Pound cake paired with a cup of coffee makes for the most satisfying breakfast!
ABOUT POUND CAKE
Pound cakes are the best way to have dessert for breakfast. It’s super easy to make and stores well making it perfect for preparing breakfast for the week. Pair it with your favorite sauces or jams and you can have a new type of cake each day! For those with a sweet tooth, this is a great way to have cake no matter what time of day!
MATERIALS
- ☆ Loaf pan (10×18.7×4.8cm)
- ☆ Whisk or hand mixer
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Unsalted butter
- I generally like to use unsalted butter when baking, but you can also use salted butter! You can adjust the salt in the recipe accordingly, but I only add a tiny amount anyway, so feel free to just follow as is. I think the saltiness of salted butter could balance the sweetness of the pound cake nicely!
- ☆ Honey
- Why add sugar and honey? Simply, I like the flavor of honey. Therefore, you can substitute with other syrups you like such as maple syrup, agave, oligosaccharide or even omit it. It won’t change the moisture too noticeably so don’t worry if you don’t have it!
- ☆ All-purpose flour
- I typically like to use cake flour for pound cakes, but this time I wanted to use all-purpose. In my previous pound cake recipes I suggested using all-purpose if you don’t have cake flour, so I wanted to show that the recipe comes out just as well whether you use all-purpose or cake flour. Cake flour can be pretty pricey and inaccessible, so I want you to be able to make this recipe without worrying about it!
- ☆ Baking powder
- Baking powder is the leavening agent used to give the pound cake rise.
TIPS FOR MAKING POUND CAKE
- ☆ Pound cakes in general have a better texture when you let them mature overnight. You can do this by wrapping the it in plastic wrap or by simply placing it in a large resealable plastic bag and squeezing out the excess air. Then you can enjoy it the next day!
MORE POUND CAKE RECIPES! ♡
If you recreate this Pound Cake recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Pound Cake
Pound cake paired with a cup of coffee makes for the most satisfying breakfast!
Equipment
- Loaf pan (10×18.7×4.8cm)
- Whisk or hand mixer
Ingredients
- 112 g butter 1 stick
- 100 g granulated sugar
- 1 g salt
- 2 eggs
- 1 teaspoon vanilla
- 10 g honey
- 3 g baking powder
- 112 g all purpose flour
- 15 g heavy cream
Instructions
- In a large bowl, beat the softened butter with a whisk or hand mixer until creamy and fluffy. Then, add the sugar and salt and continue to beat together until fully incorporated. The mixture should also be slightly lighter in color.
- Next, add the eggs, honey, and vanilla and whisk to combine.
- Once fully incorporated, sift in the flour and baking powder. Fold the dry ingredients into the mixture until there are no more dry clumps of flour visible. After the dry ingredients are fully incorporated, you can add the heavy cream and continue to fold to evenly distribute.
- Prepare your pan by spreading a thin layer of butter and covering with flour, tapping out the excess. You can also line the pan with parchment paper instead if you prefer.
- Pour or pipe the batter into the pan and use a silicone spatula to spread it so that there is more batter on the narrow sides of the pan, creating a valley in the middle. Pipe a line of butter or cut a line down the middle using a knife to help the pound cake rise up and split beautifully.
- Bake at 160°C/320°F for 45-55 minutes or until the top is golden and an inserted toothpick comes out with only a few crumbs.
- Remove from the oven and allow the pound cake to cool on a cooling rack while still in the pan. Once warm to the touch, you can remove the pound cake from the pan and let it cool completely on the rack. Once cool, you can cut into slices to serve, and the pound cake is done! 完成です！
Notes
- Pound cakes in general have a better texture when you let them mature overnight. You can do this by wrapping the pound cake in plastic wrap or by simply placing it in a large resealable plastic bag and squeezing out the excess air. Then you can enjoy it the next day!