Pound Cake-レシピのメイン写真

Pound Cake

lemmuh @lemmuh_bos_sfo

Pound cake originated from England, and they are called "pound cakes" because the original recipe called for a pound of each ingredient: flour, butter, sugar, and eggs. This homemade pound cake recipe has a buttery, vanilla flavor with a rich and moist texture :-)

Pound cake originated from England, and they are called "pound cakes" because the original recipe called for a pound of each ingredient: flour, butter, sugar, and eggs. This homemade pound cake recipe has a buttery, vanilla flavor with a rich and moist texture :-)

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Pound Cake

lemmuh @lemmuh_bos_sfo

Pound cake originated from England, and they are called "pound cakes" because the original recipe called for a pound of each ingredient: flour, butter, sugar, and eggs. This homemade pound cake recipe has a buttery, vanilla flavor with a rich and moist texture :-)

Pound cake originated from England, and they are called "pound cakes" because the original recipe called for a pound of each ingredient: flour, butter, sugar, and eggs. This homemade pound cake recipe has a buttery, vanilla flavor with a rich and moist texture :-)

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材料

9" x 4" loaf pan

Irish unsalted butter 200 g (at room temp)
eggs 3 large (at room temp)
cane sugar 200 g
sour cream 100 g (at room temp)
pure vanilla extract 1 tablespoon
all-purpose flour 200 g
fine sea salt 1 teaspoon
baking powder 1/2 teaspoon

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作り方

1

Preheat the oven to 350 F.
2
Grease a pan or line parchment paper.
3
Whisk the flour, salt, baking powder in a medium bowl.
4
In a large bowl, cream the butter until smooth (about 2mins)
5
Add 1/3 of sugar into the bowl and whisk well then repeat.
6
NOTE: Whisk until light and fluffy.
7
Add the eggs one at a time and whisk until incorporated.
8
Whisk in the sour cream/vanilla extract until incorporated.
9
Add the dry ingredients to the wet ingredients.
10
Switch to a rubber spatula and stir gently.
11
Continue until no flour pockets remain. Don't over mix.
12
Pour batter into the pan and smooth the top.
13
Bake for 60-70 mins and test with a toothpick.
14
Remove from the oven and put the pan on a wire rack.
15

Allow the cake to cool for 20 mins or so in the pan.
16
Put the cake onto a wire rack to let it cool completely.
17
NOTE: I rest the pound cake after wrapping it up tight, and
18

leave it over night to help improve the flavor and texture.

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I chose Irish butter for this recipe because Irish butter is higher in fat compared to standard American butter.

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lemmuh @lemmuh_bos_sfo

2025/06/10 14:38に公開

USA

The greatest gift I can give my kids is my TIME, my LOVE and my RECIPES!

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