Moist Pound Cake Recipe
Ingredients
This moist pound cake recipe requires the following ingredients: 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, 1 cup of unsalted butter (at room temperature), 2 and a half cups of white sugar, 6 large eggs (at room temperature), 2 teaspoons of vanilla extract, and 1 cup of milk.
Instructions
Begin by preheating your oven to 350 degrees. Grease a 10-inch bundt or tube pan with butter and dust it with flour. In a medium-sized bowl, whisk together the flour, salt, and baking powder. Set the mixture aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix until each egg is fully incorporated. Add the vanilla extract and mix until combined. Slowly add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition
This recipe makes a single 10-inch cake. Each slice of cake contains approximately 450 calories, 22 grams of fat, 56 grams of carbohydrates, and 6 grams of protein. The cake is also packed with calcium, iron, and Vitamin A.
Tips and Tricks
For an extra moist cake, try adding an additional egg or two. If you want to add a little extra flavor, try adding a teaspoon of almond extract or a tablespoon of orange zest. If the cake is browning too quickly, cover the top with aluminum foil and continue baking.
To keep the cake from sticking to the pan, make sure to thoroughly grease the pan with butter and dust it with flour. If you’re using a non-stick pan, you may need to use less butter. If the cake is still sticking to the pan, try running a knife around the edges before inverting it onto the wire rack.
Variations
This moist pound cake recipe can be easily adapted to your tastes. To make a chocolate version, try adding a cup of cocoa powder and an extra 1/4 cup of milk to the batter. For a lemon-flavored cake, add a teaspoon of lemon zest and a tablespoon of freshly squeezed lemon juice to the batter. You can also add in chopped walnuts, pecans, or other nuts for a crunchy texture.
For a sweet glaze, mix together a cup of powdered sugar, 2 tablespoons of melted butter, and a tablespoon of milk. Add a few drops of vanilla extract for flavor and drizzle the glaze over the cooled cake. You can also sprinkle on some chopped nuts or chocolate chips for a decorative touch.
Serving
This moist pound cake can be served as a dessert or snack. You can also add a dollop of whipped cream or a scoop of ice cream for a delicious treat. This cake stores well in an airtight container for up to 5 days. For best results, keep the cake stored at room temperature.
Conclusion
This moist pound cake recipe is easy to make and sure to please a crowd. With its buttery texture and sweet flavor, this cake is a delicious dessert that can be enjoyed any time of year. Whether you’re serving it for a special occasion or enjoying it as a snack, this moist pound cake is sure to be a hit!
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