Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 tablespoons caraway seeds
Special Equipment Needed:
- Stand mixer or hand mixer
- 9x5 inch loaf pan
- Parchment paper
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until well combined.
6. Stir in the caraway seeds.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 60-70 minutes
Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 1 loaf cake (12 servings)
Nutritional information:
- Calories per serving: 390
- Fat: 18g
- Carbohydrates: 52g
- Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/2 teaspoon.
- Whole milk can be substituted with buttermilk or sour cream.
Variations:
- Lemon zest or orange zest can be added to the batter for a citrusy twist.
- Raisins or chopped nuts can be added for texture and flavor.
Tips and Tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Do not overmix the batter once the dry ingredients are added, as this can result in a tough cake.
- Use a toothpick to check for doneness, as the cake may still look moist on the surface even when it is fully baked.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cake, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve slices of the cake with whipped cream or vanilla ice cream.
Garnishes:
- Fresh berries or fruit slices can be used to garnish the cake.
Pairings:
- Serve the cake with a cup of tea or coffee.
Suggested Side Dishes:
- Fresh fruit salad or a green salad can be served alongside the cake.
Troubleshooting Advice:
- If the cake is browning too quickly on top, cover it with foil for the remaining baking time.
- If the cake is not rising properly, make sure the baking powder is fresh and has not expired.
Food Safety Advice:
- Make sure to properly store the cake to prevent it from spoiling.
Food History:
- Pound cake originated in Europe in the 18th century and was traditionally made with a pound each of butter, sugar, flour, and eggs.
Flavor Profiles:
- The caraway seeds add a subtle, earthy flavor to the cake.
Serving Suggestions:
- Serve the pound cake as a dessert or as a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German
Taste: Sweet, Nutty, Buttery, Caraway, Caraway-Flavored