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Pound Cake with
Pound cake has always been one of my favorite desserts. The rich and buttery flavor, the dense and satisfying texture... it's the kind of cake that can be enjoyed plain, or with a dollop of whipped cream or a scoop of ice cream. But it's also versatile enough to be dressed up with a variety of toppings and fillings.
At home, we're always looking for ways to put our own spin on classic recipes, and our pound cake is no exception. We start with high-quality butter, eggs, and flour, and add a touch of lemon zest and vanilla extract for a subtle, yet delicious flavor. We also like to add a bit of almond flour to the batter, which gives the cake a delicate nuttiness and a slightly more moist crumb.
But what really sets our pound cake apart is the optional berry topping. We love to use a mixture of fresh berries - such as raspberries, blueberries, and blackberries - that are gently cooked down with a bit of sugar and lemon juice to create a sweet and tangy compote. The compote is spooned over the cake just before serving, adding a burst of freshness and color to each slice.
Making pound cake is a simple process, but it does require a bit of time and patience. The key for me is to cream the butter and sugar together for several minutes, until the mixture is light and fluffy. This is important because it adds air to the batter, which will help the cake rise and develop its characteristic texture.
Once the butter and sugar are creamed, I add the eggs one at a time, mixing well after each addition. It's important to mix well because eggs are the main structure of the cake, it will help to make the cake moist and tender. Next, I add the flour, almond flour, lemon zest, and vanilla extract, and mix until just combined.
The final step is to pour the batter into a greased and floured loaf pan and bake it in a 350 degree oven for about an hour, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes before removing it from the pan and letting it cool completely on a wire rack.
As the cake is cooling, I start making the berry topping. I gently cook a mixture of fresh berries in a saucepan with sugar and lemon juice until the berries release their juice and start to break down. I let it cool and spoon it over the cake, adding a burst of freshness and color to each slice.
Pound cake is a classic dessert that has stood the test of time. It's simple, yet delicious, and can be enjoyed plain or dressed up with a variety of toppings and fillings. I love to add a touch of lemon zest and vanilla extract to my pound cake, and serve it with a sweet and tangy berry compote. Try it out and let me know how you like it.
Pound Cake with Berry Topping (for Bundt pan)
Pound Cake with Berry Topping (for Bundt pan)
Ingredients:
Ingredients:
Pound Cake Ingredients:
Pound Cake Ingredients:
2 cups (4 sticks) unsalted butter, at room temperature
2 cups granulated sugar
8 large eggs
4 cups all-purpose flour
1 cup almond flour
2 tsp lemon zest
2 tsp vanilla extract
Berry Topping Ingredients:
Berry Topping Ingredients:
4 cups mixed berries (such as raspberries, blueberries, and blackberries)
1/2 cup granulated sugar
2 tbsp lemon juice
Directions:
Directions:
Pound Cake Directions:
Pound Cake Directions:
Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5-7 minutes.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, almond flour, lemon zest, and vanilla extract.
Slowly add the flour mixture to the butter mixture, mixing until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake the cake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.
Berry Topping Directions:
Berry Topping Directions:
While the cake is cooling, make the berry topping. In a medium saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juice and start to break down, about 15-20 minutes. Let it cool.
Once the cake is cool, spoon the berry topping over the cake, spreading it evenly.
Serve the cake at room temperature, and enjoy the perfect combination of rich, buttery pound cake and sweet, tangy berry topping.
Note that baking time may vary depending on your oven and the size of your bundt pan, so be sure to keep an eye on the cake and check for doneness by inserting a toothpick into the center of the cake.
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