What is a libroated cake?
Libra cake is a dessert cake popular in the US - especially in the south - and also in some parts of Europe and Latin America. It is often in the shape of a loaf and has a gold yellow color, with a rich butter taste and medium density. The pound cake derives its name from the fact that traditionally contains one pound (453.59 grams) of each of its four ingredients: flour, eggs, sugar and butter. Over time, many variations have been developed in this traditional recipe, most of which change the texture or taste of the cake. However, many of these variations maintain the practice of using the same measurements of the main ingredients of the recipe. To avoid waste, many modern bakers decided to make smaller cakes by reducing the amount of each of these ingredients, while Mainterving One-to-One ratio. For example, instead of using one pound (453.59 grams) of flour, butter, eggs and sugar, the baker could use half a pound (226.79 grams) of each.
traditionThe pound cake can dry out quite quickly. In order to support the damp texture that resists drought, some chefs replace alternative ingredients for some or all cake butter. Common substitutions include vegetable oil and sour cream. While vegetable oil can create a very damp cake, many find that it lacks a rich and pleasant taste of butter. Acid cream usually creates a damp cake with a spicy taste that some consider inedible, but others feel that the improvement of the taste of a normal pound of cake.
Other recipes on the pound of the cake require the addition of various aromatic substances to give the taste of the cake another layer of complexity. Two of the most common libra cake extracts are vanilla and almond extracts. Fruit juices and extracts such as lemon, strawberry or pineapple flavor are also usually used.
European interpretations of traditional pound cake often require the addition of finely chopped dried fruit such as raisins, currants and leDovcové cherries, on the dough of the cake. Some recipes also include nuts that are either baked into the cake or are used as part of the icing mixture. Others require the inclusion of cocoa powder that fills the cake with chocolate taste.