Perfect Pound Cake Recipe
- Details
- Published on March 08 2011
- Written by David Blackburn (All Rights Reserved)
This is a no-fail, perfect pound cake. It may be served at any dinner party, no matter how simple or formal. Here, it is served with warm cherry jam.
We advise making pound cake with a stand mixer because pound cake must be well beaten.
| Ingredients - all at room temperature: | Notes; | |
| Powdered Sugar | 3 cups | 2 cups for pound cake and 1 cup for the glaze. |
| Butter | 1 cup | |
| Eggs | 3 large | |
| All-Purpose Flour | 1-1/3 cups | |
| Organic Lemon or Orange | 1 | Juice and zest. Note: zest of non-organic citrus fruits may contain residual pesticides. |
| Grand Marnier or Cointreau (Optional) | 1/4 cup |
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1. Mix 2 cups powdered sugar and butter on low speed. Note, I use a Kitchen Aid. When the sugar is incorporated, turn the mixer to high and beat for 5 minutes. |
2. Add 1 egg and 2/3-cup flour. Mix on low until flour is incorporated. Then beat on high for 3 minutes. Add second egg and 2/3 cup flour. Mix on low until flour is incorporated then beat on high for 3 minutes. The mixture should be creamy and thick. Add third egg, half the juice and half the Cointreau, the zest and 1/3 cup flour. Mix on low until flour is incorporated then beat on high for 3 minutes. |
3. Pour mixture into a pan lined with wax paper. A bread pan works well. |
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4. Bake at 325° F for 1 hour. Check to see if the cake done. It should be moist but not runny and will slightly stick to a knife blade when inserted. Remove cake from oven and cool on a rack for 15 minutes. |
5. To make glaze: slowly mix the remaining juice and the liquer (may substitute water) into the rest of the sugar, beating with a fork to avoid lumps. |
6. Pour glaze over de-molded cake. |