How to Bake Golden Pound Cake
Serves: 10-12
Preparation time: 15 mins
Cooking time: 1 ½ hours
Ingredients needed to make Golden Pound Cake:
For the cake:
- 3 cups cake flour
- 3 cups granulated sugar
- 2 tbsp all purpose flour
- 2 tsp vanilla extract
- 6 eggs
- ½ cup heavy cream
- ½ cup buttermilk
- 1 tsp lemon zest, grated
- 1 tsp orange zest, grated
- 2 tbsp icing sugar
- 1 ½ cups + 2 tbsp unsalted butter, softened
For the glaze:
- Zest and juice of 1 lemon
- Zest and juice of 2 oranges
- 2 cups fresh cranberries
- ½ cup sugar
- ¼ cup water
Cooking instructions for Golden Pound Cake:
- To make the glaze, toss the cranberries into small pan and pour in water.
- Cook the mixture over moderate heat for 3 minutes or until the cranberries start popping and sprinkle the citrus zest over them.
- Add splashes of citrus juices and stir them all together to mix well.
- Lower the heat slightly and bring it to a simmer.
- Continue to cook likewise for 15 minutes and tip it into the blender.
- Blitz them into a smooth puree and pour it into a fine mesh sieve to strain into a bowl.
- Cover and refrigerate until necessary.
- To make the cake, place the 1 ½ cups butter into the bowl of a stand mixer, along with sugar and cream them together using paddle attachment of the mixer.
- Beat for 8 minutes and crack the eggs into it, one at a time, while beating them into the creamed butter at moderately low speed, until all of them are incorporated into the mixture.
- Stir in the citrus zests as well as a splash of vanilla extract until mixed well.
- Fold in half of the flour at low speed until well combined and whisk in the cream plus butter milk.
- Sprinkle rest of the flour into the cake mixture and beat them all together for 3 more minutes at slightly increased speed until they blend together to form a smooth batter; set aside.
- Grease the sides and base of a tube pan with remaining butter and dust with flour.
- Tip the batter into this pan and place it in the oven.
- Bake the cake for 45 minutes at 325 degrees F and rotate it by 90 degreed before baking it further for another half an hour or until the cake is baked through, as indicated by a cake tester inserted through its middle,
- Let it stand for half an hour and run a sharp knife along the edges of the cake to loosen it up.
- Flip it onto a cake plate and allow to cool completely.
- Drizzle the cranberry-citrus glaze on top and set aside until it sets.
- Sprinkle icing sugar on top and carve out wedges.
- Serve.
Image credit: Wikimedia Commons
