Pound Cake Video Recipe
Pound Cake, nothing says tea time like a great one of these. Just because it sounds heavy doesn’t mean that it has to be, the secret is in the length of time you beat the butter... so don’t scrimp on this step.
The cake will still be dense, but will have an incredible texture and flavour. A heavy duty stand mixer like the KitchenAid we used here is your secret weapon.
Ingredients:
3/4 pound cold butter, roughly cut up to give the mixer a head start.
1-1/3 cups sugar
1/4 tsp salt
5 eggs
6 Tbsp milk
1 tsp pure vanilla extract
1-1/2 cups flour (all purpose)
Method:
Pre heat oven to 350º
Butter 9x5 loaf pan and line bottom with parchment. Flour sides of pan.
-Combine butter, sugar, salt in a stand mixer with the paddle attachment.
-Beat on high speed for at least 8 minutes until light and fluffy... remember to scrape down the sides of the bowl regularly during this operation.
-In another bowl mix by hand eggs, milk, and vanilla - make sure these are well combined.
-With stand mixer on medium speed, slowly add egg / milk mixture; and continue to beat for about 2 minutes.
-Turn off mixer and add all the flour in one go. Carefully mix flour in on low speed (10-15 seconds). Scrape down sides and repeat.
-Place batter in pan, and bake for 75 minutes, or until tester comes out clean.
-Turn out on a rack to cool.
The cake will still be dense, but will have an incredible texture and flavour. A heavy duty stand mixer like the KitchenAid we used here is your secret weapon.
Ingredients:
3/4 pound cold butter, roughly cut up to give the mixer a head start.
1-1/3 cups sugar
1/4 tsp salt
5 eggs
6 Tbsp milk
1 tsp pure vanilla extract
1-1/2 cups flour (all purpose)
Method:
Pre heat oven to 350º
Butter 9x5 loaf pan and line bottom with parchment. Flour sides of pan.
-Combine butter, sugar, salt in a stand mixer with the paddle attachment.
-Beat on high speed for at least 8 minutes until light and fluffy... remember to scrape down the sides of the bowl regularly during this operation.
-In another bowl mix by hand eggs, milk, and vanilla - make sure these are well combined.
-With stand mixer on medium speed, slowly add egg / milk mixture; and continue to beat for about 2 minutes.
-Turn off mixer and add all the flour in one go. Carefully mix flour in on low speed (10-15 seconds). Scrape down sides and repeat.
-Place batter in pan, and bake for 75 minutes, or until tester comes out clean.
-Turn out on a rack to cool.
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Video Transcript - click to open
Hi everyone! Welcome back to Le Gourmet TV. Today we are going to make a pound cake. A very simple recipe. The only thing you have really got to watch for is the amount of mixing. It takes a lot of mixing in order to get a light tasting cake.
So we have already got our oven preheating to 350, and we are going to go ahead and start throwing stuff into our stand mixer. So the first is sugar.
After the sugar we put in butter. Now, this is cold butter, straight from the fridge, and all I have done is just kind of chop it up a little bit, just to make it a little bit easier for the stand mixer to start mixing through. That goes in.
And next into this mixture is some salt. So we have the paddle attachment on our stand mixer, and we are just going to go ahead and we are going to mix this on high for 8 minutes, and you can't scrimp on that mixing. So if you are doing this with a hand blender, you are probably looking at 15-20 minutes of mixing.
So now that that's mixing, we will go ahead and do our egg mixture. So I have 5 eggs, some milk, 1 teaspoon of pure vanilla extract. And you just want to whisk this together, just to break the eggs and incorporate the milk. That's pretty much it for that.
So it's time now to lower the bowl and just scrape down the sides. You want to make sure that you are really getting a lot of air into this butter mixture. And the stuff that gets stuck to the side of the bowl isn't going to get mixed as well, so scrape it down and just help it out.
So while that continues to mix, we will just get our pan ready. So just a regular glass loaf pan, and you want to butter the inside, so the wrapper from the butter that we are using in the recipe. And then just take a little piece of parchment and put it on the bottom of your pan, just helps to make sure nothing sticks when you pull the cake out.
Great! So just a little over 8 minutes and that butter is looking absolutely the best it could, really light and fluffy. So scrape it down one more time, and it's time to add in the egg mixture now. So what we are going to do is turn this on, kind of a medium speed, because you don't want the egg flying everywhere, and we will just slowly drizzle the egg mixture into our butter mixture, and we will mix it for about another 2 minutes.
So medium speed, and just slowly drizzle it in. Now again, we are going to scrape down the sides, because we don't want the butter that's stuck to the sides to stay there, we want to incorporate it all in. And in the end, this is kind of going to look like sour cream or maybe cottage cheese.
Okay. So our eggs are incorporated into the butter mixture, and it's time to dump in the flour. And the flour goes in all in one go.
And what you want to do is mix this, but you don't want to mix it too much. You don't really want to work that flour too much. So you stir it for 5 or 10 seconds, kind of at a medium speed, so you don't get flour everywhere, scrape down the sides, and then we will do it again.
Great! So scrape down. The flour is pretty much incorporated at this point, and we are just going to give it another 5-10 seconds of stirring. And that's it, our cake is mixed and ready to go into the pan.
Let me just get this into our loaf pan, and this goes into a 350 degree oven for an hour and 15 minutes, thereabouts. Your time is going to vary a little bit, because not all ovens are the same, not all ovens are calibrated properly. So we will just pop this in.
So after an hour and 15 minutes of cooking, we are going to turn this out onto a wire rack. We will slice it, and serve it with some ice cream and a cup of tea.
Hope you enjoy this one, and I will see you again soon at Le Gourmet.
So we have already got our oven preheating to 350, and we are going to go ahead and start throwing stuff into our stand mixer. So the first is sugar.
After the sugar we put in butter. Now, this is cold butter, straight from the fridge, and all I have done is just kind of chop it up a little bit, just to make it a little bit easier for the stand mixer to start mixing through. That goes in.
And next into this mixture is some salt. So we have the paddle attachment on our stand mixer, and we are just going to go ahead and we are going to mix this on high for 8 minutes, and you can't scrimp on that mixing. So if you are doing this with a hand blender, you are probably looking at 15-20 minutes of mixing.
So now that that's mixing, we will go ahead and do our egg mixture. So I have 5 eggs, some milk, 1 teaspoon of pure vanilla extract. And you just want to whisk this together, just to break the eggs and incorporate the milk. That's pretty much it for that.
So it's time now to lower the bowl and just scrape down the sides. You want to make sure that you are really getting a lot of air into this butter mixture. And the stuff that gets stuck to the side of the bowl isn't going to get mixed as well, so scrape it down and just help it out.
So while that continues to mix, we will just get our pan ready. So just a regular glass loaf pan, and you want to butter the inside, so the wrapper from the butter that we are using in the recipe. And then just take a little piece of parchment and put it on the bottom of your pan, just helps to make sure nothing sticks when you pull the cake out.
Great! So just a little over 8 minutes and that butter is looking absolutely the best it could, really light and fluffy. So scrape it down one more time, and it's time to add in the egg mixture now. So what we are going to do is turn this on, kind of a medium speed, because you don't want the egg flying everywhere, and we will just slowly drizzle the egg mixture into our butter mixture, and we will mix it for about another 2 minutes.
So medium speed, and just slowly drizzle it in. Now again, we are going to scrape down the sides, because we don't want the butter that's stuck to the sides to stay there, we want to incorporate it all in. And in the end, this is kind of going to look like sour cream or maybe cottage cheese.
Okay. So our eggs are incorporated into the butter mixture, and it's time to dump in the flour. And the flour goes in all in one go.
And what you want to do is mix this, but you don't want to mix it too much. You don't really want to work that flour too much. So you stir it for 5 or 10 seconds, kind of at a medium speed, so you don't get flour everywhere, scrape down the sides, and then we will do it again.
Great! So scrape down. The flour is pretty much incorporated at this point, and we are just going to give it another 5-10 seconds of stirring. And that's it, our cake is mixed and ready to go into the pan.
Let me just get this into our loaf pan, and this goes into a 350 degree oven for an hour and 15 minutes, thereabouts. Your time is going to vary a little bit, because not all ovens are the same, not all ovens are calibrated properly. So we will just pop this in.
So after an hour and 15 minutes of cooking, we are going to turn this out onto a wire rack. We will slice it, and serve it with some ice cream and a cup of tea.
Hope you enjoy this one, and I will see you again soon at Le Gourmet.
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