Famous Pound Cake is a classic dessert known for its rich, buttery flavor and dense texture. Traditionally, it’s made using a pound of each of the main ingredients: flour, butter, sugar, and eggs, which gives it its name. The cake is typically baked in a loaf or bundt pan and has a slightly crispy outer crust with a moist interior. It’s often enjoyed plain or with a glaze, whipped cream, or fruit toppings. The simplicity of the recipe allows for variations, such as adding vanilla, lemon zest, or chocolate, making it a versatile treat for any occasion.
Here’s a classic recipe for Famous Pound Cake:
Ingredients:
- 1 pound (4 sticks) unsalted butter, softened
- 1 pound granulated sugar (about 2 cups)
- 1 pound all-purpose flour (about 4 cups)
- 1 pound eggs (about 8 large eggs)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 5-7 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Mix in Vanilla and Salt: Add the vanilla extract and salt to the mixture, and mix until combined.
- Incorporate Flour: Gradually add the flour to the mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour into Pan: Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake: Bake in the preheated oven for about 1 hour for the bundt pan or 50-60 minutes for the loaf pans, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
- Serve: Once cooled, you can serve it plain or with a glaze, whipped cream, or fresh fruit.
Adding lemon zest to a pound cake is a fantastic idea to give it a refreshing citrus flavor. Just grate the zest of a lemon and mix it into the batter when you add the vanilla extract and salt. It will add a lovely zing to your Famous Pound Cake!
You can definitely use orange zest instead of lemon zest! Orange zest will add a sweet and fragrant citrus flavor to your pound cake, making it delicious. Just like with lemon zest, grate the orange peel and mix it into the batter.
Sure! Using orange zest in place of lemon zest will give your pound cake a different but equally delightful flavor. Orange zest tends to be sweeter and less tart than lemon zest, which can add a warm and aromatic quality to the cake.
To use orange zest, simply wash the orange thoroughly, then use a microplane or fine grater to remove the outer peel, avoiding the white pith underneath, as it can be bitter. For a standard pound cake recipe, you can add about 1 to 2 tablespoons of fresh orange zest, depending on how strong you want the flavor to be.
Additionally, you might consider adding a splash of orange juice to the batter for even more citrus flavor. Just be mindful of the overall liquid content in the recipe. Enjoy your baking with this tasty twist!
Enjoy your delicious Famous Pound Cake!
