How to make a Super moist pound cake?
preheat oven to 325. Cream cheese and butter should be room temperature. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick.
How to make homemade pound cake?
How To Make Pound Cake. To make a perfect pound cake from scratch, have all the ingredients prepared and ready and the oven preheated. Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes. Add eggs one at a time. Finally mix in flour & salt. Bake until golden on top.
How do you make a homemade vanilla cake?
Method
- Preheat the oven to 195C/fan 175C/gas 3.5
- Cream the butter and sugar together until it becomes a pale yellow/white colour.
- Sift in the flour and baking powder. Then add the eggs and vanilla essence. ...
- Place the mixture in to greased tins or cupcake cases.
- Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. ...
What is the secret to a moist pound cake?
Pound cake is a denser form of cake but we want every bite to be bliss. The secret to a moist pound cake is adding a little dairy to the cake mix. Adding sour cream improves the flavor and texture of Sweet Potato Pound Cake. For a quick science lesson, the acid in sour cream tenderizes the gluten in the flour resulting in moist slices. However ...
What makes pound cake more moist?
Adding buttermilk, sour cream, or cream cheese gives more moisture and flavor to the cake. The acid in buttermilk and sour cream produces a very fine crumb because it tenderizes the gluten in the flour. Sour cream and cream cheese add so much richness that cakes made with them are super moist and almost springy.
What makes moist cake moist?
Add Vegetable Oil. While butter will give you the best flavor, vegetable oil will make your cakes moister. I use a combination of salted butter and vegetable oil in all my cake recipes to get the most flavorful and moistest results. Vegetable oil stays a liquid at room temperature, while butter solidifies.
How do you moisten a pound cake?
CHEAT NOTE 1 – Instead of two of the whole eggs in the recipe, add four egg yolks to get a more moist and richer tasting pound cake. CHEAT NOTE 2 – I would also add 1 tsp of baking powder IF I substitute 2 eggs with FOUR EGG YOLKS.
Is milk or water better for pound cake?
Pound cake does not require milk of any kind. In fact, those that are lactose intolerant will prefer a no milk pound cake, but it can be added to make the cake creamier. It can also be used in glazed toppings on the cake to produce the right amount of thickness.
What can I add to make cake more moist?
I promise you SOFT & MOIST cakes!Use Cake Flour. Reach for cake flour instead of all-purpose flour. ... Add Sour Cream. ... Room Temperature Butter / Don't Over-Cream. ... Add a Touch of Baking Powder or Baking Soda. ... Add Oil. ... Don't Over-Mix. ... Don't Over-Bake. ... Brush With Simple Syrup/Other Liquid.More items...•
Does adding an extra egg make cake more moist?
Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.
What is the secret to a good pound cake?
"Pound cake should be light, with a finely textured, moist, and even crumb," says Claire Saffitz, BA's associate food editor and baker extraordinaire. She has created, tested, and made dozens of pound cakes, plus she's well-versed in the science of baking (yep, it's a science).
What makes a pound cake gooey in the middle?
Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks. Lesson learned: beat butter and sugar and eggs at medium speed. Once you add flour, mix gently.
Is pound cake supposed to be moist?
Pound cakes, as a rule, are a little heavy. If you want a light, moist crumb, this isn't your go-to cake. But when you need a comforting buttery dessert, they hit the spot.
Is butter or oil better for cakes?
The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter.
Why does my pound cake crack on top?
Don't worry about it! Pound cakes often have cracked tops because the batter is so dense. The exterior of the cake cooks first, which can cause the batter to rise up and crack in the center.
Does pound cake need baking powder?
A simple classic pound cake does not utilize any chemical leavening (baking powder or baking soda). This cake relies solely on the air that is mixed into the batter during the creaming process for its rise. This process is known as physical leavening.
A love affair with pound cake
I’ll never forget my first taste. It came in a chilled loaf box packaged under the Sara Lee brand. Yes, you remember too right? This cake, as well as Sara Lee carrot cake and chocolate cake were my favourites!
A pound cake is a butter cake too!
So what makes a pound cake so unique? Isn’t it a butter cake after all? Well, in a simple answer, yes. But with the butter factor bumped up a couple of notches.
Origin
Some sources claim that the pound cake originated in northern Europe. It is believed that the original recipe was brought to America from England during the 1700’s.
About this vanilla pound cake
My favourite versions of pound cake are the traditional ones flavoured simply with vanilla. Or, when I’m craving for one with subtle hints of a light, tangy flavour, infused with lemony notes.
Vanilla Pound Cake
An enduring classic, this vanilla-flavoured pound cake is indulgently rich and moist and full of pure and sweet buttery flavour.
Frequently Asked Questions
The traditional classic pound cake recipe can be traced back as far as the 18th Century. It was called a pound cake because the 4 ingredients called for 1 pound in weight of each. That would be pretty easy to remember!
Frequently Asked Questions
This is normal! Pound cakes will almost always crack on the top. As you will see from the photos, there is always a distinct crack down the middle of the baked cake. When the cake is in the oven, the outside of the cake cooks first, and this makes the batter rise up in the middle. It's a characteristic of a good pound cake.
Instructions
1. Heat oven to 170c, 325F. Grease and line your baking tin. See here for how to line. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe
Best Pound Cake recipe, buttery, flavorful, moist cake|Simple & Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.
Loaf Cake Recipes
Here's a delicious selection of pound or loaf cake recipes for you to enjoy
This vanilla pound cake is classic in all the best ways. It has a buttery, soft crumb and a decadent glaze, an it's just begging for some fresh berries and whipped cream on top
Summer has worked in food media for the past 12 years as a recipe developer, recipe tester, food journalist, essayist, cookbook author, and public speaker. Her work has appeared in Eating Well, Saveur, Bon Appétit, Grit and Edible Communities publications among others. She started working with Simply Recipes in 2017.
The History of Pound Cake
Perhaps pound cake feels so lived-in because it’s an old recipe with simple ingredients that's been passed verbally from one cook to the next.
Making My Own Pound Cake
For this recipe, I wanted a classic pound cake with simple vanilla flavor. I replaced the rosewater in that original American recipe with vanilla extract and opted not add any additional spices. I aimed for a pound cake with a buttery, yellow, soft crumb, and with a crisp and golden outer edge. It’s lightly sweet and sturdy.
No Need for Milk in This Pound Cake!
Many recipes for pound cake add milk, sour cream, or some other form of dairy to help keep the cake moist, but in my tests, I found it wasn’t necessary.
Eggs Give the Cake Its Lift
People often do a double take when they see a cake recipe lacking baking powder or soda, but you are correct to leave them out with this recipe.
Ways to Serve Your Pound Cake
The greatest power of pound cake is its versatility. You can serve it so many ways, below are a few of my favorites:
How to Store, Freeze, and Thaw Pound Cake
Wrap the baked and cooled pound cake in plastic wrap and it will keep on the counter for four or five days (don't store in the fridge; it will dry it out).
Vanilla Pound Cake
Vanilla Pound Cake is a classic recipe that's sweet, dense, and incredibly EASY to make with simple ingredients and bakes in only 60 minutes!
Instructions
Preheat the oven to 350 degrees and flour and butter an 8×4 inch loaf pan.
Notes
Note: click on times in the instructions to start a kitchen timer while cooking.
Why make this pound cake?
The recipe is simple and easy using ingredients you probably already have in your pantry.
Ingredients and substitutes
Butter - I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
Serving suggestions
A Pound cake can be eaten on its own, especially when it's fresh. It tastes absolutely delicious warm fresh out of the oven. But there is so much more you can serve it with. For example, try whipped cream and fresh fruits - an absolute classic are strawberries and cream. In addition, you can also try fruit coulis or fruit fillings .
Ingredients For Vanilla Pound Cake
You need 8 simple ingredients for vanilla pound cake. (See full recipe below for the measurements.) The ingredients for pound cake are:
How Do You Make Pound Cake From Scratch?
Making pound cake from scratch is quite easy. Simply follow these steps:
Why Is It Called Pound Cake?
It is called pound cake because traditionally pound cake is made with one pound of every ingredient. To make a traditional Pound Cake you need one pound of butter, one pound of sugar, one pound of eggs and one pound of flour.
An Updated Pound Cake Recipe
This vanilla pound cake recipe feeds off the traditional pound cake recipe as it calls for about half a pound of the main ingredients which are butter, sugar, eggs, and flour. However I added some other ingredients to make the cake even better.
What Does A Pound Cake Taste Like?
A pound cake is buttery, tender, moist, sweet and a little dense. It is sweet but not too sweet which makes it a great cake for breakfast.
Other Flavors You Can Add To Pound Cake
Pound cake takes on other flavors quite well. Try to switch it up by adding the following:
Watch How To Make Vanilla Pound Cake
Watch me making Vanilla Pound Cake in t he video below. Also, please SUBSCRIBE to my YouTube Channel so you do not miss any of my videos!
what is pound cake?
Traditionally, Pound Cake is a plain, dense cake made using only four ingredients: a pound of butter, a pound of sugar, a pound of eggs and a pound of flour.
RECIPE TESTING
WOW. What a week. After recipe testing Pound Cake after Pound Cake, I finally found the perfect one. I tried all kinds of methods and ingredients, all with varying results. But there was one that stood out from the pack. She’s a beauty.
Ingredients
Butter: it’s very important to use softened butter (very soft) for this recipe. Do not use cold butter. You want the butter to be soft so it will easily combine with the sugar. This step is crucial in creating a light and tender cake (rather than being dense and dry). More on this below.
The key to a soft Pound Cake
Through the recipe testing process, I learnt that the key to creating a soft and tender Pound Cake that’s not dry, is creaming the butter and sugar correctly.
What does creaming the butter and sugar mean?
Like many Butter Cakes or Vanilla Cakes, this recipe begins by creaming together the butter and sugar. This means using an electric mixer to beat the two ingredients together. However, many people will stop when the two ingredients are simply combined.
Why is it so important for your butter to be soft?
Creaming the butter and sugar shouldn’t take long. However if your butter is too cold, it will take significantly longer to combine and turn pale and fluffy. You run the risk of over mixing and beating too much air into your mixture.
How to make Pound Cake
Begin by creaming together your butter, sugar and vanilla using an electric mixer. If you watch closely, you’ll see that in just a minute or two, not only will the two ingredients combine but they will change in colour and texture. Your butter mixture will become pale and creamy – almost a little fluffy.