Directions Special equipment: a 10-inch bundt pan, greased and floured. In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Jenisjenis cake dikelompokkan menjadi beberapa, yaitu : a) Layer Cake. Bahan yang biasanya digunakan untuk. menghias layer cake selain butter cream yaitu whipping cream dan pastry cream. b) Birthday Cake. Birthday cake atau kue ulang tahun dapat dibuat beraneka ragam, pembuatan kue ulang tahun biasanya disesuaikan dengan umur yang berulang Cakemerupakan salah satu bentuk produk makanan semi basah yang banyak diminati anak-anak hingga orang dewasa. Pound cake adalah salah satu jenis cake yang pembuatannya diawali dengan pengocokan mentega hingga pucat dan lembut lalu memasukkan telur satu per satu sambil terus mengocoknya hingga kental dan Poundcake merupakan jenis butter cake tradisional khas Inggris. Pound cake mulanya dibuat dengan takaran bahan per pon, seperti satu pon mentega, satu pon gula, satu Namuncara makan kue ini patut dilakukan saat menghadiri jamuan formal. Kue merupakan dessert yang banyak digemari. Jenisnya beragam, mulai dari poundcake, tart, hingga cheesecake yang lembut lumer. Dilansir dari The Sun (28/7), ternyata makan kue dibedakan dari jenis kuenya. Hal ini diungkapkan oleh ahli etiket Lucy Challenger yang aktif 1BAB I PENDAHULUAN 1.1. Latar Belakang Cake merupakan jenis kue modern yang digemari oleh masyarakat karena rasanya manis, bercita rasa tinggi, dan tampilannya bermacam-macam serta menarik. Bahan dasar dalam pembuatan cake adalah tepung, gula, lemak dan telur, kemudian dilakukan pemanggangan dengan oven (Ekayani, 2011). Abutter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered one of the yS13h. This post may contain affiliate links. Please read my privacy Cake – easy and the best pound cake recipe that calls for only a few ingredients. The cake is so moist, buttery, rich and creamy. Pound Cake This is a traditional pound cake made with butter, all-purpose flour, sugar and eggs. I have different pound cake recipes made with other ingredients, for example cream cheese, lemon, Meyer lemon, blueberry, pumpkin, almond, nutella and matcha green tea. This recipe came from The Cake Book. It’s the best pound cake recipe ever! It yields extremely buttery, rich, and moist cake that you can’t stop eating. How to Make Pound Cake? This easy recipe calls for only a few basic baking ingredients. The method is very easy, fail proof and novice baker friendly. Unsalted ButterAll-purpose flourEggsSugar Magic happens when all the ingredients above are beaten together and then baked. Baking Tips For the best results, please follow my baking tips below Use heavy cream. It’s the secret ingredient in this recipe, making the cake extremely rich and the cake using two loaf pans. Stacking two pans together will make sure that the cake has a nice brown color without a thick avoid the pound cake becoming overly brown at the top and inside not cooked through, cover the cake with aluminum foil at 30 minutes mark or after the top of the cake is set. Frequently Asked Questions Difference between Pound Cake and Butter Cake Both cakes are very similar, with slight variation in its ingredients. While this recipe yields the best homemade pound cake, I have to say that my butter cake recipe is better. What Kind of Pan Can I Use? Other than loaf pan, you can bake this cake with mini loaf pans, a square 8×8-inch or 9×9-inch pan. You can also use a round cake pan. For the best looking cake, stack two pans together before baking. Can I Use Sour Cream? Yes, you can use sour cream to replace heavy whipping cream in the recipe. Sour cream will also make the cake moist. How Many Calories per Serving? This recipe is only 336 calories per slice of cake. What to Serve with This Recipe? Serve this cake with other sweet treats. For an afternoon tea party, I recommend the following recipes. For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!Join Sign up for our newsletter! Yield 12 slicesPrep 15 minutes Cook 1 hour Total 1 hour 15 minutes ▢ 2 cups sifted cake flour▢ 1/4 teaspoon baking powder▢ 1/4 teaspoon salt▢ 2 sticks unsalted butter, softened▢ 1 1/4 cups granulated sugar▢ 4 large eggs▢ 1 teaspoon finely grated lemon zest optional▢ 1 teaspoon vanilla extract▢ 1/3 cup heavy whipping cream Preheat oven to 325°F 160°C Grease the bottom and sides of a 9x5-inch loaf pan. Dust the pan with together the flour, baking powder and salt into a medium bowl, set butter in a mixer at medium speed until very creamy, about 2 minutes. Gradually add the sugar and continue beating for 4 mins until very light and fluffy, about 4 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally. Add in the lemon zest and vanilla extract. Add the flour mixture at low speed in three additions, alternating it with the heavy cream in two additions and mixing just until the flour is incorporated. Scrape the batter into the pan and smooth the for 60-70 minutes or until a cake tester inserted into the center come out clean. Remove from the oven and let cool on a wire rack for 20 minutes. Slice into pieces and serve. Recipe Source The Cake Book by Tish Boyle. Nutrition Facts Pound Cake Amount Per Serving 12 slices Calories 336 Calories from Fat 171 % Daily Value* Fat 19g29%Saturated Fat 12g75%Cholesterol 104mg35%Sodium 75mg3%Carbohydrates 36g12%Fiber 1g4%Sugar 21g23%Protein 5g10% * Percent Daily Values are based on a 2000 calorie diet. Notice Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations. How pound cake became a Southern classicIn our series Saving Southern Recipes, Associate Editor Kate Williams explores the deep heritage of Southern cooking through the lens of passed-down family know a cake recipe is going to be good when it starts with directions to cream a pound of butter. Yes, sugar and flour and eggs are all great, too, but — really — who doesn’t love a cake that is first and foremost all about the butter?I can’t even keep track of the number of pound cake recipes that shy away from such things. I’ve seen recipes calling for a meager 14 tablespoons or an only slightly more generous two sticks, but those that fully embrace the history and simplicity of the recipe are surprisingly few and far between. And sure, there’s likely some science, and a few tricks, behind lower butter amounts, but come on. It’s called a pound cake for a what you’ll get if you explore the first published American recipes for the cake. Anne Byrn writes in her book American Cake that the first mention of the cake, which came to the from England, is in a recipe dated 1754 from Wicomico Church, Virginia. Amelia Simmons later published two recipes for the cake in her 1796 book, American CookeryPOUND CAKE – One pound sugar, one pound butter, one pound flour, ten eggs, rose water one gill, spices to our taste; watch it well, it will bake in a slow oven in 15 CAKE – Work three quarters of a pound butter, one pound of good sugar, till very white, whip ten whites to a foam, add the yolks and beat together, add one spoon rose water, two of brandy, and put the whole to one and a quarter of a pound flour, if yet to soft add flour and bake 1824 version of the cake, more similar to Simmons’ first variation, was published in Mary Randolf’s The Virgina Housewife, but the second version, with egg whites, didn’t seem to appear again until 1881, when Abby Fisher published What Mrs. Fisher Knows About Old Southern Fisher, who was enslaved in South Carolina before becoming one of the first published African-American chefs, describes two pound cakes, one “gold” and one “silver,” and both leavened with a combination of whipped egg whites and “the best yeast powder.” Adding egg whites and yeast made pound cakes far more foolproof, as the most traditional recipes are risen only by the mechanical process of properly creamed butter and sugar, a feat that was much more challenging before the advent of household electric mixers in the early 20th century. Just imagine beating a pound of butter into something light and fluffy using only a wooden those mixers came into common use, it made creaming the butter and sugar a breeze, and made it possible for even the least experienced baker to turn out a successfully risen poundcake. Anyone could bring together the dead-simple combination of butter, flour, sugar and eggs, and create a delicious Kitchen reader Joe Roy Pendarvis grew up eating his great grandmother Susie Bryant’s pound cake. He wrote on his blog, Bayou Boston, that “she was a hard worker and a Southern cook, not by choice, but by necessity.” Bryant was a vegetable and tobacco farmer in Sampson County, North Carolina and she, Pendarvis said, “could work us all under the table, and she only had one leg.”Really, that fact is all I needed in order to understand she was likely a no-nonsense kind of lady who cooked and baked with what she had. Her pound cake recipe is written using Crisco instead of butter, likely a result of mid-20th century preferences and easily affordable resources. Otherwise, her recipe is very typical, with only the addition of a bit of vanilla for flavoring and “sweet milk” for its tenderizing time, Pendarvis has adapted his great-grandmother’s recipe, adding back the butter and swapping in half and half or egg nog! for the sweet milk. He also likes to dribble in a couple tablespoons of peach brandy for a little bit more decadence. But the techniques — starting in a cold oven, beating in the eggs slowly, and cooking the cake low and slow — remain the same. They’re tried and true, and they produce a cake that is dense and buttery in the best kind of way a real-deal poundcake that stands the test of Bryant’s Pound Cake by Way of Joe Roy PendarvisServes 12 to 15Hands-on time 25 minutesTotal time About 3 hours, plus cooling timeIngredients1 pound unsalted butter, at cool room temperature3 cups sugar2 tablespoons brandy, such as peach brandy optional1 tablespoon vanilla1 teaspoon kosher salt3 cups all-purpose flour10 large eggs, at room temperature1/4 cup half and half or egg nog, at room temperatureInstructionsGenerously butter a bundt or Marianne pan, or use nonstick oil spray to generously grease the a stand mixer fitted with the paddle attachment, or using an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Beat in the brandy, if using, and the vanilla and salt until the speed to low and mix in 1/2 cup of the flour. Mix in two of the eggs. Continue to mix in the flour and eggs in the same amounts until completely incorporated. Mix in the half and half. Pour the batter evenly into the pan. Bang the pan on the counter several times to release any air the pan on the center rack of a cold oven and turn the heat to 275 degrees. Bake until the cake edges are golden brown and a toothpick inserted deep into the center of the cake comes out clean, 2 to 2 1/2 the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Serve. This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each. It’s a traditional butter cake that is perfect topped with strawberries and whipped cream! Table of ContentsClassic Pound Cake with Only 4 Ingredients!Pound Cake Can Be Used In So Many DessertsWhy Is It Called Pound Cake?How To Make Pound CakeBake It In A Loaf PanHow To Make Pound Cake Moist?Pound Cake FAQsVariation IdeasHow to Store Pound Cake? Can I Freeze It?More Pound Cake Recipes To TryGet the Recipe Classic Pound Cake with Only 4 Ingredients! Pound Cake is one of those old fashioned cake recipes that will always have place on my dessert table. I have created all sorts of variations on pound cake like my Million Dollar Pound Cake which includes among other things buttermilk to tenderize the crumb, and of course my Kentucky Butter Cake which is a MUST make! But today we’re talking about traditional CLASSIC old-fashioned Pound Cake. This is a cake recipe that has been around for ages, and I wanted to share my tips and tricks on how to bake a homemade pound cake from scratch…because I feel like we all need to know the classics! Once you know the basic recipes, you can build and adapt them to suit your tastes and creativity, which is when the real magic happens! Pound Cake Can Be Used In So Many Desserts BUT don’t be misled…there is magic in the basics too. This pound cake recipe is the building block for a pretty epic strawberry shortcake. Macerated strawberries and whipped cream add extra moisture and sweetness that pairs beautifully with the dense crumb of traditional pound cake. Or imagine how INSANE French Toast would be made out of thin slices of this cake!? But, if you were able to ask my Grandpa, I think he would have taken a slice of this plain with his coffee over just about anything else. Why Is It Called Pound Cake? Nope, it’s not because you will gain a pound by eating a slice…and no, not because it weighs a pound. In fact, it weighs about 4 pounds because you use these 4 simple ingredients that weigh a pound each. Ingredients Butter I use salted butter in this recipe. Since there is no additional salt, using salted butter is a great way to get a little more flavor in the cake! You can use unsalted butter if you prefer. Make sure the butter is softened to room temperature. Sugar Granulated sugar is perfect sugar for this recipe. You could absolutely use light brown sugar as well to jazz it up. Eggs Make sure you’re using large sized eggs, and I always recommend using all room temperature ingredients when you are baking. Everything will mix up and bake evenly when all your ingredients are the same temperature. Flour In a classic pound cake recipe, you just use all purpose flour. This is a sturdy cake, and all purpose flour works great. You absolutely could use cake flour, but in this recipe it wouldn’t make a huge difference. How To Make Pound Cake Mix the butter and sugar together for 2 minutes on medium speed. You want the butter to be fluffy and light. Add the eggs one at a time to ensure even mixing, scraping the sides of the bowl as needed. Then turn the mixer to low speed and add the flour slowly, and stop mixing once it’s just incorporated. Over-mixing the batter will give you an even denser cake. I suggest using a nonstick bundt pan and then grease it heavily with butter/shortening or baking spray. This will give you double the insurance that your cake won’t stick. Bake the cake for 70 – 80 minutes, or until a toothpick comes out clean. Home ovens can bake differently and vary in temperature, so the bake time might need to be adjusted. If it isn’t done on the inside, but you notice the cake is getting too brown on top, loosely tent the pan with foil to slow the browning. Bake It In A Loaf Pan You will need 2 loaf pans for this amount of batter. Coat them with baking spray, and line them with parchment paper. This will make removing them from the pans easy. I like to spray the parchment again with nonstick spray too. Bake the loafs for 50 – 60 minutes. How To Make Pound Cake Moist? The trick to moist pound cake is to make sure not to over-bake it. This classic recipe is a completely authentic pound cake where the butter flavor is the star, Here are some more tricks if you want to make this extra moist Weigh your ingredients. The biggest problem with dry cake is that the flour was not measured properly. Luckily this is a pound cake and you know exactly how much flour to add…1 pound! Poke holes in the baked cake while it’s still in the bundt pan and pour a simple syrup on top. Allow it to soak in and this will add both sweetness and moisture. Mix sour cream into the batter along with the butter. A 1/4 cup will work! Some milk or buttermilk in the batter also can moisten it up a little bit. Start with 2 tablespoons and that should do the trick. Pound Cake FAQs Is There Baking Powder In Pound Cake?Traditional Pound cake doesn’t include baking powder or baking soda. There are many recipes out there that include these leavening agents, but a classic pound cake doesn’t. How Is Pound Cake Different From Regular Cake?A classic pound cake recipe includes a pound of each ingredient, hence the name. There are many variations out there of pound cake, but a true pound cake has a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour. Can Pound Cake Be Made Into Cupcakes?Pound Cake can be made into cupcakes, although it’s not ideal due to the dense, heavy texture. Variation Ideas The sky is really the limit with the recipe. Let’s start basic with what you can add IN to the cake before baking Flavored Extracts are a simple way to switch up the flavor. You can go for a simple vanilla extract, almond extract, lemon, coconut, rum…the list goes on. You will need to start with 1 teaspoon and add more if you would like. Vanilla extract is a milder flavor, so you can certainly get away with adding at least 2 teaspoons or up to a tablespoon! Some extracts are a little more powerful, so start with less. You can always add more if you would like! Add chocolate chips! Of course you can add chocolate chips to this pound cake. I like to add mini chips! Fresh citrus juice and zest! Make this a lemon pound cake by adding 2 tablespoons of lemon zest and no more than 1/4 cup fresh lemon juice. Berries. Not only are berries excellent on top of pound cake you can add them to the batter. Use fresh or frozen and thawed! Sprinkles! Of course! Mashed banana to add extra moisture. Nuts. Add some pecans or walnuts to the batter it nuts are your thing. Icing or Frosting is a Great Idea Too! This is a no brainer! Beyond strawberries and whipped cream, you can easily top this cake with all sorts of sweet glazes! Pipe on some buttercream! Spread on some chocolate frosting 🙂 Mix together 2 cups of powdered sugar and 1/4 cup milk and pour this sweet glaze icing on top! Mix a little rum with powdered sugar to create a boozy icing! While all cake is delicious warm out of the oven, this cake, like most pound cake recipes, is actually better in my opinion the next day. It will become moister and more flavorful the longer it sits unsliced. How to Store Pound Cake? Can I Freeze It? You can store your pound cake in an airtight container for up to three days. You can also wrap your pound cake with saran wrap and foil, then freeze it for up to six months. Let frozen pound cake thaw on the counter before unwrapping for best results. More Pound Cake Recipes To Try Coconut Cream Cheese Pound Cake Orange Pound Cake Brown Sugar Pound Cake Print Description This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream! 2 cups salted butter, room temperature 2 cups granulated sugar 9 large eggs 3 1/4 cups all purpose flour Cook Mode Prevent your screen from going dark Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy. Add the eggs, one at a time, mixing until combined, scraping the sides as needed. Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly. Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil. Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely. Notes Store airtight for up to 3 days. Notes I find that this cake is best if it sits overnight before slicing, as it becomes more moist. Storage tip Carefully flip the cake back into the bundt pan if storing overnight before slicing. You need to remove it from the pan to endure it doesn’t stick, but carefully flipping it back in and covering it tightly to sit is an easy way to store it airtight! Serve with whipped cream and fruit, icing, or ice cream. Nutrition Serving Size 1 slice Calories 433 Sugar g Sodium mg Fat g Carbohydrates g Protein g Cholesterol mg Keywords pound cake recipe, cookies and cups, butter cake, bundt cake, how to make pound cake, why is it called pound cake, best pound cake recipe, easy Want To Save This Recipe?Find more recipes like this PIN for later It is easy to see why most people confuse butter and pound cakes. There are many similarities between the two cakes. However similar they are, there are differences between the two types of cakes. Butter cakes and pound cakes are some of the more popular cakes in America. It has been the thought that the butter cake actually evolved from the pound cake; they do have a lot in common. Both the pound cake and the American butter cakes have a rich buttery taste, along with having fine crumbs. The two types of cakes also have a texture that is moist and tender. However, there is a difference between the two. The butter cake also known as a shortened cake or as a creamed cake is an American classic. This cake has a richer taste than most of all the other cakes, except for the pound cake, and it does have a better volume than that of other cakes and is lighter in texture. While the pound cake has the richest flavor of all the cakes, it is also the denser of the two types of cakes. One of the biggest differences between the two cakes is that originally the pound cake was made with a pound of each of its main ingredients. That would be a pound of flour, butter, eggs, and sugar with an addition of some type of leavening added either baking powder or baking soda. Then a flavoring like vanilla or lemon is added to the recipe. Often times the quantity needs to be changed so that it can fit to the size of cake that is wanted. If the ratio of 1111 of flour, butter, eggs, and sugar is maintained then it is considered to be a pound cake, even if smaller quantities are used. The pound cake is a very versatile cake. It can be served plain or fancy; it still has a great taste. I have seen pound cakes served in a bowl with fruit as it's topping, as well as a base that is covered with a fondant. While both butter and pound cakes are delicious, the butter cake is defiantly America's favorite. The flavor combinations that can be made from a butter cake are literally limitless. This is the cake that seems to appear most often at celebrations all decorated with frosting for whatever celebration that is going on. It is a good cake to serve at almost any occasion. Author Bio Deb has a communications degree and applies her talents to her position as Marketing Specialist at Sharon Parq Associates. In her spare time she spends time with her children and grandchildren and devotes time to her church. Learn more about Debra... MORE FROM DEBRA Organizing Linen Closets Are you tired of opening your linen closet doors only to find that you can't find what you are looking for or, even ... Discover More Caring for Flowering Dogwood Thinking about landscaping your yard or garden? The flowering dogwood could be the answer to your landscaping needs. Find ... Discover More What to Wear to a Job Interview Dressing appropriately for a job interview isn't that hard. There are just a few guidelines to follow. Following these ... Discover More Pound Cake History – The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leaveners were used other than the air whipped into the batter. In the days when many people could not read, this simple convention made it simple to remember recipes. A cake made of 1 pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck. Photo from Kraft Foods’ website. 1700s – The Pound Cake is a British creation that dates back to the early 1700s. 1796 – In the 1796 cookbook American Cookery or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Puff-pastes, Pies, Tarts, Puddings, Custards and Preserves, and all kinds of Cakes, from the Imperial Plumb to plain Cake by Amelia Simmons, she includes two recipes. This was the first cookbook authored by an American and published in the United States. Note The spelling below is how the actual recipe spelled the words. “F” was used instead of “S.” POUND CAKE – One pound fugar, one pound butter, one pound flour, ten eggs, rofe water one gill, spices to our tafte; watch it well, it will bake in a flow oven in 15 minutes. Another called POUND CAKE – Work three quarters of a pound butter, one pound of good fugar, till very white, whip ten whites to a foam, add the yolks and beat together, add one fpoon rofe water, two of brandy, and put the whole to one and a quarter of a pound flour, if yet to foft add flour and bake flowly. 1800s – By the mid 1800’s pound cake recipes began to deviate slightly from the original formula to make a lighter cake. 1881 – The Pound Cake has traditionally been a popular dessert in the southern states. The first known cookbook written an African-American, Abby Fisher, called What Mrs. Fisher Knows About Old Southern Cooking. Mrs. Fisher, born a slave, somehow found her way to San Francisco soon after the Civil War and created a life and business there manufacturing and selling “pickles, preserves, brandies, fruits, etc. Mrs. Fisher could not read or write. It is said that her friends wrote down her recipes and helped her publish her cookbook. Her cookbook includes two Pound Cake recipes. 1900s – Artificial leaveners baking powder/soda were added. Today, pound cakes use different proportions of the same ingredients as the original formula to produce a lighter cake. Check out some of our pound cake recipes Almond Honey Pound Cake Recipe Uncle Jimmy’s Chocolate Pound Cake Recipe Leave a Reply Sign Up for our Newsletter

pound cake merupakan jenis butter cake traditional