HOW TO MAKE POUND CAKE EVER!
The original recipe for pound cake called for a pound each of butter, sugar, eggs, and flour, thus the name. In French, a pound cake is known as a quatre quart, which literally translates to "four quarters." Its term comes from the proportions of the components used in the recipe. Although the Pound Cakes we make today sometimes differ from the original recipe in terms of the quantities of the ingredients and frequently use baking powder or baking soda, they are still delightfully rich, buttery, and moist, and they have a beautiful golden brown crust.
This recipe for pound cake calls for just a few simple ingredients: butter, granulated sugar, all-purpose flour, eggs, pure vanilla extract, and a dash of salt. Other than eggs and the air that is integrated into the batter from creaming the butter and sugar, there is no leavening, thus it is imperative that you combine the ingredients very well. The end product is a pound cake that is rich, buttery, thick, and quite adaptable. You may have a piece of this cake with your morning coffee or cup of tea, serve it with whipped cream and berries, or use it as the foundation for a variety of sweet dishes. This cake is wonderful on its own or with nothing more than a little sprinkling of powdered sugar. You may also serve it with freshly cut fruit, whipped cream, or ice cream as an alternative option.
THE INGREDIENTS LIST:
2 sticks.Of unsalted butter; preferably at room temp.
2 Cups.Of all-purpose flour.
1 Cup.Of granulated white sugar.
4 whole eggs.
2 small spoons.Of pure vanilla extract.
1/2 small spoon.Of salt.
PREPARATION:
Step 1:
First; you need to turn the oven temperature up to 350 degrees. Prepare a loaf pan with butter and flour, then put it aside.
Step 2:
To get a light and airy texture, whip the butter and sugar together with an electric mixer at high speed.
Step 3:
After adding each egg one at a time and mixing the mixture well after each addition, add the vanilla extract and the salt.
Step 4:
When the mixer is on low, add the flour in increments while beating just until it is incorporated (do not overmix).
Step 5:
Bake for about one hour, or until a toothpick inserted in the middle of the cake comes out clean (tent with aluminum foil if browning too quickly).
Step 6:
Let cool in the pan for 15 minutes. Flip the cake over onto a wire rack, then allow it to cool entirely standing up.
