Easy Dutch Pound Cake
This easy Dutch pound cake is a traditional recipe, that's creamy, moist, and tender. It doesn't need anything extra to taste terrific. It's simple to bake and you can vary with filling and toppings. A true basic recipe!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Cake tin 10.5 inch / 26 cm
- Hand Mixer
- Silicon spatula
Ingredients
- 1⅔ cups self-rising flour
- 1 cup sugar
- 4 eggs size L
- ⅞ cups butter unsalted, and some extra for buttering the cake tin
- 1 teaspoon lemon rind, grated finely
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 320 °F (160 °C).
- Grease a loaf pan with butter, and sprinkle some flour into the tin. Make sure the bottom and sides are covered with flour. Tap out the access flour.
- Mix the butter and the sugar for 5 minutes.⅞ cups butter, 1 cup sugar
- Add the eggs (one by one). Add the next one when the previous one is fully incorporated.4 eggs
- When the eggs are incorporated stop mixing.
- Add the flour and lemon rind to the batter and gently mix it with a spatular until mixed.1⅔ cups self-rising flour, 1 teaspoon lemon
- Put the dough in a cake tin and flatten the top.
- Bake the cake in the oven.
- After one hour the cake should be ready. Check it with the skewer method (described below).
- Let the cake rest 5 minutes before removing the tin.
- After removal, cool the cake on a wire rack.
NOTES
1. Self-rising flour -
The Dutch choose self-rising flour for their cake. It already contains baking powder and therefore will make the cake airy. If you don't have self-rising flour you can substitute it with 1 ⅔ cup flour and ¾ teaspoon baking powder.
2. - Ingredients temperature
It is important for the airiness, that all the ingredients are at room temperature. It provides a better structure.
3. - Don't overbeat
Follow the times and speed used in the recipe. Otherwise, you could under or overbeat and your cake won't be as airy as it could be.
4. - Oven temperature
When you bake in a conventional oven at a temperature of 320 °F (160 °C). When using a convection oven (with a heat fan) lower the heat to 285 °F (140 °C). Preferably use a conventional oven if you've got that choice. The cake will rise more evenly and burst less.
5. - Don't open the oven door!
Never open the door before the end of the baking time. Otherwise, the cake may collapse.
6. - Test if your cake is done
To check if the cake is done, you can use a wooden stick to punch the cake in the middle. When you pull the stick out of the cake and it's dry and clean, your cake is ready. If not, put the cake back for another 5 to 10 minutes and check again.
7. - Storage
- Room Temperature - Store at room temperature, in an airtight container. This keeps it good for up to three days.
- Freezer - Freeze the pound cake (or part of it). Pack it in a freezer box or bag. The cake keeps well in the freezer for up to two months.
Nutrition
Calories: 320kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 167mg | Fiber: 1g | Sugar: 20g | Vitamin A: 592IU | Vitamin C: 1mg | Iron: 1mg
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