Whipped butter and margarine, this classic pound cake is light and fluffy. Perfect with powdered sugar and fresh berries!
Anytime I craving some sort of cake and fresh fruit pound cake is always on my mind. For my pound cake it has to have two thing to be considered a classic. Margarine and a little powdered sugar. They both practically do the same thing and that keeps your cake nice light and airy. What I love about pound cake other than its simplicity is you really can do a lot with it . You can keep it simple and dust it with powdered sugar. You can even get crazy with it an add some flavoring to it and top it with a complementary simple glaze. Or if you want to get even crazier you can dunk it in your favorite alcohol like rum or bourbon a la fruitcake style. Whatever you decide with my tips and tricks listed below you’ll be a pro in no time. Try this recipe out and let me know what you think!
TIPS AND TRICKS FOR THE BEST CLASSIC POUND CAKE:
cream your butter and sugar: pound cake doesn’t use a traditional leavener like baking soda or baking powder so you really need to cream your butter well to really get a rise out of it.
butter and margarine: you want to use an equal part combo for this because while butter is delicious and gives off a nice clean flavor. Margarine has a smoother texture and gives pound cake that beautiful yellow hue.
straight to the oven: have your pan greased and ready to go straight into the oven once made. the longer your batter sits at room temperature the less rise you’ll get out of it.
do not overmix; overmixing is a no no in general for baking because you’ll over work the gluten and you’ll have a dense cake but for a pound cake that has no leavener. other then toughening your cake you’ll lose all ability for it rise if its over mixed.
SIMILAR INGREDIENTS TO:
- BLACK PEPPERCORN SHORTBREAD BISCUITS
- CHOCOLATE CHIP MUFFINS W/ CRUMB TOPPING
- BROWN BUTTER & ALMOND SHORTBREAD COOKIES
- JALAPENO AND CHEESE CAST IRON CORNBREAD
ENJOY THIS RECIPE WITH:
- 1c Butter, softened
- 1c Margarine
- 1/2c Cream Cheese
- 2.5c AP Flour
- 1c Powder Sugar
- 1c Sugar
- 1Tb Vanilla Extract
- 4 Eggs
- 1/2c Milk
- CREAM: Cream together butter, margarine and cream cheese with both sugars. For about a minute till light and fluffy and pale in color.
- ADD EGGS: Add vanilla and scrape down bowl and add eggs one at a time till incorporated. add in milk.
- ADD FLOUR: Add flour. start mixer on low to avoid having flour everywhere. Only mix till incorporated. Do not overmix.
- BAKE: In a heavily greased circular pan. Bake at 350 for 45-50 minutes. Till it can pass the toothpick test.