True Pound Cake Recipes

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

TRUE POUND CAKE

Steps:

• Butter and eggs should be at room temperature before mixing.
• Weigh out one pound, or 3 ¾ cups of All-Purpose Flour
• Remove 7 Tablespoons of the flour and place back in bag.
• Add 7 Tablespoons of Corn Starch to the flour.
• Sift the flour and corn starch together, 3 to 4 times, set aside.
• Sift the Confectioners Sugar into another small mixing bowl.
• In a large mixing bowl, beat the softened butter on high speed until light and fluffy, about 5 minutes.
• Gradually add sugar to butter, beating continuously, until it's well incorporated, light and fluffy.
• Add eggs, one at a time, beating briefly, but well, after each addition.
• Scrape down the sides of the bowl as needed.
• Gradually add flour, beating briefly, but well, after each addition, until mixture is smooth.
• Add flavoring, beat just until incorporated.
• Use a spatula to scrape down the sides of the bowl and fold together a time or two.
• Grease and flour pan, making sure you don't leave any lumps of flour in the corners.
• Spoon the mixture evenly into the prepared pan. Level top gently with a spoon.
• Gently spread batter up the sides and center cone of the pan, pulling batter from the middle.
• Place cake on middle rack in a COLD oven.
• Bake at 275ºF for 2 hours, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached.
• Remove pan from oven and let cool on a wire rack, for 20-30 minutes.
• Carefully flip pan over and remove cake.
• Let cake cool completely before slicing.
• Enjoy!

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.