Pound Cake is a healthy and family-friendly dessert perfect for celebrations, weekends, and even Thanksgiving! This pound cake is one of the best baked goods you can ever make at home.
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Its light, fluffy, creamy texture and sweet and subtle flavor can sate your sweet tooth cravings!
How to Make Pound Cake
An incredibly sumptuous pound cake is not out of reach. In fact, follow this recipe, and you will discover a Perfect Pound Cake recipe!
One of the primary and basic ingredients for a pound cake is flour. It is necessary to give structure to the pound cake, and once mixed in with other ingredients, it will for gluten to leaven the cake properly.
This can also be used for other pastries and cakes, such as Vanilla Cake, Almond Chocolate Chip Cupcakes, and Carrot Cake!
Sugar is also needed to sustain moisture, giving the cake a smooth and soft texture. It also balances out the ingredients that cause the cake to be firm.
Meanwhile, baking powder is also a common leavening agent in cakes. It also enlarges the air bubbles in the cake batter, making the cake light, airy, and fluffy. Use it moderately to avoid a bitter taste.
Test the fluffiness and soft results with baking powder by adding them to Pancakes, Banana Bread, and Crispy Fried Fish!
Butter gives the cake a rich and divine flavor that almost melts in your mouth when you eat it. This ingredient can also make the cake a bit more tender and softer texture by slowing down the formation of gluten networks.
Aside from supplying protein, eggs also aid in creating and maintaining the structure of the cake. The egg yolk and white react with the flour to produce the cake crumb. Moreover, it adds moisture to make the cake light and fresh.
Evaporated milk contributes a milky and mildly sweet flavor to the pound cake. Like baking powder and eggs, evaporated milk also aids in the texture of the cake’s crust and crumbs. It makes the cake creamier, fluffier, and yummier!
Vanilla extract is also necessary to enhance the combined flavors of the ingredients. Without it, the cake may taste bland, but a teaspoon of it can already make a big difference in your batter.
With the flavor, texture, and character of a pound cake, it may truly seem like a complex recipe, but in reality, it’s quite easy, simple, and engaging!
- Line the baking pan with parchment paper and grease the parchment with butter or oil. Then, set it aside.
- In a mixer, combine the plain flour, sugar, and baking powder until well incorporated.
- Then, add the room-temperature butter to the dry ingredients.
- Set the mixer at medium speed for 1 minute to combine everything.
- Add the milk and vanilla extract to a bowl of eggs and whisk together until well combined.
- Add half of the egg batter into the mixer and mix on medium speed for 30 seconds.
- Then, add the remaining half of the egg mixture and mix at medium speed for another 30 seconds.
- Preheat the oven to 160° C for at least 15 minutes.
- Transfer the batter to the lined baking pan. Smooth out the surface with a spatula.
- Place it in the oven to bake for 50-55 minutes or until golden brown.
- Insert a cake tester, toothpick, or skewer in the center of the cake. If it comes out clean, the cake is ready.
- Leave to cool for 15 minutes before slicing and enjoying!
How was your experience creating this amazing pound cake recipe? Wasn’t it fun and satisfying? Pound cake uses basic ingredients; sometimes, it all boils down to how you make it!
How to Store Cake Ingredients
- Dry ingredients like baking powder, sugar, and plain flour can easily be stored in cool and dry places.
- Plain flour and sugar are best kept in airtight containers, while baking powder can be stored in its tightly closed original packaging.
- On the other hand, butter can be refrigerated or kept at room temperature.
- According to US Department o Agriculture, unrefrigerated butter is safe to consume for up to 2 days. Moreover, the National Dairy Council found that slated butter is less prone to spoiling at room temperature than unsalted butter.
- Meanwhile, eggs can be stored in carton containers in the fridge to retain their quality and nutrients.
- For vanilla extract, keep it in its original bottle but place it in an area away from sunlight.
- Lastly, evaporated milk can be stored in an airtight container or bottle in the fridge for up to 7 days.
- Freezing evaporated milk is not recommended because the melted ice can cause it to spoil faster.
How to Line a Baking Pan
Lining the baking pan is important because it prevents the cake from sticking to the pan, making it easier for you to remove the cake from the pan.
To properly line a baking pan, you will need baking or parchment paper, scissors, a ruler, and the baking pan.
- Measure the parchment paper according to the baking pan‘s sides.
- Use a ruler and pen to mark out the corners of the baking pan.
- Then, connect the points and cut them with scissors.
- Fold it until it forms the same size as your baking pan.
- Simply insert it into the baking pan; if the measurements are correct, the baking paper should fit snugly into the pan.
How to Mix Cake Batter Without a Mixer
Don’t worry if you don’t have access to a mixer because you can always use a whisk or a wooden spoon.
Use a whisk to beat a mixture without turning it into a whipped batter. It simply helps to incorporate air into the mixture to create a soft and fluffy texture.
The wooden spoon can be used to mix the dry ingredients and the butter because this will produce a thick consistency. You can use the whisk to make the egg mixture.
How to Make Pound Cake Without an Oven
Lack of access to an oven won’t be an excuse not to make pound cake because you can actually make it over a stovetop! Perform the usual steps of making the cake batter and lining the baking pan.
Then, place a wire rack in the middle of a large pan. Preheat the large pan with the wire rack inside for 5 minutes over medium-low heat. Simply put the baking pan on top of the wire rack and let it cook over low heat for up to 50 minutes.
How to Make Better Pound Cake
If you want to improve your pound cake recipe, you can remember and perform some simple tips and tricks.
When it comes to ingredients, purchase quality brands because these can make a big difference in the finished product. You also have to store them properly to prevent contamination and spoilage.
Before baking, prepare them well by measuring them accurately. In baking, measuring the ingredients is important because too much or too little of anything can affect the pastry’s flavor, texture, and appearance.
Also, remember not to overbeat or overmix the ingredients because the components of the ingredients may react differently once baked. Furthermore, don’t forget to prepare and line your baking pan for a seamless cake.
Finally, always test for doneness before taking it out of the oven or pan. Insert a cake tester, skewer, or toothpick into the center of the cake, and if it comes out clean, the cake is baked properly.
If there is still batter in the cake tester, skewer, or toothpick, pop it back in the oven or pan to bake for a few more minutes.
Common Pound Cake Problems and Solutions
One of the ways to make a moist pound cake is to use ingredients that add moisture such as milk, baking powder, and butter.
Additionally, don’t overmix the batter because it can lead to a stronger gluten network that will eventually make the pound cake dense, dry, and stale.
To avoid an overflowing cake pound, simply pour less batter into the baking pan. Only pour the pan about ¾ full to leave space for the cake to leaven in the oven.
In case you have leftover cake batter, you can bake it in a separate baking pan or in a cupcake tray.
Sunken in the middle
If the pound cake is sunken in the middle, it may due to several reasons such as undermixing or a warm oven. One of the ways to solve this is to preheat the oven before baking.
Moreover, mix the batter adequately. Be patient when it comes to mixing the ingredients because this stage is crucial for a fluffy and soft pound cake.
Also, avoid opening and closing the oven while the cake is baking because constantly opening the oven can expose the cake to room temperature air. Check the pound cake for doneness after 50 to 55 minutes.
Pound cake sticking to the baking pan
To prevent the cake from sticking to the baking pan, make sure that you line or grease the baking pan properly. Grease all of the baking pan’s edges to make removing the cake easier.
Pound Cake Variations
This pound cake recipe is not entirely vegan, gluten-free, or lactose-free, but you can substitute some ingredients for a more diet-friendly and healthier pound cake recipe!
For instance, instead of salted butter, you can use vegan butter or coconut oil to grease the pan and add flavor to the cake batter. If you’re not comfortable using ordinary sugar, you can opt for brown sugar too.
You can also use gluten-free flour instead of plain flour. Evaporated milk can be replaced with soy, almond, or any other plant-based kind of milk.
Using other ingredients will entail changes in the flavor and texture of the pound cake, but all it takes is some practice. Before you know it, you’ll make diet-friendly pound cakes in no time!
- Oven: Bake the pound cake in a preheated oven.
- Mixer: Use a mixer to easily and quickly combine the ingredients.
- Measuring cups and spoon: Prepare the ingredients in measuring bowls for precise quantities.
- Baking pan: Pour the batter into a baking pan to bake in the oven.
- Spatula: Use a spatula to mix the batter and smoothen out the cake batter before baking.
- Baking paper: Line the baking pan with baking paper to easily remove the cake when baked.
- Pastry brush: Grease the pan using a brush.
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How to Serve Pound Cake
There are plenty of ways to serve pound cakes! You can use creamy custard, whipped cream, and even fresh fruits as toppings to add variety and flavor to the cake.
You can also top it food with some syrup, powdered sugar, yogurt, chocolates, ice cream, and almond flakes. Pound cake is served for breakfast, dessert, and snacks.
It also pairs well with any of the following drinks:
- Iced Coffee
- Hibiscus Lemon Tea
- Watermelon Juice
- Strawberry Banana Milkshake
- Fruit Smoothie
- Zobo Drink
- Almond Milk
- At room temperature: Plain pound cake can be stored at room temperature for up to 2 days. It can be wrapped in cling film or aluminum foil.
Frequently Asked Questions
Why is it called Pound Cake?
Pound Cake was oridinally cooked in the 1700s and back then, the ingredients composed of equal pounds of its ingredients, hence its name.
What’s the difference between pound cake and regular cake?
Regular cakes are normally softed and moister compared to pound cakes. Due to the pound cake’s ingredients, it tends to be dense in texture.
Is pound cake same as sponge cake?
No, pound cakes are not the same as sponge cakes. Butter is needed to make pound cakes where as sponge cakes contain eggs that are prepared differently.
How can you make pound cake soft and moist?
To achieve a moist pound cake, incorporate a few more egg yolks. Also, add milk for additional moisture for a tender crumb.
The Perfect Moist Pound Cake
- 1½ cups flour
- ¾ cup sugar
- 1 tsp baking powder
- ¾ cup salted butter
- 3 eggs
- 1½ tsp vanilla extract
- 4 tbsp evaporated milk
- Prepare the baking pan. Line the pan with baking paper and grease the parchment with butter or oil. Then, set it aside.
- Mix plain flour, sugar, baking powder, and butter together. In a mixer, combine the plain flour, sugar, and baking powder until well incorporated. Then, add the room temperature butter into the dry ingredients. Set the mixer at medium speed for 1 minute to combine everything.
- Combine the wet ingredients. In a bowl of eggs, add the milk and vanilla extract and whisk together until well combined.
- Incorporate the wet ingredients into the mixer. Add half of the egg batter into the mixer and mix on medium speed for 30 seconds. Then, add the remaining half of the egg mixture and mix at medium speed for another 30 seconds. While mixing, preheat the oven to 160° C for at least 15 minutes.
- Bake it in the oven. Transfer the batter into the lined baking pan. Smooth out the surface with a spatula. Place it in the oven to bake for 50-55 minutes or until golden brown. Insert a cake tester, toothpick, or skewer in the center of the cake. If it comes out clean, the cake is ready. Leave to cool for 15 minutes.
- Purchase quality and well-stored ingredients for a better batter.
- Do not forget to line the baking tray and preheat the oven.
- Test the pound cake for doneness before taking it out of the oven.