Pound Cake Recipe

What is a Pound Cake

The pound cake is a traditional cake that gets its name from its original recipe, which used exactly one pound each of its main ingredients: flour, butter, sugar, and eggs. This balanced proportion of ingredients is the key to its characteristic dense yet soft texture, and its rich, buttery flavor that sets it apart from other cakes.

Today's modern pound cake maintains the same proportions between ingredients but in reduced quantities, resulting in a more practical cake for family consumption. It is characterized by its golden and crispy crust, its moist and velvety interior, and its distinctive crown shape when baked in a bundt pan.

How to Choose and Prepare the Right Pan

Choosing the right pan is essential for achieving a perfect pound cake. The most recommended pans are rectangular loaf pans or round bundt pans with a central tube, the latter being especially suitable for dense batters like pound cake.

Recommended Materials

The best materials for a pound cake are non-stick steel and cast aluminum with non-stick coating. Bundt pans are particularly effective as their central tube significantly improves baking.

Ideal Size

For a traditional 4-egg pound cake (225g), a 9 x 5-inch rectangular pan or a 2½-quart bundt pan is recommended. It's important to remember that the pan should never be filled more than three-quarters of its capacity, as the cake will rise during baking.

Pan Preparation

Proper pan preparation is crucial for successful unmolding:

Grease the entire surface of the pan with butter, paying special attention to edges and corners. Ensure the layer is uniform and completely covers the surface.
Dust the interior with a tablespoon of flour, moving the pan in all directions. Make sure the flour covers all greased surfaces.
Turn the pan over and tap gently to remove excess flour. Check that there are no flour accumulations in any corner.

Beating Techniques for Ideal Structure

Beating is one of the most critical steps in making pound cake, as it determines the final structure and texture of the cake. The correct technique allows for incorporating air and creating a stable emulsion between fat and liquids.

Creaming Butter and Sugar

Beat room temperature butter (64-68°F) until achieving a smooth and creamy texture, ensuring it becomes light and pale.
Add sugar gradually while continuing to beat, allowing each addition to be fully incorporated.
Maintain beating for 5-7 minutes until the mixture becomes pale and fluffy, reaching the ideal creaming point.

Incorporating Eggs

Add room temperature eggs one at a time, ensuring uniform integration into the mixture.
Beat for 30 seconds between each addition, maintaining a constant speed for perfect emulsion.
Wait for each egg to be completely incorporated before adding the next, preventing the mixture from curdling.

Incorporating Dry Ingredients

Sift dry ingredients beforehand to remove lumps and aerate the mixture.
Add in three parts, alternating with liquids to maintain a homogeneous texture.
Mix at low speed just until incorporated, avoiding overmixing the batter.
Avoid excessive beating to prevent gluten development and maintain the cake's soft texture.

Mixing Speeds

Butter and sugar: medium-high speed to incorporate air and create a fluffy structure.
Incorporating eggs: medium speed to maintain a stable emulsion without breaking the mixture.
Incorporating dry ingredients: low speed to prevent flour from flying and excessive gluten development.

How to Achieve the Perfect Moist and Fluffy Texture

The perfect texture of a pound cake is achieved through a precise combination of ingredients and specific techniques. The secret lies in maintaining the proper balance between moisture and structure.

Key Ingredients

Use sour cream or yogurt to add extra moisture and softness to the batter, significantly improving the final texture.
Incorporate cream cheese to obtain a denser and moister texture, ensuring a velvety result.
Add 1-2 tablespoons of oil to improve moisture, especially if the batter seems too dry during preparation.

Essential Techniques

Keep the oven temperature at 340°F to ensure even baking and prevent the exterior from drying out.
Use room temperature ingredients, especially butter and eggs, for better incorporation.
Alternate adding dry and wet ingredients, starting and ending with the dry ones to maintain structure.
Don't overmix the batter once you add the flour to prevent gluten development and maintain softness.

Baking Control

Test doneness with a toothpick; it should come out slightly moist to ensure perfect texture.
If the exterior browns too quickly, cover the pan with aluminum foil to protect the surface.
Place a small container with water on the lower rack of the oven to generate steam and maintain moisture during baking.

Proper Storage

Let cool completely before storing to prevent condensation from forming.
Store in an airtight container to maintain freshness and moisture for longer.
The pound cake improves in flavor and texture the next day, allowing the flavors to settle completely.

Essential Ingredients

To prepare a traditional pound cake, you'll need specific ingredients in exact proportions. Each ingredient plays a fundamental role in the final texture and flavor of the cake.

Cake flour: 225g - Provides structure and determines the final texture of the cake.
Unsalted butter: 225g - Adds richness, flavor and helps create a tender and soft crumb.
White sugar: 225g - Provides structure, sweetness and helps retain moisture.
Eggs: 4 large - Provide structure, moisture and act as emulsifiers.
Sour cream: 120g - Adds moisture and tenderness to the crumb.
Whole milk: 60ml - Helps hydrate the batter and soften the texture.
Cornstarch: 2 tablespoons - Helps achieve a more tender and soft texture.
Vanilla extract: 2 teaspoons - Adds aroma and depth of flavor.
Lemon zest: 1 tablespoon - Adds a citrus touch that enhances the flavors.
Salt: 1/4 teaspoon - Enhances flavors and balances sweetness.

How to Make a Pound Cake Step by Step

Making a perfect pound cake requires attention to detail and following a specific sequence of steps. This procedure is designed to achieve the ideal texture using proven techniques.

Step 1: Initial Preparation

Preheat the oven to 340°F and place the rack in the center, ensuring uniform temperature by placing a container with water at the bottom of the oven.
Leave all ingredients at room temperature for at least 1 hour, especially butter, eggs, and sour cream to ensure a homogeneous mixture.
Prepare the bundt pan by thoroughly greasing it with butter and dusting with flour, ensuring every detail of the design is well covered.

Step 2: Mixing Dry Ingredients

Sift together 225g cake flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt, ensuring no lumps remain.
Reserve the dry mixture in a bowl and gently stir with a hand whisk to ensure all ingredients are well distributed.

Step 3: Initial Creaming

Beat 225g unsalted butter at medium-high speed until creamy and light, frequently scraping the bowl's sides.
Gradually add 225g sugar while continuing to beat for 5-7 minutes until the mixture is pale, fluffy, and significantly lighter.

Step 4: Incorporating Eggs

Add 4 eggs one at a time, beating 30 seconds between each addition at medium speed and scraping the bowl's sides between additions.
Incorporate 2 teaspoons vanilla extract and lemon zest with the last egg, ensuring uniform distribution.

Step 5: Incorporating Wet and Dry Ingredients

Combine 120g sour cream with 60ml whole milk in a separate container, mixing until uniform consistency.
Alternate adding dry and wet ingredients in three parts, starting and ending with dry ingredients, mixing gently between each addition.
Mix at low speed just until incorporated, avoiding overmixing to maintain the perfect pound cake texture.

Step 6: Baking

Pour the batter into the prepared pan with gentle movements, ensuring not to fill more than three-quarters and distribute evenly.
Gently tap the pan against the surface 3-4 times to remove air bubbles and level the surface.
Bake for 60-70 minutes or until a toothpick inserted in the center comes out slightly moist but without raw batter attached.

Step 7: Cooling and Unmolding

Let the cake rest in the pan for 10 minutes on a rack, allowing it to settle and begin contracting naturally.
Carefully unmold and let cool completely on the rack for at least 2 hours before cutting or storing.

The success of your pound cake will depend on following each step with precision and patience. Remember that the texture will improve the next day, so consider preparing it in advance if you need it for a special occasion.

Secrets for Perfect Unmolding

Unmolding is one of the most critical moments in making a pound cake. A correct procedure will ensure that the cake maintains its perfect shape and texture.

Pan Preparation

Use non-stick spray or melted butter applied with a silicone brush, covering every corner of the pan.
Avoid using oil or margarine as they can burn in the pan's crevices and cause the batter to stick.
Dust with a thin layer of flour after greasing, removing any excess.

Time and Temperature

Let the cake rest in the pan for exactly 10 minutes on a cooling rack, no more, no less.
Less time will make it too soft and break, while more time will cause it to stick.
The ideal temperature for unmolding is when the cake is warm but not hot.

Unmolding Technique

Gently tap the sides of the pan to help separate the cake.
Turn the pan over onto a cooling rack.
Lift the pan slowly, allowing the cake to fall by its own weight.

Aftercare

Let cool completely on the rack before decorating or storing.
Place parchment paper between the rack and the cake to prevent marks.
If any part sticks, wait until it cools completely before trying to fix it.

Decoration and Presentation Ideas

The presentation of a pound cake can be as simple or elaborate as you wish. Here are different options to give your cake a special touch.

Classic Decorations

Dust powdered sugar over the surface for an elegant and minimalist presentation.
Prepare a simple glaze with powdered sugar and lemon juice for a shiny coating.
Garnish with fresh seasonal fruits and mint leaves to add color and freshness.

Current Trends

Choose a minimalist style with simple and elegant designs using neutral colors.
Decorate with locally grown edible flowers and dried fruits for a natural touch.
Incorporate botanical elements like edible leaves for an organic and sustainable look.

Serving Presentation

Serve individual slices on white plates with fresh red berries.
Accompany each portion with a scoop of vanilla ice cream and chocolate sauce.
Combine with whipped cream and seasonal fruits for a more elaborate presentation.

Recommended Garnishes

Fresh fruits + whipped cream + fresh mint leaves
Lemon curd + chopped toasted pistachios
Fresh peaches + whipped cream + demerara sugar
Fresh blueberries + simple syrup
Sliced bananas + toasted coconut + honey

Gift Presentation

Wrap the pound cake in decorative gift paper.
Adorn with elegant ribbons and bows.
Add natural elements like fir twigs or dried flowers for a special touch.

How to Store Pound Cake Properly

Proper storage of pound cake is essential to maintain its texture and flavor. The storage method will depend on how long you want to keep it.

Initial Preparation

Never store pound cake while it's hot; wait until it reaches room temperature to prevent moisture buildup and density.
If decorated with frosting, follow the specific storage instructions for the type of frosting used to ensure freshness.
For cakes with fruit, always opt for immediate refrigeration to prevent quick deterioration.

Room Temperature

Wrap the cake completely in plastic wrap once it reaches room temperature to maintain its moisture and freshness.
Keep the pound cake away from direct sunlight in a cool place, where it will stay tender for 3-4 days.
If the environment is very warm, it's better to refrigerate it to prevent mold formation.

Refrigeration

Store the pound cake in the refrigerator at 40°F for 5-7 days, well wrapped in plastic wrap or in an airtight container.
To serve, remove from the refrigerator 30 minutes before in warm climates or 2-3 hours in cold climates.
If you notice the cake has dried out, you can revive it by lightly toasting the slices.

Freezing

To freeze, wrap the pound cake completely in plastic wrap and then in aluminum foil for extra protection.
You can freeze the whole cake or individual slices at 0°F, keeping well for up to 2-3 months.
To thaw a whole piece, leave it in the refrigerator overnight and then at room temperature.
Individual slices can be thawed directly at room temperature for one hour.

Frequently Asked Questions (FAQs)

Q: Why is my pound cake too dense?

A: Your pound cake may be too dense if you've overmixed the batter after adding flour, used cold ingredients, or incorrect measurements. For the perfect texture, use room temperature ingredients, cream the butter and sugar properly, and mix just until ingredients are incorporated.

Q: How do I prevent my pound cake from cracking on top?

A: To prevent cracking, place the oven rack in the center position, maintain a consistent temperature of 340°F, and avoid opening the oven door during baking. Using a pan with a center tube also helps distribute heat more evenly.

Q: Can I freeze pound cake?

A: Yes, pound cake freezes exceptionally well for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw whole cakes overnight in the refrigerator, or individual slices at room temperature for about an hour.

Q: Why did my pound cake stick to the pan?

A: Pound cake typically sticks when the pan isn't properly prepared or the cake is removed too soon. Always grease every crevice of the pan thoroughly with butter, dust with flour, and let the cake cool in the pan for exactly 10 minutes before unmolding.