thepioneerwoman3.5
How to Make Pound Cake
I remember the first time I read about pound cake in a book called Ratio by Michael Ruhlman. I couldn’t believe its simplicity.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Joanne Ozug📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
Preheat oven to 350ºF. Butter and flour 2 standard loaf pans.
2
In a stand mixer fitted with the paddle attachment, cream butter around the bowl, then stream in the sugar with the mixer running. Mix on medium speed for ⏱️ 5 minutes until the mixture lightens in color and looks super whipped.
3
With the mixer on low, add eggs, one at a time, until incorporated, scraping down the sides about halfway through. Add salt, vanilla paste, and orange zest, and mix on medium speed for ⏱️ 15 seconds.
Orange, Zest Only1
4
With the mixer on low, gradually add in all the flour. Scrape down the sides, then beat on medium speed for ⏱️ 15 seconds, until it looks smooth. Be careful not to over-mix.
5
Divide the batter between the pans, and smooth with an offset spatula. Bake for ⏱️ 1 hour, until a toothpick inserted into the center comes out clean.
6
Let the cakes cool completely before slicing and serving.
7
Note: Store for up to 3 days at room temperature, or keep in the freezer for up to 2 months.
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