HOW TO MAKE POUND CAKE FROM SCRATCH
By SEXYLADYDEE
LOAF POUND CAKE
Grandma Laura's Recipe
My Grandma Laura was the best cook on the planet as far as I am concerned. If you had one of those grandmothers then you know what I mean. She was the best cook and the best baker I have ever eaten from in my 50 years of life. Well almost 50. So I am sharing with you a basic recipe, not a low fat or low calorie one, that you can use to make many other cakes from. This is her take on the original pound cake. Which got it's name from the major ingredients each being measured to one pound each. She said that it dated back to slavery which a lot of soul food recipes do also. The main recipe is for a butter pound cake but you can transform it by adding lemon or lime zest, lemon flavoring, orange flavoring or liquor, or almond flavoring or liquor. In my next recipe I will tell you how to make it into a great rum cake as well. So let's get started.
Ingredients and Procedure
One Pound of Each of the Following Ingredients: All Purpose Flour, Sugar, Butter, Eggs & Milk (1 lb of eggs is 12 (1 doz) I only use 8 large, Then you also need 1/2 tsp of salt, 2 tsps baking powder, 1 tsp of baking soda, 1 tsp of vanilla flavoring, (or lemon, or almond)
Tools Needed: Electric Mixer & bowl, or hand mixer and bowl ( I prefer a hand mixer and a large metal mixing bowl), spatula, wooden spoon, measuring cup, cup, measuring spoons( tablespoon-tbs, and teaspoon-tsp).
Chose what types of pan you want to bake in. I prefer small - medium loaf pans, you can also use a medium bundt pan. The recipe will fill 2 medium loaf pans, four small or one medium to large bundt pan. Make sure you do not fill the pans more than 3/4 full. The bundt pan will require a longer cooking time.
PreHeat Oven to 350 degrees, then grease and flour pans ( I use spray & don't flour) Make sure all of your tools and ingredients are within reach, clean and ready to go.
STEP ONE: Cream the butter and the sugar, important to make a lighter cake, which is relative because this cake is very dense. Put the sticks of butter in the mixing bowl, slowly add the sugar, beating in the process, beat until you have a soft and fluffy mixture.
STEP TWO: You can sift your flour with a strainer. You will have more flour than one pound after you sift it. Throw out any lumps that can't be crushed. Mix the dry ingredients together (sifted flour, salt, baking powder and baking soda). Some people use cake flour, we don't. If you do check the ingredients so you don't duplicate any.
Crack your eggs and put them in a cup. You do not want egg shells in your cake mix. Measure your milk into a measuring cup. Have your "vanilla" flavoring ready to measure out.
STEP THREE: Slowly add the items in the following order to the creamed mixture, keep the beater moving on medium, half a cup of flour, two eggs, adding one at a time, mix and then add the next one, 1/4 cup of whole milk, then more flour alternating until all of the ingredients are incorporated into a smooth mixture. (Add in the flavoring of your choice.) Don't mix pass that point because you don't want it to get tough. Note: Use the spatula to make sure you have mixed in all of the ingredients on the bottom of the bowl.
STEP FOUR: If you have already greased and floured your pan(s) you are ready to pour the mix into them. Pour the batter in slowly and don't fill up the pans more than 3/4 full. I always tap the pan on the counter to burst the bubbles and even it out in the pan.
STEP FIVE: Set your timer, make sure nothing disturbs the cake while it's baking. Mine usually takes an hour but it depends on your oven and the altitude. I live in NY so it works for here. Set the time for 45 minutes and check on your cake. If it's a bundt you should need the hour.
OPTIONAL INGREDIENTS: If you use lemon flavoring you can add a tbs of lemon & or lime zest. I would add 1 tsp to the cake mix, fold it in at the end and sprinkle 1 tsp on the top, then bake. Save a tsp and sprinkle it on the top of the cake after it cools for a splendid presentation. If you add almond flavoring then add shaved almonds on top at the end. Kalhua is another popular flavor to add. If you add a liquor then you know most of the alcohol cooks out in the baking and I would add a little on after it cools. Warning the public that it contains alcohol is important. Also nuts because of allergies.
LAST STEP: Let it sit five minutes, turn out on a plate or a baking rake, let cool. Slice and serve with fresh whipped cream, vanilla icecream or the topping of your choice. Just buy itself it's spectacular. You can wrap it in clear wrap after it has cooled and give as a gift. Nothing better than putting all of the ingredients in a mixing bowl with a copy of the recipe, a baking pan, a dish towel, wrapped in clear colored wrap with a ribbon as a gift. You can also add a hand mixer. Bon Apetite!
BUNDT PAN POUND CAKE
Comments
Thanks Ingenira enjoy!
U GAVE U THE INGREDIENTS BUT IF IM USING A MEASURING CUP HOW DO I KNO WUT A LB OF FLOUR SUGAR R BUTTER MEASURES UP TO
okinnam'
Hmmm... I could imagine the delicious texture of this pound cake in my mouth. Thank you for sharing the grandma's recipe. I will definitely try this. Bookmarked. Voted up and tweeted.
Denise glad you are going to try my Gma's recipe. Let me know how it turned out. HAPPY NEW YEAR!
SEXYLADYDEE,
Hi I used to be a cook in the army and I never really baked that much, but I was looking for a receipe for a homemade pound cake for xmas. I just wanted to see what it taste like and if I could do it. I will let you know how it comes out. Thank you for the receipe it seems really simple.
Wonderful Angel! That's the best, when I hear that a recipe worked out well for someone else. I was just saying how much I was missing my Gma and it's like she spoke to me when I saw your post. Thanksgiving was her holiday and I will be baking using her recipes to honor her.
Dee
Thank you so much, I tryed it and it came out great.
Thank you!
Hey Lola I feel the same way! Dee
I love family recipes that are passed down. Thanks for sharing!
Hi Samiaali! Thanks for the kind words. All of my writing comes from something that has touched me so I have to add a little background to it. My Gma made the best food and I am sure there are a lot of people out there who feel the same way lol. Dee
Hi SEXYLADYDEE, Thanks for a great Hubpage. I'll bet your Grandma was a fantastic cook! I really liked your Hub because you give a little history with it, something I also do when I write a recipe or discuss food. Thanks again. I vote this up! :)
Great Ardie let me know how it turns out. After this one try the 4-3-2-1. Then you will have two easy recipes under your belt. I used to ask my Gma all the time why people called it pound cake and then I learned the recipe lol. Dee
This recipe will be perfect for the last batch of fresh strawberries I have. I am NOT a good cook but I still love to try and your directions seem simple enough even for me :) And now I know why it's called a pound cake!
Hope is comes out perfect for you too. It's a forgiving recipe so if things aren't perfect it has still been good to me. Let me know if you changed anything or added anything to make it better.
Dee
Hello LadyDee, I have been looking for this recipe for a long time. I will be cooking it this weekend. I will let you know how it comes out.
I was told it's the original recipe. And others have checked with their Grandmother's to confirm. Make your own adjustments and let me know how it comes out. Dee
I have been looking for an authentic pound cake recipe and I think this is it, Thans!
Andrea I know that baking is considered a science but I found that was alot of eggs. I have made it both ways. I believe at the time I was reducing our egg intake and experimenting with egg substitutes. The loaf pan in the first picture is mine.
@Jkennion I haven't made this recipe in so long I don't remember if I used 16oz which is the pound equivalent. I would start with 8oz, add the eggs and then decide if the batter is loose enough to pour. If not then add another 4 oz and then another. It shouldn't be a watery, runny consistency it should be more like pudding.
D.
How much milk to use it didn't say?
If that is the cake in the photo, i will defiantly be making that.It sounds really good, but i am curios as to why you reduced the amount of eggs that the recipe calls for
Thanks, that just shows that the "great" cooks new all the good recipes. We may have to cut back a little but once you've tasted the real thing, nothing else can satisfy. Dee
love your pound cake recipe my mom, {aka} nana pie, make her pound cake the same way that's some goooooooood eating.
Well Kathy how did it turn out and did you add any extras? I always like new ideas. I was indeed wishing you a quiet house where no one would jump or bang and cause your cake to drop. I get this notices on my phone and crossed my fingers that you would have everything you needed on hand and wouldn't have to go out because this year has been crazy weather wise, every where. Dee
its in oven now .wish me luck.
Thank you Mommabear it's an easy recipe to follow from your great grandmother.
I don't bake but may try this recipe.
I would love to hear your results. I am always open to suggestions that will make things simplier or easier for the inexperienced baker.
i wanted to make a pound cake and came across your hub while i was looking for a recipe,i like all of the butter and sugar from days of old recipes.....i am going to make it now and let you know how it turned out........
TU Tracy glad to know someone else has those good old memories too.
Hi I love to bake also. And I grew up with the best cook ever and baker,my grandmother. I too have recipes that have been passed down from generation to generation. So I will look forward to reading your hubs. And making your pound cake. thank you for sharing.
SEXYLADYDEE 3 weeks ago
Thanks Ingenira enjoy! Freeda there are 16 oz in a pound. This recipe is almost 100 years old so I didn't think it would be appropriate to change it. If you weigh the items be consistent. Otherwise your measurements could be off. Good luck!