Classic pound cake
Pound cake got its name from the fact that its main ingredients—sugar, flour, butter, and eggs—were all added by the pound. However, these quantities aren't necessary. Equal parts are sufficient. Pound cake, though considered a traditional European pastry, is popular in many countries far beyond the Old World. And depending on the region, its additional ingredients vary significantly. For example, if you tried pound cakes in Britain and Mexico, you'd hardly guess they share the same origins. Pound cakes can also be flavored with dried fruits or nuts, flavorings, and glazed or frosted. For starters, try baking a pound cake according to the classic recipe.
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:
- 220 g of butter at room temperature, plus a little extra for greasing the pan
- 3 cups premium wheat flour
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 3 tbsp. sugar
- 0.5 cups of margarine at room temperature
- 1 cup whole milk at room temperature
- 1 tsp vanilla extract
- 5 large eggs at room temperature
- 0.5 tsp almond extract, optional
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 150°C. Generously grease a large, 25cm diameter cake pan with butter.
- In a medium bowl, sift together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, and margarine until creamy.
In a large liquid measuring cup, combine the milk, vanilla, eggs, and almond extract, if using. Stir well. Gradually pour the milk mixture into the butter mixture, alternating with the flour, beginning and ending with the flour. Stir well. Fill the prepared pan with the batter. - Bake the cake for 15 minutes. Increase the oven temperature to 325°F (160°C) and bake for another 45 minutes, until the cake is golden brown and pulls away from the edge of the pan. Or check for doneness by inserting a toothpick into the cake. It should come out clean. Transfer it to a wire rack for 10 minutes. Then, turn the cake upside down to cool completely, at least 20 minutes.
Author of the recipe - Chef Virginia Willis (USA) is a teacher of Cajun and Creole cuisine, author of books on outdoor activities, and a 2016 Laureate in the Health category.
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