Weekend Pound Cake - Brenda Gantt (2024)

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Brenda Gantt

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• Cake, French

• By recipeshub_B
• July 25, 2023

Indulge in the classic charm of a homemade pound cake with this delightful recipe. This buttery and tender pound cake is a true treat, perfect for any occasion, be it a special celebration or a cozy afternoon tea. Made with simple ingredients and infused with the bright flavors of lemon and apricot, this pound cake is a delightful balance of sweetness and tanginess that will surely become a favorite in your household.

YIELD: Makes one pound cake

INGREDIENTS:

• 6 large eggs
• 1¼ cups sugar (240 grams)
• 2½ cups minus 1 tablespoon flour (340 grams)
• 1½ cups or 3 sticks melted butter (340 grams)
• ½ teaspoon vanilla extract
• Zest of one lemon
• Juice of one lemon
• Apricot glaze (nappage), or apricot preserves heated and strained to remove solids
• 1 cup confectioners’ sugar
• 1 tablespoon water

INSTRUCTIONS:

1. Melt the butter and allow the milk solids to drift and settle to the bottom of the container. Use the melted butter and a pastry brush to carefully butter the small bread pans, paying special attention to the corners. Turn the pans upside down to allow the butter to set and avoid pooling in the bottom.
2. Whisk the flour or pass it through a sieve or sifter to ensure a smooth texture.
3. Combine the eggs and sugar in a bowl, and add the lemon zest and vanilla. Whip the mixture by hand or with a stand mixer fitted with the whisk attachment until it gently falls from the whisk in a ribbon-like manner, setting on the surface before fading into the mixture. This stage is called the ribbon stage, and the mixture should appear light, pale yellow, and creamy.
4. Gently fold in the flour in three parts. Once all the flour is added, slowly incorporate the melted butter without adding the milk solids settled at the bottom. Fill the small bread pans about three fourths full and bake in a 350°F (175°C) oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Immediately turn the pound cake loaves out of the pans and place them on a cooling rack.
6. Prepare the glaze by mixing water and powdered sugar with 2 teaspoons of lemon juice. Set the glaze aside. Once the pound cakes are cool, brush the apricot glaze or apricot preserves over the entire cakes.
7. Refrigerate the cakes to allow the glaze to set. Brush the cakes with sugar glaze and set them in a warm but cooling oven for a few moments to set the sugar glaze.
8. Slice the pound cake and garnish with fresh berries as desired. This adds a beautiful and delicious touch to your pound cake presentation.

TIPS:

• Melting Butter: When melting the butter, allow the milk solids to drift and settle to the bottom of the container. This will ensure that you use only the clarified butter, which provides a smooth and rich texture to the pound cake.
• Buttering the Pans: Take special care in buttering the small bread pans, paying attention to the corners, to prevent the pound cake from sticking. Let the butter set by turning the pans upside down.
• Achieving Ribbon Stage: For a light and creamy texture, whisk the eggs and sugar until the mixture reaches the ribbon stage. This is when the mixture gently falls from the whisk in a ribbon-like manner before setting on the surface and blending back in.
• Folding in Flour: Gently fold in the flour into the egg and sugar mixture in thirds, ensuring not to overmix. This maintains the airy texture of the pound cake.
• Apricot Glaze: The apricot glaze adds a delightful touch to the pound cake, providing both sweetness and a glossy finish. If you don’t have apricot glaze, you can use heated and strained apricot preserves as a substitute.

With the bright and zesty flavors of lemon and apricot, this pound cake is a delightful treat that will impress your family and guests. Whether served as a delightful dessert or a sweet afternoon snack, this pound cake will surely become a cherished favorite in your baking repertoire. Enjoy every bite of this luscious and flavorful pound cake!