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

one pound sponge cake recipe 2021