Tillie Doyle
Pound cake is a rich, dense, and buttery dessert that can be made in a loaf pan. The recipe is simple, and you likely already have all the ingredients in your pantry and fridge. The ingredients include flour, butter, sugar, eggs, and a leavening agent, such as baking powder or soda, or even air and eggs. The process involves creaming the butter and sugar, adding eggs, and then folding in the dry ingredients. The batter is then baked, typically for around an hour, and can be served with various toppings, such as fruit, whipped cream, or a glaze. The cake can also be toasted or grilled, which is easier to do when baked in a loaf pan.
| Characteristics | Values |
|---|---|
| Baking equipment | Loaf pan, parchment paper, oven, electric mixer, mixing bowl |
| Ingredients | Flour, sugar, butter, eggs, salt, baking powder, sour cream, vanilla, nutmeg, milk, alcohol, lemon zest |
| Baking time | 40-70 minutes |
| Cooling time | 10-15 minutes in the pan, then transfer to a wire rack |
| Storage | Wrapped in plastic for up to 2 days, or frozen for longer |
| Variations | Lemon, vanilla, plain yoghurt, milk, or without dairy |
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What You'll Learn
Preparing the loaf pan
Firstly, it is essential to line your loaf pan with parchment paper. This step is not mandatory, but it makes removing the cake from the pan much easier and neater. Cut a piece of parchment paper to fit the bottom of your loaf pan, and if you like, you can leave an overhang on the sides for easier removal. This parchment paper sling will ensure your pound cake comes out of the pan smoothly.
Next, grease your loaf pan generously. You can use butter, cooking spray, or baking spray for this step. Greasing the pan ensures that your pound cake doesn't stick to the sides and makes the removal process easier. It also creates a beautiful, golden crust on your cake. If you are using a non-stick pan, a light coating of grease may be sufficient, but a generous amount is beneficial for traditional pans.
After greasing, you can dust the loaf pan with flour. This step is optional but can add a nice finish to your cake and enhance the flavour. Simply sprinkle a thin layer of flour over the greased pan, ensuring it is evenly coated. Tap out any excess flour before adding your batter.
Once your loaf pan is lined, greased, and floured, it is ready for the batter. If you want to ensure your pound cake bakes evenly, you can use a table knife to drag through the thick batter after pouring it into the pan. This simple step helps to loosen any air bubbles trapped in the batter, creating a more consistent texture in your final cake.
Preparing your loaf pan is a straightforward process, but it is essential to get right to ensure your pound cake turns out perfectly. Following these steps will help you create a beautiful, moist pound cake that can be easily removed from the pan and served in slices.
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Mixing the batter
To mix the batter for a pound cake, you'll need a large bowl, an electric hand mixer or stand mixer, and a loaf pan. Preheat your oven to 350°F. Line the loaf pan with parchment paper, then spray it with nonstick cooking spray. This will make it easier to remove the cake from the pan once it's baked.
Now, it's time to start mixing the batter. In a large bowl, beat the butter until it becomes very light and fluffy. This is an important step, as you are adding air to the butter, which will create a lighter and fluffier cake. Next, gradually beat in the sugar until the mixture is light and fluffy. This should take at least 4 minutes. You can also add a teaspoon of vanilla extract at this stage if you want a vanilla-flavored pound cake.
Once the butter and sugar are well combined, it's time to add the eggs. Add them one at a time, beating well after each addition. Make sure the eggs are fully incorporated before moving on to the next step. If you want an even lighter cake, you can separate the eggs and beat in the egg yolks first. Then, beat the egg whites separately until they form stiff peaks before folding them into the batter after combining all the other ingredients.
Finally, it's time to add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, and salt. You can also add nutmeg for extra flavor. Gradually add this mixture to the wet ingredients, scraping down the sides of the bowl as needed. Mix until just combined and you can still see some streaks of flour. Be careful not to overmix the batter, as it will lead to a tough and rubbery cake.
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Baking the cake
To bake a pound cake in a loaf pan, you'll first need to preheat your oven to 350°F. Line a 9-inch loaf pan with parchment paper, leaving an overhang on the sides, and spray with nonstick cooking spray. Alternatively, you can simply grease the pan with butter and flour or nonstick cooking spray.
Next, you'll need to prepare the batter. In a large bowl, beat the butter until very light and fluffy. This is an important step as it adds air to the batter, which will expand in the oven, making the cake fluffy. Then, beat in the sugar gradually, followed by the eggs, one by one. Scrape down the bowl as needed. You can also add vanilla extract at this stage.
Once the mixture is very light and fluffy, it's time to fold in the dry ingredients. Add the flour, baking powder, nutmeg, and salt gradually until just combined, scraping down the sides of the bowl as you go. You can also add a secret ingredient like sour cream, plain yoghurt, or milk to keep the cake moist and add a tangy flavour. However, some bakers prefer to omit this to achieve a better crust and higher rise.
Finally, scrape the batter into your prepared loaf pan, smoothing out the top. To loosen any air bubbles trapped in the thick batter, drag a table knife through the pan, then smooth the top again.
The cake should bake for around 40-70 minutes, depending on your pan size. The cake is done when the top and sides are golden brown, there is a deep crack in the centre, and a toothpick or skewer inserted into the centre comes out clean. The pound cake is quite dense, so a toothpick may not be long enough to check for doneness.
Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. The cake will continue to bake while it cools, so be careful not to overbake it. You can serve the cake as is, or dress it up with a glaze, fresh fruit, whipped cream, or any other toppings of your choice.
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Removing the cake from the pan
To remove your pound cake from the loaf pan, first let it cool. It is important to let the cake cool for at least 10 minutes, but no longer than 30 minutes. Chef Garbacz recommends letting the cake cool outside the pan so that it can form a bit of a crust. This will make it easier to remove. If you are in a hurry, you can put the cake in the refrigerator to speed up the cooling process.
Next, you can run a butter knife around the edge of the pan to loosen the cake. Be sure to keep the knife in contact with the side of the pan to ensure a nice edge on the cake, and to avoid cutting into the cake itself.
Now, you can try to remove the cake from the pan. You can place a plate or a wire rack on top of the pan and flip it over, so the pan is now upside down. Tap and gently shake the pan to release the cake. Alternatively, you can leave the cake upside down for 10-15 minutes, then try to remove the pan. If the cake is still stuck, you can wrap a dishcloth around the bottom of the pan, or place a bowl of ice cubes on top of the pan, which may help to loosen the cake.
If you are still struggling to remove the cake, you can try freezing it in the pan for at least 6 hours. Once the cake is frozen, you can try sliding a butter knife around the rim of the pan again, then flip the pan over and gently tap the bottom until the cake pops out.
To prevent your cake from sticking to the pan, you can grease the pan with butter, or use a baking spray. You can also line the pan with parchment paper, which makes it easier to lift the cake out neatly.
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Storing the cake
If you have leftovers, be sure to keep them wrapped or covered so that the moisture stays inside the cake. If you plan to eat the cake within a few days, it can be stored at room temperature. Wrap the cake tightly in plastic wrap, ensuring that the plastic touches the sides of the cake. If you don't have plastic wrap, you can use a plastic zip-top bag. The cake will stay fresh for about a week before it starts to go stale. Oil-based cakes tend to keep a day or two longer than butter-based ones.
If your kitchen gets very hot during the day, if the cake won't be served for more than three days, or if the cake includes fresh fruit or whipped cream, you should refrigerate it. Before refrigerating, wrap the cake in plastic wrap to prevent it from drying out and protect it from absorbing any fridge smells. Refrigerated cakes should be brought out 30 minutes to an hour before serving and allowed to sit at room temperature for the best texture.
To keep the cake for longer than a week, you can freeze it. Unfrosted cakes should be double-wrapped in plastic wrap, then put into a freezer-safe bag or wrapped with aluminum foil. Frosted cakes should be placed in the freezer for an hour to set the icing, then wrapped in two layers of plastic wrap and a layer of aluminum foil. Frozen cakes can be kept for up to three months. To defrost a frozen cake, leave it wrapped and place it in the fridge for at least eight hours or overnight.
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Frequently asked questions
Yes, you can make pound cake in a loaf pan.
You can line the loaf pan with parchment paper, then spray it with nonstick cooking spray. You can also grease and flour the pan.
The ideal size for a loaf pan is 9" x 5" or 8 1/2" x 4 1/2".
The baking time varies from 40 minutes to 70 minutes, depending on the recipe and oven. The cake is done when a toothpick or skewer inserted in the centre comes out clean.
Yes, you can add different ingredients to the batter, such as lemon zest for a lemon pound cake or yogurt instead of sour cream. You can also sprinkle powdered sugar or create a glaze with melted butter, sugar, and milk to pour over the cooled cake.
