Yeasted Pound Cake
A return to old-time cakes, this pound cake is leavened with yeast. It takes minimal effort but requires patience for the long rise time. The result is well worth it. Serve with whipped cream and roasted fruit.
A return to old-time cakes, this pound cake is leavened with yeast. It takes minimal effort but requires patience for the long rise time. The result is well worth it. Serve with whipped cream and roasted fruit.
- confectioners' sugar for garnish
- 3 cups (15.85 ounces) all-purpose flour
- 2 2/3 cups (14.00 ounces) granulated sugar
- 1 teaspoon (4 grams) salt
- 2 teaspoons (6 grams) instant yeast
- 4 sticks (16.00 ounces) unsalted butter melted and cooled slightly
- 1 1/4 cups (11.30 ounces) whole milk at room temperature
- 4 (7.50 ounces) eggs at room temperature
- 2 tablespoons (1.00 ounces) vanilla extract
- roasted fruit for serving (optional)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a large bowl, whisk the flour, sugar, and salt to combine. Add the yeast and stir to combine.
- In another large bowl, whisk the butter, milk, eggs, and vanilla to combine.
- Pour the butter mixture into the flour mixture and whisk to combine. Mix well to ensure it’s fully combined, but take care not to over-mix.
- Cover the bowl with plastic wrap (make sure the batter has enough room to rise: it will nearly double in size). Let rise at a moderate temperature (don’t put it in the fridge, and don’t leave it by the stove) for 12 hours.
- Preheat the oven to 350° F. Grease and flour a 10-inch bundt pan.
- Stir the batter to deflate it. Pour the batter into the prepared pan.
- Let the batter rise at room temperature again for 1 hour. It won’t double in size this time, but it should increase noticeably in volume, about 25%.
- Bake the cake until a tester inserted into the center comes out clean, 70 to 80 minutes. If the cake is browning too quickly, tent the surface with foil and/or reduce the oven temperature 25° F.
- Cool for 20 minutes inside the pan, then invert the cake onto a cooling rack. Cool completely.
- Garnish with confectioners' sugar and serve with roasted fruit if desired.
- This cake holds well for up to 4 days because it’s so moist. Keep it well wrapped in an airtight container after slicing to prevent it from drying out.
My Unexpected Baking Adventure: A Yeasted Pound Cake Journey
As a busy working mom, time is my most precious commodity. Weekends are usually a whirlwind of errands, kids' activities, and desperately trying to squeeze in some "me time." Baking, a once-cherished hobby, had fallen by the wayside. The elaborate recipes, the precise measurements, the long baking times – it all seemed too daunting. Then, I stumbled upon this recipe for a yeasted pound cake, and something about its promise of minimal effort but maximum reward piqued my interest.
The description mentioned a "lengthy rise time," and honestly, that’s what initially appealed to me. In our fast-paced world, slowing down and embracing the process felt almost rebellious. It was a chance to disconnect from the constant demands and focus on something simple, yet deeply satisfying. I envisioned myself, a glass of wine in hand, patiently watching the batter rise, the sweet aroma filling my kitchen – a peaceful interlude in the chaos of daily life. The idea of a cake that required minimal effort yet delivered an incredible result, was exactly the kind of baking experience I longed for.
The actual baking process was surprisingly straightforward. The recipe's instructions were easy to follow, the ingredients readily available. While waiting for the batter to rise the first time, I caught up on some reading and enjoyed some time to myself. The twelve-hour rise was, surprisingly, not an inconvenience. It allowed for some unplanned quiet time. When I finally transferred the batter to the pan and placed the cake into the oven, the anticipation was almost unbearable. The aroma emanating from the oven filled my home, a delicious promise of the treat that awaited.
The final result exceeded all my expectations. The texture was incredibly moist and tender, a perfect balance of richness and lightness. The flavor was subtle, yet delightful, a testament to the magic of yeast and the simple elegance of the ingredients. The cake was a huge success. My family devoured it, and the few slices I managed to save were enjoyed throughout the week. It paired beautifully with a dollop of whipped cream and some fresh berries, a simple elegance to compliment the old-world charm of the cake itself.
This unexpected baking journey wasn't just about creating a delicious cake; it was about rediscovering the joy of slowing down, embracing the process, and appreciating the simple pleasures in life. It was a reminder that even in the midst of a busy schedule, there’s always room for a little bit of self-care, a little bit of baking, and a whole lot of deliciousness.
More than just a recipe, this yeasted pound cake became a symbol of my own personal transformation, a testament to the beauty of finding joy in the simplest of things. It’s a recipe I will cherish, not just for the delicious cake it produces, but for the memories and moments of peace it created along the way. And who knows, maybe one day this recipe will become a family tradition, passed down through generations as a reminder of the simple pleasures life has to offer.
So, if you're looking for a baking project that's both rewarding and surprisingly easy, I highly recommend trying this yeasted pound cake. It's a delicious journey that might just surprise you with its simplicity and delicious results. And remember, even in the midst of busy lives, there is always time to bake; and the reward of a delicious, homemade cake, savored with loved ones, is a treasure far greater than any store bought item.
