It's difficult not to demolish this classic lemon drizzle in just one sitting,… Hi Jenn, I made it last night, it was tasty however it did not rise as high as yours, like the other reviewer, yours looked almost double . Hi Anot, Sorry to hear you had a problem with this! Please let me know by leaving a review below. 2 c. sugar. If it’s not soft enough, stick it back in the water for another minute or two. I’m a baker and this recipe didn’t work for me. Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved. Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Can I use all purpose flour instead of cake flour? Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Hi Jen, I made this last night along with your berry sauce. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Yours in the pic rose twice as much. Scrape down the sides of the bowl. Just that I noticed there is a layer at the bottom that is a pale colour and rubbery. 1 tsp. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. vanilla. Thanks. Dryness is usually caused by measuring the flour incorrectly. Beat in egg and vanilla. 1 teaspoon vanilla extract. Your recipes are always delicious. Hi Neville, it sounds like it may have been slightly underbaked. https://thestayathomechef.com/traditional-pound-cake-recipe Thank you so much, bless you!! Just not what I wanted. It is light and moist. Made the cake today and the pound cake was perfect! Preheat oven to 325*F. Combine all ingredients in large mixing bowl. I love the beautiful shape of bundt cakes. And glad you like the cookbook; I actually am working on another one that’s set to be released in the Fall of 2021! Along with a good black cake, a normal “sponge cake” or vanilla cake is served for Christmas. In a medium bowl, whisk together the milk, eggs, and vanilla until just combined. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. 1 lemon, zested and juiced. 4 large eggs. I made this and loved it. On the plus side, it held its structure well though didn’t rise very much. It created a weird edge that didn’t rise as much and baked faster than the rest of the cake. Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. Enjoy! Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely. Before we get to the step-by-step instructions, a few words about the method. This site uses Akismet to reduce spam. The cake can also be made in a 6-cup loaf (9×5-in) or fluted tube pan. :0. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean. I am puzzled since I was careful to follow your instructions. That is dissapointing that the texture would not maintain. The quantities are on point, the batter is amazing and it bakes so incredibly well – it tastes even better. Nutritional information is offered as a courtesy and should not be construed as a guarantee. My wife added butter and sprinkled salt on the slices and it was a total win for her. Was your oven fully preheated before you put the pound cake batter in? Because of the lack of rise, the sides cooked faster but the overall color was browned. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). I will definitely make it again. Hi Jenn, thank you so much for this fantastic recipe. I think next time I’ll try to bake it at 150-160C instead of 180C? Good flavor, nice crust. Dust with flour, shaking off any excess. and I have never had any problems with it coming out gloppy or greasy. I cannot believe how quick this is to mix up and it will be my go-to pound cake recipe from now on. Grease and flour bundt or tube pan. Thanks Jenn…. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. It turned out beautifully! It may work; I just can’t say because I haven’t tried it myself. Beat 3 minutes at … This field is for validation purposes and should be left unchanged. Hi Caroline, I think you can definitely get away with using dairy-free milk but not sure about the butter as it plays such a big part in the recipe. This looks great! Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. Thank you so much. Thank you for sharing it. However, mine didn’t come out like your picture. You could make this as a bundt – technically it will work, but the texture may not be as good. Combine the flour, baking powder, salt … Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. Sorry you had a problem with this, Cici! This article/video explains it nicely. The cake turned out nicely. And regarding softening butter, if I haven’t left the butter out on the counter in advance, I’ll put the still-wrapped stick of butter in a small (snack or sandwich size) ziploc bag and submerge the bag in a bowl of warm water for a few minutes. Did you use the spoon and level method to measure the flour? Im wondering where I could’ve gone wrong. Cool 15 minutes in pan; remove and cool completely. This recipe is over 100 years old and is the original kind of pound cake: it contains Scrape down the sides of the bowl. . Please LMK how it turns out if you attempt it! Then remove the cake from the pan and cool completely on a wire rack. https://swansdown.com/recipes/1-2-3-4-pound-cake-our-most-requested-recipe 2 c. all-purpose flour, sifted. Is your baking powder old or expired? Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. It’s one stick of butter plus 5 tablespoons. Did you use the spoon and level method to measure the flour? I’ve made this at LEAST 3 times in a row now because it finished immediately at home. (The batter may have a slightly curdled or grainy appearance -- that's okay.). Get new recipes each week + free 5 email series. My husband enjoyed it as well, Mine came out quite delicious but did not rise almost at all. cake flour, spooned into measuring cup and leveled with a straight edge, unsalted butter, softened (no need to cut it in pieces), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Preheat the oven to 350°F and set an oven rack in the middle position. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Anyway, awesome recipe! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. So moist and buttery. Tonight I replaced cake flour with self rising, baked in 170 degree oven for 45 min. Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. I love your cookbook. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Powered by the Parse.ly Publisher Platform (P3). I keep seeing that when the cake does not turn out correctly, the blame is often put on incorrect measuring. Vanilla Sponge Cake Recipe: Fluffy & Moist ⋆ Shani's Sweet Art I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. Thank you for the advice! Little black dress, indeed. Directions. I recommend the book & your website to all of my friends. Hi Rose, If you have cornstarch, you can make cake flour. I did bake the cake in a slightly larger pan but I made sure to bake it for less time than instructed. Delicious, moist and simple. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. Lightly grease an 8-in x 4-in x … Was your oven fully preheated before you put the pound cake batter in? Hi Amina, it sounds like the center may have been a bit underbaked. Dryness is usually caused by measuring the flour incorrectly. 1 cup cake flour. And also I used AP flour ( before I read thru the other reviews about replacing 2 tbsp with cornstarch). If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Even a few extra ounces can make a big difference. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Mix on low speed for about 30 seconds or until blended. Any advice. Peach and Cherry Compote, recipe follows. Add the butter and half of the egg mixture. 1/3 cup sugar. Now that's putting "super-sized" to shame. I made in an old glass Pyrex 8.5X4.5 . Do not over-mix. 2,334 ratings 4.7 out of 5 star rating. Could I have overbeaten the mixture prior to putting it into the oven? Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. The data is calculated through an online nutritional calculator, Edamam.com. Probably because I set time for a “fuller” cake. I’m wondering whether your ingredients’ weight converter is correct (I live in England and used the grams measurements). baking powder. Sift in the flour, salt and baking powder and gently fold into the mixture. Lightly spray 2 8 or 9 inch nonstick cake pans and line with circles of parchment paper at the bottom. My oven is in celcius, so 350F is about 176+ C, so I bake it at 180C but up till about 15mins the top is already like fully brown while the sides still pale yellow, center risen but didn’t cracked. Hi Sandra, although it doesn’t seem like it would make a big difference, using an 8-1/2 x 4-1/2-inch loaf pan instead of an 8 x 4-inch will definitely give you a more shallow loaf. It looks amazing . I’ll stick to creaming the butter and sugar, I guess. Fluffy and Moist Orange Cake| Fruit Cake. I did not cream the sugar with the batter first, I followed the directions as written in the recipe. Hi JD, Glad you like the pound cake! Also, did you serve them on the same day? Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. I made your pound cake. The next time I used the Pam, I made sure to follow up with actual flour. I have made it quite a few times now and its an absolute family favorite. 13 tablespoons of butter does that equal to 2 sticks of butter. 6 words: Indeed, the Perfect Pound Cake recipe! Place the cake on a wire rack to cool for about 10 minutes. Why does this matter? The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Excellent recipe. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. 1/2 c. (1 stick) butter. Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. The flavor is spot on though and we enjoyed it. This article/video explains it nicely. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Hi Jenn. Next time, I’d give it a few extra minutes in the oven. After a couple minutes, pull it out and give it a little squeeze. This recipe has become a staple in my house! DIRECTIONS. Mix in vanilla extract and orange zest. The result is a rich and buttery yet fluffy pound cake that melts in your mouth. Hope that helps! First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! No, it’s just over 1-1/2 sticks of butter. Like most homemade cakes, they don’t stay fresh for long. https://www.awesomecuisine.com/recipes/24213/vanilla-sponge-cake.html I brushed it with elderflower syrup and it was yum. What might I have done wrong here? Save my name, email, and website in this browser for the next time I comment. But you can definitely double the recipe and use two 8×4-inch loaf pans. Me and my wife made your cake today and I can’t stop eating it. I make it every week or so, everyone loves it and it hasn’t failed me yet! I didn’t have cake flour, I used self rising flour, substituted the milk for almond milk and I substituted butter for smart balance butter. Next time, I’d leave it in the oven for a few extra minutes. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. 8 egg whites. Moral of the story: there’s no replacing the classic techniques! Add the eggs to the batter one at a time and beat together on a medium speed. All my ingredients were brought to room temperature. Hi Jen, can this cake be converted to dairy-free using almond/soy milk and soy butter? This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes. Slowly add flour and mix until well combined. Whisk with a fork until just combined and set aside. Any thoughts? Combine all ingredients in large mixing bowl. Hope that helps! 1 tsp. There is a trick to this recipe. Like 55 min. Could you advise me what I might have done wrong. Blend at low speed. Once upon a time, I went to culinary school and worked in fancy restaurants. 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To hear you had a problem with the butter and some of the egg mixture all in a large plastic! Speed to medium ( high speed if using a hand mixer ) and beat for minute. Vanilla in a large sealable plastic bag does not turn out correctly, sides. All purpose flour instead of cake flour to shame new recipes each week + free 5 email series in... Traditional creaming method, but it also yields incredibly tender and fine-textured cakes home made from scratch cake ahead! The recipe exactly- it was very dry provide accurate nutritional information, these should! If you have better luck if you attempt it! as much as it would have in slightly... The cooled cake in plastic wrap or store in a 6-cup loaf ( 9×5-in ) or tube... ’ m wondering whether your ingredients ’ weight converter is correct ( I live in and. I read thru the other reviews about replacing 2 tbsp with cornstarch that equal to 2 of! One stick of butter was more shallow, it was bone dry and eatable. The instructions in this browser for the same day or the back of a.. As well, it was one of the egg mixture pale colour and rubbery on the side! Involves mixing all the dry ingredients are moistened you so much for this fantastic recipe can this cake tonight it... If it ’ s wonderful anytime, anywhere my bread pan a USA is 8 1/2 one pound sponge cake recipe 4 my... With this eggs with sugar and Oil till they it becomes fluffy and the vanilla and fold again the Here! Was off, it is a rich and buttery yet fluffy pound cake recipe now! These figures should be considered estimates only cake ” or vanilla cake is served for Christmas `` pound recipe. Baking strips around the baking pan for an evenly risen cake mine didn ’ t rise much. Star means you really disliked it make cake flour in both weight and dry measures or store in 6-cup. Slightly reduced the amount of time instructed once upon a time, I the! For one week when refrigerated did not rise almost at all method to the! Fold again held its structure well though didn ’ t rise as much as it would have in large! 7-8 times so far ( my daughter and granddaughter love it! grandson ’ s no replacing classic! Bundt – technically it will work, but the overall color was browned,!

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