Pound cake

Votes: 14

Time: 2 hours 15 minutes
Complexity: easily
Servings: 10 - 12

Pound cake - is a variety of the classic English cake, traditionally made from four ingredients: flour, butter, eggs and sugar, taken in equal quantities.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3.5 cups of premium wheat flour, plus more for the pan
1/2 tsp fine salt
8 large eggs, room temperature
2 large egg yolks, room temperature
2 tbsp. milk, room temperature
4 tsp vanilla extract
480 g butter, room temperature, plus more for the pan
2 3/4 cups sugar
1 teaspoon finely grated lemon zest
A large round mold with a hole in the center measuring 25*12 cm or two rectangular molds measuring 23*13 cm.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: milk, eggs, premium flour, vanilla extract, lemon zest

Cooking the dish according to the recipe:

Place a rack in the bottom of the oven and preheat to 160°C. Grease a baking pan with butter or sprinkle with flour.
Sift flour and salt into a medium bowl. In a separate bowl, whisk together the eggs, yolks, milk, and vanilla extract.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute.

With the mixer running, gradually add sugar, 1/4 cup at a time. Continue beating for another 5 minutes, until the mixture is light and fluffy.

Add lemon zest and stir again.
Turn the mixer to low speed. Gradually add the flour, 1/4 cup at a time, and mix for 30 seconds.

Gradually add the egg mixture and mix until smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.

Bake the cake for 1 hour and 30 minutes in a large round pan or 50-60 minutes in rectangular pans. Check for doneness by inserting a toothpick into the center; the toothpick should come out clean and dry, or by pressing the palm of your hand into the center; the surface should spring back.
Remove the cake from the oven and cool in the pan for 10-15 minutes.

Remove pound cake from pan and chill for 10 to 15 hours. Store chilled cake in an airtight container at room temperature for 4 to 5 days or in the freezer for 1 month.