Indulge your senses with a delightful twist on a classic favorite: Angelica Seed Pound Cake! This moist and tender cake, infused with the unique flavor of angelica seeds, is sure to impress your family and friends. Perfect for afternoon tea or as a sweet treat after dinner, this recipe is not just a dessert; it's an experience that will leave everyone asking for seconds. With just a little effort, you can create a stunning centerpiece for your dessert table that’s as beautiful as it is delicious. Ready to elevate your baking game? Let’s dive into this scrumptious recipe!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons angelica seeds
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or traditional pound cake pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth, consistent batter.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing on low speed just until combined. Overmixing can result in a tough cake.
- Gently fold in the angelica seeds, distributing them evenly throughout the batter. The seeds will add a unique herbal and slightly sweet flavor to the pound cake.
- Pour the batter into the prepared pan, smoothing the top with a spatula to ensure an even surface. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 60-65 minutes. To test for doneness, insert a wooden skewer or toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. The pound cake can be enjoyed plain or dusted with powdered sugar, and pairs wonderfully with tea or coffee.
Tips
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them blend more easily and creates a smoother batter.
- Don't Rush the Creaming Process: Take your time when creaming the butter and sugar. This step is crucial for incorporating air into the batter, which will help your cake rise beautifully.
- Sift Your Dry Ingredients: Sifting the flour, baking powder, and salt together not only removes lumps but also aerates the flour, leading to a lighter cake.
- Alternate Wet and Dry Ingredients: When mixing your batter, alternate adding the dry ingredients and milk. This technique helps prevent overmixing, which can lead to a dense cake.
- Check for Doneness: Ovens can vary in temperature, so keep an eye on your cake as it bakes. Use the toothpick test to check for doneness; it should come out clean or with just a few moist crumbs.
- Cool Properly: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This helps it set and reduces the risk of breaking.
- Serving Suggestions: For an extra touch, consider dusting your cooled cake with powdered sugar or pairing it with fresh berries and whipped cream for a delightful presentation.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
