How To Bake Pound Cake
Pound cake is a marvelous dessert which is a picnic favorite. Ifood offers you the complete guide on how to bake pound cake. This buttery, rich cake with a delectable golden brown crust is prepared with 1 pound each from four basic ingredients – cake flour, butter, eggs, and sugar. The traditional recipe bakes a cake, which is more than sufficient for a family, and hence, people have started modifying the quantity to suit their requirements. Nevertheless, if the 1:1:1:1 ratio is maintained, it can be called a pound cake.
Read on to know more about what all needs to be considered while baking pound cake...
The Complete Guide On How To Bake Pound Cake
Cake flour: Flour is the life of a cake. A cake with zero flour will lack flavor and color. You may use plain flour along with baking soda to convert into self-rising flour. However, cake flour is the ideal choice if you wish to have a fluffy, soft cake. Add 1 tsp baking powder and ½ a tsp salt to help the batter in rising.
Butter: Use unsalted butter containing more than 70% fat. Butter keeps the cake moist and rich. It also prevents the cake batter from sticking on to pan bottom during baking process. While the traditional recipe calls for the inclusion of butter, you may use margarine for softer cakes.
Sugar: In addition to offering the sweetness, sugar provides bulk, flavor, and structure to the cake. It slows down coagulation of eggs and retains the moisture in the cake. It also renders the caramel color to pound cake.
Eggs: Eggs add richness to the cake, while acting as a preservative. They also give the batter a tender structure.
Instructions On How To Bake Pound Cake
- Start with a cold oven. The oven should be preheated to 275°F. Increase the temperature to 350°F as the cake center starts cooking, but before the crust turns brown, chewy, and thick. A slight variation in the temperature can spoil the cake. You can follow this temperature or the one mentioned in your recipe.
- Use a 10-inch tube pan for baking the pound cake. You can grease with using solid shortening and then dust with a little cake flour. Alternatively, you can line the pan bottom and sides with baking parchment.
- Always bring butter and eggs to room temperature before creaming. Overcool butter will not disperse properly when melted.
- If you are planning to use vanilla essence, then add it to the creamed butter sugar mixture and blend well.
- Next, add eggs. Add eggs, one at a time, beating well after each addition. Take cake to avoid overbeating. The mixture should resemble an emulsion, which is essential for making a fine-grain cake. A slight curdling can result in a coarse-textured cake.
- Add sifted dry ingredients, gradually, to the mixture, and cream well to a smooth mixture.
- While transferring the cake batter to the prepared pan, use a spatula. Keep scraping the bowl bottom and sides of the bowl. You can even the batter using the backside of the spatula. Cut through the batter with the spatula to discard air bubbles, if any.
- Place the pan in the center rack of the oven and keep the door closed until minimum baking time is passed. Check for the doneness with a wooden toothpick. The teaser should come put clean when taken out from cake center.
- Allow the cake to cool slightly in the pan, before transferring to wire rack.
These few things need to be considered while you bake a pound cake. Now that you have a fair idea about how to bake pound cake, try it today!
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