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Pound Cake January 21, 2011

Posted by frizzybaker in Dessert, Recipes.
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I have one last Christmas post left but I haven’t received the necessary photographs quiet yet 🙂 AND it’s been a while since I’ve posted a recipe. I made this pound cake from a book one of my best friends, Kaitlyn, gave me for my 24th birthday! It’s called The Cake Bible by Rose Levy Beranbaum. This is a fabulous cook book because the author explains the science behind baking, down to the proteins, fats, and lipids. Now, for science geeks like me and Kaitlyn (also two RN’s!) this is right up our alley. It was the perfect gift needless to say.

The recipe I chose was called The Perfect Pound Cake and believe me, if you want melt-in-your-mouth, better-than-Sarah-Lee, pound cake, this is it!

The Perfect Pound Cake

Ingredients:


– 3 Tablespoons milk
– 3 large eggs
– 1.5 teaspoons vanilla
– 1.5 sifted cake flour
– 3/4 cup sugar
– 3/4 teaspoon baking powder
– 1/4 teaspoon salt
– 13 Tablespoon unsalted butter, softened
– 8-inch by 4-inch loaf pan, greased and floured. Line the bottom with parchment or wax paper, and then grease again and flour.

Directions:

1. Preheat oven 350 degrees

2. In a medium bowl lightly combine the milk, eggs, and vanilla.

3. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.

4. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand held mixer) and beat for 1 minute to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

5. Scrape the batter into the prepared pan and smooth the surface with a spatula.

6.  Bake 55-65 mins or until a wooden toothpick inserted in the center comes out clean.

Now, you may or may not decide to lick this buttery deliciousness from the bowl

I certainly tried..

7. Cover loosely with buttered foil after 30 minutes to prevent over browning.

8. To get an attractive split down the middle of the crust, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife, make a shallow mark about 6-inches long down the middle of the cake. This must be done quickly so that the over door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.

9. Let the cake cool in the pan on a rack for 10 minutes then take it out of the pan and let it cool on a wire rack. (Or an inverted pizza pan if you don’t have a wire rack…)

Understanding  – for all you science nerds out there (copied from page 26)
“In creating this recipe I (Rose Beranbaum) started out with the classic pound cake proportions: equal weights of flour, sugar, eggs, and butter and no leavening. But I soon discovered that the traditional balance of ingredients benefits from a few minor alterations: A small amount of milk adds marvelous moisture and also strengthens the cake’s structure by gelatinizing the flour and joining the gluten-forming proteins enough to be able to hold some extra butter. More butter adds flavor and tenderizes the crumb, producing that “melt-in-your-mouth” quality. A very small amount of baking powder opns the crumb slightly, contributing more tenderness and less of that heavy chewiness characteristic of the original pound cake. 
Over forty trials have led me to believe that there is no way to get this melting texture in a pound cake that is larger so it is best to keep the cake small.”

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Comments»

1. Gigi - January 21, 2011

It looks delicious.

frizzybaker - January 21, 2011

We’ll have to make it for your birthday! Don’t you love pound cake?

Gigi - January 24, 2011

Yes!!

2. Nicole @ yuppieyogini - January 21, 2011

Haha….I love the LOL cat. So funny! That cake does look amazing and it came out perfect. I don’t know how you don’t weigh 1000 pounds.

frizzybaker - January 21, 2011

LOTS OF ENERGY!

3. Carleen - January 22, 2011

Hi Megan! This looks so yummy! I will definitely try it! You are lucky to have no one to fight for the bowl 🙂 !!!!!!!

4. frizzybaker - January 23, 2011

haha. Gotta do it when no one is home!


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