Pound cake is the most basic cake for those who are just starting to learn how to bake. With a light aroma, a soft and spongy texture, and a rich, sweet flavor, it is sure to make you fall in love. Especially, this cake recipe is very simple, let’s join TasteVN in the kitchen to learn 2 ways to make pound cake right now!
1. Pound cake
Preparation
20 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Pound Cake Serves 4
All-purpose flour 120 gr Baking powder 5 gr Vanilla powder 5 gr Unsalted butter 150 gr Chicken eggs 3 pieces Sugar 100 gr
How to make Pound Cake
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Beat the egg and butter mixture
Put 150gr unsalted butter into a bowl to soften, then use a mixer on low speed until the butter is smooth.
Next, add 100gr of sugar and continue to beat for 1 minute on low speed, then increase to high speed and beat for another 2 minutes.
Add each egg one at a time into the butter bowl, beating from medium to high speed until the eggs are blended, the mixture is fluffy and turns ivory white, then stop.
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Mix the flour
Sift into the egg butter bowl: 120gr of flour, 5gr vanilla powder, 5gr baking powder and then use a spatula to mix well until the flour mixture is combined.
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Pouring the batter
Spread butter around the inside of the cake mold. Next, pour the cake batter mixture into it and smooth the surface.
To achieve a smoother texture after baking, gently tap the mold on the table to break any air bubbles on the surface.
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Baking the cake
Preheat the oven to 180 degrees Celsius for 10 minutes. Then, place the cake in the oven, reduce the temperature to 170 degrees Celsius, and bake for 40 minutes.
When the cake is done baking, slightly open the oven door for 5 – 10 minutes before removing the cake mold. Allow the cake to cool and chill in the refrigerator for about 1 hour before serving.
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Final product
The pound cake just out of the oven is fragrant, with a beautiful golden-brown crust, and a soft, fluffy interior that has an incredibly appealing sweet and rich flavor!
On afternoon tea occasions, enjoying this delicious cake is unbeatable, so get into the kitchen right away!
2. Pound cake with lemon sauce
Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Ingredients for Pound cake with lemon sauce Serves 4
All-purpose flour 135 gr Baking powder 5 gr (baking powder) Unsalted butter 80 gr Lemon zest 1 tablespoon Lemon juice 50 ml Eggs 3 Sugar 135 gr Powdered sugar 150 gr Vanilla powder 5 gr (or ½ tablespoon of vanilla extract)
How to choose fresh, quality yellow lemons
- Choose lemons that are of medium size, with thin, firm skin. When touched, the surface of the lemon should feel smooth, not bumpy.
- Juicy lemons will feel heavier in hand, and when gently pressed, oil should be released with a pleasant aroma. If the lemon has a strong odor, it is likely to have been sprayed with chemicals.
- Avoid lemons that are dull yellow, have rough skin, or have black spots.
Tools Required
Oven, egg beater, bowl, sifter, cake mold,…
How to Make Lemon Sauce Pound Cake
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Mix the butter and lemon juice
Put 80g of unsalted butter into a pot and heat until completely melted, then turn off the heat, add 20ml of yellow lemon juice, and 1 tablespoon of lemon zest, and stir well.
Tip: If you want a firmer cake batter, use 135g of butter, or if you want a softer batter, reduce the butter amount but not below 50g! -
Mix the flour
In a new bowl, add 3 eggs, 135g of sugar, then place this bowl over a pot of hot water.
Use the egg beater to mix at low speed for 2 minutes. Then increase to high speed and beat for another 4 minutes until the mixture is fluffy, turns a creamy white color, and when you lift the whisk, it flows like a ribbon (Ribbon stage).
Tip: Warming the eggs will help them whip faster and stabilize their structure. However, you should only warm the eggs to about 40 – 50 degrees Celsius; otherwise, they will cook and not whip well.Next, sift into the whipped eggs: 135g of flour, 5g of vanilla powder, and 5g of baking powder. Use a flat whisk to gently mix the ingredients from the bottom up. Bring the whisk down to the bottom of the bowl, push the heavier ingredients up, and fold to one side. Continue this process until the mixture is well combined.
Take a small amount of the cake batter mixture and add it to the bowl of butter from Step 1, mixing well. Then, pour this mixture back into the cake batter bowl and mix again.
Tip: To avoid breaking the small air bubbles that could cause the cake to deflate, be sure to mix the batter according to the instructions above!
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Pouring into the mold and baking the cake
Move the rack to the last slot of the oven, preheat the oven to 190 degrees Celsius for 20 minutes with both top and bottom heat combined with a convection fan.
Pour the cake batter mixture into a mold lined with parchment paper, gently tap the mold on a flat surface to break the air bubbles on the surface.
Next, place the cake mold in the oven and bake at 170 degrees Celsius for 40 minutes. After 40 minutes, take the cake out to cool slightly.
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Make the lemon sauce mixture
In a new bowl, add 30ml of lemon juice, 150gr of powdered sugar, and stir until the mixture thickens, then put it into a zip bag.
Pipe the sugar mixture all over the cooled cake. Finally, place the cake in the refrigerator for about 2 hours before serving.
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Final product
The lemon pound cake has a light and pleasant aroma, with a soft and fluffy texture, sweet and buttery. All blends well with the sweet and sour lemon sauce, making you want to eat more and more.
How to choose clean, safe chicken eggs
- Eggshell: Choose eggs that have a thin white powdery layer on the outside, and feel rough or heavy to the touch as these are fresh eggs. If the eggshell is smooth, shiny, or has cracks, it indicates the eggs have been stored for a long time and are not fresh.
- Shake gently: Hold the egg to your ear and shake it lightly; if you hear a noise, it indicates the egg is old and has been stored for too long. If you don’t hear anything but feel the egg moving strongly, it indicates the egg is spoiled and is in the process of hatching,…
- Do not buy eggs that show signs of cracked shells as bacteria can easily enter, or if there are signs of white mold.
What is all-purpose flour? Suggestions for where to buy
- All-purpose flour, also known as flour type 1, is made from wheat with a protein content ranging from protein of about 10 – 12%.
- All-purpose flour is a very important ingredient in baking recipes and can be used for many different types of baked goods. Depending on the type of cake, the amount of flour used will vary, or you may add cornstarch if needed.
- Flour can be easily found at grocery stores, supermarkets, stores under the TasteVN system, or for more convenience, you can also purchase online at the website bachhoaxanh.com.
Successful Execution Tips
- The standard formula for pound cake is 1 butter : 1 sugar : 1 egg. However, if you are worried that the cake will be too sweet, you can reduce the sugar amount to suit your family’s taste.
- During the process of beating butter with eggs, if it separates, do not rush to throw it away. Heat a little hot water, then place the bowl of butter and eggs into the hot water and use a mixer until the mixture is smooth and no longer separates.
- To make the sponge cake taste better, you should refrigerate it for 1 – 2 hours before eating. Because after baking, the cake still has a slight eggy smell.
2 pound cake recipes have really simple execution formulas, right? Let’s join TasteVN in the kitchen to showcase your skills, and I wish you success with your cake!
