Crusty Pound Cake

An Elegant Cake That's Light and Moist Despite the Name

Apr 14, 2009
Mary King

Pound Cake Can be Served for Any Dinner Occasion - bowlingranny

Bake a homemade pound cake with a crusty top and delicate lemon flavor. Slice thin and enjoy with coffee, or top with fresh fruit and serve as a grand dinner finale.

Pound cake originated several centuries ago in England according to The Joy of Baking, "Baking History." The popular cake got its name from the quantity of ingredients used: a pound each of flour, sugar, butter, and eggs. The result was a dense cake light in flavor that could be served in small portions at tea time.

As cooks began to alter ingredients, and baking methods became more refined over the years, recipes resulted in cakes that were lighter and more suitable for use as a dessert. Adding flavorings or liquor (rum, whiskey) made pound cakes for special occasions unique, ultimately moist, and definitely flavorful.

The recipe below yields a large cake that serves 16-20, depending on how thick the slices are cut.

Crusty Pound Cake Ingredients:

3 cups granulated sugar
1/2 cup Crisco shortening
2 sticks margarine, softened
3 cups sifted all-purpose flour
1 cup milk
5 large eggs
2 tsp. pure vanilla extract
2 tsp. lemon extract (optional)

Assembly:

Do not preheat oven.

Grease and flour a large (standard size) 1-piece tube pan.
Add the vanilla and lemon flavorings to the milk and set aside.
Cream the sugar, shortening, and margarine on high speed (hand mixer) until light and fluffy (about 15 minutes).
Add the eggs one at a time, beating 1 minute after each.
Add 1/4 of the flour and whip on low speed for 2 minutes.
Add 1/3 of the milk/flavorings and beat on low speed for 1 minute.
Repeat steps 5 and 6 until all flour and milk is used.

Baking Directions:

Fill tube pan and place cake in center of the cold oven. Set the temperature on 325 degrees. Bake 1 hour and 15 minutes.
Set temperature on 350 degrees for 15 minutes. Remove cake from oven.
Remove cake from pan immediately.
Allow cake to cool on wire rack.

The cake should be very brown on top, but not burnt.

Notes:

Do not use cooking spray to grease the pan and do not use a 2-piece tube pan.
Margarine and eggs should be room temperature for best results.
To avoid air bubbles in the cake, gently run a wooden spoon or spatula through the batter after pouring it into the pan.
Be very careful when removing the cake from the pan after baking, as it will be very hot.
Oven temperatures may vary slightly and standing mixers work faster than the hand-held versions, so adjust accordingly.
For a tender moist cake, don't skimp on the assembly beating times.
Lemon flavoring can be omitted. Do not add extra vanilla if lemon is omitted.

Serving Suggestions:

This versatile basic pound cake can be served plain, topped with sifted powdered sugar, or slices can be topped with unsweetened fruit. Slices can also be cut into cubes and used in a trifle dessert. Serve pound cake as a comfort dessert after a family meal or as an elegant treat at a holiday party.

Pound cake is a popular traditional dessert that can be served plain or used as a base in other dessert assemblies. Served with coffee or afternoon tea, it's a perfect way to welcome guests. There are almost as many variations of pound cake recipes as there are cookie recipes, so it certainly is not difficult to customize a basic recipe to suit one's particular tastes. Served as a family favorite or presented to dinner guests, the crusty pound cake is sure to be a hit.