Moist and Fluffy Classic Pound Cake Recipe
Pound Cake
Introducing a recipe for a moist and crumbly classic pound cake you can make at home. It pairs wonderfully with milk for an even more delightful taste. This recipe provides detailed steps, making it easy for even beginner bakers to follow.
Basic Ingredients
- 480g unsalted butter, softened to room temperature
- 160g shortening
- 640g granulated sugar
- 8g salt
- 16g emulsifier (optional, for stability)
- 15 large eggs, at room temperature
- 800g cake flour
- 16g baking powder
- 16g non-fat dry milk powder
- 4g vanilla extract or vanilla flavoring
- 160g water
Cooking Instructions
Step 1
First, in a mixing bowl, cream together the softened butter and shortening until smooth and light. This is the creaming process. Once well combined, add the granulated sugar, salt, and emulsifier (if using). Mix on medium-high speed until the mixture is pale, fluffy, and the sugar crystals have mostly dissolved. This can take several minutes.
Step 2
In a separate bowl, sift together the cake flour, baking powder, and non-fat dry milk powder. Sifting these dry ingredients two to three times will ensure they are well combined and help create a lighter texture. Gradually add the sifted dry ingredients to the creamed butter mixture, mixing on low speed just until combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 3
Prepare your pound cake pan by lining it with parchment paper, cutting it to fit the pan. Measure the batter accurately using a scale, dividing it evenly into portions of 640g to 650g for each pan. This ensures uniform baking and a consistent appearance.
Step 4
After filling the pans, use a spatula lightly greased with a bit of cooking oil to create a shallow, straight score down the center of each cake’s surface. This technique helps control the way the cake expands as it bakes, leading to a more even rise and a pleasing crack.
Step 5
Bake in a preheated oven at 170-180°C (340-355°F) for approximately 30 minutes. If the top of the cake begins to brown too quickly, you can loosely tent it with aluminum foil. To check for doneness, insert a skewer or toothpick into the center; it should come out clean. Let the cakes cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely.
