Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Hi! Hi Ro, Sorry to hear this didn’t rise as you expected. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Bake at 325*F for 60-70 minutes until top of cake springs back when lightly touched in center. Fluffy and Moist Orange Cake| Fruit Cake. Did you use the spoon and level method to measure the flour? Pour into prepared pan. Scrape down the sides of the bowl. Hi, The great majority of my recipes (including this one) include conversions to metric/weight measurements. Excellent recipe. Learn how your comment data is processed. Mix in vanilla extract and orange zest. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. It does seem like an awful lot of butter. It looks amazing . I just made the pound cake in a springform pan b/c my 2 loaf pans have not been returned by family members. Taste wise it’s ok for me. speed for 4 minutes Pour into a greased and floured bundt or tube pan Bake 325 degrees F. Any advice. Thanks. Also, did you serve them on the same day? 1/3 cup sugar. Next time, I’d leave it in the oven for a few extra minutes. Dryness is usually caused by measuring the flour incorrectly. Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). I have seen some bundt pound recipes that can be made in a loaf pan, would this cake work vice versa even if the texture would not maintain ie would the cake bake and taste okay? Mix on low speed for about 30 seconds or until blended. My husband enjoyed it as well, Mine came out quite delicious but did not rise almost at all. Hope that helps! Beat the eggs with Sugar and Oil till they it becomes fluffy and the sugar has dissolved. Could I have overbeaten the mixture prior to putting it into the oven? Even a few extra ounces can make a big difference. It did not rise as much as it would have in a loaf pan but it rose enough. Thank you! Cool 15 minutes in pan; remove and cool completely. Me and my wife made your cake today and I can’t stop eating it. Your recipe works well for a first time baker like me! But you can definitely double the recipe and use two 8×4-inch loaf pans. Just not what I wanted. Everybody loved it!!! GLAZE: Combine powdered sugar and lemon juice. I followed the recipe exactly- it was one of the easiest cakes that I have made in a long time. Like 55 min. Dryness is usually caused by measuring the flour incorrectly. vanilla. I make it every week or so, everyone loves it and it hasn’t failed me yet! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. I am puzzled since I was careful to follow your instructions. Save my name, email, and website in this browser for the next time I comment. DIRECTIONS. Little black dress, indeed. Followed the recipe with all fresh ingredients and like others, it didn’t rise much which resulted in a dense cake. You may want to consider my Kentucky Butter Cake instead. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Hi Malak, Glad it tasted good but sorry to hear you had a problem with the rise. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Thank you so much. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Place all in a large mixer bowl Blend on low speed Beat at med. Directions. Thanks for sharing this magical recipe Jenn, it’s wonderful! A real shame because I waited an hour for a hot mess to come out of the oven…I think your method of mixing the batter worked for me and maybe the butter didn’t incorporate very well. So moist and buttery. Hopefully you will give it another try, it is a delicious cake! Like most homemade cakes, they don’t stay fresh for long. Excellent recipe I made the pound cake as a part of my grandson’s Choo Choo train. and I have never had any problems with it coming out gloppy or greasy. Add the batter to an 8 inch cake tin lined with parchment paper and bake at 140 degrees C / 284 degrees F for 70 - 75 minutes. First time trying the pound cake recipe and results were great…followed the recipe as listed …will be adding this recipe to my recipe box!!!! Grease and flour bundt or tube pan. Hi Neville, it sounds like it may have been slightly underbaked. While most traditional pound cake recipes call for equal weights of flour, sugar, eggs, and butter, Rose’s recipe incorporates milk, lots of extra butter, and a little baking powder. While it smelled and tasted good. For every 2 oz butter + 2 oz sugar + 2oz flour there’s one egg. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. All-purpose flour alone will work, but the cake won’t be nearly as light and tender. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. 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