Are you craving a moist, tender, and utterly delightful pound cake? One that’s perfect for afternoon tea, a celebratory gathering, or simply a quiet moment with a cup of coffee? Then look no further! This Stock's Bakery Pound Cake recipe is a family heirloom, passed down through generations, and we're thrilled to share it with you. It’s surprisingly easy to make, even for beginner bakers, promising a deliciously rewarding experience. Get ready to impress yourself and your loved ones with this classic homemade cooking creation!
Ingredients:
This recipe uses simple ingredients you likely already have in your pantry. Let's get started!
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
Instructions:
Follow these easy steps to bake the most delicious pound cake you've ever tasted.
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily. For an extra layer of protection, you can line the bottom with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures even leavening throughout your cake.
Step 3: Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy. This step is crucial for a light and airy texture. Take your time; it's worth it!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to mix well after each addition.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
Step 6: Bake
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.
Step 7: Cool and Serve
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 enjoy!
Tips for the Best Pound Cake:
- Room Temperature Ingredients: Using softened butter and room temperature eggs ensures proper emulsification, resulting in a smoother batter.
- Don't Overmix: Overmixing develops gluten, leading to a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Start checking for doneness around 50 minutes. Overbaking will result in a dry cake.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter and a tablespoon of lemon juice to the buttermilk.
- Chocolate Pound Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients.
- Nutty Pound Cake: Fold in 1/2 cup chopped walnuts or pecans to the batter.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Sugar: Approximately 25-30g
This Stock's Bakery Pound Cake recipe is a delicious addition to your repertoire of easy recipes and healthy meals, perfect for quick dinner ideas or any special occasion. Enjoy the process of homemade cooking and the delightful results! It's a guaranteed crowd-pleaser, offering a taste of classic baking perfection.