亚当斯夫人’美味磅蛋糕
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亚当斯夫人’美味磅蛋糕Your comment may need to be approved before it will appear on 的 site. Thanks for waiting. First time commenting? Please review 的 评论政策.
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戴尔
妈妈过世后，我继承了她的食谱盒，那也是我的祖母’s。盒子里面是“the” 蛋糕 recipe I remember from my childhood, only when we had company! I had to google it, and ended up here! This recipes has been around for ages, and for good reason. I wonder where it originated? The handwritten copy of it I have is at least from 的 early 60’s. No matter, it’s a delicious 蛋糕 and brings back memories. Thanks for sharing it.
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崔西
我相信帝制人造黄油能解决这个问题。一世’我已经有多年了，’s called “英磅蛋糕”
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贝基
我没有’t made this 蛋糕 yet, but I can already say your mother is wrong about one thing. There’第三类人–one that loves 蛋糕s and pies equally–and that’s me!
I love 的 simplicity of this recipe. Cooking Light has a great brown sugar pound 蛋糕 for another option that’不太甜但是绝对美味…几乎焦糖。它’s on myrecipes.com.
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拍
I followed 的 recipe exactly just today; even purchased a new bundt pan.
太好了切得很薄，因为我没有’不能摘心。明天出去买草莓。
Caution: I checked 蛋糕 at 1-hr and only left it in for about 10 min. more, if that, only because it looked a little pale on top. Perfect and DELISH! Slid right out of 的 pan. I imagine this recipe has probably only 1/2 of calories/saturated fat as butter.
Thank you 亚当斯夫人. -
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露西
我想知道为什么这个食谱没有’t need baking powder/soda? I tried this a while ago without 蛋糕 flour (I used all purpose with cornstarch) and 的 蛋糕 turned out hard and heavy… But 的 taste was amazing~ Was it because I didn’t sift 的 flour so it’s light? I shouldn’下次不要使用自养面粉吗？哈哈。一世’m sorry, it’s just I can’t purchase 蛋糕 flour…谢谢你的分享。 :)
Pound 蛋糕 is traditionally made with a pound of flour, a pound of eggs, and a pound of butter. That’s why it’s called pound 蛋糕. The eggs are 的 leavening, which is why you don’t need baking powder or baking soda. Cake flour has less gluten in it than all purpose flour (in contrast with bread flour which has more gluten), which is why 的 crumb is light when you use 蛋糕 flour. Cake flour is ideal for making 蛋糕s. ~Elise
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阿丽莎
Does it have to be in a bundt 蛋糕 pan? I don’t have one… Could I just use a normal round 蛋糕 pan instead?
Pound 蛋糕s are typically made in a loaf pan or in a bundt 蛋糕 pan, not a round 蛋糕 pan. If you make it in a round 蛋糕 pan, you will likely need to reduce 的 cooking time (I don’t know how much, you’我必须要客串）。 〜艾莉丝
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希拉
姨妈今年夏天为孙女准备了这个。太完美了。她（我的姨妈）现在93岁。她过去曾有过几次不适。一个人只需要耐心..她过筛Swansdown面粉..总是用黄油…并始终要注意不要过度烹饪。我相信她会交替面粉和鸡蛋。确保鸡蛋是最后的。我10岁的孙女叫我来做饭。谢天谢地，您在这里。食谱在我阿姨那里’的头，没有写下来！
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黛安
MasPinaSarap，
This recipe is pretty much 的 classic pound 蛋糕 (“ye pound”黄油，面粉，鸡蛋和糖）。如果你是橡胶的，我怀疑你没有’t mix it properly. You really do need to cream 的 butter and sugar together for at least two minutes, and add 的 rest of 的 ingredients slowly.
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MasPinaSarap
我遵循这个食谱，以T期待我最好的磅蛋糕’ve ever had –那是一场灾难。就像许多海报一样，上面有两个面包盘而不是一个管盘，结果变成了垃圾。最上面烤了一个很好的脆皮蛋糕–其余的几乎是凝胶状和橡胶状的，好像面粉已经凝固了。我把它烤了两次，然后翻过来再烤，然后切成薄片，然后把它们切成薄片，仍然不能变成“cake”。如果我在试管盘上做这个，实际上会正确吗，我’我现在更担心重新制作它。
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格温
This recipe is 的 same as 的 one I’已经使用了25年。
This is a really EASY 蛋糕 to make. It’s perfect for beginners. Just follow 的 recipe and you’看起来像个烹饪皇后（或国王）。
Although 的 recipe I received from my home econ friend, Roz called for margarine, I use butter and it works perfectly.
In 的 beginning, I used regular flour sifted 3 times. Now I use 蛋糕 flour. Both work equally well but 的 蛋糕 flour saves time.
Tips from 3 generations: Let 的 eggs and butter sit out until 的 y reach room temperature. The batter will be silky and 的 texture perfect.
尝试不同的口味。我爱杏仁，柠檬或橙子（到目前为止）。请享用！
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玛莎
I was looking for a simple recipe that i could make for Thanksgiving dinner and let me tell you that this 蛋糕 is very simple and so good.
它不是很甜蜜’s what i think made everyone like it so. I was thinking about making it again and this time using butter, but I think that I will stick with 的 Imperial margarine and maybe add some lemon yest to it. -
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阿哥塔
起初，我决定为爱重磅蛋糕的sister子做蛋糕。我自己从来都不是超级粉丝。现在，在两次烘焙这个奇迹之后，让我告诉大家这个蛋糕的美味！我用黄油在面包盘中烘烤，然后用帝国人造黄油在障壁锅中烘烤。两次都没有小苏打或发酵粉。两种蛋糕散发出的气味，外观和味道都很好。他们很快消失了。不过，我不禁在面糊中加入碎柠檬皮。这是我奶奶的食谱，我相信这只会使味道变得更好。谢谢您的精彩食谱！
xxxxxxyyyyy
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起诉
I’ve been making this pound 蛋糕 for 40 plus years and if you subsitute butter for 的 Imperial it is a completely different taste to 的 蛋糕 and it is not as moist and smooth and 的 crumb texture is different.
Like all recipes if you change an ingredient you change 的 original taste. -
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艾丽斯·鲍尔（Elise Bauer）
嗨，黛西，这个食谱需要6个鸡蛋，这就是为什么它可能没有’t require additional leavening. For an alternative recipe that uses baking powder see 的 pound 蛋糕 recipe in 的 Joy of Baking.
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雏菊
I made this 蛋糕 a few days ago and added baking powder and also put it in a loaf pan. I had to keep it in 的 oven longer than I should have because 的 insides wouldn’t get done but 的 outside was burning. I don’建议不要将其放在面包盘中。
By 的 way, I used butter instead of 的 margerine and after you cut off 的 burnt edges it was yummy.
Today I bought a bundt pan and am going to try 的 recipe again. My problem is that 的 蛋糕 does not mention baking powder. I wonder should I use baking powder in it? has anyone made this 蛋糕 without baking powder? What do you think, should I use 的 baking powder or not? I bought 蛋糕 flour but it’s not self rising.
谢谢！
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洛伦
嗨，Elise，
感谢您分享此食谱。我今晚做到了，很美味。湿润，柔软和黄油状。如此简单。请也感谢亚当斯夫人和您的妈妈。
I made 的 蛋糕 and it smelled wonderful it even tasted good, however, it was DRY. What did I do wrong? I’m willing to try it again. Plus, 的 top was crazy looking that 的 蛋糕 couldn’t rest level on 的 plate.
Hi 罗宾, perhaps in your oven you need less time to cook this 蛋糕. Also, bundt 蛋糕s typically have 的 issue of an uneven top. You can fix it by using a long serrated bread knife to even 的 top so that it sits evenly on 的 plate.
这可以说是我最好的蛋糕’我曾经做过！我加了一大汤匙的橙皮，然后用一茶匙的香草代替杏仁提取物。我用蛋糕粉和皇家面粉代替黄油，因为它比黄油便宜。我制作了奶油，并加入了香草和杏仁提取物以及糖粉。我用北欧洁具’s heritage bundt pan…我们对演示文稿表示了很多赞美，当我们终于开始研究时感到很高兴。这真是一个巨大的成功！我唯一的问题是边缘变得非常坚硬和结硬（人们实际上喜欢它-可能是由于平底锅的山脊所致），但是然后在顶部附近有一些很小的未煮熟的小蛋糕（当翻转时是底部）。我们将其放置了十分钟以上，但不确定将来如何均匀烹饪。仍然品尝神圣，很容易拉在一起。这是五星级食谱！谢谢，Elise！您’会做我们所有人的美食厨师
好吧，我上周准备了这个，与往常一样，食谱很完美（与人造黄油一起使用，尽管我的妻子’的投诉）。没问题，我得到了一个完美的磅蛋糕，看起来很适合杂志封面。我加了一个柠檬的皮，味道和香气都变好了。但是对我来说还是有点干燥，所以下一次（下一次）我会尝试添加一些液体（我’听说过牛奶，酸奶甚至是雪碧（例如半杯左右），然后看看会发生什么。为了健康和东西，我也会回到黄油上。谢谢Elise！
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Hi 米格尔, if you try it with butter, please let me know how it turns out! I also love adding yogurt or sour cream to pound 蛋糕s, makes 的 m more moist and dense.
I make it exactly 的 same except i alternate 2eggs with 1 cup of all purpose flour using 3cups of flour. I’ve never used 蛋糕 flour nor have I shifted it but going to try it sounds yummy
Thanks For 的 receipe
感谢您发布此食谱。我的祖母比格玛（Bigmama）用糖粉做磅蛋糕，而我正在寻找类似的东西。这个磅蛋糕就是这样！我用了帝国人造黄油，因为那是我所拥有的。我已经开始重新使用它，因为法律已经改变，并且不再含有反式脂肪。我非常小心地将人造黄油和糖奶油很好地涂上霜，直到蓬松为止。而且我小心翼翼地只混入面粉，所以面筋没有形成。内部浓郁浓密，外部酥脆，完美无缺。我会把这个食谱传给我的女儿们。再次感谢！
That is 的 KEY to this particular recipe. Cream margarine and sugar to fluffy. Any other butter or margarine, is not THIS 蛋糕. Cake flour is not THIS 蛋糕. :) I’ve baked it since 的 70s and it does not disappoint!!
It is better to use 的 imperial margarine or just use real butter?