Good Eats Pound Cake Light - Alton Brown Recipe

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Good Eats Pound Cake Light - Alton Brown
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Ingredients
13
Count
Nutrition
455
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 375°F Liberally butter two 9x5 loaf pans, or one 9 tube pan. Add the flour and coat all surfaces (if using loaf pans, simply place one on top of the other and shake vigorously). Discard any excess flour.
  2. Warm the butter to 65-70F (about 3 hours at room temperature). Place sugar and butter in the work bowl of a stand mixer fitted with the paddle attachment (placing the butter on top of the sugar helps keep it from flying all over your kitchen). Mix on medium for a full 6 minutes.
  3. With the mixer turned down to low, add eggs one at a time, waiting 20-30 seconds after each addition, until the egg is fully incorporated and emulsified before adding the next. Add vanilla and salt. Beat on medium for 30 seconds, then return to low.
  4. Add 1/3 of the flour. Mix until the flour is completely incorporated, then add half the buttermilk and mix until combined. Scrape down the sides of the bowl and add the next 1/3 of the flour. When that's fully incorporated, add the remaining buttermilk and mix until incorporated. Scrape down again and add the last of the flour. When fully incorporated, scrape down a third time, then beat on medium for 30 seconds.
  5. Using a scale, pour 2 lbs of batter into each loaf pan (or pour the whole thing into the tube pan). Smooth the top lightly; it doesn't need to be perfect. Bake about 1 hour, until the internal temperature is 210°F and the cakes are golden-brown.
  6. Place the cakes, in their pans, on a cooling rack for 10 minutes. Remove from pans and place bake on rack for at least another 10 minutes.
  7. Meanwhile, combine zest, juice and salt in a small bowl. Whisk in the confectioner's sugar, a few tablespoons at a time, until it resembles a very thick milk. Place cake on a cooling rack set over a baking sheet (to catch any spills), then pour the glaze over the cakes, allowing gravity to pull the glaze down over the sides. Let the glaze harden 30 minutes before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 454.81 Kcal (1904 kJ)
Calories from fat 178.61 Kcal
% Daily Value*
Total Fat 19.85g 31%
Cholesterol 93.89mg 31%
Sodium 179.24mg 7%
Potassium 82.46mg 2%
Total Carbs 65.25g 22%
Sugars 39.07g 156%
Dietary Fiber 0.91g 4%
Protein 4.95g 10%
Vitamin C 0.9mg 2%
Vitamin A 0.2mg 7%
Iron 2.4mg 13%
Calcium 43.3mg 4%
Amount Per 100 g
Calories 365.62 Kcal (1531 kJ)
Calories from fat 143.59 Kcal
% Daily Value*
Total Fat 15.95g 31%
Cholesterol 75.48mg 31%
Sodium 144.1mg 7%
Potassium 66.29mg 2%
Total Carbs 52.45g 22%
Sugars 31.41g 156%
Dietary Fiber 0.73g 4%
Protein 3.98g 10%
Vitamin C 0.7mg 2%
Vitamin A 0.2mg 7%
Iron 2mg 13%
Calcium 34.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

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