Old Fashioned Pound Cake
Patricia @ ButterYum
Although ingredient amounts can vary, pound cake is traditionally made with a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs. Most recipe also contain leavening agents such baking powder or baking soda, but this recipe doesn’t call for either. So how does the cake rise? In baking, there are 3 kinds of leavening agents: 1) biological (from yeast), 2) chemical (from baking soda or baking powder), and 3) steam (from water) - in this case steam is created when the water content in the eggs reaches 212F.
Another thing that sets this recipe apart is the use of ground mace. Mace is a web-like aril found wrapped the nut of a nutmeg seed which is dried and ground. Mace is used in sweet and savory recipes (bratwurst). It adds a delicately warm and distinctive flavor. If you don’t have ground mace, feel free to make the recipe without, but I highly recommend it.
Items used to make this recipe:
(affiliate links)
loaf pan (single recipe) https://amzn.to/3HLvCmE
baker’s joy https://amzn.to/34DbRiT
bundt pan (double recipe) https://amzn.to/3E955hJ
mini loaf pan https://amzn.to/2YHYSZT
pure vanilla extract https://amzn.to/3ovS9fE
ground mace https://amzn.to/2YOF5bm
nonstick baking spray https://amzn.to/2XeWPw4
Old Fashioned Pound Cake
makes one 8x4-inch loaf (see notes below to double recipe)
Ingredients
2 cups all purpose flour, sifted
1/2 teaspoon ground mace
16 tablespoons butter, room temperature (1/2 pound)
1 3/4 cups granulated sugar
5 large eggs, room temperature
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
Directions
Preheat oven to 325F and place rack in center position.
Prepare 8x4 loaf pan with baking spray (like Baker’s Joy).
In a small mixing bowl, whisk together the flour and ground mace; set aside.
In the bowl of a stand mixer fitted with the whip attachment, cream room temperature butter (see notes below) and sugar together for 5 minutes.
Add the eggs, one at a time; waiting 20 seconds after each addition.
Add the pure vanilla extract and lemon juice; mix just until combined.
With the mixer on low, slowly add the reserved flour mixture just until no trace of dry flour remains.
Pour batter in prepared pan and bake for 1 hour and 15 minutes, or until the cake starts to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
Cool in pan for 10-15 minutes before turning out of pan; cool completely on a rack before serving.
Notes
Recipe can also be baked in mini loaf pans or double the recipe and bake in a bundt pan (baking times will vary).
Be sure to use room temperature butter (around 70F). Creaming the room temperature butter and sugar together as directed above contributes to a nice rise. If the butter melts, it won’t be able to suspend those air bubbles and your cake will be dense and greasy.
