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Bitter Cream Pound Cake is a fantastically dense, melt-in-your-mouth cake. This basic recipe makes use of simply eight widespread substances and pairs completely with berries and whipped cream. Recipe features a how-to video!
A Smooth, Completely Dense Cake
Straight from my grandmother’s archives, this bitter cream pound cake is a real gem of a dessert. Whereas I truthfully don’t bear in mind her truly making this recipe (sizzling milk cake is her go-to!), I used to be excited to seek out it in her field of recipes and couldn’t wait to strive it. It turned out to be an absolute win throughout, and I’m so excited to present this recipe a house on the weblog!
Bitter cream pound cake is a dense, however completely melt-in-your-mouth cake with a delicate vanilla-flavored crumb. In comparison with my common pound cake, this recipe makes use of much less eggs (particularly egg yolks) and comes out with a lighter exterior, due to whipped egg whites and a little bit of baking soda. The addition of bitter cream provides moisture, taste, and tenderness to the cake. I exploit it in muffins and different cake recipes for a similar purpose, and it’s the key ingredient in home made pie crust too!
Honest warning: at the moment’s recipe makes use of a number of bowls and is considerably time consuming, however it’s 100% well worth the effort (and the lengthy bake time). As soon as its cooled, I really like serving mine with macerated strawberries and whipped cream–however its divine by itself too!
What You Want
In the present day’s substances are tremendous primary and pretty much like a conventional pound cake, with a number of exceptions:
- Bitter cream. After all! Whereas I’d prefer to say you merely can’t make this recipe with out bitter cream, I do assume full-fat plain Greek yogurt would work positive right here too. I haven’t tried this substitution myself although, so when you do strive it, please let me know the way it goes for you.
- Eggs. You’ll be utilizing six entire eggs on this recipe, and in contrast to my common pound cake, you’ll be separating them to whip the egg whites to stiff peaks. This creates a smooth, fantastically textured cake.
- Baking soda. Most conventional pound cake recipes don’t embody a leavening agent, however at the moment’s bitter cream model wants a small quantity for a pleasant rise.
- Flour. Do NOT use self-rising flour! All-purpose works positive right here–simply be sure to know measure your flour correctly, or your cake might come out dry. I like to make use of a kitchen scale to measure mine.
SAM’S TIP: Ensure that to totally grease and flour your pan! I like to make use of Crisco and my arms to get in all of the nooks and crannies of the bundt. After including the flour, bear in mind to faucet out an extra, or your bitter cream pound cake will come out wanting floury.
Keep in mind, that is simply an outline of the substances I used and why. For the total recipe please scroll all the way down to the underside of the put up!
Easy methods to Make It
- Totally cream collectively the butter and sugar with an electrical mixer.
- Add the egg yolks one at at time, then add the vanilla.
- In a separate bowl, use a whisk to mix your dry substances.
- Alternate including the dry substances and bitter cream to the egg yolk combination, beginning and ending with the dry substances.
- Whip your egg whites to stiff peaks in a separate clear, dry, and grease-free bowl.
- Gently fold your whipped egg whites into your batter.
- Pour the batter into a really nicely greased and floured pan and bake for 90 minutes.
- Use a wooden skewer to check your cake for doneness, then let your cake cool in its pan for 10 minutes earlier than eradicating to a cooling rack.
SAM’S TIP: The significantly low and lengthy baking temperature permits this cake to cook dinner totally by with out overbaking. This yields an unbelievably smooth texture and a much less agency, lighter exterior in comparison with conventional pound cake. That being stated, you continue to can overbake this cake, so keep watch over it!
Regularly Requested Questions
No, I truly suggest storing in an hermetic container (or tightly wrapped in plastic wrap) at room temperature. Whereas my grandmother’s notes point out that the fridge could also be used to retailer this cake, for the reason that fridge tends to dry out desserts I typically attempt to keep away from storing desserts in there except it’s completely needed.
Sure! In case you are measuring by weights, use a straight substitution. If you happen to’re measuring by cups, you’ll have to substitute correctly (sometimes 1 cup + 2 tablespoons of cake flour for each cup of all-purpose flour).
Sure! This recipe will truly match two 9×5 loaf pans. I present directions for a way to do that within the recipe notes, so scroll all the way down to that part if you wish to bake your cake this manner.
If you happen to’ve tried my different pound cake recipes (I’ve a lemon pound cake and a basic bundt cake, too!), I’d love to listen to how you are feeling this one compares!
Take pleasure in!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video beneath! If you happen to do that recipe, make sure you tag me on Instagram, and you too can discover me on YouTube and Fb
Bitter Cream Pound Cake
Servings: 14 servings
Energy: 439kcal
Forestall your display from going darkish
Directions
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Preheat oven to 300F (145C) and totally grease and flour a 12 cup bundt pan or ten inch tube pan. Put aside.
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Mix butter and sugar in a big bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electrical mixer to beat collectively till totally creamed.
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Add egg yolks, one after the other, beating nicely after every addition, then stir in vanilla extract.
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In a separate bowl, whisk collectively flour, baking soda, and desk salt.
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Alternate including flour and bitter cream to the sugar combination, beginning and ending with the flour combination (I do the flour in 4 components and the bitter cream in 3).
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In yet one more bowl (this one medium-sized and utterly clear, dry, and grease free), place egg whites and use a clear electrical mixer to beat till you’ve stiff peaks. Fold gently into batter.
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Pour batter evenly into ready pan and switch to 300F (145C) oven and bake for 90 minutes or till a picket skewer inserted within the middle comes out clear or with a number of moist crumbs.
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Enable to chill for 10 minutes earlier than eradicating from pan.
Notes
Completely different pans
This cake could also be baked in two 9×5” bread pans. Totally grease and flour the pans and bake within the middle rack for roughly 60-70 minutes or till a skewer inserted within the middle comes out clear or with moist crumbs.
Storing/Serving
This cake could also be ready as much as a number of days upfront and saved in an hermetic container at room temperature. It additionally could also be frozen, permit to return to room temperature earlier than serving.
Diet
Serving: 1serving | Energy: 439kcal | Carbohydrates: 64g | Protein: 6g | Fats: 18g | Saturated Fats: 11g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Trans Fats: 1g | Ldl cholesterol: 115mg | Sodium: 179mg | Potassium: 81mg | Fiber: 1g | Sugar: 44g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
Dietary data is predicated on third-party calculations and ought to be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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