Joy Of Cooking Pound Cake Recipe

June 02, 2023 Post a Comment

easy pound cake THERMOMIX from my.thermomixrecipes.com

Description

Pound cake is a classic recipe that has been around for centuries. This recipe is a great way to enjoy a delicious treat without the added sugar and unhealthy fats found in many other cake recipes. The pound cake is made with traditional ingredients such as butter, sugar, eggs, and flour, with the addition of lemon zest and vanilla extract for added flavor. This cake is moist and flavorful, and perfect for a special occasion or just a simple dessert. Whether you’re a novice baker or an experienced one, this pound cake recipe is sure to please.

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2 cups granulated sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 teaspoons freshly grated lemon zest

1/2 cup whole milk, at room temperature

Instructions

Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch by 5-inch loaf pan. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract and lemon zest and mix until combined.

Add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.

Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 15 minutes before turning out onto a cooling rack to cool completely before slicing.

Equipment

Medium bowl

Electric mixer

Paddle attachment

9-inch by 5-inch loaf pan

Toothpick

Cooling rack

Notes

For a lighter cake, use all-purpose unbleached flour instead of all-purpose flour. Also, you can substitute the whole milk with buttermilk for a richer flavor.

If you plan to freeze the cake, it’s best to do so after it has been cooled completely. Wrap the cake tightly in plastic wrap and store in the freezer for up to 3 months.