Fragrant Homemade Pound Cake
Special Taste! Classic Plain Pound Cake
This is a pound cake recipe so good, you’ll never buy store-bought again! If you thought all pound cakes tasted the same, think again. While many American pound cakes are excessively sweet, my recipe is balanced for the perfect sweetness level that suits the Korean palate. Enjoy the rich buttery aroma and incredibly moist texture of a pound cake baked fresh in your own kitchen.
Dry Ingredients
- 3 cups All-purpose flour
- 1/2 tsp Baking powder
- 1 tsp Fine salt
Wet Ingredients
- 2 sticks (1 cup) Unsalted butter, softened to room temperature
- 1 cup Granulated sugar (add 1/2 cup more if you prefer it sweeter)
- 1 cup Heavy cream (or whipping cream), at room temperature
- 6 Large eggs, at room temperature
- 1 tsp Vanilla extract
- 2 sticks (1 cup) Unsalted butter, softened to room temperature
- 1 cup Granulated sugar (add 1/2 cup more if you prefer it sweeter)
- 1 cup Heavy cream (or whipping cream), at room temperature
- 6 Large eggs, at room temperature
- 1 tsp Vanilla extract
Cooking Instructions
Step 1
About an hour before you plan to bake, take out your heavy cream, butter, and eggs from the refrigerator to let them come to room temperature. If it’s a warm day, 20-30 minutes might be sufficient for the butter and eggs to soften.
Step 2
Once your ingredients are no longer cold, preheat your oven to 325°F (160°C). While the oven heats, sift the dry ingredients (flour, baking powder, and salt) into a bowl. Ensure you sift them well; discard any large lumps that remain in the sieve.
Step 3
Using a hand mixer or a stand mixer with the paddle attachment, cream the softened butter until it’s smooth and light. Gradually add the granulated sugar and continue mixing until the mixture is pale yellow and fluffy, resembling a creamy consistency.
Step 4
Add the eggs one at a time, mixing well after each addition. It’s important to incorporate each egg fully before adding the next. Beat for about 30 seconds after adding each egg, scraping down the sides of the bowl as needed to ensure everything is evenly combined. This step is crucial for a smooth, emulsified batter.
Step 5
Pour in the room-temperature heavy cream and vanilla extract. Mix on low speed until just combined. Be careful not to overmix at this stage.
Step 6
Add the sifted dry ingredients to the wet ingredients in three additions. Mix on low speed after each addition, just until the flour streaks disappear. Scrape down the sides of the bowl between additions. Overmixing can lead to a tough cake, so mix only until incorporated.
Step 7
Once all the dry and wet ingredients are smoothly combined, you’ll have a beautiful, lump-free pound cake batter.
Step 8
Grease and flour a 9×5 inch loaf pan, or line it with parchment paper. Pour the prepared batter into the pan and spread it evenly with a spatula, smoothing the top.
Step 9
Bake in the preheated oven for approximately 1 hour and 15 minutes to 1 hour and 25 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 10
The aroma of freshly baked cake filling your home is simply delightful! Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy this wonderful homemade treat!
