It’s just begging for some fresh berries and whipped cream on top.
Pound cake is the best friend of the dessert world.
It’s happy to be loved exactly as it is.
Sally Vargas
I replaced the rosewater in that original American recipe with vanilla extract and opted not add any additional spices.
Its lightly sweet and sturdy.
Its much easier to toast or grill a slice of cake than a wedge of cake.
Sally Vargas
For an extra touch of sweetness, I created a vanilla glaze to pour over the finished cake.
No Need for Milk in This Pound Cake!
Traditional pound cake predates modern leavening agents.
Sally Vargas
Instead, it gets its rise from the eggs and the air beaten into the batter.
you could also freeze the cake.
Wrap the whole loaf tightly in plastic wrap and place it in a large zip-top bag.
Sally Vargas
Freeze for up to 3 months.
When you are ready to serve it, unwrap and transfer it to a plate.
Loosely cover it with plastic wrap and let it thaw.
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Dont be tempted to thaw it in the microwave or a warm oven; the cake will dry out.
Try any of these:
To make the pound cake as cupcakesyou just need to reduce the cooking time.
Start checking at 20 minutes.
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They are finished when a skewer poked into the center of the cupcake comes out without crumbs.
To make the pound cake in a Bundt pan,double-check the pan is well greased and floured.
Depending on the size of your Bundt pan may need to double the recipe to fill it.
Sally Vargas
That being said, dont fill it to the top because the cake will rise.
Butter and line an 8 1/2x4 1/2-inch loaf panwith parchment paper, creating a sling.
Simple Tip!
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you could also use a 9x5-inch loaf pan.
If you do, the baking time will be shorter, about 40-50 minutes.
Scrape down the bowl.
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Beat for another 30 seconds.
Use a spatula to finish folding the dough together.
It should be thick.
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Scoop the batter into the prepared loaf pan and smooth the top.
Remove the cake from the oven.
Allow to cool completely on a wire rack.
Whisk together the melted butter, sugar, and extract.
Add the milk 1 tablespoon at a time until the glaze is a smooth, pourable consistency.
Pour the glaze over cooled cake.
The cake can also be tightly in plastic and frozen for up to three months.
