Pound Cake & Petit Four Glaze
A classic pound cake that doubles as the base for petit fours, paired with a classic thin poured petit-four glaze that dries to an elegant matte semi-transparent finish.
Ingredients
| 3 sticks (339) g | Unsalted butter, softened | |
| 3 cups (600) g | Sugar | |
| 5 | Large eggs | |
| 3 cups (375) g | All purpose flour (not self-rising) | |
| 1/2 tsp (2) g | Baking powder | |
| 1 cup (235) g | Whole milk | |
| 2 tsp (8) g | Vanilla | |
| 1 tsp (4) g | Lemon extract (optional) | |
| 9 cups (945) g | Sifted confectioners' sugar (sift then measure) (for glaze) | |
| 1/2 cup (164) g | Light corn syrup (for glaze) | |
| 1/2 cup (118) g | Water (for glaze) | |
| 1 tsp (4) g | Clear vanilla extract (for glaze) | |
| 1/2 teaspoon | 2.5 ml | Almond extract (optional, for glaze) |
Instructions
Pound Cake
- Grease and flour a tube pan.
- Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees.
- In a separate bowl whisk the flour and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 2 to 3 minutes.
- Add the eggs one at a time, blending after each to incorporate.
- Add the vanilla and lemon extract to the 1 cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
- Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
- This makes approximately 8 cups of batter.
- **This is also the recipe that we use in our petit fours video! For petit fours, we pour into an 11x15 inch pan so that they are nice and short (approximately 1 1/4 inches tall).
From https://www.mycakeschool.com/recipes/pound-cake/
For the glaze
- In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, and flavoring together until warm and smooth. I like a thin consistency and so approximately 115 degrees F was the temperature that worked well for us. Don't worry if you do not have a candy thermometer — I just wanted to give you an idea. I prefer a nice, thin consistency.
- Stir in enough food coloring until desired color is reached. Do not overheat.
*As you can see in the photo, the cakes were frosted on top before glazing so that the tops would not be transparent. These are from our cake video tutorial on Petit Fours!
This glaze behaves just as it should, and sets after several minutes so that it becomes dry to the touch. This thin coating will keep your little cakes nice and moist, and I love the elegant matte semi-transparent finish. (However, you can dust over them with pearl dust using a dry brush if you'd like.)
From https://www.mycakeschool.com/recipes/classic-petit-four-glaze/