This recipe yields a tall, light, and exceptionally fluffy pound cake, a delightful variation on the traditionally dense and buttery classic. Pound cake is named for its original recipe, which called for one pound each of butter, sugar, eggs, and flour. This modern adaptation maintains the rich flavor profile but incorporates techniques to create a higher volume and a more tender, airy texture. The key to achieving this “high and fluffy” result often involves incorporating more air into the batter through meticulous creaming of the butter and sugar, and sometimes through the careful folding in of whipped egg whites or the use of a leavening agent like baking powder (though this recipe appears to rely on air incorporation). The batter typically includes softened butter, granulated sugar, eggs (often separated, with yolks beaten in and whites whipped), flour, and a liquid such as milk or cream to add moisture. Vanilla extract is a common flavoring, enhancing the overall sweetness. The cake is usually baked in a Bundt pan or a tube pan, which promotes even heat distribution and allows the cake to rise tall. The baking process requires a moderate oven temperature and careful monitoring to ensure the cake is cooked through without becoming dry. A perfectly baked high and fluffy pound cake will have a beautiful golden-brown crust and a moist, tender crumb that is lighter and more airy than a traditional pound cake. It’s delicious on its own, dusted with powdered sugar, or served with fresh fruit, whipped cream, or a simple glaze. This variation offers a more delicate and less heavy version of a classic favorite, perfect for those who enjoy a lighter texture in their baked goods. The image shows a tall, golden-brown pound cake baked in a black Bundt pan. The cake has a slightly cracked top, characteristic of pound cakes, and its texture appears light and airy. The ingredients listed below the image include 6 large eggs, 2 cups of sugar, 1 cup of milk, and 1 cup of butter.
The texture of High and Fluffy Pound Cake is light, airy, and tender, with a moist crumb that is less dense than a traditional pound cake. The crust is golden brown and slightly firm.
The flavor profile is rich and buttery, with a pronounced sweetness from the sugar and a subtle hint of vanilla (though not explicitly listed as an ingredient in the image, it’s a common addition). The milk adds moisture and a soft richness.
High and Fluffy Pound Cake is a lighter and taller version of the classic pound cake, characterized by its airy and tender crumb while retaining a rich, buttery flavor.
The preparation involves carefully creaming butter and sugar to incorporate air, gradually adding eggs, alternating dry and wet ingredients, and baking in a Bundt or tube pan until golden brown and cooked through.
Ingredients:
- 6 large eggs, at room temperature
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup whole milk, at room temperature
- 3 cups all-purpose flour
- Pinch of salt
- 2 teaspoons vanilla extract (optional, but highly recommended)
Equipment:
- Large mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- 10-inch Bundt pan or tube pan
- Cooking spray with flour or butter and flour for greasing
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-inch Bundt pan or tube pan. Ensure all crevices are coated to prevent sticking. Alternatively, use a cooking spray that contains flour.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until the mixture is very light, fluffy, and pale yellow. This step is crucial for incorporating air into the batter, which contributes to the cake’s light texture. Beat for at least 5-7 minutes, scraping down the sides of the bowl occasionally to ensure even creaming.
- Add Eggs Gradually: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Continue to beat for another 2-3 minutes until the mixture is even lighter and even more voluminous. If you notice the batter looking slightly curdled after adding the eggs (which can happen if the eggs are too cold), try adding a tablespoon of the flour to help bring it back together.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour and salt until well combined. This ensures the salt is evenly distributed throughout the flour.
- Alternate Adding Dry and Wet Ingredients: With the mixer on low speed, begin adding the dry ingredients to the butter-sugar-egg mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients (dry-wet-dry-wet-dry). Mix just until each addition is incorporated. Be careful not to overmix, as this can develop the gluten in the flour and result in a tougher cake. Overmixing at this stage can undo the air you incorporated earlier.
- Add Vanilla Extract (Optional): Stir in the vanilla extract (if using) with a rubber spatula until just combined.
- Pour Batter into Prepared Pan: Carefully pour the cake batter evenly into the prepared Bundt pan or tube pan.
- Bake the Cake: Bake in the preheated oven for 60-75 minutes, or until a wooden skewer inserted into the thickest part of the cake comes out clean. The baking time can vary depending on your oven. The cake should be golden brown and spring back lightly when touched.
- Cool in Pan: Once the cake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set slightly, making it easier to remove from the pan without breaking.
- Invert onto Wire Rack: After the initial cooling period, carefully invert the pan onto a wire rack and let the cake cool completely. Make sure the wire rack is placed on a surface that can catch any crumbs. If the cake sticks to the pan, you can gently tap the bottom and sides of the pan or use a thin knife or spatula to loosen the edges.
- Serve: Once the cake is completely cool, it is ready to serve. You can dust it with powdered sugar, drizzle it with a simple glaze (made from powdered sugar and a little milk or lemon juice), or serve it with fresh fruit and whipped cream.
Enjoy your high and fluffy pound cake! Its lighter texture makes it a delightful treat for any occasion.
Tips for a High and Fluffy Texture:
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and milk, are at room temperature. This helps them emulsify properly and incorporate air more easily.
- Proper Creaming: Cream the butter and sugar for a sufficient amount of time until the mixture is very light and fluffy. This is the foundation for a light-textured cake.
- Don’t Overmix: Overmixing after adding the flour can develop the gluten, leading to a tougher cake. Mix just until the ingredients are combined.
- Gentle Folding (if using whipped egg whites): Some high and fluffy pound cake recipes call for separating the eggs and whipping the whites to stiff peaks, which are then gently folded into the batter. While this recipe doesn’t explicitly mention it, this technique is a key way to achieve a very light texture. If you adapt this recipe to include whipped egg whites, fold them in carefully to avoid deflating them.
- Correct Oven Temperature: Bake the cake at the specified temperature to ensure it rises properly and cooks evenly without becoming dry.
- Don’t Open the Oven Door Too Early: Avoid opening the oven door frequently during baking, as temperature fluctuations can cause the cake to collapse.
By following these steps, you should achieve a pound cake that is significantly lighter and fluffier than the traditional dense version, while still retaining its rich and buttery flavor.