I consider pound cake the under valued and often under appreciated cake. This may be because over the years pound cake recipes have evolved into something healthier often times leaving you with a cake that is dry, crumbly, and sometimes just plain flavorless. I am here to tell you that if you have felt this way about pound cake then you are not alone and today I will change your mind.
First let’s establish the rules of pound cake:
- It must have a pound of butter – real butter!
Do not fear butter. It is a wonderful thing in, moderation of course. Moderation means have a small slice don’t punish the whole cake. Just promise that you will not sit in front of your TV and devour your entire pound cake. So go ahead and drop that pound of butter in the bowl…yep all 4 sticks!
- It must have a pound of sugar.
Have you ever tasted a store bought pound cake or even a homemade one that lack flavor and made you wish for a slice of chocolate fudge devil’s food cake? Those are the cakes that have violated this rule here. A pound of sugar sounds overwhelming, however it is only 2 1/4 cups of granulated sugar. I personally have perfected my recipe at 3 cups but you’ll have to experiment to find the best amount for your taste buds. Just remember the minimum and go up from there.
- Use a bunt pan.
You’ll find it difficult to bake a pound cake in any other type of pan. You have many options as far as shape. You will not regret the investment.
- Bake at a low temperature for a long time.
Pound cake is very dense and heavy. If you bake at a temperature that is too high you risk burning the outside of the cake while the inside is still raw. Additionally the high temperature could cause your cake to spill over in your oven. All ovens vary, but I recommend 325 for 1.5 hours to 2 hours.
That’s it for the rules. They are simple but necessary. You find that all recipes are different for pound cake but they all have the same key ingredients: butter, sugar, flour, eggs, and some type of milk. You’ll see people add things like vanilla extract or lemon extract. This is where you may experiment.
There are endless ways to enjoy your pound cake:
- Top with ice cream and fresh fruit
- Eat with you morning coffee….or afternoon coffee
- Top with a vanilla or lemon glaze
- Top with chocolate sauce
TIP: If you find you are having a difficult time producing a moist pound cake, try adding a cup of sour cream to the batter. Don’t worry….it won’t impact the flavor.
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