Butter Pound Cake

This recipe for Butter Pound Cake is a classic cake that has been passed down for generations. It is a simple cake to make, and it is so delicious! This cake is perfect for any occasion, from birthdays to holidays.

Ingredients

• 1 cup butter, softened
• 2 cups granulated sugar
• 3 large eggs, room temperature
• 1/4 cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 3 cups all-purpose flour

Instructions

1. Preheat oven to 325 degrees Fahrenheit and grease a 9 or 10 inch tube pan with butter.

2. In a bowl, cream together 1 cup of softened butter and 2 cups granulated sugar until fluffy.

3. Add 3 large eggs into the mixture, one at a time, and mix well after each addition.

4. Pour 1/4 cup of heavy cream into the mixture and stir gently until combined. Then add 1 teaspoon vanilla extract and 2 teaspoons lemon zest. Mix well again.

5 Add 1 tablespoon fresh lemon juice to the batter and mix gently until combined once more..

6 .Slowly add 3 cups all-purpose flour into the mixture, one cup at a time while stirring until just combined after each addition of flour..7 Pour batter into prepared pan from earlier step (greased tube pan). 8 Bake cake in oven at 325 degrees Fahrenheit for 1 hour and 30 minutes or until center springs back when lightly tapped with finger..9 Allow cake to cool slightly before removing from pan by inverting it onto a wire rack set over a baking sheet lined with parchment paper10 Once cooled completely, serve cake as is or dust with powdered sugar

Nutrition Facts

• Calories: 2,000
• Fat: 100 g
• Saturated fat: 60 g
• Unsaturated fat: 40 g
• Trans fat: 0 g
• Cholesterol: 300 mg
• Sodium: 1,500 mg
• Carbohydrates: 250 g
• Fiber: 10g
• Sugar 200g Protein 15

Which ingredients affect the rising of the cake?

There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast). Both of these ingredients play a role in making a cake rise.

Baking soda is a chemical leavening agent that produces carbon dioxide gas when it comes into contact with an acidic ingredient, such as vinegar or yogurt. This gas causes the batter to expand, resulting in a lighter, fluffier cake.

Baking powder is another chemical leavening agent that contains baking soda combined with an acid, such as cream of tartar. When combined with liquid ingredients, the baking powder reacts and creates carbon dioxide gas bubbles. These bubbles cause the batter to rise and produce a light, airy cake.

Yeast is a biological leavening agent that ferments carbohydrates to produce carbon dioxide gas. When yeast is added to flour and water, it forms a sticky mixture called “sponge.” The sponge is then added to the rest of the ingredients to make the dough. As the dough rises, the yeast cells release carbon dioxide gas which makes the dough light and airy.

How do I get my cakes to rise higher?

There are a few key things to remember when trying to get your cakes to rise higher. First, follow the recipe to the letter – don’t try to change it. Second, make sure you add a leavening agent such as baking powder or soda. Third, cream the butter and sugar together until they’re light and fluffy. Fourth, fold the ingredients together gently – don’t mix them too vigorously. Fifth, fill the cake pan properly so that the batter has enough room to expand. Sixth, avoid letting the batter set too quickly – give it time to rise slowly. Finally, check the oven temperature to make sure it’s not too hot or cold.

How do you get the best rise on a cake?

When it comes to getting a cake to rise, there are a few key things to keep in mind. First and foremost, you need to make sure you follow the recipe to the letter. This means measuring out all of your ingredients correctly and adding them in the order specified.

Next, you need to add a leavening agent. This can be either baking powder or baking soda. These will help your cake to rise by creating pockets of air in the batter.

Once your leavening agent is added, it’s time to cream the butter and sugar together. This step is important because it helps to create a light and fluffy texture for your cake. If you don’t cream the butter and sugar together properly, your cake will be dense and heavy.

After creaming the butter and sugar, you need to fold all of the other ingredients together gently. Be careful not to mix too vigorously or you’ll deflate all of those precious air pockets we talked about earlier!

When it comes time to fill your cake pan, make sure you don’t skimp on the batter. You want each cupcake or slice of cake to be nice and plump so that it has room to rise without overflowing its boundaries. Trust us – no one likes a sad, sunken cake!

Once everything is mixed together properly and placed in its rightful pan, pop that bad boy in the oven.but not before checking the temperature! The oven should be set at 350 degrees Fahrenheit for most cakes (unless otherwise specified in the recipe).

What makes a pound cake rise high?

A pound cake is a type of cake that gets its name from the fact that it traditionally contains one pound each of butter, sugar, eggs, and flour. While there are many variations on this basic recipe, the key to making a perfect pound cake is to ensure that all of the ingredients are well-mixed and combined evenly.

One common mistake when baking a pound cake is over-beating the eggs. This can cause too much air to be incorporated into the batter, which will in turn cause the cake to rise too high and create a crusty top. To avoid this problem, simply beat the eggs until they are light and fluffy before adding them to the rest of the ingredients.

What is the secret to a good pound cake?

The secret to a good pound cake is simple: use high-quality ingredients, and be careful not to overmix the batter. Pound cake should be light and fluffy, with a moist and evenly textured crumb. Here are some tips from Claire Saffitz, BA’s associate food editor and baker extraordinaire, on how to make the perfect pound cake:

1. Use high-quality butter – This is one of the most important ingredients in a pound cake. Make sure to use unsalted butter that has been slowly softened at room temperature. Do not use margarine or other substitutes, as they will not give the same results.

2. Be careful not to overmix the batter – Overmixing can result in a tough cake with an unpleasant texture. Mix just until the ingredients are combined, then stop. It’s better to err on the side of caution than to overdo it! 3. Bake at a moderate temperature – Baking at too high of a temperature can cause the outside of the cake to become overcooked while the inside remains raw or undercooked. Conversely, baking at too low of a temperature will result in an overall undercooked cake that may be dense or gummy in texture. A moderate oven (325-350 degrees F) is ideal for baking pound cakes.