Classic Pound Cake

Classic Pound Cake
You can never have too many dessert recipes, so give Classic Pound Cake a try. This vegetarian recipe serves 12. One serving contains 638 calories, 8g of protein, and 35g of fat. A mixture of eggs, lemon zest, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 2 hours and 15 minutes.

Instructions

1
Special equipment: A 10 by 4 1/2-inch tube pan, 12-cup Bundt pan, or two 9 by 5-inch loaf pans
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Kugelhopf PanKugelhopf Pan
Loaf PanLoaf Pan
2
Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
OvenOven
Frying PanFrying Pan
3
Sift the flour and salt into a medium bowl and set aside.
Ingredients you will need
All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
4
Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes.
Ingredients you will need
EggEgg
VanillaVanilla
ButterButter
CreamCream
SugarSugar
Egg YolkEgg Yolk
MilkMilk
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Measuring CupMeasuring Cup
SpatulaSpatula
BlenderBlender
WhiskWhisk
BowlBowl
5
Add the lemon zest and beat for 30 seconds more.
Ingredients you will need
Lemon ZestLemon Zest
6
Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.)
Ingredients you will need
All Purpose FlourAll Purpose Flour
EggEgg
Equipment you will use
BlenderBlender
BowlBowl
7
Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
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EggEgg
Equipment you will use
SpatulaSpatula
BlenderBlender
BowlBowl
8
Spoon the batter into the prepared pan and smooth over the top with a spatula.
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SpatulaSpatula
Frying PanFrying Pan
9
Put the cake in the oven and reduce the temperature to 325 degrees F.
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OvenOven
10
Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
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Loaf PanLoaf Pan
ToothpicksToothpicks
OvenOven
11
Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.
Ingredients you will need
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
Frying PanFrying Pan
DifficultyExpert
Ready In2 hrs, 15 m.
Servings12
Health Score2
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