Vintage Pound Cake Recipe with "The Float Test" for a perfect texture. (2024)

FAQs

Why is my pound cake grainy? ›

If you find that your cakes are turning out too coarse, the issue could be with how well you're incorporating ingredients. For instance, a rough, grainy texture may result when the sugar and butter (or any other form of fat) haven't been properly emulsified.

Once baked, test the cake for doneness with a long wooden skewer. We prefer these to toothpicks, which are just too short for the tall, dramatic Bundt.

Room Temperature Ingredients: Ensure your butter, eggs, and any other dairy ingredients are at room temperature. This helps to achieve a smoother batter and a more even bake. Sifting Dry Ingredients: Sift flour and leavening agents to create a lighter cake.

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

It's important to not overmix the pound cake batter once you've added in the flour. Once the flour has been added gluten bonds will start to form and if you mix the batter too much your cake will end up tough and bready!

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.

If you over-beat the eggs, or beat the butter and sugar too fast, or added too much baking powder, the cake can rise too much and flow over the edges of the pan. Solution – Reduce the mixing time and don't use high speed to mix the ingredients.

If your cake is too dense or too heavy, you may need more leavening or liquid, or you may have used too much sugar or shortening. If your cake crust is too light, you may need more sugar. If your cake doesn't have good flavor, your formula may be unbalanced, or you may need to check the quality of your ingredients.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

How do you know when a pound cake is done without a toothpick? ›

Our Favorite Alternative to Toothpicks

Look at your knife set and find the one with the thinnest blade. Then insert the blade into the center of the cake. If the knife comes out clean, the cake is done. If batter or crumbs stick to the blade, let your cake bake a few minutes more and retest with a clean knife.

The best way to do this is to gently press on the center of the cake with a few fingers to see if it springs back. If your fingers leave little indents, your cake isn't done baking. Return it to the oven for at least 5 minutes before checking it again.

You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge. Set a timer for 7 minutes and allow the electric mixer to do the work before adding any sugar. The eggs should triple in volume and look pale, thick and shiny.

For a soft cake, you need to use eggs, butter, and flour at room temperature. Use buttermilk: Buttermilk is a tenderizer and a highly acidic substance that breaks down the gluten in flour. So, add a bit of buttermilk and baking soda to your batter for a soft, moist, and fluffy cake.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.