07 January 2021

Classic Pound Cake - Half-Pound Cake, Actually

Classic Pound Cake - Half-Pound Cake, Actually / www.delightfulrepast.com

Classic Pound Cake, perfect on its own, can be used in so many ways, making it the most versatile cake of all. The classic proportions of pound cake—a pound each of eggs, flour, sugar, and butter—have been altered over the years, but I wanted to make a cake that held as closely to that formula as possible, only smaller. 

I LOVE experimenting in the kitchen! So my recipe, which calls for approximately a half pound each of the primary ingredients, uses the reverse creaming method rather than the traditional creaming method I used in my Perfect Pound Cake - 3/4-Pound Cake.

Classic Pound Cake - Half-Pound Cake, Actually / www.delightfulrepast.com

Cake flour is supposed to be best for cakes, but I make all my cakes with organic unbleached all-purpose flour. And I haven't had any complaints yet! All my recipes specify a "dip-and-sweep" (scooped and leveled) measure of unsifted flour, which is the most consistent volume measure, weighing about 5 ounces. All my recipes are based on that and will not turn out right if the flour is measured some other way.

I think it's pretty much the perfect pound cake! I loved the texture as well as the flavor. Lemon pound cake is good, too, but I like the classic vanilla pound cake for trifle, which I plan on using half the cake for very soon. In the meantime, tell me about your favorite pound cake and how you like to serve it.

Classic Pound Cake - Half-Pound Cake, Actually / www.delightfulrepast.com

If you like it, please Pin it and share it!

Classic Pound Cake – Half-Pound Cake, Actually


(Makes one 9x4x4-inch or 9x5x3-inch loaf)

4 large eggs, room temperature
1/4 cup milk, room temperature
1 1/2 teaspoons vanilla extract
1 2/3 dip-and-sweep cups (8.33 ounces/236 grams) unbleached all-purpose flour
1 1/4 cups (8.75 ounces/248 grams) sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground mace
2 sticks (8 ounces/227 grams) unsalted butter, room temperature

1 Preheat oven to 350F/180C/Gas4. Butter and lightly flour one 9x4x4-inch small pullman pan or 9x5x3-inch loaf tin. Putting a piece of parchment paper in the bottom, and then buttering or spraying the paper, is a good idea if you're worried about sticking.

2 In medium bowl, whisk together eggs, milk and vanilla; set aside.

3 In bowl of electric mixer or other large bowl, combine flour, sugar, baking powder, salt and mace; mix on low speed for about 30 seconds to “sift” the dry ingredients. Add the butter; mix on low speed to combine. Add half the egg mixture; mix on low speed to combine, then on medium speed for one minute. Add half the remaining egg mixture; mix on medium speed for 30 seconds. Add remaining egg mixture; mix on medium speed for 30 seconds.

4 Pour batter into prepared pan and run a knife through the batter four times to get rid of any air pockets. Bake at 350F/180C/Gas4 for 15 minutes. Reduce heat to 325F/165C/Gas3 and continue baking for about 50 to 55 minutes, or until a toothpick inserted in the center comes out with just a crumb or two.

Note: My favorite timers, the three I use in my kitchen every day, are: ThermoWorks TimeStick (mine is yellow!), Taylor, and ThermoWorks Christopher Kimball Signature Timer.

5 Cool in pan on wire rack for 10 minutes, then turn onto a wire rack and cool completely. The cooled cake can be wrapped tightly and stored at room temperature for up to 5 days. Can be double-wrapped and frozen for a month; thaw, wrapped, at room temperature.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

49 comments:

Angie's Recipes said...

This is one perfectest pound cake! Tender, even and smooth crumb and the golden crust..heavenly!

Jean | DelightfulRepast.com said...

Angie, thank you. And the method makes it faster and more foolproof to achieve.

Sandi@ Rose Chintz Cottage said...

Happy New Year, Jean! I love a pound cake! In fact, I ordered a pound cake for my birthday which I mentioned in my post that I am working on. I refuse to make my own birthday cake. I agree with you in that it is the perfect cake and you can serve it so many ways. Yours looks delicious! Thanks for the recipe.

Jean | DelightfulRepast.com said...

Sandi, thanks so much! I'm looking forward to your next post! Have a 2021derful!

TONY said...

We call those a loaf cake, Jean. But what's in a name? Its the eating that counts. Looks absolutely delicious with strawberries and cream. However, I must admit,I find it very hard to concentrate on nice things like this when the world is imploding around me. We are in a full ,"lockdown," again. The vaccines are begining to role out. Our governemnt are under pressuer from everybody to get this right. Thery haven't got much else right. Then of course there is a little matter of problems in Washington DC. Marilyn and I cannot believe what is going on. Take care, Jean.

Nellie said...

We have a recipe called Cold Oven Pound Cake that we’ve enjoyed, however my favorite is a Chocolate Pound Cake. I like the different mixing directions here!

ellen b. said...

Sounds like a great alteration! Looks so yummy.

Jean | DelightfulRepast.com said...

Tony, thank you. But "when the world is imploding around you" is exactly when you most need to "concentrate on nice things!" We have no control over most things. We can't control what rules will be set during the pandemic, for instance, and we can't control whether other people will follow those rules. We can only control what we do. Some people, food bloggers included, rant about it all on social media around the clock, does little more than getting it off their chests and keeps them in a constant state of great stress. I can't live like that, so I keep my thoughts to myself and carry on tweeting about tea and cake and cats! 😁 Might not do for everyone, but it works for me! Wishing you and Marilyn a 2021derful!

Jean | DelightfulRepast.com said...

Nellie, thank you. I've never tried the cold oven method, though I've read about it for years. When it comes down to it, I don't want to risk wasting my batter. I hope you'll try this different mixing method and let me know how it worked for you.

Jean | DelightfulRepast.com said...

Thanks, Ellen. Practically foolproof and a bit quicker.

Jeanie said...

Pound cake is one of my favorites. I love the idea of half-pound cake! It looks delicious and not too complicated. No crazy ingredients (except maybe mace!)

Thomas "Sully" Sullivan said...

Who knew? Had no idea why they called it pound cake. Thought maybe someone got frolicky with a rolling pin and had at it. Well, IF I tried a variation on the recipe, it would be half a pound of flour and eggs and a full pound of sugar and butter. Butter makes it better, you know. (Wouldn’t mind adding a pound of those raspberries and a pound of whipped cream, too!) Now I’m gonna go pound some sand…

Jean | DelightfulRepast.com said...

Thanks, Jeanie. And I love that "No crazy ingredients!" If you don't have mace, you can substitute a little dash of nutmeg or just leave it out.

Jean | DelightfulRepast.com said...

Sully, I had forgotten the expression "go pound sand!" :D When the pound cake is gone and Mr Delightful asks if there's any more, I'll tell him to go pound sand!

Prims By The Water said...

Yummy! TFS Janice

Phil in the Kitchen said...

That's a delight. I just love a straightforward, comforting cake like that. As for my favourite type, I usually prefer a vanilla version of this kind of cake but the French quatre quarts is pretty much a pound cake by another name and I do have fond memories of eating an apple version in Brittany years ago served with a rich crème fraîche and caramelised apples.

Jean | DelightfulRepast.com said...

Thank you, Janice.

Jean | DelightfulRepast.com said...

Thanks, Phil. I do an olive oil apple loaf cake you'd probably like then! I love anything apple!

Kitchen Riffs said...

Pound cake has such nice flavor. And a half-pounder is the right amount for us these days. We keep toying with the idea of going to weight measurements rather than volume ones for baking (much more precise) but aren't entirely there yet. And may never be totally there -- volume measures are just in our blood, I guess. Anyway, nice post. Thanks. Happy New Year!

Barbara at Mantel and Table said...

Jean - I love your pound cake and your philosophy! Tea, cake, and cats work for me too! :) Thanks for the great recipe, and your photos are lovely! Take care and happy baking!

Nancy said...

My favorite is a white spice pound cake. The spice is very subtle. It uses the same mixing technique as yours. I once doubled the recipe to fill an igloo shaped cake mold, we are Pittsburgh Penguins fans, to serve during a visit from my nieces. It just wouldn’t get done. I added minutes several times and the toothpick would always have sticky crumbs clinging to it. Finally I called time on it. I apologized for the under done center and my nieces said “don’t change a thing...it’s the best part”. You never know when a star will be born. Best wishes to all for this new year.

Dee | Grammy's Grid said...

Yum, looks good! Thanks so much for linking up with me at the #UnlimitedMonthlyLinkParty 20, open until January 26. Shared on social media.

Jean | DelightfulRepast.com said...

John, thank you. I would encourage any new bakers to start out with a scale, but I know lots of wonderful bakers who have always used measuring cups and so, really, why change what's been working for you?!

Jean | DelightfulRepast.com said...

Thanks so much, Barbara! I appreciate that!

Jean | DelightfulRepast.com said...

Nancy, how funny! There's no accounting for taste, I guess. I know someone who was disappointed that her ginger cookies hadn't crisped up like usual, and one of the visiting kids said, "Oh, no, these are great, I like soggy cookies!"

Jean | DelightfulRepast.com said...

Thanks, Dee. Social media shares are always appreciated! You're such a good link party host!

Lorrie said...

Your pound cake looks delicious!

Cocoa and Lavender said...

I really appreciate that it comes in at half a pound… Sometimes when there’s just two of us, the full pound cake would be too much. And you mentioned one of the real reasons I’ve been searching for a poundcake recipe — I want to make my mothers trifle!

Jean | DelightfulRepast.com said...

Thank you, Lorrie. One slice left, and it has MY name on it!

Jean | DelightfulRepast.com said...

Yes, David, pound cake is the ONLY cake for a trifle. And I do hope you'll post about your mother's trifle.

Marilyn Miller said...

I love cakes like this in the spring with fresh berries. Yummm!

Christy B said...

Looks and sounds fantastic! Yum

Glenda said...

I used to have pound Cake with my dad who I miss so much. I might make this for my son who hasn't ever had one and share memories of my childhood with him while helping him learn to cook in our Homeschool Cooking Class.

Jean | DelightfulRepast.com said...

Thanks, Marilyn. Looking forward to spring!

Jean | DelightfulRepast.com said...

Thanks, Christy!

Jean | DelightfulRepast.com said...

Glenda, that sounds like a wonderful idea! I love thinking of my dad whenever I make the foods he liked. Sharing those memories with your child and making new ones with him in the kitchen, well, that is really wonderful!

Pauline Wiles said...

Oh, yes please! So simple. Was interested to learn about reverse creaming, too...

Victoria Zigler said...

Sounds like a great adaptation of the recipe.

Jean | DelightfulRepast.com said...

Thank you, Pauline. I've been using the reverse creaming method for many years. It's really quite amazing, but I still do the regular creaming method sometimes.

Jean | DelightfulRepast.com said...

Victoria, thank you. And it's great in a trifle.

Tamago said...

I love pound cake and the classic vanilla pound cake is my favorite, too :-) I enjoy having them with coffee or tea. Your half pound cake looks very yummy!

Jean | DelightfulRepast.com said...

Thanks, Tamago. I much prefer vanilla to chocolate, but even without vanilla (once when I happened to be out of it) this cake tastes soooo good (buttery).

Lowcarb team member said...

Your pound cake looks absolutely delicious.
Many thanks for this recipe suggestion.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thanks so much.

Claire Justine said...

Looks so yummy, I could just eat a slice :)

Jean | DelightfulRepast.com said...

Thank you, Claire Justine!

My Hubbard Home said...

This is a good size pound cake for just the two of us.
The mace is different and must add a tiny twist to the flavor.
I’m going to give it a try.
RR

My Hubbard Home said...

Almost forgot, if you are interested, I’ve started a link party called Friday with Friends. All things home related are welcome including old and new posts.
RR

Jean | DelightfulRepast.com said...

Thank you, Rachelle. I made it yesterday in the 3-inch-deep 7-inch round pan mentioned in the post. I really like the loaf better, easier to get neat slices with all that fruit.

Related Posts Plugin for WordPress, Blogger...