Are you craving a moist, tender, and utterly delicious pound cake that melts in your mouth? Look no further! This King Arthur Flour Pound Cake recipe is a guaranteed crowd-pleaser, perfect for afternoon tea, special occasions, or simply a delightful treat to brighten your day. It's easier than you think to create this classic dessert, even for beginner bakers. This recipe delivers on the promise of a truly exceptional pound cake, utilizing the superior quality of King Arthur Flour for the best possible results. Get ready to enjoy homemade goodness!
Ingredients:
- 1 ½ cups (190g) King Arthur Flour all-purpose flour (or your favorite high-quality flour)
- 1 ½ cups (300g) granulated sugar
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup (180ml) milk, at room temperature
Instructions:
Getting Started:
- Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. This helps prevent sticking and ensures a clean release of your beautiful cake.
Combining the Dry Ingredients:
- In a medium bowl, whisk together the flour, sugar, and salt. This simple step ensures even distribution of the dry ingredients throughout the batter.
Creaming the Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This is crucial for creating a tender crumb. Creaming incorporates air, resulting in a lighter cake.
Adding the Eggs and Vanilla:
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Alternating Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing develops gluten, resulting in a tough cake.
Baking the Pound Cake:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar (optional) and slice to serve.
Tips for Success:
- Room Temperature Ingredients: Using room temperature eggs and butter helps them emulsify properly, creating a smoother batter and a more evenly baked cake.
- Don't Overmix: Overmixing leads to a tough cake. Mix until just combined.
- Check for Doneness: Use a wooden skewer to check for doneness. If it comes out with moist crumbs attached, bake for a few more minutes.
- Cooling Completely: Allow the cake to cool completely before slicing to prevent crumbling.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter and replace the milk with lemon juice.
- Chocolate Pound Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
- Spiced Pound Cake: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the dry ingredients.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: 18-22g Saturated Fat: 10-14g Cholesterol: 100-120mg Carbohydrates: 40-50g Sugar: 30-35g Protein: 4-6g
These values are estimates and may vary depending on the specific ingredients used.
This King Arthur Flour Pound Cake recipe is a simple yet elegant dessert, perfect for any occasion. Enjoy the process of making this delicious treat, and savor every bite! It’s a perfect example of how easy delicious homemade cooking can be, making it a great addition to your repertoire of quick dinner ideas and healthy meals. You'll find yourself reaching for this easy recipe again and again!