Are you craving a moist, melt-in-your-mouth pound cake but intimidated by complicated recipes? Fear not! This two-step pound cake recipe is your shortcut to baking perfection. It’s unbelievably easy, requiring minimal effort and only two simple steps – truly a game-changer for busy weeknights or impromptu dessert gatherings. This recipe offers a fantastic balance of simple homemade cooking and a delicious dish, perfect for both beginner bakers and seasoned pros looking for a quick, reliable recipe. Get ready to impress your friends and family with this unbelievably easy and unbelievably delicious pound cake!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup milk
Instructions:
Step 1: Creaming the Butter and Sugar
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures easy removal and a beautifully golden-brown cake.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easily achieved using an electric mixer, but a sturdy hand mixer or even good old-fashioned elbow grease will do the trick! The key is to incorporate plenty of air for a light and airy texture.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 2: Combining Dry and Wet Ingredients
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In a separate bowl, whisk together the flour and milk until just combined. Avoid overmixing, as this can lead to a tough cake.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, resist the urge to overmix! A few lumps are perfectly acceptable.
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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.
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Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Tips for Pound Cake Perfection:
- Room temperature ingredients: Make sure your butter and eggs are at room temperature for optimal creaming and incorporation. This is key to achieving that light and fluffy texture.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined in each step.
- Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking. Every oven is slightly different.
- Cool completely: Allow the cake to cool completely before frosting or slicing to prevent crumbling.
Variations:
- Lemon Pound Cake: Add the zest of one lemon to the batter and drizzle a lemon glaze over the cooled cake.
- Chocolate Pound Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Nutty Pound Cake: Add 1 cup chopped nuts (walnuts, pecans, or almonds) to the batter.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: 20-25g Protein: 4-5g Carbohydrates: 40-45g
This two-step pound cake recipe is a perfect example of a quick dinner idea or a simple dessert option that doesn’t compromise on flavor or quality. It's a fantastic addition to your collection of easy recipes and healthy meals, proving that delicious dishes don't have to be complicated. Enjoy this simple yet impressive cake – it's sure to become a new favorite!