Grain to Cake: Delicious Pound Cake With Fresh Milled Flour

This Pound Cake made with Fresh Milled Flour is amazingly delicious! Pound cake is a classic dessert that has been enjoyed for generations. This simple, yet decadent cake is a versatile treat that can be enjoyed with a cup of tea, as a dessert after a meal, or as a quick and easy snack. So, one way to make this classic dessert even better is by using freshly milled flour. Finally, I will share my recipe for a delightful pound cake made with fresh milled flour.

Using Fresh Milled Flour For This Pound Cake Recipe

Why Use Freshly Milled Flour? Using freshly milled flour in your baking can have a significant impact on the taste, texture, and nutritional value of your baked goods. When flour is milled fresh, the vitamin E, and other nutrients in the grain start to break down. This breakdown can result in a loss nutritional value. However, by using freshly milled flour, you can ensure that your baked goods are as nutritious and flavorful as possible. So, in this recipe, I used a mix of home ground Soft White Wheat (for the softness), and a little Kamut/Khorasan Wheat (for that golden color, and buttery taste.)

Ingredients To Make This Pound Cake With Fresh Milled Flour

• 2 cups of freshly milled flour 240g (I used about 1 cup soft white berries(180g), and 1/4 cup Kamut berries(60g).)
• 1 cup sugar 198g
• 1 cup softened butter 227g (2 sticks)
• 4 large eggs, at room temperature
• 1/2 cup of whole milk 113g, at room temperature
• 1 tsp vinegar (stir into milk to make a buttermilk substitute)
• 1 teaspoon of vanilla extract
• 1&1/2 teaspoon of baking powder
• 1/2 teaspoon of salt

Instructions To Make This Pound Cake With Fresh Milled Flour

1. Firstly, Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. (I actually used a 8×4 bread pan successfully, so you could use either or.)
2. Then, in a medium bowl, whisk together the freshly milled flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Then, add the eggs one at a time, mixing well after each addition.
5. In a small bowl, add milk and vinegar, then stir in the vanilla extract.
6. Alternately, add the wet and dry ingredients to the butter, sugar, egg mixture. Start and end with the flour mixture. Also, make sure to stir/mix slowly to combine after each addition.
7. Then, pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean of batter (it can be a bit moist, that is fine.)
9. After baking, remove the cake from the oven, then loosen the edges to make sure nothing sticks.
10. Let the pound cake cool in the pan for 5- 10 minutes before transferring it to a wire rack to cool completely.
11. You can also sift powdered sugar on top, or slice and serve with fresh berries and whipped cream, or eat it plain.
12. To Store: wrap in plastic wrap to lock in the moisture and let the flavors marry. So, often times pound cake flavor is better the next day!

How To Serve

To Conclude, Using freshly milled flour can add a new dimension of flavor and nutrition to your baking. So, this pound cake recipe is a great way to experiment with freshly milled flour and see how it can enhance your baked goods. Whether you enjoy this pound cake on its own, or with a dollop of whipped cream and some fresh berries, we hope you love it as much as we do! We like to enjoy it like strawberry shortcake!

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How To Make Pound Cake With Fresh Milled Flour Video

Pound Cake with Fresh Milled Flour

This Pound Cake made From Fresh Milled Flour is amazingly delicious! Pound cake is a classic dessert that has been enjoyed for generations. This simple, yet decadent cake is a versatile treat that can be enjoyed with a cup of tea, as a dessert after a meal, or as a quick and easy snack. One way to make this classic dessert even better is by using freshly milled flour. I will share my recipe for a delightful pound cake made with fresh milled flour.

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert, Side Dish

Cuisine American

Servings 10 slices

Equipment

• 1 bread pan

Ingredients

  

• 2 cups Fresh milled flour 240g I used about 1 cup soft white berries(180g, and 1/4 cup Kamut berries(60g).)
• 1 cup sugar 198g
• 1 cup softened butter 227g 2 sticks
• 4 large eggs at room temperature
• 1/2 cup whole milk 113g at room temperature
• 1 tsp vinegar stir into milk to make a buttermilk substitute
• 1 tsp vanilla extract
• 1&1/2 tsp baking powder
• 1/2 tsp salt

Instructions

 

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. (I actually used a 8×4 bread pan successfully, so you could use either or.)
• In a medium bowl, whisk together the freshly milled flour, baking powder, and salt.
• In a separate large bowl, cream together the butter and sugar until light and fluffy.
• Then, add the eggs one at a time, mixing well after each addition.
• In a small bowl, add milk and vinegar, then stir in the vanilla extract.
• Alternately add the wet and dry ingredients to the butter, sugar, egg mixture. Start and end with the flour mixture. Also, make sure to stir/mix slowly to combine after each addition.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean of batter (it can be a bit moist, that is fine.)
• After baking, remove the cake from the oven, then loosen the edges to make sure nothing sticks.
• Let the pound cake cool in the pan for 5- 10 minutes before transferring it to a wire rack to cool completely.
• You can sift powdered sugar on top, or slice and serve with fresh berries and whipped cream, or eat it plain.
• To Store: wrap in plastic wrap to lock in the moisture and let the flavors marry. Often times pound cake flavor is better the next day!

Video

Keyword cake, fresh ground flour, fresh milled flour, pound cake, vanilla, whole grain, whole wheat

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