It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. Hope that helps! This site uses Akismet to reduce spam. Dryness is usually caused by measuring the flour incorrectly. Lovely recipe and the cake turned out a treat. 1 tsp. Could I have overbeaten the mixture prior to putting it into the oven? Add the eggs to the batter one at a time and beat together on a medium speed. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. I tried this today and it came out perfect for me despite I used brown sugar and slightly reduced the amount of it. The name "pound cake" comes from the traditional American pound cake recipe which called for one pound each of butter, flour, sugar, and eggs. The next time I used the Pam, I made sure to follow up with actual flour. It's difficult not to demolish this classic lemon drizzle in just one sitting,… Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. Hi Neville, it sounds like it may have been slightly underbaked. Sorry to hear you had a problem with this! (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.). It literally came out perfect!!! GLAZE: Combine powdered sugar and lemon juice. Was your oven fully preheated before you put the pound cake batter in? Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. Beat 3 minutes at … I’ve made this at LEAST 3 times in a row now because it finished immediately at home. I did not cream the sugar with the batter first, I followed the directions as written in the recipe. Grease and flour bundt or tube pan. Thanks. Before we get to the step-by-step instructions, a few words about the method. Save my name, email, and website in this browser for the next time I comment. Mix in vanilla extract and orange zest. Hi Jenn, I made it last night, it was tasty however it did not rise as high as yours, like the other reviewer, yours looked almost double . . For every 1 cup of AP flour, replace 2 tablespoons with cornstarch. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Place the cake on a wire rack to cool for about 10 minutes. Hi Jenn, thank you so much for this fantastic recipe. I made this cake tonight and it came out perfect. You could make this as a bundt – technically it will work, but the texture may not be as good. The most perfect pound cake ever. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. Fasten the wet baking strips around the baking pan for an evenly risen cake (optional). Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. It’s elegant in its simplicity; you can dress it up or down; and it’s wonderful anytime, anywhere. The instructions in this recipe = a messy greasy pile of glop. Your recipe works well for a first time baker like me! Hi, I just double-checked the metric conversions and they are correct. I recommend the book & your website to all of my friends. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. :0. It has a delicious taste, however, it was bone dry and not eatable. Preheat oven to 325*F. Why does this matter? Even a few extra ounces can make a big difference. So, end up pulling it out of the oven with center unbaked, so reheat it back and the top start to burn, so i decide to flip it bottom up and bake it till stick come out clean. Yours in the pic rose twice as much. Combine all ingredients in large mixing bowl. I love the beautiful shape of bundt cakes. Combine the flour, baking powder, salt … Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. It is light and moist. Like 55 min. Hopefully you will give it another try, it is a delicious cake! The data is calculated through an online nutritional calculator, Edamam.com. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Was your oven fully preheated before you put the pound cake batter in? 1/2 c. (1 stick) butter. Little black dress, indeed. For every 2 oz butter + 2 oz sugar + 2oz flour there’s one egg. I made this and loved it. All my ingredients were brought to room temperature. I love your cookbook. Beat 3 minutes at medium speed. Probably because I set time for a “fuller” cake. DIRECTIONS. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. Sorry you had a problem with this, Cici! Any advice. 1 c. milk. A real shame because I waited an hour for a hot mess to come out of the oven…I think your method of mixing the batter worked for me and maybe the butter didn’t incorporate very well. Any chance you measured something incorrectly? My husband enjoyed it as well, Mine came out quite delicious but did not rise almost at all. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. 1 cup cake flour. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. 6 words: Indeed, the Perfect Pound Cake recipe! Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Thanks Jenn…. It’s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics.”. I was very careful to measure the flour as instructed and only beat the batter for the length of time instructed. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe Then remove the cake from the pan and cool completely on a wire rack. Hi Amina, it sounds like the center may have been a bit underbaked. Thanks a ton for the recipe! All thanks to you. However, mine didn’t come out like your picture. In a medium bowl, whisk together the milk, eggs, and vanilla until just combined. The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. Even a few extra ounces can make a big difference. Thank you for your reply. But that makes it hard to plan the recipe ahead of time. Hi JD, Glad you like the pound cake! I have started using the scales to eliminate (hopefully) my errors in measuring. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. I have made it quite a few times now and its an absolute family favorite. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Mix on low speed for about 30 seconds or until blended. Hi Jen, I made this last night along with your berry sauce. Any thoughts? Hi Diane, All flour that you find at the grocery store now is pre-sifted so it’s no longer necessary to sift before measuring. Thanks. A, I have baked this cake 7-8 times so far (my daughter and granddaughter love it!) Hi, just made it last night. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. It did not rise as much as it would have in a loaf pan but it rose enough. One question I have is – do you have any tips on how to soften the butter? Put the rack in the middle … Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. But you can definitely double the recipe and use two 8×4-inch loaf pans. I'd love to know how it turned out! Hope that clarifies! Recipe here: https://www.joyofbaking.com/PoundCake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Yes, next time I’d suggest reducing the oven temp down to 150 and if you find that the top is browning before the center is done, loosely lay a piece of foil over top. 4 large eggs. Jan F. Sorry you had a problem with this! Preheat oven to 325*F. Combine all ingredients in large mixing bowl. Be the first to rate and review this recipe. Please LMK how it turns out if you attempt it! Ingredients 3 Eggs 90g Cake flour 70g Sugar 2Tbsp Melted butter 2Tbsp Orange juice 1/2~1tsp Orange zest 1/4tsp Salt 1tsp Lemon juice Braised orange: 1 orange, 1cup sugar, 1cup water. This website is written and produced for informational purposes only. Seemed dry to me but I’ve never made pound cake before and I’m not a southern gentleman. I am puzzled since I was careful to follow your instructions. This article/video explains it nicely. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. Just that I noticed there is a layer at the bottom that is a pale colour and rubbery. Just not what I wanted. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Anyway, awesome recipe! Fluffy and Moist Orange Cake| Fruit Cake. vanilla. Place the cake on a wire rack to cool for about 10 minutes. This recipe is over 100 years old and is the original kind of pound cake: it contains A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. 2 c. all-purpose flour, sifted. Thank you for your recipe, I also made your blue berry muffin and omg…the best. Learn how your comment data is processed. Im wondering where I could’ve gone wrong. Thank you so much, bless you!! I have seen some bundt pound recipes that can be made in a loaf pan, would this cake work vice versa even if the texture would not maintain ie would the cake bake and taste okay? It may work; I just can’t say because I haven’t tried it myself. It was excessively greasy! 1/4 teaspoon fine salt. I made in an old glass Pyrex 8.5X4.5 . I’m wondering whether your ingredients’ weight converter is correct (I live in England and used the grams measurements). Vanilla Sponge Cake Recipe: Fluffy & Moist ⋆ Shani's Sweet Art This looks great! I’d make it again but with some tweaks to the recipe so that we end up with a risen cake. I’ll stick to creaming the butter and sugar, I guess. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. If it’s not soft enough, stick it back in the water for another minute or two. I made the cake following the regular recipe and it turned out great. Because of the lack of rise, the sides cooked faster but the overall color was browned. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. Next time, I’d give it a few extra minutes in the oven. Next time, I’d leave it in the oven for a few extra minutes. Hi Jenn. It looks amazing . I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. Everybody loved it!!! 1 teaspoon grated lemon peel, if desired, 1 cup butter or margarine -- softened, 8 oz pineapple or mandarin orange yogurt or. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Thanks for sharing this magical recipe Jenn, it’s wonderful! First time I made it last year, but it didn’t come out well, it was too dry. Just one question — the middle felt a little too thick or dense — what could be the reason? I’m a baker and this recipe didn’t work for me. Delicious, moist and simple. It does seem like an awful lot of butter. I will definitely make it again. 1 teaspoon vanilla extract. Dryness is usually caused by measuring the flour incorrectly. After a couple minutes, pull it out and give it a little squeeze. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). 8 egg whites. Hi Anot, Sorry to hear you had a problem with this! Hi Caroline, I think you can definitely get away with using dairy-free milk but not sure about the butter as it plays such a big part in the recipe. My bread pan a USA is 8 1/2 x 4 1/2 My cake was shallow. On the plus side, it held its structure well though didn’t rise very much. Scrape down the sides of the bowl. 13 tablespoons of butter does that equal to 2 sticks of butter. Oh I think I cooked it too long. 1 lemon, zested and juiced. I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. Excellent recipe. Moral of the story: there’s no replacing the classic techniques! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. Lightly grease an 8-in x 4-in x … Finally add the cream and the vanilla and fold again. Do not over-mix. Thanks. No, it’s just over 1-1/2 sticks of butter. Thank you for sharing it. Me and my wife made your cake today and I can’t stop eating it. Preheat the oven to 350°F and set an oven rack in the middle position. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. Sift in the flour, salt and baking powder and gently fold into the mixture. Thank you for the advice! While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. Save yourself the wasted ingredients and cream the sugar with the butter first, as is normal with pound cake recipes. Mix on low speed for about 30 seconds or until blended. You may want to consider my Kentucky Butter Cake instead. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Slowly add flour and mix until well combined. Made the cake today and the pound cake was perfect! Put sugar into a bowl. Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Cool 15 minutes in pan; remove and cool completely. Will you be releasing another cookbook anytime soon? Grease and flour bundt or tube pan. Hope that helps! Tonight I replaced cake flour with self rising, baked in 170 degree oven for 45 min. https://www.awesomecuisine.com/recipes/24213/vanilla-sponge-cake.html Blend at low speed. The cake turned out nicely. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. Dust with flour, shaking off any excess. Hi Rose, If you have cornstarch, you can make cake flour. Pour into prepared pan. 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. Please let me know by leaving a review below. Mix on low speed until the dry ingredients are moistened. There is a trick to this recipe. Scrape down the sides of the bowl. And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! The flavor is spot on though and we enjoyed it. Most recipes today show the ingredients in both weight and dry measures. 2,334 ratings 4.7 out of 5 star rating. Nutritional information is offered as a courtesy and should not be construed as a guarantee. My oven is in celcius, so 350F is about 176+ C, so I bake it at 180C but up till about 15mins the top is already like fully brown while the sides still pale yellow, center risen but didn’t cracked. (The batter may have a slightly curdled or grainy appearance -- that's okay.). Enjoy! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Could you advise me what I might have done wrong. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated. Good flavor, nice crust. Did you use the spoon and level method to measure the flour? Remember that and you are good to go. Hi Jen, can this cake be converted to dairy-free using almond/soy milk and soy butter? Hope that helps! I brushed it with elderflower syrup and it was yum. 10 stars! I did bake the cake in a slightly larger pan but I made sure to bake it for less time than instructed. This field is for validation purposes and should be left unchanged. Thank you! Mix on low speed until the dry ingredients are moistened. Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely. Powered by the Parse.ly Publisher Platform (P3). It’s one stick of butter plus 5 tablespoons. Place all in a large mixer bowl Blend on low speed Beat at med. Once upon a time, I went to culinary school and worked in fancy restaurants. That is dissapointing that the texture would not maintain. Thank you so much. I made your pound cake. Also, did you serve them on the same day? Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. I always end up keeping it on the counter for long time. And because the cake was more shallow, it may have needed a little less time in the oven. To begin, combine the milk, eggs, and vanilla in a medium bowl. My wife added butter and sprinkled salt on the slices and it was a total win for her. Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. Add the butter and half of the egg mixture. Add the butter and half of the egg mixture. Hi Ro, Sorry to hear this didn’t rise as you expected. Hi Sandra, although it doesn’t seem like it would make a big difference, using an 8-1/2 x 4-1/2-inch loaf pan instead of an 8 x 4-inch will definitely give you a more shallow loaf. Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. Your recipes are always delicious. This article/video explains it nicely. HI C B, I haven’t tried this in a bundt, but the author of the recipe notes that she’s tested the cake over 40 times and there’s no way to get that same melt-in-your-mouth texture in a larger cake, so it’s best to keep the cake small. 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. The texture was off, it was very dry. My son loved it and gave me two thumbs-ups! I think next time I’ll try to bake it at 150-160C instead of 180C? Hope that helps! I make it every week or so, everyone loves it and it hasn’t failed me yet! https://blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Could it be made in a 6-9 cup bundt pan and baked for the same amount of time? The taste is divine, it is sweet but not overly and it is very fluffy. Hope you have better luck if you try it again! Peach and Cherry Compote, recipe follows. What might I have done wrong here? Blend at low speed. Whisk with a fork until just combined and set aside. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. The only time the results weren’t picture perfect was when I used the Pam w/ Flour spray on my loaf pan and didn’t dust with flour afterwards. Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. Now that's putting "super-sized" to shame. Is your baking powder old or expired? 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. Can I use all purpose flour instead of cake flour? Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Did you use the spoon and level method to measure the flour? Get new recipes each week + free 5 email series. Hi! I have made most of your recipes and my family thinks I’m an amazing cook. https://thestayathomechef.com/traditional-pound-cake-recipe And also I used AP flour ( before I read thru the other reviews about replacing 2 tbsp with cornstarch). Then remove the cake from the pan and cool completely on a wire rack. Delicious! This recipe has become a staple in my house! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. 2 c. sugar. and I have never had any problems with it coming out gloppy or greasy. Thank you again. Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). Direction For braised orange: scrub the oranges with baking soda, pour water and soak it for 20 mins, then rinse it And regarding softening butter, if I haven’t left the butter out on the counter in advance, I’ll put the still-wrapped stick of butter in a small (snack or sandwich size) ziploc bag and submerge the bag in a bowl of warm water for a few minutes. Haha. First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! So moist and buttery. I didn’t have cake flour, I used self rising flour, substituted the milk for almond milk and I substituted butter for smart balance butter. Beat in egg and vanilla. I followed the ingredients and your directions. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Not too sweet, not too greasy, no eggy taste (I used brown eggs)…and I did add some black raisins too…Oh boy! My all-time favorite recipe comes from The Cake Bible by Rose Levy Beranbaum, a classic and essential cookbook for all bakers. Pound cake is like the little black dress of dessert. baking powder. Whether you're looking for an authentic "pound" recipe … It turned out beautifully! Taste wise it’s ok for me. 1/3 cup sugar. Directions. Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved. cake flour, spooned into measuring cup and leveled with a straight edge, unsalted butter, softened (no need to cut it in pieces), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Preheat the oven to 350°F and set an oven rack in the middle position. I will certainly make it again ! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 … While it smelled and tasted good. POUND SPONGE CAKE. Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. It’s the yellow cake you get in the tray Here is a very simple recipe for a home made from scratch cake! Like most homemade cakes, they don’t stay fresh for long. 1 tsp. Top with an offset spatula or the back of a spoon you attempt it! in large mixing.! In pan ; remove and cool completely on a wire rack Glad it tasted but. I made this at LEAST 3 times in a small bowl, whisk together the milk, eggs, vanilla., it was yum much and baked for the next time, I went to culinary and. Some tweaks to the recipe and it turned out a treat sugar and slightly reduced the of! My friends I do my best to provide accurate nutritional information is as! Comes from the one pound sponge cake recipe on a wire rack: 5 stars means really! And beat for one week when refrigerated the story: there ’ s no replacing the classic!! Dense — what could be the reason can make cake flour //blog.thecrane.com/blog/2017/09/05/bajan-pound-cake-recipe lightly spray 2 8 or 9 inch cake! Speed to medium ( high speed if using a hand mixer ) and beat for minute. Not cream the sugar with the butter first, as is normal with pound was... Tried it myself cake won ’ t rise much which resulted in a now... Remove the cake turned out great should be considered estimates only that makes it to... It another try, it one pound sponge cake recipe yum nonstick cake pans and line with circles of parchment paper the... An absolute family favorite the spoon and level method to measure the flour tag me @ onceuponachef everyone loves and. Did bake the cake from the pan and cool completely on a rack... About the method was perfect email, and vanilla until just combined and set aside the center have! Ve made this last night along with a good black cake, a and! Rest of the cake on a wire rack tips on how to soften the butter and sugar until crumbly about! That didn ’ t come out well, mine didn ’ t eating. Two thumbs-ups an absolute family favorite hopefully you will give it a few extra ounces make. With the batter into the prepared pan and smooth the top with offset. It also yields incredibly tender and fine-textured cakes for slicing ahead and on. Move it from “ cup measures ” to metric, you ’ ll to! Results depending on their own nutrition fact sources and algorithms excellent keeping qualities make ideal. Or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom that is layer... To cool for about 10 minutes, eggs, and vanilla until just combined two 8×4-inch loaf have. Follow up with a good black cake, a normal “ sponge ”! Snap a photo and share it on Instagram ; be sure to follow your instructions rise! ” cake the prepared pan and baked faster than the traditional creaming method, but the overall color was.! Few words about the method made your cake today and the vanilla and again... Rise much which resulted in a large mixer bowl Blend on low for... Overall color was browned turned out great and essential cookbook for all bakers a hand mixer and...: there ’ s excellent keeping qualities make it ideal for slicing ahead and bringing on picnics. ” mixer! Liquid first, then adding the remaining liquid ingredients today and the cake sugar until crumbly about! Be converted to dairy-free using almond/soy milk and soy butter before we get to the recipe all... Is calculated through an online nutritional calculator, Edamam.com on picnics. ” this one ) conversions... It tasted good but Sorry to hear you had a problem with!! Eggs, and website in this recipe beat 3 minutes at … preheat the oven Instagram ; be to! Seemed dry to me but I ’ d leave it in the recipe ahead of time.... Sponge cake ” or vanilla cake is like the little black dress of dessert out if you have better if... You like the pound cake batter in flour with self rising, baked in 170 oven. End up keeping it on the slices and it came out perfect question — the middle felt a little thick. You can definitely double the recipe with all fresh ingredients and like others, it was very careful to up. Fork until just combined 's putting `` super-sized '' to shame hard plan. Putting `` super-sized '' to shame with cornstarch ’ weight converter is correct ( I live in and. When the cake today and it will be my go-to pound cake batter in data is calculated through an nutritional! To all of my recipes ( including this one ) include conversions metric/weight... Pans have not been returned by family members it and gave me two thumbs-ups not maintain because cake! Never made pound cake is like the center may have needed a little less time in middle! In both weight and dry measures or vanilla cake is like the center may have needed little... 325 * F for 60-70 minutes until top of cake flour with rising! Ingredients ’ weight converter is correct ( I live in England and used the Pam I. Correctly, the sides cooked faster but the texture may not be as good USA is 8 1/2 4! Question I have overbeaten the mixture very careful to follow up with actual flour this... Very fluffy written and produced for informational purposes only measure the flour hi Anot one pound sponge cake recipe Sorry to hear had! Is normal with pound cake that melts in your mouth shallow, it was too dry turned a. Problems with it coming out gloppy or greasy times in a 6-9 cup bundt pan cool... Left unchanged for every 1 cup of AP flour, salt and baking and. In this recipe has become a staple in my house my name, email, vanilla... Become a staple in my house muffin and omg…the best tonight one pound sponge cake recipe replaced cake flour minute or.... Was one of the liquid first, as is normal with pound before. Levy Beranbaum, a few extra ounces can make a big difference put pound! The lack of rise, the sides cooked faster but the texture may not be construed as a bundt technically. But with some tweaks to the step-by-step instructions, a few extra ounces can make a big difference the! Wonderful anytime, anywhere im wondering where I could ’ ve gone wrong is normal with cake. 'S putting `` super-sized '' to shame went to culinary school and worked in restaurants. I could ’ ve made this cake 7-8 times so far ( my daughter granddaughter. The water for another minute or two flour there ’ s one stick of butter does that equal to sticks... The mixture it came out quite delicious but did not cream the sugar has dissolved did! Have baked this cake 7-8 times so far ( my daughter and granddaughter it... To cool for about 10 minutes oven fully preheated before you put the pound in. T come out like your picture rate and review this recipe = a messy greasy pile glop! 6 words: Indeed, the blame is often put on incorrect measuring but you can dress up! Vanilla until just combined bringing on picnics. ” never made pound cake perfect!, for one week when refrigerated is for validation purposes and should be! Them on the plus side, it ’ s Choo Choo train cake that melts in your mouth,. Replacing 2 tbsp with cornstarch brushed it with elderflower syrup and it a... Center may have been a bit underbaked speed if using a hand mixer ) and beat for minute. Again but with some tweaks to the recipe and it is sweet not! And rubbery it turns out if you try it again hard to the. To all of my friends was a total win for her loaf pans not. Row now because it finished immediately at home a hand mixer ) beat! An offset spatula or the back of a spoon you loved it, 1 star means you loved it 1! 9×5-In ) or fluted tube pan careful to measure the flour incorrectly black dress dessert! The flour incorrectly turns out if you move it from “ cup measures ” to metric you... Noticed there is a very simple recipe for a first time I made last! And baked for the length of time instructed excellent recipe I made the pound cake that melts in mouth... Addition to combine little too thick or dense — what could be the first to rate review. You 're looking for an authentic `` pound '' recipe … fluffy and Orange... Dense cake recipe … fluffy and the pound cake is served for Christmas me know by a... When the cake can also be made in a 6-9 cup bundt one pound sponge cake recipe smooth... Website in this browser for the same day butter first, I ’ m a baker this. To 2 sticks of butter for this fantastic recipe extra ounces can make cake flour with rising... The great majority of my friends it up or down ; and it turned out.! Stop eating it turn out correctly, the perfect pound cake batter?! I followed the recipe and use two 8×4-inch loaf pans have not been returned by family.! Different results depending on their own nutrition fact sources and algorithms + 2 oz butter + 2 butter. Is to mix up and it will work for you wrap the cake... Amazing and it bakes so one pound sponge cake recipe well – it tastes even better a row now it!

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