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Home Blogchatter A2Z 2023

Whipped Vanilla Pound Cake

by Harjeet Kaur
April 28, 2023
in Blogchatter A2Z 2023, Cakes
5 min read
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W for a whippy Pound Cake

This post is part of BlogchtterA2Z2023′-W for a Whipped Pound Cake. Baking and I are very “hail fellow well-met” friends (we rarely meet) I bake only when I feel like it! The daughter is home for a long stay after many years but is on a diet. She doesn’t touch carbs and out of the blue, she chirps she wants to bake a Vanilla Pound Cake. I almost fell off my chair as she barely knows the way to the kitchen and here she was talking about baking a cake! And who would eat it? Me, of course, the guinea pig! My darling daughter baked this cake.

Pound cakes were called thus as the original recipes contained one pound of butter, sugar, eggs, and of flour. The pound cakes we make today usually have fewer proportions, but they are still wonderfully rich, moist, and buttery, with a lovely golden brown crust. Esha, my daughter, liked the recipe of Stephanie Jaworski, Joyofbaking.com.

Unique batter

I am so proud that she baked the cake on her own and on her first attempt. This pound cake has a slightly unique method to mix the batter. Usually, we cream the butter and sugar first and then beat the eggs, and then fold in the flour and milk. This recipe uses what we call the ‘quick method’. Put all the dry ingredients first into a mixing bowl and then add room temperature butter, along with the liquid ingredients, and beat into the batter. This makes the cake softer and gives it a tender texture. Just remember to have all the ingredients at room temperature and to make sure you follow the instructions on mixing.

You can enjoy a slice of this cake plain with just a dusting of powdered sugar or with whipped cream or ice cream; it is truly a king among cakes.

Recipe For Vanilla Pound Cake

Ingredients

3 large eggs, room temperature

3 tablespoons milk, room temperature

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon salt

1 1/2 cups (150 grams) sifted cake flour

1 teaspoon baking powder

 3/4 cup (150 grams) granulated white sugar

13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

Method:

Preheat oven to 350 degrees F and place rack in centre of oven. Butter or spray with a nonstick oil spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

Line the bottom of the pan with parchment paper and butter or spray the paper. I didn’t have both, so I just use aluminium foil and it worked just as well.

In a medium bowl, whisk together the eggs, milk, and vanilla extract.

In the jar of your electric mixer, with the paddle attachment (or with a hand blender) place the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix at low speed until the dry ingredients are moist. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake’s structure.

Transfer the batter to the prepared pan and smooth the top with a spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown, and a toothpick inserted in the centre comes out clean. If you find the cake browning too much as it bakes, cover it with a piece of lightly buttered aluminium foil after about 30 minutes.

Remove the cake from the oven and place it on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.

Cover the Pound Cake and store it for several days at room temperature, for one week when refrigerated, or freeze it for two months.

The Vanilla Pound Cake tasted just perfect; soft, moist and delectable, and I am one happy mother hen gloating over my daughter’s baking prowess!

Whippy Vanilla Pound Cake
Tags: bakecakedaughtereasyvanillavanilla pound cake
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Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of The Hindu. I had a weekend column in the newspaper which was well appreciated. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content I love writing and I am open to writing on a plethora of topics. My blog has interesting insights into my life and travels, gardening, beauty, grooming, recipes, mental health and sustainability. I am a freelance content writer and the answer to all your content generation needs. I thrive on writing and content writing gets my adrenaline pumping. Stringing words and vocabulary is my passion as well as my bread and butter. Whether it is lifestyle content, ghostwriting, blogging, features, or articles, covers the whole gamut of writing that I can pen down. My writing has been much appreciated as it attracts, engrosses as well as captivates. I love to write on any interesting topic under the sun. Meeting new people and understanding what makes them tick is always enlightening. Communication is my strong point and I get across my thoughts right from the heart. An avid and dedicated blogger, my blog is valued by family and friends alike. My blog is ranked 14 in the Top 100 Lifestyle Blogs in India. I love to cook for family and friends and my secret ingredient- “love” is abundantly used in my cooking. It covers myriad interesting topics. I am a passionate home chef and am all for a healthy balanced diet with simple, easy-to-cook recipes. What I do is transform traditional recipes into gourmet by the turn of my ladle. Do read my blogs to know me better.

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Comments 1

  1. Water says:
    1 month ago

    My friend this is gem. The image is mouth watering. I’ll try it. You just stole my heart.

    Reply

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