Prep 20 mins
Cook 1 hr
This is my very first adopted recipe. I have made it as small loaves and it is easy and good. I really didn't think it would turn out because I thought it was such a small amout of flour, but it did. I will be trying it again soon as one whole cake. If anyone makes it please let me know if this is what a pound cake should be like or if I should change the name. Thanks!
- 1 1⁄2 cups sifted flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 3⁄8 teaspoon salt
- 1 egg
- 2 egg whites
- 1⁄2 cup buttermilk
- 1 1⁄4 teaspoons vanilla
- 1⁄4 cup margarine (stick style)
- 1 tablespoon unsalted butter
- 1 cup sugar
- Have all ingredients at room temperature (70F).
- Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
- In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
- In small bowl, whisk together egg and egg whites; set aside.
- In small bowl, combine buttermilk and vanilla; set aside.
- Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
- Add sugar gradually, beating constantly, until smooth, about 3 minutes.
- Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
- On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
- On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
- On low speed, beat in half of the remaining flour mixture.
- On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
- On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
- Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
- Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
- Cut into 12 slices.
I was looking for a pound cake recipe with few eggs since my daughter is allergic to eggs. I followed the recipe as suggested but replaced the "1 egg + 2 whites" with 3/4 cup applesauce, 1-1/2 T Ener-G egg replacer, and 1T ground flaxseed. I baked in 2 mini-loaf pans for 50 minutes. The texture was very moist not crumbly like most egg-free cakes, and the flavor was good, not like my mom's traditional sour cream pound cake but I don't know if that's possible w/o eggs. But it was delicious in its own right, and I will be making it again.
We had my MIL today for the Icelandic tradition of "Kaffi og Kaka", aka coffee & cake. We always buy cakes for this. I'm just not very good at cakes, it's a bit of a family joke that I get up at the crack of dawn to make them & we all laugh about it. Today I did just that to surprise Siggi & his mom ... a first in 3 yrs of wedded bliss! Siggi & I ate the end pieces still warm from the oven as a "taste test" & then had it again w/his mom. We all loved this! I guess there are just some recipes that are twissis-proof & I'm really glad I found this one. You don't have to worry about this "adoption", Mommie. Yum!