Recipe

Tips For The Perfect Pound Cake Recipe

Add Step-by-Step Photos	Jett2whit / All my dishes 1 month ago Everything you wanted to know about baking cakes but didn't know who to ask..... Prep:1m Cook:1m Servings:1	Jett2whit
	tips for a delicious moist smells wonderful while baking pound cake

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Ingredients

Pound cake is a shortened cake. It contains either vegetable shortenings or butter.

Butter imparts a very special flavor.

The fat should always be at room temperature! (70 degrees F)

This is an important factor.

If it's too cool, it will not disperse properly, if melted, it will not incorporate air.

The flavorings should be creamed with the sugar and fat.

Flavors are carried by the fat, hence this mixture will insure uniform distribution of the flavor.

Next should come the eggs to form an emulsion, thus producing a fine grained cake.

Add eggs one at a time. Do not overbeat.

A curdled appearance will yield a coarse texture cake.

Sift the dry ingredients before beginning the creaming process.

Add this alternately with the liquid.

Begin with dry ingredients and ending with the dry mixture.

Scrape the bottom and sides of mixing bowl often with a spatula

Have the pans prepared before mixing.

Grease & flour the bottom of pans, but not sides.

Pour the batter evenly into the prepared pan.

With a spatula, cut thru the batter to remove any air bubbles.

The pan should be placed in the center of the oven at the temperature recommended.

Resist the temptation to peek.

Keep the oven door closed.

When baking time is reached, check for doneness.

A toothpick should come out clean with no crumbs attached.

Check in the center.

Also, a cooked cake will spring back when lightly touched.

Cool the cake at least 10 - 15 minutes on a wire rack before removing from pan.

Directions

That's how a prize winning cake is baked!!

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- You have been grieved by various trials, that the genuineness of your faith, being much more precious than gold ..., May be found to praise, honor, and glory. - 1 Peter 1:6-7

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Comments

lenora 1 month ago said:
I stopped making pound cakes because of my smart alec kids asked when is corn bread a dessert? Thanks for the post, I aparently needed the lesson - steps are ordered and all (you know).

momo_55grandma 1 month ago said:
Great recipe thanks love pound cake

grandmacooks 1 month ago said:
Thanks for the tips!

m2googee 1 month ago said:
Very informative!! Great post/

rosemaryblue 1 month ago said:
Wonderful advice! So true. Many good cooks have trouble with pound cakes. I was just discussing this with a friend tonight. She made a pound cake, and the texture was a little "off". We decided that she beat the eggs too long after each addition. Love, love, love pound cakes!! :)

jo_jo_ba 4 weeks, 1 day ago said:
Good tips... only made pound cake once and it was good, now it can be GREAT!

tazoncaffeine 4 weeks, 1 day ago said:
Excellent info! Thanks for posting. With this I'll become an expert pound cake maker someday :-)

oliviaj 4 weeks, 1 day ago said:
Love the bible verses at the end of your recipe

bluewaterandsand 3 weeks, 3 days ago said:
Thanks Jett, for the info. I'm bad cause I usally look, lol. I guess that is why mine are not always perfect.

mumtazcatering 3 weeks, 2 days ago said:
Prize winning tips from a "prize giving author".:}

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