Pound Cake Recipe: Sallys Baking Addiction
Sallys Baking Addiction has become synonymous with mouthwatering desserts and delectable baked goods. From cookies to cupcakes, Sallys recipes never cease to amaze and delight the taste buds. In this article, we will explore one of her most popular creations: the Pound Cake. Get ready to indulge in a buttery, rich, and velvety slice of heaven!
Pound cakes have a long-standing tradition in the world of baking. Originating in Europe, these cakes got their name from the traditional recipe that called for a pound of each ingredient, including flour, sugar, butter, and eggs. Over the years, variations of this classic cake have emerged, each with its unique twist and flavor profile. Sally, with her expertise, has perfected her own pound cake recipe, elevating it to new heights of deliciousness.
To create Sallys Pound Cake, you will need the following ingredients:
- 1 cup (2 sticks or 226g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3 cups (345g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups (360ml) buttermilk, at room temperature
Follow these step-by-step instructions to create the perfect Pound Cake:
Step 1: Preparing the Batter
- In a large mixing bowl, cream the room temperature butter and granulated sugar together until light and fluffy. This can be done using a hand mixer or a stand mixer fitted with a paddle attachment.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure even mixing.
- Mix in the vanilla extract until well combined.
Step 2: Combining the Dry Ingredients
- In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix on low speed just until combined. Be careful not to overmix.
Step 3: Baking the Pound Cake
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Sallys Pound Cake is a versatile treat that can be enjoyed on its own or with a variety of accompaniments. Here are a few serving suggestions to enhance the experience:
- Fresh Berries and Whipped Cream: Top a slice of pound cake with a medley of fresh berries, such as strawberries, blueberries, and raspberries. Finish it off with a dollop of homemade whipped cream.
- Lemon Glaze: Drizzle a tangy lemon glaze over the cooled pound cake for an extra burst of citrusy flavor.
- Ice Cream: Serve a warm slice of pound cake with a scoop of vanilla ice cream for a delightful dessert pairing.
Sallys Pound Cake recipe is a testament to her unparalleled baking expertise. With its buttery aroma and melt-in-your-mouth texture, this pound cake is sure to become a staple in your dessert repertoire. Follow the instructions carefully, and be prepared to indulge in a slice of perfection!
Can I use salted butter instead of unsalted butter in Sallys Pound Cake recipe?
Its best to use unsalted butter in this recipe to control the salt content. If you only have salted butter, reduce the added salt in the recipe accordingly.
Can I substitute buttermilk with regular milk?
Buttermilk adds a tangy flavor and tender texture to the pound cake. If you dont have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Can I freeze Sallys Pound Cake?
Yes! This pound cake freezes well. Wrap the cooled cake tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator before serving.
Can I add nuts or chocolate chips to the pound cake batter?
Absolutely! Feel free to add your favorite nuts, such as chopped pecans or walnuts, or even chocolate chips to the batter. Fold them in gently just before pouring the batter into the pan.
Can I use this recipe to make cupcakes instead of a loaf cake?
Yes, you can adapt this recipe to make pound cake cupcakes. Adjust the baking time and temperature accordingly, and keep a close eye on them as they bake.
Experiment with Sallys Pound Cake recipe and make it your own. Enjoy the creative process and indulge in the heavenly results. Happy baking!