Content

• Ingredients
• For the traditional Pound Pie
• For cupcake
• Steps
• Method 1 of 2: For a Traditional Pound Cake
• Method 2 of 2: For the cupcake
• Tips
• Warnings

"Pound Pie" is a traditional American muffin in which all ingredients are taken in one pound (450 grams). Cake usually contains flour, sugar, butter and eggs. In this article, you will find the traditional Pound Cake recipe, as well as an option for a cupcake made from the same dough.

Ingredients

For the traditional Pound Pie

• 455 grams of butter
• 450 grams of sugar
• 455 grams of flour
• 10 eggs
• 1/2 tsp nutmeg
• 2 tbsp brandy

For cupcake

• 230 grams of butter, room temperature
• 250 grams of flour
• 225 grams of sugar
• 4 large eggs
• 2 tsp vanilla extract
• a pinch of salt
• zest from one lemon or orange to your taste
• any other additives

Steps

Method 1 of 2: For a Traditional Pound Cake

1. 1 Heat the oven to 150 ° C. Brush the baking pan or tins with butter to keep the cake from sticking. You can also sprinkle the form with flour (for butter) or cover it with parchment.
2. 2 Measure out all dry ingredients beforehand. This will speed up the baking process.
3. 3 Beat the eggs into a separate bowl. Check all eggs for blood streaks. Remove the shell if it accidentally gets into the egg mass.
4. 4 Rub the butter in a large bowl. Use a wooden spoon to knead the butter until it is creamy. Then gradually stir in the sugar and continue stirring thoroughly until a smooth, creamy texture.
   • The process will go faster if the oil is removed from the refrigerator beforehand.But don't heat it up, just let it come to room temperature.
5. 5 Add lemon-beaten egg yolks, flour, nutmeg and brandy. Brandy can be substituted for vanilla or any other flavor.
   • Stir in flour slowly. If you sprinkle all the flour in one go, you will have to stir the whole dough for a very long time until a smooth consistency.
6. 6 Beat vigorously for five minutes. However, this is an approximate time, if it seems to you that the dough is of the desired consistency, stop beating. The most important thing is to choose the right moment to stop. If the moment is chosen incorrectly: you over-beat or under-beat the dough - the pie may not rise as it should.
   • When using a mixer, set it to the slow whisk setting. The dough should "breathe" well with air.
7. 7 Place the dough in a mold and place in the oven. Cook for 75 minutes, checking periodically for doneness. If your oven cooks too quickly or distributes the temperature unevenly, keep a close eye on the cake.
   • The dough can be used to bake cookies, in which case pour the dough onto a baking sheet and bake for 30-35 minutes.
   • Check the readiness with a toothpick: if it is dry, the cake is ready. Remove the cake from the oven and turn it over onto a wire rack to cool.
8. 8 Decorate to your liking. You can sprinkle the cake with powder or drizzle with berry syrup. Just about any filler that isn't too sweet will do.
   • "Pound Pie" will be a great addition to your morning coffee, as well as a perfect dessert if served with ice cream and chocolate syrup.

Method 2 of 2: For the cupcake

1. 1 Preheat oven to 175 ° C. Take a muffin pan and brush the bottom and sides of the pan with butter. Then dust them with flour. This makes it easy to remove the cake from the mold.
   • Alternatively, line the mold with parchment, cutting it to fit the mold.
2. 2 Mash the butter and sugar. It is better if the oil is at room temperature, otherwise you will have to grind it with sugar for a long time. It is important that the mass becomes a creamy consistency, namely oily and at the same time fluffy.
   • An electric mixer can do this role perfectly.
3. 3 Add the eggs one at a time, and add the vanilla and salt to the butter. Knead thoroughly after each egg (about 15 seconds). Add the vanilla and salt at the very end.
   • You can also add lemon or orange zest, dried fruits, nuts, chocolate chips, but this cake is delicious even without additives.
4. 4 Stir in flour gradually. Do not dump all the flour out at once, it will be very difficult to stir until smooth.
   • Some chefs like to sift flour before cooking. If you have time, sift the flour.
   • Do not beat the dough for too long, or it may not rise in the oven.
5. 5 Bake for an hour or until the cake is done. Check the doneness with a toothpick: if there are no pieces of dough on it, the cake is ready. Take the cake out of the oven, let it stand in the form for about 15 minutes.
   • If the cake begins to darken too early during cooking, cover it with foil.
6. 6 Place the cake on a wire rack and let cool. Decorate the muffin before serving: add whipped cream, fruit, and whatever else you get your eye on. However, a slice of plain muffin is a nice addition to a cup of coffee.
   • Usually these muffins are covered with powdered sugar. Classics are always valuable.
7. 7 Ready.

Tips

• If all the ingredients are prepared in advance, the dough will be kneaded very quickly.
• If the butter is too hard, let it sit in the room for a while. Room temperature butter is easier to measure and beat. If you are pressed for time, microwave the butter for just 10 seconds and not for a second!
• To prevent the cake from sticking, the mold must be thoroughly greased with butter.
• Different types of flour can thicken in different ways. So if you've opened a new bag of flour, try the flour properties on a small muffin.After all, the amount of flour given in the recipe may be insufficient or excessive for your flour. In winter, less flour is usually required than in summer.

Warnings

• Do not use coarse sugar. It will not completely dissolve in the dough and will crunch.
• Do not leave the cake unattended while it is cooking. Make sure the oven is working properly and evenly.
• Do not stir the cake after the last whipping.