Food Processor Pound Cake
This recipe is adapted very slightly from the pound cake in "The Perfect Cake", published by America's Test Kitchen. When I reviewed the book for The Wall Street Journal, I was impressed by the simplicity of this can't-possibly-fail poundcake that's made with hot melted butter in a food processor. It's perfectly good plain, or with citrus variations, but you can experiment with spices, brown sugar, browned butter, whole grain flour, or a combination of these.
This recipe is adapted very slightly from the pound cake in "The Perfect Cake", published by America's Test Kitchen. When I reviewed the book for The Wall Street Journal, I was impressed by the simplicity of this can't-possibly-fail poundcake that's made with hot melted butter in a food processor. It's perfectly good plain, or with citrus variations, but you can experiment with spices, brown sugar, browned butter, whole grain flour, or a combination of these.
- Carbohydrate 0.973597915674606 g
- Cholesterol 211.908333332505 mg
- Fat 5.06030583315108 g
- Fiber 0 g
- Protein 6.6283683326478 g
- Saturated Fat 1.60552041655317 g
- Serving Size 1 1 Serving (61g)
- Sodium 80.7896249782534 mg
- Sugar 0.973597915674606 g
- Trans Fat 0.83837724999068 g
- Calories 78 calories
Step-by-step
- Adjust the oven rack to middle position and heat oven to 350° F (adjust for convection according to the instructions with your oven).
- Grease and flour an 8 1/2 by 4 1/2 inch loaf pan, or line the bottom and all four sides with parchment.
- Put the sugar, baking powder, salt, eggs, and vanilla in the bowl of a food processor and process for about 10 seconds until totally blended.
- With the processor running, add hot melted butter in a steady stream until incorporated.
- Scrape the mixture into a large bowl.
- Sift flour into the bowl in three additions, whisking just until most of the flour is blended after each addition.
- After the last addition whisk until just until there are no visible lumps or veins of flour (do not over whisk).
- Scrape the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out nearly clean—with few crumbs clinging to it, 50 minutes to 1 hour.
- Let the cake cool in the pan on a rack for 10 minutes.
- Slide a thin knife blade around the sides to detach the cake (or lift the parchment liner) and remove the cake to the rack to cool completely, about 2 hours, before serving.
- Cake may be wrapped and stored at room temperature for 3 days, or frozen for 1 month. Thaw at room temperature without unwrapping.
The Unexpected Joy of a Food Processor Pound Cake
As a busy working mom, time is my most precious commodity. I don’t have hours to spend in the kitchen perfecting elaborate pastries. That’s why I'm always on the lookout for recipes that are both delicious and efficient, and this Food Processor Pound Cake fits the bill perfectly. I first encountered this recipe while reviewing a cookbook for a major publication. I was skeptical at first - a pound cake made in a food processor? It sounded too easy, almost too good to be true. But the simplicity of the method, along with the promise of a moist, delicious cake, intrigued me. And let me tell you, it lived up to the hype.
What sets this recipe apart is its genius simplicity. The entire process is streamlined, thanks to the food processor. Instead of laborious creaming of butter and sugar, the food processor takes care of the mixing in a fraction of the time. The hot melted butter adds incredible moisture, resulting in a cake that is tender and light, a far cry from the dense, dry pound cakes I've encountered in the past. The variations are endless, too. The original recipe provides suggestions for citrus additions, but I've experimented with spices like cardamom and cinnamon, and even substituted a portion of the flour with buckwheat for a slightly nutty flavor. The possibilities are as limitless as your imagination!
This cake is not only easy to make but also incredibly versatile. It's perfect for a casual afternoon tea, a sophisticated dessert for dinner guests, or even a quick treat for yourself after a long day. It travels well, too – I've taken it on picnics and to potlucks, and it always receives rave reviews. The best part? The leftovers are just as delicious the next day, making it an ideal make-ahead dessert for busy schedules. I've found that adding a dusting of powdered sugar or a simple glaze can elevate the cake to an even more impressive level, but even on its own, its simple elegance speaks volumes. The beauty of this recipe is that it invites experimentation. Feel free to adjust the flavors to your liking. Add a splash of orange zest for a burst of citrus, or incorporate chopped nuts for added texture. It's a blank canvas for your culinary creativity.
Beyond its ease and deliciousness, this pound cake also represents something more to me: a testament to finding joy in the simple things. In the midst of a hectic life, it's easy to forget to savor the small pleasures. Baking this cake, however, is a moment of mindful creation, a quiet escape from the pressures of everyday life. The rhythmic whir of the food processor, the comforting aroma of baking butter, the simple act of creating something delicious – these are moments I treasure. And sharing this cake with loved ones amplifies that feeling. Watching their faces light up as they take that first bite – that's the ultimate reward. So, I encourage you to try this recipe. It’s a guaranteed crowd-pleaser, a time-saver, and a reminder to find joy in the simple pleasures of life, one delicious slice at a time.
This Food Processor Pound Cake is more than just a recipe; it's a culinary adventure waiting to happen. It’s a testament to the idea that sometimes, the most straightforward methods yield the most extraordinary results. So, ditch the elaborate baking techniques and embrace the simplicity of this delightful dessert. Your taste buds (and your schedule) will thank you.
