Grandma’s Recipe: Traditional Vanilla Pound Cake Recipe – The name pound cake comes from the traditional American cake pound recipe that requires one pound (about 450 g) of each ingredient: butter (butter), flour, sugar, and eggs. Well, the name is obviously defeated “super size “. Both are seeking recipes “pound’s” authentic or something that’s more accommodating to normal gatherings, these materials you need.
Pound Cake is one of the basic cake that later can be decorated with cream or chocolate coating. At this time the Pound Cake most varied with fresh fruit, dried fruit, vanilla, processed milk (sour cream, yogurt, cream cheese or butter milk), lemon, vanilla, or spices. Pound cake is suitable for children as it does not use baking powder is not good for the digestion that are not yet perfect. The reason the Pound Cake don’t use baking powder is because the Pound Cake is the traditional cake is a simple measure of the main ingredients such as eggs, flour and sugar as much as 1 pound or about half a kilogram. Cake Pound recipe of course can be reduced to half or as needed
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 cup sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.