Old Fashioned Pound Cake

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

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Old Fashioned Pound Cake

makes one 8x4-inch loaf (see notes below to double recipe)

Printable 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

1. Preheat oven to 325F and place rack in center position.

2. Prepare 8x4 loaf pan with baking spray (like Baker’s Joy).

3. In a small mixing bowl, whisk together the flour and ground mace; set aside.

4. 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.

5. Add the eggs, one at a time; waiting 20 seconds after each addition.

6. Add the pure vanilla extract and lemon juice; mix just until combined.

7. With the mixer on low, slowly add the reserved flour mixture just until no trace of dry flour remains.

8. 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.

9. 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.

Homemade Creme Fraiche

I live in a fairly small town which makes getting some ingredients a bit difficult. For example, I have to drive over an hour away from my home to get Creme Fraiche, a French sour cream. Thankfully there’s a simple way to make homemade Creme Fraiche, and you’re just two simple ingredients away from making it yourself. Plan ahead - you’ll need to start the process about 36 hours before it’s ready to use.

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Two simple ingredients are all you need to make amazing Creme Fraiche at home. Cultured buttermilk and heavy cream. Use the amounts listed in the recipe below and stir well to combine, then cover the jar with a breathable covering and set aside in an out-of-the-way spot for a 24 hours.

After 24 hours, the mixture should have thickened considerably. Remove the breathable covering and replace with jar lid; refrigerate overnight before using. Keep refrigerated and use within a week.

Items used to make this recipe:

(affiliate link)

• wide mouth quart jar https://amzn.to/384YR3R

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Homemade Creme Fraiche

makes 1 quart

Printable Recipe

Ingredients

• 3 tablespoons cultured buttermilk

• 2 cups heavy cream (minus 3 tablespoons)

Directions

1. Place buttermilk in clean wide mouth quart-size jar and add enough heavy cream to reach the 2-cup mark; stir well to combine.

2. Cover jar with something breathable (paper towel, coffee filter, cheesecloth, etc) and secure with a rubber band.

3. Place jar in a quiet, out-of-the-way spot for 24 hours (should be 70-75F).

4. After 24 hours, mixture should be considerably thicker; replace breathable top with jar lid and chill overnight before using. Use within a week.

Notes

• Although they are often used as a substitution for each other, Creme Fraiche has a creamier flavor and is less acidic than sour cream.

• Creme Fraiche can be added to hot ingredients without curdling (unlike sour cream).

• Creme Fraiche has a higher fat content than sour cream.

• Creme Fraiche has a lower protein content than sour cream.