Golden Pound Cake with Caramel Sauce

 

 

 

 

 

 

This is a wonderful, rich, super soft and super delicious pound cake. It literally melts in your mouth. Something about simple pound cakes that makes you fall in love with them. I tried this recipe for the first time & it was awesome. I really enjoyed the flavor & texture of the cake. Enjoy this cake plain, with powdered sugar or frosting of your choice. You will love every bite you take. Try this recipe and I guarantee you won't be disappointed. This one is failproof and delicious. Not too dense, moist and beautiful. I had some leftover caramel sauce that I drizzled all  over the cake. You can use any frosting you like.

 

Ingredients:-

2 1/4 cups- cake flour

1 1/4 tsp-salt

1 tsp-baking powder

2/3 cup-butter - at room temperature

1 1/4 cup sugar

1 tsp-grated lemon zest

1 tblsp-lemon juice

1/2 cup-milk

3 eggs - at room temperature.

Caramel sauce (optional)

1. Grease and dust with flour a 9 inch loaf pan or a bundt pan. Preheat the oven to 300 deg.
2. Sift together flour, salt and baking powder.
3. Beat sugar and butter together until light and creamy. Beat for about 3 minutes on a medium speed.
4. Add lemon peel, lemon juice, milk and beat for about a minute.
5. Add the sifted dry ingredients to the creamed mixture and mix until smooth. About 2 minutes on a low speed mixer.
6. Scrape the sides of the bowl often to guide the batter in the middle.
7. Add one egg at a time beating for 1 minute after each addition.
8. Once everything is in-corporated in the bowl beat additional 1 minute at the end.
9. Pour the mixture into the pan and bake on a slow heat for 1 hour and 25 minutes or when a toothpick inserted comes out clean.
10. When thoroughly cooled remove the cake from the pan and serve with the frosting of your choice.

If you want to serve the cake with caramel sauce here is the recipe.

For the caramel sauce:-

1 cup- sugar

6 Tbsp- unsalted butter

1/2 cup- heavy whipping cream

A pinch of salt

 Before you begin, make sure you have everything ready. Sugar, cream and the butter next to the pan, ready to put in. Making caramel is a fast process and if you don't pay attention, the sugar will burn in seconds.

1. Heat sugar on a low heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously with a whisk or a spoon scrapping the sides occasionally.
2. As soon as all of the sugar crystals have melted, (The color of the sugar should be dark amber) add the butter to the pan. Whisk until the butter has melted completely.
3. Once the butter has melted, take the pan off the heat, then slowly add the cream to the pan and continue to whisk. Be careful while you add the cream as the mixture tends to foam up and could burn your hands if you don't take care. Keep your face away from the pan while you add the cream.
4. Whisk until caramel sauce is smooth. Let it cool in the pan for a couple minutes. Drizzle over the cake.