For my taste is sweet. That works. I also iced with a lemony glaze….another perfect cake! The flavor is spot on though and we enjoyed it. Thank you! I am making second one in 2 days to bring to work. Have a lovely week ahead! Light fluffy and smells amazing! This cake will get you raves wherever you bring it. PS: Yes, I did scroll this down reading all comments! It’s vital for the butter and the sugar to blend well. I will let you know how it came out. For a 9 inch shallow pan, I would suggest 25 -30 minutes or so, just check and keep an eye on it. Thank you! Thank you on your ideas to modify this recipe! Ny search is over!! This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. You can choose different colors and we think they would make your pound cake look lovely! A delicious, very easy and moist cake, and smells so good when it's baking too! I tried another different recipe didn't work for me. I’m Shelly and I’m an addict. Hope you have better luck if you try it again! If you make cakes as much as we do, it's worth investing in one of these loaf cake savers. For the latter, the other reason as you will know is if you forgot the flour or rising agent (or opened the oven door in the first 20 - 30 minutes of baking), However, I noticed my cake was too oily can I reduce the butter quantity? Hi Cheryl, The cake should be baked at 350°F/175°C. 6. remarkable job. Before we get to the step-by-step instructions, a few words about the method. It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. Made this for Christmas dessert, topped with dulce de leche, pecans, and chocolate ganache - it was DELICIOUS! Want to ask you somehing. Hi Vasanti, you can reduce the sugar if you wish. 2. made 10/2018 w/orange flavor, excellent pound cake, dense, moist, just as a pound cake should be, will def make again. Can you please tell me how much lemon juice or zest should be added to the Perfect Pound Cake recipe without altering the beautiful texture? I don't have any baking powder but have self raising flour will this be ok? I have made cakes from here before but this is next level, Just made this and tried a bit of it,I thought it tasted a bit eggy although it was moist. Hi, I’m not familiar with the product, but I suspect it should work. Made again this morning w/almond extract, glaze and slivered almonds on top, y u m ! So sorry you had trouble! Thoughts/suggestions? thank you for this recipe. Scrape down the sides of the bowl. It takes a little time, but you need to beat the butter and sugar for 5 - 7 minutes until you see the batter color turn a very pale yellow, almost white and fluffy in texture. I wonder if you possibly made a mistake with the ingredients when doubling the recipe? Pound cake ingredients. The cake had good flavor, but way too dense for me. Hey, I'm trying to adapt recipes that I find into using Coconut Oil instead of Butter, Stevia instead of Sugar, and a Combo of Coconut/Almond Flour instead of Regular Flour, I'm insulin dependent and I'm on the "Candida Diet". Delicious! Thanks for this recipe. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. The pound cake is so buttery and moist. This is one awesome recipe for keeps, I make this so often, must've already made it more than 15 times, it's loved by everyone, it's moist and delicious. . How about a 7x7 inch square pan? Made this today in an attempt to discover a recipe I could use as a base to recreate the best-I’ve-ever-had from a Bed & Breakfast on Salina island in Italy. Once upon a time, I went to culinary school and worked in fancy restaurants. (For example, cocoa powder is bitter so that would impact the amount of sugar needed in the recipe.). Pingback: Homemade Ice Cream-Eggless - Farmhouse Basic Collection. It tasted more like cornbread than cake. I hope these suggestions help for next time! A couple of things which come to mind are that you may have 'split' the batter when you added the eggs/milk. and I have never had any problems with it coming out gloppy or greasy. I do hope you will give this cake another go. Starbucks coffee inspired chocolate cake-no eggs! 210gr flour, Made the adjustments and must say it’s turned out great. Allow to cool. After a long long time I have had cake which is so moist, soft and has a beautiful flavour. Coffee Pecan Pound Cake is a lovely tasting, moist cake with a perfect combination of coffee flavor and texture from the pecans. Hi. 120gr of butter Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. I don't think I'll try this one again. I won’t make it again. If you're thinking of making our Vanilla Pound Cake to give to a friend, why not bake it in one of these disposable baking pans. Perhaps I overbeat/overfluffed but the batter was almost to the very top of the bundt pan– crust got too brown on the sides probably due to depth of batter/long time baking (or my dark bundt pan) but even trimming some of that off, it was beautiful & 2 grandkids & Their Parents polished it off in one afternoon Next time I’ll fill 2 bundts halfway. no cake flour), I used all purpose flour and made up the recipe’s quantity with 2 tablespoons of cornflour added in. The cake is definitely a bit dense (from a buttery melt in your mouth standpoint) but not eggy. 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. I lowered the temp because my oven runs a little hot, but after 30 minutes I can smell it burning on the bottom. I have historically had trouble with more temperamental baking recipes because I’ve never really been a baker. I will watch that video. Letting the cake sit covered airtight overnight gives it a dense, moist texture, as well as enhancing the flavor. Thank ye . Bartering is a good thing and it seems its a win-win all around. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. Thank You Betty. Just made this today with my daughter. Coat a 10- inch (10 – 15 cup) bundt pan liberally with nonstick spray. I prefer the savory side of life, but this pound cake is made with ingredients I always have on hand and looked so pretty online, I thought I’d give it a try. Hello I was so excited to make this and I did, and did exactly what the recipe said but my loaf didn’t come out right!! i sliced it while it was hot. other than those personal adjustments, this is a fabulous cake and once again i thank you. I’d make it again but with some tweaks to the recipe so that we end up with a risen cake. When I slice into it you can literally see the difference. Looks like it has risen fine. Pound cake was absolutely delish – tender, flavorful – just downright delish! No. I did not expect this. Made sure my electric mixer was on low the whole time while following the instructions and making sure everything was mixed throughly. Lovely recipe and the cake turned out a treat. Also I tried this without parchment paper and it came out a tad drier...how can I prevent this and bake it without the parchment paper? I was wondering if you could upload the old recipe or write the old recipe somewhere in the comments. Perfect for Thanksgiving and Christmas. You can't go wrong with this recipe. went exactly by the directions so I dont know what happened. Wish it had more buttery flavour though, but then again I didn't use a good butter brand. That said, it’s possible that the cake could have been slightly overcooked. Thanks so much! Thanks! Just one question — the middle felt a little too thick or dense — what could be the reason? However, each baker or family that bakes a pound cake may have their own little secret family recipe, moreover, a recipe simply given to them by their granma’s or ancestors. Hi Grace, I haven’t tried it, but the recipe author comments that she’s tested the cake over 40 times and that it’s impossible to get that same melt-in-your-mouth texture in a larger cake, so it’s best to keep the cake small. Hi Juliet, glad you enjoyed the cake. Once it’s all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary. Welcome to Yummly, your smart cooking sidekick! Required fields are marked *. I can wait to try it, Awesome!!! Megan Martin. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc. I just tried your vanilla pound cake recipe and I taste like a pancake instead of a pound cake. Anyways after doing all my research on baking I change a few minor things in the ingredients. Without Chemical Coating，Just Pop Out! Mine is in the oven right now. M. Made this pound cake today for the first time.My husband and I love it.So so moist.I would like to know how many calories one slice has.Thank you for the recipe.This is a keeper. Happy 93rd birthday, Elizabeth! Great recipe! I'd prefer to use cultured buttermilk because this is the only dairy product i can tolerate. No need to increase the recipe. Got stuck in the pan (I need better pans). This recipe has become a staple in my house! We are also ad-free and will not inundate you with unnecessary emails. This still is excellent! Once again my baking guru, thank you xx. I have got a few guides on baking such as how to line a loaf pan and baking blind but I’ll take on board your suggestions and write a few more guides so beginners can understand some of the baking techniques. Because Australia does not permit bleaching of flour (ie. Hopefully you will give it another try, it is a delicious cake! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! Rose writes: “This cake not only has a silky-smooth dissolving texture similar to famous Sara Lee pound cake but also the incomparable moist, butter flavor of a home-baked cake.