Pound Cake Tips


I have pound cake tips and secrets for preparing and baking a PERFECT pound cake every time.

Learn how to guarantee moistness.  More homemade pound cake recipes including various flavors at the end of the page.  Let's get baking.


Pound Cake Tips


Pound Cake Tips

These tips come from Dorie Greenspan's cookbook: "Baking - From My Home to Yours."

TIPS

Pound cake is a baker's basic, whether served plain or as the base for an ice cream sundae or juicy berries. It can even be toasted and buttered when all that remains is an inch or two of a slightly stale loaf.

Pound cake gets its name from the proportions in the classic recipe; a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Pound cake's primary flavor comes from butter. For this reason you should try to use the best butter you can when you're baking a pound cake.

Here's another pound cake tip: you must take the time to let the ingredients warm to room temperature and mix the batter properly.

Here are a few pointers for pound cake perfection:

This is an important pound cake tip: In order to get the fine-grained texture that is the hallmark of a pound cake, have all the ingredients at room temperature.

Because there is only a touch of baking powder in the recipe, the cake rises primarily on egg power. It's the air that is beaten into the eggs that gives the cake its lift, and warm eggs beat to greater volume than chilled ones do.

The butter must be at room temperature, but it shouldn't be so soft that it is oily and shapeless.

While you can mix pound cake batter by hand, a mixer is the tool of choice because you want to blend the butter and sugar as thoroughly as possible. Don't skimp on the beating time - give the butter and sugar a good 5 minute beat, and you will be awarded with the characteristic fine crumb.

Add the eggs, one at a time, and give each egg a two minute beat after each addition.

Once the last egg goes into the mixing bowl, the beating is over. The next step is to blend the flour into the batter, and this has to be done gently. You can do it with a mixer, keeping the speed on the lowest setting, or you can incorporate the flour by hand, folding it into the batter with a sturdy rubber spatula. Either way, the mixing time should be short - as soon as the flour disappears, stop.

Another one of my pound cake tips (secret): Because pound cake needs a long bake in a moderate oven, I like to put the cake on an insulated baking sheet, or on two stacked regular baking sheets - the insulation keeps the bottom of the cake from baking too quickly and from getting too brown. Keep an eye on the loaf as it bakes because the top can get dark well before the loaf is baked through. If that's the case, cover the cake loosely with a foil tent.

A cracked top is a characteristic of a pound cake. For those of you who prize precision, here's a little trick:

My pound cake tip: After the cake has been in the oven for 10 minutes and the top has developed the slightest, lightest start of a crust, dip a dough scraper in melted butter and plunge the scraper lengthwise into the center of the cake. This will encourage the cake to form its crack along the scraper's straight line.





THE PERFECT POUND CAKE RECIPE

This is an old family recipe and turn out a cake with the fresh-from-the-farm flavor of butter and eggs. It is moist and has a soft crust that cuts beautifully whether you are slicing it thick (so it can be a base for ice cream or syrupy fruits) or thin (to serve it plain or with a little jam).

Another pound cake tip: The cake can be made with all-purpose flour or cake flour. If you use cake flour the crumb will be even more delicate and just a touch more tender. As with many butter-rich cakes, this one is not just a good keeper, it actually improves with time. Let the cake cool completely, wrap it tightly in plastic wrap and leave it on the counter overnight.

2 cups all purpose flour OR 2-1/4 cups cake flour
1 tsp baking powder
1/4 tsp salt
1 cup homemade unsalted butter, room temperature
1 cup white sugar
4 large eggs, room temperature
1 tsp pure vanilla extract

PREHEAT oven to 325 degrees and butter a loaf pan. Put the pan on a insulated baking sheet or two regular baking sheets stacked one on top of the other.

Mix the flour, baking powder and salt together and set aside. Beat the butter and sugar on high speed for a full 5 minutes. Reduce the speed to medium and add the eggs, one at a time, and beat for a full 2 minutes after each addition.

Mix in the vanilla and reduce the speed to the lowest setting you have to mix flour mixture in until it is incorporated - don't over mix. In fact, you might want to fold in the last of the flour (or all of it) by hand with a rubber spatula. Scrape into the prepared baking pan and smooth the top.

Check the cake after 45 minutes. If it is browning too quickly, cover it loosely with a foil tent. If you are using a 9x5 inch loaf pan, you'll need to bake the cake for 70-75 minutes; the smaller loaf pan needs 90 minutes. The cake is properly baked with a thin knife inserted deep into the center comes out clean.

Remove from the oven and transfer to a rack and cool for 30 minutes. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right-side-up on the rack and cool to room temperature.

NOTE:
You may add vanilla or almond extract to the batter (1/2 teaspoon will do) or rub the grated zest of 1 lemon or 1/2 orange into the sugar before you beat the sugar with the butter. With my pound cake tips and recipe - you will have the perfect pound cake. Congratulations.



Easy Pound Cake Recipes

Easy Cake Recipes

Scrumptious Cheesecakes



Made the recipe?  I would love to see it!  Post it on my Facebook page or any social media platform and use the hashtag #misshomemade  Thanks!



NOTE:

Some of my recipes call for oil and for most of my life I used canola and vegetable oil as everyone else did.

The main villains of hydrogenated oils that you want to 
stay away from are corn oil, soybean oil, cottonseed oil and canola oil.

I have changed to using organic and unrefined coconut oil, and olive oil. Organic butter and ghee is another option. Thanks!



Affiliate Disclosure: I am grateful to be of service and bring you content free of charge. In order to do this, please note that when you click links and purchase items, in most (not all) cases I will receive a referral commission. Your support in purchasing through these links enables me to keep my recipes online and helps people worldwide to blog with less worry and less hassle. Thank you!

Copyright and Privacy Policy

Copyright © 2009-2016, Raschell Rule. All Rights Reserved Miss Homemade 








Homemade Fruit Pie Filling Recipes




Best No-Bake Cheesecake Recipe




YOUR TIME IS NOW!

Create a business you love that loves you back with profits and freedom.




Vegetable Recipes

Seven Layer Salad Recipe

7 Layer Salad Recipe

Easy Summer Salad Recipes

Fresh Vegetable Recipes





Comfort Food


The BEST Italian Recipes


BEST Pasta Sauce Recipe


Fruit Recipes
Sweet & Savory
(cocktails too)

Homemade Peach Margarita Recipe


Peach Margarita Recipe

Fresh Peach Recipes


Homemade Peach Ice Cream Recipe

Peach Ice Cream Recipe


Fresh Lemon Recipes

Lemon Recipes


Fresh Blueberry Recipes


Blueberry Recipes

Fruit Dessert Recipes

Fresh Fruit Recipes

Homemade Coconut Cake Recipe

Coconut Recipes

I love cold coconut cake!



Fresh Mango Recipes



 Canning

Canning Vegetables - great tips and ideas


Vegetable Canning


Canning Fruit - great ideas and tips


Fruit Canning

Canning Food - Great tips to keep

Canning Food






Old Fashioned
Scalloped Potatoes



Au Gratin Potato Recipe




Comments:

BEST French Vanilla Cake Recipe

French Vanilla Cake

"I have made this cake 3 times in the past 4 weeks and have been asked to make it again for St. Paddy's day and Easter! I should have it down to a science by then. It is simply delicious and I have received rave reviews! Thanks so much for posting what I consider to be the perfect vanilla cake recipe."  by Michelle


Creamy Homemade Ice Cream Recipes

Ice Cream Recipes

"Being an ice-cream addict I searched the web and tried many recipes. Not wanting those with condensed milk I was able to cut the selection right down. And THEN I found your Homemade Vanilla Ice-Cream. Not having an ice-cream maker I had to use the instructions from other recipes and then added a pinch of salt (apparently that helps with the freezing!?) and 1 heaping Tbs of Custard Powder. I also added another egg yolk. And this is absolutely perfect. I never want to go back to bought ice-cream .... in fact I find it very disappointing. So thanks for your recipe - it is an absolute hit!" by Celia on Home Page