Caramel Pound Cake
Baking at Home: Rich and Moist Caramel Pound Cake Recipe
Indulge in the deep, smooth flavor of this intensely caramel-scented pound cake! This recipe delivers a moist and rich cake that’s perfect for any occasion.
Ingredients- 120g cake flour
- 100g unsalted butter, softened to room temperature
- 80g granulated sugar
- 100g store-bought caramel cream
- 1 large egg, at room temperature
- 1/2 tsp baking powder
Cooking Instructions
Step 1
First, cream the softened butter in a bowl until smooth and fluffy. Gradually add the sugar and continue beating until the mixture is light in color and well combined. Then, add the room temperature egg in two to three additions, beating well after each addition to ensure it emulsifies smoothly. If the egg is added too quickly, the batter might curdle, so add it gradually and mix thoroughly.
Step 2
Once the egg is fully incorporated, add the caramel cream and mix on low speed until just combined. Next, add the sifted cake flour and baking powder. Gently fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain. Be careful not to overmix, as this can result in a tough cake. Mix just until the batter is smooth.
Step 3
Prepare your pound cake pan by lining it with parchment paper or greasing and flouring it. Fill the pan with about 70% of the batter and spread it evenly. Bake in a preheated oven at 170°C (340°F) for about 7 minutes, or until the surface just begins to set. Once the surface has formed a light crust, carefully make a deep score down the center of the cake with a knife. This helps the cake rise beautifully. After scoring, return the cake to the oven and bake for an additional 25 minutes, still at 170°C (340°F). Please adjust the temperature and time based on your oven’s performance and the amount of batter. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean with no wet batter attached. If there’s still some batter, bake for another 2-3 minutes.
