Try this Butter Loaf Pound Cake recipe, or contribute your own.
- Carbohydrate 60.18983 g
- Cholesterol 353.85375 mg
- Fat 21.4577595 g
- Fiber 0.586210008947551 g
- Protein 11.5499195 g
- Saturated Fat 11.1016965 g
- Serving Size 1 1 Serving (157g)
- Sodium 221.7627 mg
- Sugar 59.6036199910525 g
- Trans Fat 2.2784382 g
- Calories 474 calories
Step-by-step
- Cream butter, gradually add sugar, creaming till light.
- Add vanilla, then eggs, one at a time beating each time.
- Sift dry ingredients; stir in.
- Grease bottom only of 9x5x3 in loaf pan; turn in bater.
- Bake at 350F for 50 minutes till done.
- Cool in pan.
Why does creaming the butter and sugar actually matter?
When the recipe instructs beating butter and sugar until light, the goal is mechanical leavening. Sharp sugar crystals slice into the solid fat, creating microscopic air pockets that expand under heat. Skipping this prolonged creaming step leaves dense, heavy streaks instead of the desired crumb structure. Butter must remain cool enough to hold those air pockets, ideally around 65°F to 68°F, rather than melting into an oily liquid.
How do eggs change the internal structure?
Adding eggs individually allows the emulsion to hold without breaking. Each addition introduces water and proteins that require thorough incorporation before the next fat volume enters the bowl. Using extra yolks alters the moisture profile significantly, yielding a tighter, richer crumb than whole eggs alone. If the resulting batter appears too stiff, incorporate liquid dairy slowly to prevent curdling the fat.
What is the science behind baking in a loaf pan?
A deep 9x5x3-inch loaf pan concentrates heat conduction through metal walls, creating a dark exterior crust while the center cooks slowly. Greasing solely the bottom permits the batter to grip the ungreased sides, climbing upward during the initial expansion phase. Testing readiness requires a wooden skewer inserted into the deepest section; it should emerge clean without wet batter clinging to the wood. Let the baked loaf cool entirely inside the metal vessel before attempting removal, as hot starches remain fragile until set.
