The choux pastry method pound cake was a real discovery. I found the recipe on “Nanni’s showcase” and had to try it. I never imagined how good the choux pastry method pound cake could be. Yes, you need to prepare a basic polenta-like dough, just like with choux pastry. What’s it for? It makes the pound cake even softer and keeps it that way for several days. It’s a slightly more challenging recipe for the choux pastry method pound cake because it has one extra step, but I assure you it’s worth it. If you’ve never made it, now’s the time! When you slice it, you’ll see with your own eyes how soft and indulgent it is!
Not to miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6People
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For a 9 x 5 inch pan.
I didn’t have enough powdered sugar, but you can use just that instead of granulated sugar, so 1 cup of powdered sugar.
- 1/4 cup water
- 1/2 cup butter
- 1 pinch salt
- 1 2/3 cups all-purpose flour
- 4 eggs
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 1 tsp baking powder
- 1 lemon (zest)
Tools
- 1 High-edged saucepan
- 1 Ladle wooden
- 1 Spatula
- 1 Pan pound cake 9 x 5 inches
- 1 Grater
- 1 Skewer Cake tester
Steps
Sift the flour. In a saucepan, pour the water, add the salt, grated lemon zest, and butter cut into cubes to melt it over low heat. When the butter is melted, raise the heat to bring it to a boil and add the flour all at once, stirring vigorously with a wooden spoon until the mixture detaches from the sides of the saucepan. Remove from the heat and let cool: you should be able to touch the dough without burning yourself. At this point, incorporate the eggs one at a time, stirring with a spatula and adding the next only after the previous one has been well absorbed and incorporated into the dough. Finally, add the sugar and lastly the baking powder, stirring well to incorporate these ingredients into the rest of the dough. Pour the mixture into a greased and floured pound cake pan and bake in a preheated oven at 340 °F for an hour, but check because depending on your oven, it might be done after forty minutes. Check the doneness with a skewer or a cake tester, which should come out dry and clean. Unmold and let cool on a wire rack before slicing.
