Easy Pound Cake Recipe (With All-purpose Flour)

by Chef Adel
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Easy Pound Cake Recipe (With All-purpose Flour)

Are you on the hunt for that straightforward yet irresistibly delicious pound cake recipe that you can whip up in no time? Look no further! I have a soft spot for recipes that remind me of the cozy, carefree afternoons in my grandmother’s kitchen, where the aroma of freshly baked cake filled the air. Inspired by those cherished memories, I’ve fine-topped a straightforward pound cake recipe that brings classic baking back to the basics, using all-purpose flour—an ingredient we all have tucked away in our pantry. 

Whether you’re a baking novice aiming to impress at your next family gathering or an experienced baker looking for a no-fuss dessert that can be easily dressed up, this recipe is forgiving, flexible, and utterly delicious. 

How to make Easy Pound Cake With All-purpose Flour 

A pound cake is a dense and rich dessert cake that traditionally consists of four main ingredients of equal weight: flour, butter, sugar, and eggs.

Ingredients: 

  • 1 cup (2 sticks) unsalted butter, softened – essential for that rich, buttery flavor that is the hallmark of a good pound cake. 
  • 1 ¼ cups granulated sugar – adds sweetness and helps with the structure of the cake. 
  • 4 large eggs – provide moisture, richness, and structure. 
  • 2 teaspoons vanilla extract – adds depth and flavor. 
  • 2 cups of all-purpose flour – the workhorse of the recipe- gives the cake its body. 
  • 1/2 teaspoon baking powder – a small amount is used to help the cake rise and become fluffy. 
  • 1/4 teaspoon salt – balances the sweetness and enhances all the flavors. 
  • 1/2 cup milk – adds moisture to the batter, creating a tender crumb. 

Instructions: 

  1. Preparation: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper. This ensures the cake will release beautifully after baking. 
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until the mixture becomes pale and fluffy. This process should take about 3-5 minutes, and it’s key for creating the right texture. 
  3. Eggs: Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract with the last egg. This step is crucial for adding volume to the cake. 
  4. Dry Ingredients: Sift together the all-purpose flour, baking powder, and salt. Sifting prevents lumps and ensures these ingredients are evenly distributed throughout the batter. 
  5. Combine: Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until incorporated. Overmixing can result in a dense cake. 
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. 
  7. Cool: Let the cake cool in the pan for about 10 minutes. Then, gently remove it from the pan and transfer it to a wire rack to cool completely. 

Tips for the Perfect Pound Cake: 

  • Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to create a smooth, evenly mixed batter. 
  • Don’t Rush the Creaming: Properly creaming the butter and sugar is key. It should look almost white and fluffy when it’s done. 
  • Fold Gently: When combining flour and milk into the creamed mixture, fold gently to keep air in the batter. 
  • Check for Doneness: Ovens can vary, so check the cake at around 55 minutes. It should be golden and set when it’s done. 
  • Cooling Time is Crucial: The cake continues to set as it cools. Allow it to cool completely before slicing to ensure the perfect texture. 

What to serve with 

Serving a Pound Cake opens up a world of delicious possibilities. This cake’s simplicity and buttery flavor make it a versatile canvas for various accompaniments. Whether you’re enjoying it as an afternoon treat or presenting it as a dessert at a dinner party, here are some delightful options to pair with your pound cake: 

Fresh Fruits and Compotes 

  • Berries: A classic pairing, fresh strawberries, blueberries, raspberries, or a mix thereof, bring color, acidity, and a touch of sweetness that complements the cake beautifully. 
  • Citrus Segments: For a brighter, slightly tart complement, consider serving with segments of orange, grapefruit, or a citrus salad. 
  • Fruit Compotes: Homemade compotes such as peach, cherry, or apple are wonderful when spooned over a slice of pound cake. They add a rich, fruit-forward element that is irresistible. 

Creams and Custards 

  • Whipped Cream: A dollop of lightly sweetened whipped cream adds a lovely creaminess and a look of elegance to a simple slice of cake. 
  • Mascarpone Cream: For a richer alternative, blend mascarpone with a bit of sugar and vanilla for a thick, luscious cream that pairs beautifully with the cake. 
  • Custard or Crème Anglaise: Serving the pound cake with a drizzle of custard or crème anglaise adds a luxurious note that turns a simple dessert into a gourmet experience. 

Sauces and Syrups 

  • Chocolate Ganache or Sauce: Drizzling warm chocolate ganache or sauce over the pound cake makes it decadently delightful for chocolate lovers. 
  • Caramel Sauce: A sticky, sweet caramel sauce can elevate the pound cake, adding a toffee-like complexity. 
  • Fruit Syrups: Raspberry, strawberry, or blueberry syrups offer a shiny, sweet layer that’s visually and gastronomically pleasing. 

Ice Cream and Sorbets 

  • Vanilla Ice Cream: Sometimes, simplicity is key. A scoop of good quality vanilla ice cream alongside the pound cake is a match made in heaven. 
  • Fruit Sorbet: A light and refreshing choice, a scoop of lemon, raspberry, or mango sorbet can balance the pound cake’s richness. 

Nuts and Spices 

  • Toasted Nuts: A sprinkle of toasted almonds, walnuts, or pecans introduces a crunchy texture and nutty flavor that contrasts beautifully with the soft, buttery cake. 
  • Spiced Toppings: A light dusting of cinnamon or a drizzle of honey spiced with cardamom or nutmeg can add an aromatic warmth to the cake. 

Beverages 

  • Coffee and Tea: Never underestimate the power of serving the perfect beverage with your cake. A strong coffee or a delicate tea can enhance the overall experience, cleansing the palate between bites. 
  • Dessert Wines: A sweet dessert wine such as a Moscato, Port, or even a sparkling wine can complement the subtle flavors of the cake wonderfully. 

Ingredients Substitutes 

Pound Cake Recipe

Making a pound cake with substitutes for some common ingredients can be very useful, especially if you’re dealing with allergies, dietary restrictions, or simply missing an ingredient and can’t make a store run. Here’s a detailed guide on alternative ingredients you can use when making a pound of candy with all-purpose flour: 

Butter 

  • Margarine: For those who prefer not to use butter, margarine can be a direct substitute, maintaining a similar flavor and texture. 
  • Coconut Oil: For a dairy-free alternative, coconut oil can be used. It lends a slight coconut flavor to the cake, which can be a delightful twist. 

Granulated Sugar 

  • Brown Sugar: Using brown sugar instead of granulated sugar will give the cake a moister texture and a richer flavor due to the molasses in brown sugar. 
  • Honey or Maple Syrup: You can use honey or maple syrup as a natural sugar option. Note that these may alter the texture slightly and will add their flavor notes to the cake. Use ¾ cup of honey or maple syrup for every 1 cup of sugar, and reduce the liquid in the recipe by a few tablespoons. 

Eggs 

  • Applesauce: For those avoiding eggs, applesauce can be a great substitute for baking. Use ¼ cup of unsweetened applesauce for each egg. 
  • Yogurt or Buttermilk: Both yogurt and buttermilk can be used to replace eggs. Use 1/4 cup per egg, and they will add moisture and richness to your cake. 

Vanilla Extract 

  • Almond Extract: If you’re out of vanilla or want a different flavor, almond extract can be a good substitute, but use it sparingly as it is much stronger. 
  • Lemon or Orange Zest: Adding citrus zest can compensate for the absence of vanilla extract, offering a fresh, tangy flavor. 

Baking Powder 

  • Baking Soda and Cream of Tartar: If you don’t have baking powder, you can make your own by using 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar for every 1 teaspoon of baking powder needed. 

Milk 

  • Buttermilk: If you desire a slight tanginess, buttermilk can be used in place of regular milk. It also makes the cake tender. 
  • Plant-Based Milk: Almond, soy, oat, or coconut milk can be used as a one-to-one substitute for dairy milk, perfect for those who are lactose-intolerant or vegan. 

Salt 

  • Kosher Salt: If using kosher salt instead of table salt, you’ll want to use a bit more since the crystals are larger. 
  • Omit: If you’re on a low-sodium diet, you can simply omit the salt. The cake won’t have the same depth of flavor, but it will still be delicious. 

Final Thoughts 

With these tips and steps, you can create a delicious, tender pound cake using all-purpose flour. Serve it up with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream for an extra special touch. 

More Pound Cake Recipes:

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