Pound Cake

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I am a bad passenger, airlines don’t like me.

I am a magazine hog who snatches every in-flight magazine, pile them up in my seat, never return them back to the rack, and then I rip off interesting pages on these magazines. (Oops, did I just confess my dirty secrets?!)

Yes, I am one of those passengers that flight attendants and fellow passengers sneer at, especially when they hear the suspicious noise as I tear off pages.

I really can’t help it. I am addicted to magazines; I can’t sleep on planes; and I absolutely CANNOT resist mouthwatering food and recipes on magazines. They whisper “tear me tear me” in my ears, I swear.

This pound cake is the result of the above acts. It’s a classic pound cake recipe on Better Homes and Garden, May 2009 issue.

The pound cake photos look velvety, deliciously dense, moist, and just perfect. I had to tear the pages off and try the pound cake recipe at home. Sorry airline!

My pound cake turned out quite good. It was a good pound cake recipe.

Here is my adapted pound cake recipe. Happy baking!

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Pound Cake Recipe

Servings 2 people

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Classic pound cake recipe that yields buttery, velvety, moist, and deliciously dense pound cake. A pound cake recipe that is easy and fun to make.

Calories 158 kcal

Author Bee | Rasa Malaysia

Ingredients

6 eggs, room temperature
1 cup unsalted butter (8 oz)
8 oz. cold cream cheese, cut into 1-inch pieces
2 1/2 cups fine sugar
1 teaspoon kosher salt
4 teaspoons pure vanilla
3 cups sifted cake flour or 2 1/2 cups plus 2 tablespoons all-purpose flour
1/4 cup sliced almonds

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Directions

1

Butter and lightly flour your 8x4x2 inch loaf pans or one 10-inch tube pan. (I used a mini loaf pan and makes 4 loaves.)
2

Beat the butter on low speed for 2 minutes and add cream cheese. Beat on low speed for 3 minutes until well-blended. While beating, add sugar, salt, and vanilla and turn the speed to medium speed for about 5 minutes until light and fluffy. Then, add eggs one at a time and continue beating.
3

Turn the speed to low before adding the flour. Beat the batter until well blended and smooth. Transfer batter into the pan. Shake pan gently to distribute the batter. Run a spatula in zigzag pattern through the batter and then top with sliced almonds.
4

Place on the pan in the center rack of a cold oven and bake at 300 degree F for 1 hour 15 minutes or until a cake tester comes out dry. If you are using a tube pan, bake for 1 hour 45 minutes. Transfer the pound cake to a cooling rack for about 10 minutes before removing from pans and serving.

Recipe Notes

Proper creaming is critical for a perfect pound cake. Creaming is the process of blending the butter and sugar together to incorporate air and it usually takes about 5 minutes or until light and fluffy. So, don't cheat like I did.

Nutrition Facts

Pound Cake Recipe

Amount Per Serving (2 people)

Calories 158 Calories from Fat 1395

% Daily Value*

Fat 155g238%

Saturated Fat 85g531%

Cholesterol 859mg286%

Sodium 1733mg75%

Potassium 679mg19%

Carbohydrates 396g132%

Fiber 6g25%

Sugar 255g283%

Protein 50g100%

Vitamin A 5070IU101%

Calcium 288mg29%

Iron 5.2mg29%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: Baking

Keyword: Pound Cake

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