Einkorn Pound Cake
It’s finally here, our new recipe for Einkorn Pound Cake! After all of these years of baking with nature’s original wheat, we still find that each new recipe presents its own unique set of challenges, but that’s why we love what we do! Typically, a fine cake flour made with modern wheat contains much more starch than einkorn, so the challenge with a recipe like this made with einkorn is to achieve a light crumb, while arriving at the correct texture and shape of a classic pound cake.
Einkorn does not absorb as much fat as modern wheat, so we’ve cut back a little on the butter, giving you a pound cake with less fat and carbohydrates, more protein, and a whole lot more flavor! We did not add vanilla extract or lemon zest, because we do not want to interfere with the pure flavor of einkorn, but if you wish, you can add either flavoring. Follow each step carefully, and you’ll be enjoying the perfect einkorn pound cake for years to come!
Einkorn Pound Cake
Makes one 9″ × 5½” pound cake
- 2 cups (240 g) jovial All-Purpose Einkorn Flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon baking soda
- ⅓ cup (80 g) buttermilk, at room temperature
- 10 tablespoons (168 g), unsalted butter, at room temperature, plus more for greasing the pan
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- Preheat the oven to 350°F. Butter a 9 × 5½-inch loaf pan. (If you can find an 8½ x 4½-inch, that’s even better.)
- In a medium bowl, sift together the flour, baking powder, salt, and baking soda.
- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugar for a full 8 minutes until pale yellow and fluffy, stopping a few times to scrape down the sides.
- Add the eggs, one at a time, and mix on medium speed until well combined and creamy.
- Reduce the speed to low and mix half of the flour mixture into the egg mixture. Add the buttermilk and then the remaining flour mixture until everything is just combined. Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.
- Bake for 20 minutes uncovered, then loosely cover the loaf with a 10-inch piece of aluminum foil, folded in half, and shaped into a tent to prevent it from sticking to the top of the cake. The foil will prevent the cake from browning too quickly. Bake for 25 minutes more, until a toothpick inserted into the center, comes out clean.
- Cool the cake in the pan on a rack for 10 minutes. Invert the cake and place on a rack to cool completely before serving.
- The cake can be stored in an airtight container for up to 1 day and in the refrigerator for 3 days.