Tips for Baking Perfect Pound Cake

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Pound Cake

Imagine someone offers you a piece of pound cake, a subpar piece, now imagine how heart-breaking it can be. Thus, it becomes really important for that ‘someone’ to learn some helpful tips and tricks to bake a perfect pound cake. You’ll be amazed to see how easy it is to prepare these pound cakes. Not just this but you can even bake them ahead of time and store them in the pantry, and in fact, you can keep them in the freezer for up to two months.

So here’s a list of some pro tips and tricks you can use while baking a pound cake.

  • Prepare before you start: Before you start the baking process, go through the entire recipe carefully. In this way, you can prepare its special ingredients like toasted nuts or chopped fruits before you start mixing the batter. It is recommended to pre-measure the ingredients and then arranges them in the order. Doing this allows you to make less to no mistakes.
  • Use name-brand ingredients: Generally, store-bought sugar is more finely ground than any other name brands. It yields more sugar per cup, which as a result, cause the cake to fall. If you buy store brand butter, you’ll realize that it contains more liquid fats and flours with more hard wheat, thus, makes the cake heavy.
  • Be accurate: Be sure that you measure the ingredients properly and cautiously. If you add extra sugar to your cake, it can cause a cake to fall and if you add extra flour, it makes the cake dry. Also, make sure that all the ingredients you add should be at room temperature as it results in an amazing pound cake with maximum volume.
  • Be patient: Use an electric mixer to beat softened butter, keep the setting at medium and beat it until creamy. Usually, it’ll consume 1-7 minutes, rest depends on the power of your mixer. While beating, slowly add sugar to it until light and fluffy. You need to do these steps carefully because they whip air into the batter so that it rises during baking.

Make sure that you keep the pan in the center of the oven while baking, also check that the door is closed until the minimum baking time has passed away. If you think that the cake needs more baking, carefully close the door immediately after testing to prevent loss of heat.

  • Don’t overbeat: While beating, make sure you add one egg at a time and beat it until yellow disappears. If you overbeat the eggs there are chances that the batter overflows the sides of the pan when baked or it might make a fragile crust that just gets separated from the cake after it cools down.
  • Prepare your cake pan: Don’t forget to grease the interior of the pan with softened butter. You can use butter using a pastry brush or simply use your finger to do the same but ensure to coat every crevice. Now, add flour and just turn the pan to coat it fully. Then turn the pan upside down and tap it slowly just to make sure that excess flour is removed.
  • Test for doneness: Use a knife or long wooden pick and insert it in the center of the cake. If it comes out with no batter on it that means your cake is ready and you can take it out.