How to Make Pound Cake
If you've ever wondered how pound cake got its name, it's because the traditional recipe for how to make pound cake called for one pound each of four basic ingredients: butter, sugar, eggs and flour. As you can imagine, the original recipe yielded quite a lot of cake. But it was simple to learn and remember, and the recipe thus easily passed among neighbors and friends and down through many generations. It dates back at least to the 18th century, with many improvements being made on the recipe in the 19th century when leavening agents, such as baking powder, were introduced.

More recent pound cake recipes often include baking soda or baking powder, as well as vanilla or almond extract, and sometimes ingredients such as sour cream to add tangyness. There are even flavored varieties such as chocolate, lemon or orange pound cakes. And recipes, of course, have adjusted to more realistic proportions.

This recipe for old-fashioned pound cake pairs perfectly with a side of fresh berries for a timeless summery dessert.

-Hey everyone, I'm Judith. Well today, we'll be making an Old Fashioned Pound Cake from scratch, a really wonderful cake to have with a nice cup of tea. So what you will need for this is 1-1/2 of butter; 6 eggs; 1 8-ounce carton of dairy sour cream; 3 cups of all purpose flour; 1/4 teaspoon of baking soda; 3 cups of sugar; 1 teaspoon of vanilla; and fresh strawberries and blackberries optional. Alright, so first thing first, we've whisked our 10-inch tube pan with some cooking spray there. We're just gonna set that aside for later. Now, let's get our flour, and we're just gonna add our baking soda to our flour, and mix that in a little. We can set that aside for the moment too. Alright, so in a large mixing bowl, what we're gonna do is add in our butter. Now, we have let our butter sour cream and eggs rest for about 30 minutes in room temperature. So, nice and soft, so into our mixing bowl goes our butter, and on the medium high speed, we're gonna just whisk that away with our mixer for 300 seconds. Now, gradually, we're gonna add in our sugar and we're gonna beat for about 10 minutes until it's light and fluffy anyway. Alright, so that is now looking nice, light, and fluffy, just give a stir, scrape of the sides to edges. Now, one at a time, we're gonna add in our eggs, and after each time you add in your egg, make sure you beat it very well. So, we're just gonna keep beating our mixture until we've used all of our eggs, alright. So we feed up all of those eggs now into that mixture, looking good, light, smooth, creamy just as we wanted. So, now let's bring our flour and sour cream into the mix. First of all, though, however, let's that add that touch of vanilla that's give it a really nice taste. So, alternately, what we're gonna do is put in a little bit of flour and a little bit of sour cream, and we're gonna beat after each time on a low speed. So, let's add our little bit of flour, little bit of sour cream, and we'll beat. And we'll gonna do exactly the same. We'll gonna repeat this process until all our flour and sour cream have been used up, alright, now all of our flour and sour cream are in there now, and we've got this gorgeous butter ready for the oven. Okay, so what we gonna do now is transfer this into our greased loaf pan, in there goes, yes, very good, and the great thing about this is about-- it's very simple, easy to do, inexpensive ingredients and it makes high [unk]. It's always good. Alright, so spread that out there, get those little trickles, very good, alright. So that now is gonna go into the oven at 325 degrees Fahrenheit for about an hour or an hour and a half. You can check if it's done by putting a wooden toothpick in, and if it comes out clear, that should be done. So then, take it out the oven. Let it rest of 20 minutes and you should have your pound cake ready. Alright, so our pound cake has been in the oven for about an hour and a half. We left it to rest for about 20 minutes and now that is done, and look at it, really beautiful, golden brown. We slice it up and serve with some fresh berries, fantastic. Alright, so that is how you make your old fashioned pound cake.
What You'll Need
  • 1 1/2  cups butter

  • 6   eggs

  • 1  8  ounce carton dairy sour cream

  • 3   cups all-purpose flour

  • 1/4  teaspoon baking soda

  • 3   cups sugar

  • 1   teaspoon vanilla

  •  Fresh strawberries and blackberries (optional)

Step By Step
Allow butter, eggs, and sour cream to stand at room temperature for 30 minutes. Meanwhile, grease and flour a 10-inch tube pan. Set aside.
In a medium mixing bowl, combine flour and baking soda; set aside.
In a large mixer bowl, beat butter with a stand mixer on medium to high speed for 30 seconds. Gradually add sugar, beating about 10 minutes or until very light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add vanilla. Add flour mixture and sour cream alternately to egg mixture, beating on low to medium speed after each addition until just combined. Spread batter in the prepared pan.
Bake in a 325 degree F oven for 1-1/2 hours or until a wooden toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 20 minutes. Remove from pan, and cool thoroughly on a wire rack. If you like, garnish with fresh berries. Makes 16 servings.

While the recipe for how to make pound cake has grown more complex over the years, pound cake as we know it today still harkens back to those four simple ingredients to create a rich, elegant cake of dense buttery goodness.
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