Placing a freshly baked pound cake on the serving table is something I never tire of. Whether it’s a fancier caramel apple variation or the beloved classic with that delicious crumbly top, pound cakes inherently produce lots of oohs and aahs.
This classic American dessert is renowned for being a simple yet elegant creation that feeds a crowd and pleases taste buds. However, no matter how fancy or whimsical you want to get with your pound cake, there are few quintessential practices that cannot be ignored.
We’ve all experienced hearing how simple a recipe is, and then…it just doesn’t turn out like we thought. (Every good cook has their share of recipe failures). So, today I want to take it back to the basics and share a few tips that take the guessing out of whether your cake will turn out or not. Here we go!
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- All the ingredients should be at room temperature before you begin mixing. Butter and eggs at room temperature will blend together more easily and ensure that you get good results. (The size of your eggs does actually make a difference—always use large eggs.)
- When softening butter, there is a perfect point of softness. Make sure your butter holds a fingerprint. If it is too soft, your cake will not rise as well. If it does get too soft, place the butter back in the refrigerator for a few minutes until it reaches desired softness.
- Full-fat buttermilk is a must! This cake needs plenty of fat for that dense and wonderfully moist texture that we all know and love.
- Whisk together your dry ingredients before adding them to your wet ingredients. This distributes the leaveners evenly throughout the cake, ensuring a good, even rise.
- Don’t open the oven door until your cake has baked for at least three-fourths of the recommended baking time. The rush of cold air could cause the cake to collapse!
In baking, technique is equally as important as the recipe. And that’s why tips like these are sprinkled throughout the pages of our cookbook—Ultimate Pound Cakes. This wonderful collection of recipes ranges from tube and Bundt cakes to loaves and mini cakes. So, whether I’m looking for a larger cake to take to a family gathering or mini versions to package and give as gifts, I rely on the fantastic inspiration in this cookbook.
If you have been baking for years or are just getting started, we would be thrilled for this book to be a part of your baking journey! From now until Friday, October 12, this book is on sale for just $19.95.
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