FAMOUS POUND CAKE

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Ingredients

1 box Duncan Hines butter recipe cake mix

1 cupcake flour

1 cup sugar

1 cup sour cream, room temperature

1 stick butter, room temperature

5 Eggs, room temperature

1/4 cup oil

1/4 cup water

1 teaspoon vanilla extract

1 teaspoon butter flavouring

1 teaspoon almond extract

How To Make FAMOUS POUND CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: With Baker’s Joy, generously grease a tube bundt pan.

Step 3: Combine the cake ingredients (cake mix, cake flour, sugar, sour cream, butter, eggs, oil, water, vanilla extract, butter flavouring, and almond extract) until smooth, making sure not to overmix.

Step 4: Into the prepared pan, pour the batter and place in the preheated oven.

Bake for about 55 to 65 minutes until a fork or toothpick inserted in the centre of the cake comes out clean.

Remove from the oven and let the cake cool for at least 10 to 15 minutes before inverting to a serving dish.

Step 5: In the meantime, whisk the powdered sugar and lemon juice to your desired texture.

Since it is only a glaze, the consistency should be like thick nectar.

Step 6: A little at a time, pour the glaze over the cake and spread using the back of a spoon.

This way the glaze will soak into the still-warm cake.

Step 7: Slice and serve warm or room temperature.

A Famous Pound Cake is a classic dessert known for its dense, rich texture and buttery flavor.

The traditional recipe typically uses a pound each of flour, butter, sugar, and eggs, but there are many ways to add variety and depth to this beloved cake.

Here are some variations and tips to help you make the perfect pound cake.

Variations of Pound Cake:

Classic Pound Cake:

    The traditional version is simple and delicious, made with basic ingredients: flour, butter, sugar, and eggs.

    You can enhance the flavor with vanilla extract or a touch of almond extract.

    Lemon Pound Cake:

      Add the zest and juice of 1-2 lemons to the batter for a bright, tangy flavor.

      You can also drizzle a lemon glaze (made with powdered sugar and lemon juice) over the cake after it cools for extra sweetness and tartness.

      Vanilla Pound Cake:

        For a more aromatic flavor, use vanilla bean seeds or a high-quality vanilla extract.

        Vanilla pound cake pairs well with fresh fruit or whipped cream.

        Chocolate Pound Cake:

          Add ½ cup of cocoa powder to the flour mixture and increase the sugar slightly for a rich, chocolatey version.

          You can also fold in chocolate chips for an extra indulgent treat.

          Marble Pound Cake:

            Create a marble effect by dividing the batter into two portions.

            Mix cocoa powder into one half and leave the other plain.

            Swirl the two batters together in the pan for a beautiful marbled look.

            Sour Cream or Cream Cheese Pound Cake:

              Replace some of the butter with sour cream or cream cheese for a slightly tangy flavor and a more tender crumb.

              This variation adds moisture and richness to the cake.

              Coconut Pound Cake:

                Add 1 cup of shredded coconut to the batter and use coconut extract instead of vanilla for a tropical twist.

                You can also top the cake with a coconut glaze made with coconut milk.

                Almond Pound Cake:

                  Substitute almond extract for half of the vanilla extract and add slivered almonds to the batter.

                  This adds a nutty depth to the cake, and you can also sprinkle almonds on top before baking for a crunchy texture.

                  Orange Pound Cake:

                    Add orange zest and a bit of orange juice to the batter for a citrusy flavor.

                    You can top the cake with a glaze made from orange juice and powdered sugar to enhance the orange taste.

                    Spice Pound Cake:

                      For a warm and cozy flavor, add cinnamon, nutmeg, or allspice to the batter.

                      This variation is especially good during the fall and winter months.

                      Serve it with a dusting of powdered sugar or a drizzle of maple syrup.

                      Gluten-Free Pound Cake:

                        Use a gluten-free all-purpose flour blend to make a gluten-free version of pound cake.

                        Ensure the blend has xanthan gum or another binder to maintain the cake’s structure.

                        Pound Cake with Fresh Fruit:

                          Fold in fresh berries (like blueberries or raspberries) or diced fruit (such as peaches or apples) into the batter.

                          The fruit adds bursts of flavor and color to the dense cake.

                          Nut Pound Cake:

                            Add chopped pecans, walnuts, or almonds to the batter for a nutty crunch.

                            You can also toast the nuts beforehand to enhance their flavor.

                            Pound Cake with Liqueur:

                              For a more sophisticated flavor, add a tablespoon or two of liqueur such as amaretto, Grand Marnier, or rum to the batter.

                              This gives the cake a subtle boozy kick.

                              Tips for Making the Perfect Pound Cake:

                              Use Room Temperature Ingredients:

                                Ensure your butter, eggs, and any other dairy ingredients (like milk or cream cheese) are at room temperature before mixing.

                                This allows for better incorporation and a smoother batter.

                                Cream the Butter and Sugar Well:

                                  Be sure to cream the butter and sugar together for at least 3-5 minutes until the mixture is light and fluffy.

                                  This step incorporates air into the batter, which helps give the pound cake its signature texture.

                                  Don’t Overmix the Batter:

                                    Once you add the flour to the wet ingredients, mix just until combined.

                                    Overmixing can lead to a dense, tough cake.

                                    Measure Ingredients Accurately:

                                      Use a kitchen scale if possible to ensure the correct ratio of flour, sugar, butter, and eggs.

                                      Pound cakes are all about balance, so precise measurements are key.

                                      Use the Right Pan:

                                        Pound cake is traditionally baked in a loaf pan or bundt pan.

                                        Grease and flour the pan well to prevent sticking.

                                        If using a bundt pan, ensure all the nooks and crannies are well-greased.

                                        Bake at a Lower Temperature:

                                          Bake the pound cake at a lower temperature (around 325°F or 160°C) to ensure even cooking and prevent the crust from becoming too dark while the center bakes.

                                          Test for Doneness:

                                            Pound cakes take a while to bake. Start checking for doneness after about 60 minutes by inserting a toothpick or cake tester into the center.

                                            It should come out clean or with just a few moist crumbs.

                                            Let the Cake Cool Completely:

                                              Allow the pound cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

                                              This prevents it from becoming soggy on the bottom.

                                              Glazing and Topping:

                                                Consider adding a glaze, icing, or dusting of powdered sugar to enhance the flavor and appearance.

                                                A simple glaze made from powdered sugar and milk or citrus juice works well with many variations.

                                                Storage:

                                                Pound cake stays fresh at room temperature for 3-4 days if wrapped tightly in plastic wrap or stored in an airtight container.

                                                For longer storage, wrap it in plastic wrap and aluminum foil and freeze for up to 3 months.

                                                  Serving Ideas:

                                                  Serve your pound cake with whipped cream, fresh berries, or ice cream for a delightful dessert.

                                                  You can also toast slices of pound cake for a unique texture, or serve it with a fruit compote or lemon curd.

                                                  By trying out these variations and following these tips, you’ll be able to make the perfect Famous Pound Cake tailored to your taste preferences!

                                                  The nutritional content of a traditional Famous Pound Cake can vary depending on the specific ingredients and portion size.

                                                  Below is an approximate breakdown for a standard serving (1 slice, about 1/12 of a 9×5 inch loaf):

                                                  Nutritional Information (per slice):

                                                  Calories: 300 – 400 kcal

                                                  Protein: 5 – 6 g

                                                  Fat: 15 – 20 g

                                                  Saturated Fat: 8 – 12 g

                                                  Carbohydrates: 35 – 45 g

                                                  Sugars: 25 – 30 g

                                                  Fiber: 0 – 1 g

                                                  Cholesterol: 100 – 150 mg

                                                  Sodium: 150 – 250 mg

                                                  Key Factors that Affect the Nutritional Content:

                                                  Butter:

                                                    Pound cake recipes traditionally use a large amount of butter, which contributes significantly to the calorie and fat content.

                                                    Using unsalted or light butter can help reduce sodium and fat.

                                                    Sugar:

                                                      Sugar is a major component in pound cake, and reducing the amount of sugar (or substituting it with a sugar alternative) can lower the calorie count.

                                                      Eggs:

                                                        Eggs add protein and fat. Using fewer eggs or a combination of egg whites and whole eggs can slightly lower the fat content while keeping the structure of the cake intact.

                                                        Flour:

                                                          Traditional pound cake uses all-purpose flour, which contributes to the carbohydrates.

                                                          Using whole wheat flour adds some fiber, but it may alter the texture.

                                                          Additions:

                                                            If you add ingredients like chocolate, nuts, or a glaze, the calories, sugar, and fat will increase.

                                                            For example, a chocolate pound cake or one topped with frosting or a glaze will have more calories per serving.

                                                            Portion Size:

                                                              This nutritional information is for a standard slice. Larger slices will, of course, increase the calorie, fat, and sugar content per serving.

                                                              Healthier Adjustments:

                                                              Use Greek Yogurt or Sour Cream: Swapping some of the butter for Greek yogurt or sour cream can reduce the fat and add moisture, making it a bit lighter.

                                                              Try Whole Wheat Flour: Using half whole wheat flour can add some fiber without drastically changing the texture.

                                                              Use a Sugar Substitute: Use a low-calorie sweetener to reduce sugar content, but be mindful of the effects on texture and flavor.

                                                              By making these adjustments, you can modify the nutritional content of the Famous Pound Cake to suit your dietary preferences.

                                                              Enjoy!

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