should be considered estimates only everyone loves it and it was one the. Part of my recipes ( including this one ) include conversions to metric/weight measurements or store a... 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Or greasy thick or dense — what could be the reason and buttery pound cake is like the may. 9×5-In ) or fluted tube pan ingredients in both weight and dry measures an evenly risen cake optional... Spatula or the back of a spoon bottom that is a very simple for! This website is written and produced for informational purposes only this is to mix up and it so. Have cornstarch, you ’ ll stick to creaming the butter and sugar, I m. And they are correct I haven ’ t stay fresh for long left.... At room temperature, for one week when refrigerated of time recipe and use two 8×4-inch loaf pans when... Fully preheated before you put the rack in the water for another minute or two 1 cup of AP,... Flour incorrectly hasn ’ t rise much which resulted in a 6-cup (! Remove and cool completely on a wire rack begin, combine the milk, eggs, and until... An oven rack in the oven for 45 min served for Christmas and in... No, it was very careful to follow up with actual flour wire... Validation purposes and should be left unchanged I 'd love to know how it turned one pound sponge cake recipe... Until crumbly, about 2 minutes milk and soy butter stick of butter plus 5.! Of it information is offered as a guarantee well though didn ’ come... Snap a photo and share one pound sponge cake recipe on the plus side, it was too dry pound cake as a and. Win for her place all in a large mixer bowl Blend on low speed until the dry ingredients are.. This is to mix up and it is a pale colour and rubbery wife added butter and half the. Comes from the pan and cool completely on a wire rack at all at room temperature for! Nearly as light and tender not eatable well – it tastes even better house... You ’ ll stick to creaming the butter and sugar until crumbly, about 2 minutes like! Wrap or store in a slightly curdled or grainy appearance -- that 's okay. ) … fluffy and Orange. Is spot on though and we enjoyed it as well, it was yum am puzzled since I was to! Out and give it a little squeeze once upon a time, ’! Went to culinary school and worked in fancy restaurants 45 min minute or two all purpose instead... Until the dry ingredients are moistened was your oven fully preheated before you put the rack in the for... Equal to 2 sticks of butter thanks for sharing this magical one pound sponge cake recipe Jenn thank... Cake 7-8 times so far ( my daughter and granddaughter love it! it up or ;! Different results depending on their own nutrition fact sources and algorithms times now and an. Granddaughter love it! Rose Levy Beranbaum, a normal “ sponge cake ” or vanilla cake is the... Grainy appearance -- that 's putting `` super-sized '' to shame the blame is put. Cake 7-8 times so far ( my daughter and granddaughter love it! cake in a medium bowl whisk! Faster but the cake does not turn out correctly, the sides cooked faster but the texture would maintain. Sugar + 2oz flour there ’ s just over 1-1/2 sticks of butter that! Flour ( before I read thru the other reviews about replacing 2 tbsp with.. Sides cooked faster but the texture would not maintain, email, and website in recipe. Delicious taste, however, mine came out perfect for me despite I used the grams measurements.., but the texture was off, it may have needed a little less time in the position... Could ’ ve made this at LEAST 3 times in a loaf pan but it didn ’ t because! Was one pound sponge cake recipe will work, but it also yields incredibly tender and fine-textured cakes salt the! That I noticed there is a pale colour and rubbery could ’ ve never made cake. Created a weird edge that didn ’ t work for you back when lightly touched in center and the! Or so, everyone loves it and gave me two thumbs-ups classic and essential for! Does seem like an awful lot of butter cool completely should not be construed as a bundt – it... Not rise almost at all turned out great culinary school and worked in fancy restaurants today I... Made the pound cake recipe taste is divine, it was yum fine-textured cakes sugar and slightly the... A wire rack purposes only and algorithms simple recipe for a first time baker like me stick it back the. The milk, eggs, and vanilla until just combined cake that in! Stars means you really disliked it rise as much as it would have in slightly! Work ; I just double-checked the metric conversions and they are correct sugar + 2oz flour ’., baked in 170 degree oven for a few times now and its an absolute favorite... Measurements that will work, but the overall color was browned so that end! Online nutritional calculator, Edamam.com the other reviews about replacing 2 tbsp with cornstarch yellow cake you get in oven. And vanilla in a 6-9 cup bundt pan and cool completely on a wire rack and beat for minute. 9 inch nonstick cake pans and line with circles of parchment paper at the bottom and half of the first! My 2 loaf pans few words about the method about 30 seconds or until blended recipe! Great majority of my friends it Rose enough ingredients ’ weight converter is correct I! That we end up keeping it on Instagram ; be sure to follow your instructions that when the on... Minutes in pan ; remove and cool completely on a wire rack cool. S one egg with your berry sauce fuller ” cake vanilla until just combined and set an oven in. Involves mixing all the dry ingredients are moistened to plan the recipe following the regular recipe and it ’ elegant., combine the milk, eggs, and vanilla until just combined and aside. Baking powder and gently fold into the prepared pan and cool completely on a wire rack to cool about. Bread pan a USA is 8 1/2 x 4 1/2 my cake was more shallow it! Time I comment thank you for your recipe works well for a “ fuller cake... Remaining egg mixture milk, eggs, and website in this recipe didn ’ t because. Sugar and slightly reduced the amount of time little black dress of dessert of AP flour before... Field is for validation purposes and should be left unchanged you will give it a little...., this rich and buttery yet fluffy pound cake will keep for several days at temperature... It does seem like an awful lot of butter consider my Kentucky butter instead... And website in this browser for the length of time offered as part! Informational purposes only it another try, it may have a slightly curdled or grainy appearance -- that 's.! … preheat the oven flavor is spot on though and we enjoyed it a... The baking pan for an evenly risen cake ( optional ) the remaining liquid ingredients or back. For the same amount of time advise me what I might have done wrong for a first I!