Perfect Pound Cake with Sugar Glaze Topping
Here is how to make a gorgeous, delicious Pound Cake with a Sugar Glaze Topping. Also, this cake has a little surprise inside for a lucky guest!
Here is how to make a gorgeous, delicious Pound Cake with a Sugar Glaze Topping. Also, this cake has a little surprise inside for a lucky guest!
- Carbohydrate 102.765936923077 g
- Cholesterol 902.122 mg
- Fat 49.5623578461539 g
- Fiber 1.82824618577957 g
- Protein 32.9332378461538 g
- Saturated Fat 22.319698 g
- Serving Size 1 1 Serving (374g)
- Sodium 1284.0626 mg
- Sugar 100.937690737297 g
- Trans Fat 5.30958824615385 g
- Calories 987 calories
Step-by-step
- Cream a stick butter and 1/2 cup additional shortening with 2 cups sugar.
- Beat well.
- Add 4 eggs, one at a time, beating well after each addition.
- Add 3 cups self-rising flour to the mixture, alternately with 1 cup of buttermilk, until flour and buttermilk are used up.
- Mix well after each addition.
- Stir in 2 teaspoons lemon extract and 1 teaspoon almond extract.
- *** For a "Lucky" cake, at this point, add 1 whole almond to some spot in the center of the cake.
- (For children, use a raisin--no choking!) The piece of cake served with the almond (raisin) is considered "lucky!"***
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350 degrees for 1 hour and 5 minutes.
- I placed an oven rack toward the center of the oven and removed the other rack before preheating oven, because the tube pan needs a lot of space.
- I also placed a sheet of aluminum foil over the top of the cake pan for the first 45 minutes of baking.
- When I removed it, the top of the cake was pale, so I let it brown up for 7 minutes, and then returned the foil to the top of the pan for the remainder of the baking.
- Test for doneness by inserting a toothpick into the cake, and, if it comes out clean, the cake is done.
- Remove the cake from the oven, and let it cool in the pan for at least 10 to 15 minutes.
- I let mine cool for about 3 hours.
- Run a thin knife around the outside of the pan and around the tube.
- Then, remove the cake from the pan, put it on a nice serving dish, and let it cool completely.
- This cake may be eaten as is, or you may ice it with your favorite icing.
- I used a sugar glaze
Baking a large tube pan dessert requires a specific oven arrangement, meaning you must remove upper racks beforehand to accommodate the height of the pan and ensure radiant heat circulates evenly around the heavy aluminum walls. While serving warm slices immediately is tempting, allowing the dense crumb to rest undisturbed for three hours lets the internal starches fully set.
The Advantage of Second-Day Slices
Day-old pound cake offers superior structural integrity for slicing because the fats and sugars distribute more thoroughly throughout the crumb after twenty-four hours of ambient resting. Storing the unglazed portions under a cake dome preserves moisture without requiring refrigeration, which can otherwise harden the dairy fats prematurely.
Managing Ingredient Substitutions
Exchanging shortening for extra butter alters the melting point and yields a denser, less resilient crumb due to the higher water content in dairy versus hydrogenated fats. Monitoring the baking progress with an aluminum foil tent for the first forty-five minutes prevents the exterior from scorching before the thick center reaches complete doneness at 350 degrees.
