Old Fashioned Pound Cake II: A Classic Recipe with a Twist

The aroma of a freshly baked pound cake wafting through the kitchen is a comforting, timeless experience. Among the many variations, the “Old Fashioned Pound Cake II” stands out. It is a testament to simplicity and deliciousness. This recipe, often passed down through generations, offers a slightly richer and denser texture compared to a standard pound cake, making it a perfect companion for coffee, tea, or a scoop of ice cream. This article will guide you through creating this classic treat, step-by-step, ensuring a moist and flavorful cake every time.

What Makes Old Fashioned Pound Cake II Special?

The “Old Fashioned Pound Cake II” distinguishes itself from other pound cake recipes primarily through its ingredient ratios and techniques. While a traditional pound cake uses equal parts of butter, sugar, eggs, and flour, this variation often incorporates a slightly higher proportion of butter and eggs, leading to a more decadent and moist result. Some recipes might also include a touch of baking powder for a slightly lighter crumb, although the defining characteristic remains its rich, buttery flavor.

Ingredients You’ll Need

Before you begin, gather all your ingredients. Accuracy in measurements is key to achieving the perfect texture and flavor.

• 3 cups (360g) all-purpose flour: Provides the structure for the cake. Make sure to measure it correctly by spooning it into the measuring cup and leveling it off with a knife. Do not pack the flour.
• 3 cups (600g) granulated sugar: Sweetens the cake and contributes to its tender crumb.
• 1 ½ cups (3 sticks or 340g) unsalted butter, softened: Adds richness, flavor, and moisture. Ensure the butter is properly softened but not melted.
• 6 large eggs: Bind the ingredients together and provide structure. Use room-temperature eggs for optimal emulsification.
• 1 cup (240ml) whole milk: Adds moisture and helps to create a smooth batter. Use room temperature milk.
• 1 teaspoon vanilla extract: Enhances the flavor of the cake. Use pure vanilla extract for the best taste.
• ½ teaspoon baking powder: Provides a slight lift, resulting in a slightly lighter crumb.
• ¼ teaspoon salt: Balances the sweetness and enhances the other flavors.

Equipment Needed

Having the right equipment will make the baking process smoother and more enjoyable.

• Stand mixer or hand mixer: For creaming the butter and sugar and mixing the batter.
• Large mixing bowl: If using a hand mixer.
• 9×13 inch baking pan: The ideal size for this recipe, ensuring even baking.
• Parchment paper: To line the baking pan for easy removal of the cake.
• Measuring cups and spoons: For accurate ingredient measurements.
• Rubber spatula: For scraping down the sides of the bowl and folding ingredients.
• Wire rack: For cooling the cake after baking.

Step-by-Step Instructions

Follow these detailed instructions carefully to ensure a perfect Old Fashioned Pound Cake II.

Step 1: Prepare the Pan

Preheat your oven to 325°F (160°C). Grease a 9×13 inch baking pan with butter or cooking spray. Line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy removal. This prevents the cake from sticking and makes it easy to lift out after baking.

Step 2: Cream Butter and Sugar

In a large mixing bowl (or the bowl of your stand mixer), combine the softened butter and granulated sugar. Beat on medium speed for 5-7 minutes, or until light and fluffy. This is a crucial step as it incorporates air into the batter, which is essential for a tender cake. The mixture should become pale and significantly increase in volume.

Step 3: Add Eggs Gradually

Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to create a stable emulsion and prevents the batter from curdling. If the batter appears to curdle slightly, add a tablespoon of flour to help bring it back together.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder and salt are evenly distributed throughout the flour, which is important for a consistent rise and flavor.

Step 5: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Add about one-third of the dry ingredients to the butter-sugar mixture, beating on low speed until just combined. Then, add half of the milk, mixing until just combined. Repeat with another third of the dry ingredients, followed by the remaining milk. Finally, add the remaining dry ingredients and mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. Mix until the flour streaks disappear.

Step 6: Add Vanilla Extract

Stir in the vanilla extract until evenly distributed throughout the batter. Vanilla enhances the overall flavor profile of the cake, adding a touch of warmth and complexity.

Step 7: Pour into Pan and Bake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The baking time may vary depending on your oven, so start checking for doneness around 60 minutes. If the top of the cake is browning too quickly, you can loosely tent it with aluminum foil to prevent it from burning.

Step 8: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, use the parchment paper overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely. Cooling the cake completely prevents it from sticking to the rack and allows the flavors to fully develop.

Step 9: Slice and Serve

Once the cake is completely cool, slice it and serve. Old Fashioned Pound Cake II is delicious on its own, but it can also be served with fresh fruit, whipped cream, ice cream, or a dusting of powdered sugar.

Tips for Success

Here are some tips to ensure your Old Fashioned Pound Cake II turns out perfectly every time:

• Use Room Temperature Ingredients: Room temperature butter, eggs, and milk emulsify more easily, resulting in a smoother batter and a more tender cake. Take the butter and eggs out of the refrigerator at least an hour before you start baking.
• Measure Flour Accurately: Too much flour can result in a dry, dense cake. Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and lead to inaccurate measurements. Use a kitchen scale for better accuracy.
• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in a tough cake. Mix the batter until just combined, and stop when the flour streaks disappear.
• Don’t Open the Oven Door Too Often: Opening the oven door can cause the temperature to fluctuate, which can affect the cake’s rise and texture. Avoid opening the door unless necessary, and check for doneness using a wooden skewer.
• Let the Cake Cool Completely: Cooling the cake completely prevents it from sticking to the rack and allows the flavors to fully develop.
• Adjust Baking Time as Needed: Ovens vary, so adjust the baking time as needed. Check for doneness using a wooden skewer, and if the top of the cake is browning too quickly, tent it with aluminum foil.

Variations and Additions

While the classic Old Fashioned Pound Cake II is delicious on its own, there are many ways to customize it to your liking. Here are some ideas:

• Lemon Pound Cake: Add the zest of one lemon and 2 tablespoons of lemon juice to the batter for a bright, citrusy flavor.
• Chocolate Chip Pound Cake: Fold in 1 cup of chocolate chips to the batter for a decadent treat.
• Marble Pound Cake: Divide the batter in half. Add 2 tablespoons of cocoa powder to one half and mix well. Alternate spoonfuls of each batter into the prepared pan for a marbled effect.
• Nut Pound Cake: Add 1 cup of chopped nuts (such as walnuts, pecans, or almonds) to the batter for added texture and flavor.
• Glazed Pound Cake: Prepare a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice. Drizzle the glaze over the cooled cake.
• Spiced Pound Cake: Add 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves to the batter for a warm, spiced flavor.

Serving Suggestions

Old Fashioned Pound Cake II is a versatile dessert that can be enjoyed in many ways. Here are some serving suggestions:

• Plain: Enjoy a slice of the cake on its own with a cup of coffee or tea.
• With Fruit: Serve the cake with fresh berries, sliced peaches, or a fruit compote.
• With Whipped Cream: Top the cake with a dollop of whipped cream or mascarpone cheese.
• With Ice Cream: Serve the cake with a scoop of vanilla, chocolate, or strawberry ice cream.
• With Sauce: Drizzle the cake with chocolate sauce, caramel sauce, or berry sauce.
• As a Base for Trifles: Crumble the cake and use it as a layer in trifles or parfaits.
• Toasted: Toast slices of the cake for a crispy, golden-brown treat.

Storage Instructions

To keep your Old Fashioned Pound Cake II fresh, store it properly. Here’s how:

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigerator: Store the cake in an airtight container in the refrigerator for up to 1 week.
• Freezer: Wrap the cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Troubleshooting

Even with the best recipe, baking can sometimes be unpredictable. Here are some common problems and how to fix them:

• Cake is Dry: Possible causes include overbaking, using too much flour, or not enough butter or eggs. Make sure to measure the flour accurately and don’t overbake the cake.
• Cake is Dense: Possible causes include not creaming the butter and sugar enough, overmixing the batter, or using cold ingredients. Cream the butter and sugar until light and fluffy, and use room temperature ingredients.
• Cake is Too Brown: Possible causes include the oven being too hot or the cake being placed too high in the oven. Lower the oven temperature or tent the cake with aluminum foil to prevent it from browning too quickly.
• Cake Sank in the Middle: Possible causes include the oven temperature being too low, opening the oven door too often, or not enough baking powder. Make sure the oven is preheated to the correct temperature and avoid opening the door during baking.
• Cake Stuck to the Pan: Make sure to grease the pan thoroughly and line it with parchment paper. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack.

Conclusion

Old Fashioned Pound Cake II is a timeless classic that is sure to please. With its rich, buttery flavor and moist, tender crumb, it’s the perfect dessert for any occasion. By following these detailed instructions and tips, you can bake a perfect pound cake every time. Enjoy the process and savor the delicious results! This recipe is not just about baking a cake; it’s about creating memories and sharing a piece of tradition with your loved ones. So, gather your ingredients, preheat your oven, and embark on this delightful baking journey. The aroma of a freshly baked Old Fashioned Pound Cake II will undoubtedly fill your home with warmth and happiness.

Experiment with the variations and additions to create your own signature pound cake. Whether you prefer a lemon-infused delight or a chocolate-studded masterpiece, the possibilities are endless. The key is to have fun and let your creativity shine.

This cake is a testament to the idea that simple ingredients, when combined with care and precision, can create something truly extraordinary. So, go ahead and indulge in the timeless pleasure of Old Fashioned Pound Cake II. It’s a treat that will always be in style.

Recipe Summary

Recipe Name: Old Fashioned Pound Cake II

Prep Time: 20 minutes

Bake Time: 60-70 minutes

Total Time: 1 hour 30 minutes (including cooling)

Yield: 12-16 servings

Ingredients:

• 3 cups (360g) all-purpose flour
• 3 cups (600g) granulated sugar
• 1 ½ cups (3 sticks or 340g) unsalted butter, softened
• 6 large eggs
• 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 325°F (160°C). Grease and line a 9×13 inch baking pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Whisk together flour, baking powder, and salt.
5. Alternate adding dry and wet ingredients, beginning and ending with dry ingredients.
6. Stir in vanilla extract.
7. Pour batter into prepared pan and bake for 60-70 minutes, or until a wooden skewer comes out clean.
8. Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve.

Enjoy your delicious Old Fashioned Pound Cake II!