Everyone needs to have a great basic pound cake recipe in their back pocket, which is worth $1 million. It is made with ingredients you must already have in your kitchen and pantry, and can be dressed up with the combination of fruit, sauce or whipped cream that your heart desires.
This buttery cake brings a luxurious richness not only from eggs, butter and sugar (the cornerstone of any pound cake), but also from good doses of whole milk and vanilla. Among the $1 million pound cake recipes rely solely on creamed butter, sugar and whipped eggs, but this recipe adds a bit of baking powder for extra lift and lightness.
Tips for Making a Million Dollar Pound Cake
Before you start with the recipe, make sure that the butter, eggs and milk are all at room temperature. This ensures that the butter and sugar cream are properly guaranteed, allowing the egg yolk to cast a spell to emulse the fat into the batter, making the cake smooth and luxurious. Hurry? Here’s how to quickly bring eggs and butter to room temperature: For milk, let it flush in the microwave with a 10-second burst, stirring it during that time to remove the chill. Do not skip the mixing time. Pound cakes rely on a lot of air that is whipped into the batter to make sure they are light and fluffy. Gradually adding ingredients will help the batter mix and maintain the air. While rubbing again! Use a rubber spatula to squeeze the sides of the mixer bowl and frequently incorporate the ingredients evenly. For example, if you have a pocket of unassembled butter, it will result in a greasy wet area on the cake.
Simple recipes /Photo by Robby Rozano /Food styling by Chelsea Gimmer /Prop styling by Phoebe Hauser
Providing recipe variations and ideas
This cake is a blank canvas of butter. You can add flavors directly to the cake batter, or serve each slice with a variety of toppings. Here are some ideas:
A simple glaze with lemon, lime or orange peel and juice added to the batter, sprinkled with citrus twists and mixed with a bit of powdered sugar in a top of milk or lemon juice, fresh berries and a small amount of simple Add with a glaze whipped cream spoon over some bright lemon curd or juicy fruit compote
Cook Mode
(Wake up the screen)
Bake a spray with flour
2 1/2 cup (500g)) Granule sugar
3 stick (12 Ounce)) Unsalted buttersoftened
6 big egg,room temperature
2 Small spoons Vanilla extract
3 cup (361g)) All-purpose flour
3/4 Small spoons Kosher salt
1/2 Small spoons baking powder
2/3 cup whole milkat room temperature
Preheat the oven to 350°F.
Grease 12 cup bunt pan with flour with baking spray and set aside.
Creamed butter and sugar:
Mix the sugar and butter in a bowl of a stand mixer with a paddle attachment. Shake on medium speed for 3-4 minutes until light and fluffy, then rub off the sides of the bowl as needed.
Simple recipes /Photo by Robby Rozano /Food styling by Chelsea Gimmer /Prop styling by Phoebe Hauser
Add eggs and vanilla:
Lower the mixer speed. Add one egg at a time and beats until the yellowish yellow fades with each addition. After all the eggs have been added, scrape off the sides of the bowl. Add vanilla extract and keep the heartbeat at a slow speed until it is thoroughly combined for about 30 seconds.
Simple recipes /Photo by Robby Rozano /Food styling by Chelsea Gimmer /Prop styling by Phoebe Hauser
Finishing the batter:
In a large bowl, whisk together the flour, salt and baking powder.
As the mixer runs low, gradually add 1/3 of the flour mixture to the butter mixture, followed by half the milk. Repeat with the remaining flour mixture and three more milk and end with flour mixture. With each addition, beat low until combined, then rub off the sides of the bowl as needed, for a total of about 3 minutes.
Spoon the batter into the prepared pan and spread it in an even layer.
bake:
Bake golden brown and skewers or cake testers inserted into the center for 55-60 minutes until wet crumbs are released.
Remove the pot from the oven and place it on a wire rack. Let the cake cool on bread for 10 minutes.
Place the wire rack on the top of the pan and flip the cake onto the rack. Let cool completely for about 45 minutes before serving.
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Nutrition Facts (Each serving)
520 calories 26g Fat 66g Carbohydrates 7g Protein
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Nutritional Fact Serving: 12% per serving calorie 520% ​​per day value* 26g 33% saturated fat 15g 77% 155mg 52% 145mg 6% 66g 24% dietary fiber 1g 3% total sugar 43g 7g Vitamin C 0mg 0% calcium 53mg 4 % iron iron 2mg 10% potassium 93mg 2% * Daily value (DV) tells you the amount of nutrients Foods contributes to your daily diet. General nutritional advice uses 2,000 calories per day.
Nutrition information must be calculated using a component database and considered an estimate. If multiple ingredients are given alternatives, the first listed one is calculated for nutrition. Decorations and optional ingredients are not included.
