Cut the cake into cubes and add them in trifles! Berries and cream (raspberries, strawberries, blueberries or any other type of berry), Banana and butterscotch sauce – this would. The cake was heavy and oily. I’ve been making my grandmother’s pound cake recipe for years, and it’s always dense and heavy. When I take my cake out of the oven, the top crack really bad. Hi T.Gayle So instead, in the summer, I prefer to cut the butter into table spoon sized pieces and then leave them out to soften for about 30 minutes or so. Always WEIGH your ingredients, rather than relying on cups. These older eggs mix into the cake batter more easily and readily, resulting in a pound cake that’s lighter in mouthfeel and crumb texture.

Check the cake after a total of 60 minutes of bake time to test the done-ness of the cake with a clean toothpick or a cake tester. Any liquids must be added before adding the flour. Select Filters. The butter needs to be mixed for a few minutes (about 3 – 7 minutes, depending on the room temp. Required fields are marked *.

This will result in a cake that is richer in taste and more moist. Your tips are wonderful . If the cake isn’t wrapped properly, it can become stale, BUT stale pound cake will taste even better when toasted or grilled. I always crack an egg into a small bowl first, and add it while the stand mixer is running. When I take the cake out of the pan, the crust crack, causing some of the outside of the cake to come off. I have decided to do this in a bundt pan. But in the summer, this could make the butter too soft. The cake can also be too dry if you added too much flour (or not enough butter or sugar).Solution – You can try lowering the oven temperature.Or remove the cake from the oven a little earlier.Or follow the recipe exactly – and refrain from adding extra flour or reducing the amount of sugar or butter. The butter and sugar were creamed too fast and too much! Since a classic pound cake does not rely on baking powder or baking soda for the cake to rise, the process of mixing the ingredients is crucial. It’s airy, full of flavor, and delicious! Depending how much you add, liquids will change the texture of the cake as well and you may need to adjust other ingredients to maintain the same dense pound cake like texture. Can you halve the recipe, only want one cake. Hope that makes sense! Thanks again for sharing! displayed on your oven with that of the reader. I use an Aluminized Steel Loaf Pan. Stop the mixer and remove the mixing bowl from the stand mixer. This old fashioned recipe deserves to be one of those relied-upon favorites. needs to be increased, or the cake needs to bake longer. Chocolate sauce or hazelnut chocolate spread! Do I need to add baking powder to the recipe as given above? If by chance your oven is not calibrated, you can adjust the baking temp. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! It would still be difficult to guarantee consistent results this way, however. Or you could easily end up with a sickly sweet pound cake because of too much sugar. I prefer to use a stand mixer over a hand mixer for convenience.

I have the perfect pan, I can’t wait to try it! Now my husband and I are craving some lemon pound cake too Might have to make some soon! Hi V

If I have more details or a picture I might be able to help more! Oven thermometer seems to be working fine. Making a classic pound cake is a rewarding experience! You can alternate adding the liquid and flour, as long as you finish with the flour addition. Hi Dini , I would really like to make this recipe in 5.5″ x 3″ mini loaf pans and I am wondering about how much to reduce the time in the oven . If you’re using measuring cups, make sure to WEIGH THE SUGAR FIRST before putting it through the food processor (super fine sugar measures differently than granulated sugar when using cups). I’m going to try it with APbflour then cake flour jext. If the cake is not done by 70 minutes, then the oven temp. Which is why most traditional pound cake recipes are made either in the shape shown in this post, or in bundt cake pans that allow for even heat distribution in the center of the cake.

I add about 1 tbsp of zested lemon per cake (so 2 tbsps for this recipe). Another reason is that fresh eggs are heavier than older eggs – so 8 fresh large eggs would be way heavier than 1 lb, while 8 older large eggs would be closer to 1 lb. It’s so nice to have everything you need in one place. This is the weight of the batter. Cream the butter and sugar for a further 2 – 3 minutes. Thank you. Fold the flour into the batter, while rotating the bowl after each fold, until the flour is just incorporated. Alternatively, you can serve it with lemon curd or any kind of citrus curd. Weigh out all the ingredients and keep them close at hand. Hi Dini, I have been asked to make a birthday pound cake. Place the softened butter and salt in the bowl and cream the butter until light, creamy and fluffy (between 3 – 7 minutes), at medium speed (speed 4 – 5 on a kitchen aid mixer). Then, using a flat knife, level off the excess flour/sugar. Taste-wise, it’s delicious and airy. Then the crust cooks a lot faster than the inside of the cake, creating a tough crust and a soft middle.Solution – Lower the temperature of the oven and cook the pound cake for longer.Using a light colored loaf pan instead of a dark loaf pan also helps. If the butter gets too soft, then you can simply stick it back in the fridge for about 10-15 minutes to let them chill just a little bit.

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Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Both techniques work, but for convenience, I usually go with the second method. Whipped cream and nuts or praline – to enhance the nutty flavor even more, you can flavor your cake with nut flavoring as well (almond, toasted coconut, pistachios, or peanuts). ACCURATE OVEN TEMPERATURE is important. Gently shake the pans (just a little) to make sure the batter is evenly spread (don’t knock the cake pans on the counter!). Using an offset spatula, spread the batter evenly to the corners of the pan. Did the batter look curdled when you divided it into the pans? YOU CAN SUBSTITUTE TWO WHOLE EGGS, with FOUR YOLKS IF YOU PREFER. If you’re using two 9.5 inch x 5.5 inch pans, check on the cakes after 45 – 50 minutes. Julio Carreira, Hi Julio I won’t make that mistake again. I’m thinking that with the dark pans the carryover cooking was too much. Posted in response to a request for an authentic one pound pound cake...this recipe is from a cookbook, dated 1896 . Make sure not to dump all the sugar in at once. Serve it as is, or top it with various additions to make simple but delicious desserts. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! You could maybe bake cake layers in a 6 inch round cake pan because it’s smaller in size (and you could possibly bake about 4 layers with this recipe – baked at the same temperature, but only baked long enough that a toothpick comes out clean). Use the standard mixer attachment in your mixer to do this (not the whip or the dough hook), and this will ensure the incorporation of air in the butter, making it light, fluffy and creamy.

I’m sorry you had baking problems.

Hi! Thanks again!!! I baked the cake st 325* for 1 hr 15 minutes. If you do decide to try to bake a layered pound cake, you could use this classic American vanilla buttercream that is not overwhelmingly sweet and will be sturdy enough to be a filling between two layers of pound cake. Then measure the weight of the bowl + batter, and subtract the weight of the bowl from the value. Do I have to make any altercations to the recipe listed above? (Includes Printable Chart), Do Not Sell My Personal Information – CA Residents. Who doesn’t love cake and chocolate (or Nutella) together?

Can this recipe be turned into lemon pound cake? I’m sorry to hear it didn’t work for you! Scrape the sides and bottom of the bowl to make sure you collect all of the butter. Tag me on Instagram at. 350 but over 60 min to have clean toothpick! You could sub some of the butter with cream cheese, but it will make the cake more dense because of the cream cheese. I can’t believe how light and airy the cakes were. I avoid baking cake in stoneware pans because I find that it doesn’t bake the cake they way I want it to. POUND SPONGE CAKE. It’ll help you master the art of making classic pound cakes and then add your own personal touch to make the recipe even more versatile! Posted in response to a request for an authentic one pound pound cake...this recipe is from a cookbook, dated 1896.

Darker pans do get hot faster, and retain heat longer. For that reason they can create a caramelized edge before the heat reaches the middle of the pan. Ingredients: 7  (eggs .. milk .. sugar .. vanilla ...), Ingredients: 9  (cherries .. eggs .. essence .. flour .. nutmeg ...), Ingredients: 8  (eggs .. flour .. salt .. sugar .. vanilla ...), Ingredients: 19  (cocoa .. cornstarch .. eggs .. milk .. sponge .. sugar ...), Ingredients: 8  (1/4 .. cherries .. chips .. liqueur .. ricotta ...), Ingredients: 16  (almonds .. amaretto .. cheese .. extract .. fruit ...), Ingredients: 7  (bananas .. cream .. cubes .. grapes .. rum ...), Ingredients: 8  (almonds .. cake .. nutmeg .. raisins .. sherry ...), Ingredients: 9  (bowl .. cake .. cherries .. chips .. instant .. jam ...), Ingredients: 7  (cherries .. pineapple .. whip ...). Hope that helps! The cake will have a richer yellow color as well. I tried this but I added heavy whipping cream and used egg yolks and one egg they were farm fresh…and your notes saved me so much time. Yaay, so glad you liked the recipe Liz Thank you so much for letting me know! You can enjoy this classic pound cake in SO MANY different ways! As a result you will end up with a cake that is drier. The result is a dense cake, that was also somewhat dry (especially when over-baked). The crumb is tight and together, but not dense or gummy – it’s buttery and soft and just so addictively delicious! After 2 eggs have been mixed into the batter, stop the mixer and scrape the sides and the bottom of the bowl.

Divide this value by two, and this will be how much you should add to each loaf pan (this further helps get PERFECT, evenly baked pound cakes).

I followed each step and used the exact ingredients. How Long are Thanksgiving Leftovers Good For? Eggs should also be kept outside overnight, so that they are all at room temperature.