DISH RESEARCH · Dessert
pound cake
Brinna Sands’ pound cake creams butter, sugar and whole eggs before alternating flour, baking powder and salt with milk and vanilla. The loaf bakes until springy and cools on a rack, with optional alcohol flavouring and a confectioners’ sugar finish.
About pound cake
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Brinna Sands’ original pound cake is a rich butter cake baked as a loaf. This King Arthur version includes baking powder to lighten the batter, alongside the air introduced while butter, sugar and eggs are beaten.
Softened butter is beaten very light, then sugar is added gradually and whole eggs follow one at a time. Scraping the bowl and continuing to beat produces a light, fluffy mixture.
Flour, baking powder and salt are whisked together separately. Milk is mixed with vanilla for the selected flavour, with a spoonful of brandy, sherry, rum or another liqueur an optional addition.
The dry and wet mixtures are stirred into the butter mixture alternately, beginning and ending with flour. The smooth-topped batter bakes until it springs back and a tester comes out clean.
After a brief rest, the loaf is loosened and turned onto a rack to cool. Sands suggests an optional dusting of confectioners’ sugar before serving, while separately beaten egg whites belong to a lighter variation.
Ingredients in pound cake
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Country connections are still being added.
Cuisines & regions
Cuisine and regional connections are still being added.