Moist and Fluffy Homemade Pound Cake
Homemade Classic Pound Cake Recipe That Rivals Cafes
Have you ever tried a pound cake at a cafe and loved it but found the price too steep? Now you can make it yourself at home! This recipe is a carefully adjusted version of popular recipes, tweaked for even better results and a wonderfully moist texture. Once you master this basic recipe, you can easily customize it with various ingredients to create your own signature pound cakes.
Key Ingredients- 150g Sugar
- 150g Butter (unsalted butter recommended)
- 3 Eggs (approx. 150g, room temperature)
- 3g Salt (about a pinch)
- 3g Baking Powder (1 tsp)
- 150g Cake Flour
- 30ml Milk (room temperature)
- A little Vegetable Oil or Melted Butter (for greasing the pan)
Cooking Instructions
Step 1
The first step to baking success! Take your eggs and butter out of the refrigerator at least 1 hour before you begin, allowing them to come to room temperature. Cold ingredients can cause the butter and eggs to separate, resulting in a lumpy batter that won’t mix smoothly. Softened butter is key to a well-emulsified batter.
Step 2
Sift the cake flour and baking powder together at least twice. This process aerates the dry ingredients, removes any lumps, and helps create a lighter, more tender cake texture.
Step 3
In a separate bowl, lightly whisk the room-temperature eggs with the salt. The salt not only balances the sweetness but also enhances the overall flavor of the cake.
Step 4
Cream the softened butter until it’s smooth and fluffy. Gradually add the sugar in 2-3 additions, beating well after each addition until the mixture is pale and creamy, and the sugar is mostly dissolved. This creaming process incorporates air, which is crucial for the cake’s texture.
Step 5
Add the whisked eggs to the butter-sugar mixture in 3-5 small additions, beating thoroughly after each addition until fully incorporated. Adding too much egg at once can cause the mixture to curdle or separate. If you notice separation, gently whisk in a tablespoon or two of the sifted dry ingredients to help stabilize the batter.
Step 6
Add the sifted dry ingredients (flour and baking powder) to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture with a ‘figure 8’ or cutting motion until just combined. Be careful not to overmix, as this can develop gluten and make the cake tough. Once most of the flour streaks disappear, gently stir in the milk until the batter is smooth. A few small lumps are okay.
Step 7
Now, it’s time to get creative! You can add your favorite flavorings to the batter to create various types of pound cake. Consider adding lemon zest, honey, yuzu marmalade, chopped almonds, matcha powder, or dried fruits for unique flavors and textures. Chocolate chips or nuts are also wonderful additions.
Step 8
Preheat your oven or air fryer to 180°C (350°F). A properly preheated oven ensures even baking and a beautiful golden-brown crust.
Step 9
Grease your pound cake pan thoroughly with vegetable oil or melted butter. Fill the pan with the batter, leaving about 20-30% of the space empty to allow for rising. Tap the pan gently on the counter 2-3 times to release any large air bubbles. You can smooth the top or create a slight indentation in the center, which helps the cake rise evenly with a beautiful domed top.
Step 10
Place the pan in the preheated oven or air fryer and bake for 15 minutes. After 15 minutes, carefully remove the pan. Lightly oil a knife and make a long slit down the center of the cake’s top. This ‘scoring’ helps the cake rise beautifully and split evenly. (Oiling the knife prevents the batter from sticking.)
Step 11
Return the cake to the oven and bake for another 15-20 minutes at 180°C (350°F). Baking times can vary depending on your oven or air fryer. To check for doneness, insert a skewer or toothpick into the deepest part of the cake; it should come out clean with no wet batter attached. If it comes out with batter, continue baking in 5-minute increments until done.
Step 12
Once baked, immediately remove the pound cake from the pan and let it cool completely on a wire rack. Leaving it in the pan for too long can cause moisture to escape, leading to a dry cake. Cooling it promptly on a rack ensures it stays wonderfully moist.
