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Pound Cake: A Timeless Dessert with Simple Elegance
Molly

Pound Cake: A Timeless Dessert with Simple Elegance

This classic pound cake features a perfect balance of dense, moist texture and subtle flavor, enhanced by alcohol-free vanilla. A simple yet elegant dessert ideal for halal households, with optional variations for added depth.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Recipes
Cuisine: Classic American
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound (453g) unsalted butter (halal-certified or soy/corn oil for vegan)
  • 12 ounces (340g) granulated sugar
  • 4 large eggs at room temperature
  • 14 ounces (400g) all-purpose flour
  • 1 teaspoon alcohol-free vanilla extract

Method
 

  1. Preheat oven to 325°F (160°C)
  2. Grease a traditional 10-inch tube pan
  3. Cube butter and let rest at room temperature
  4. Beat butter until soft and pliable
  5. Gradually add sugar, creaming mixture 3-5 minutes
  6. Separate eggs, add yolks while beating constantly
  7. Fold in flour and alcohol-free vanilla alternating, just until combined
  8. Whip egg whites to stiff peaks and add in three parts

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 45gProtein: 4gFat: 22gSaturated Fat: 14gCholesterol: 80mgSugar: 28g

Notes

Room temperature eggs ensure a smooth emulsion
Use cake/bread flour combo for chewier texture
Refined coconut sugar can substitute for caramel notes
Sourdough bread crumbs (optional) replace leavening agents for a crusty top
Brush with simple syrup (1:1 citrus juice:sugar) when warm for added moisture
Storage: Keep in an airtight container at room temperature for up to 3 days

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