How do you make a pound cake with a mixer?
This results in a pound cake with maximum volume. Be patient. Beat softened butter (and cream cheese or vegetable shortening) at medium speed with an electric mixer until creamy. This can take from 1 to 7 minutes, depending on the power of your mixer. Gradually add sugar, continuing to beat until light and fluffy.
How long does it take to make a pound cake?
This results in a pound cake with maximum volume. Be patient. Beat softened butter (and cream cheese or vegetable shortening) at medium speed with an electric mixer until creamy. This can take from 1 to 7 minutes, depending on the power of your mixer.
What makes a pound cake light and fluffy?
The egg whites in fresh eggs are tighter and thicker whereas in older eggs, the egg whites are thinner and looser. These older eggs mix into the cake batter more easily and readily, resulting in a pound cake that’s lighter in mouthfeel and crumb texture.
Does Pound Cake go bad if not wrapped?
If the cake isn’t wrapped properly, it can become stale, BUT stale pound cake will taste even better when toasted or grilled. OR you can wrap the cake in plastic wrap, and foil, and then stored in the freezer for up to 3 months.
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Why is it called a pound cake?
Pound cakes first originated in Europe. They’ve been around since as early as the 1700s, and the term traditionally referred to a cake that weighed four pounds. That’s because a classic pound cake consisted of 1 pound of each of the following FOUR ingredients,
Tips to follow for the BEST classic pound cake
Well, that’s a given, but it’s especially true with pound cakes. Rather than using generic ingredients, try and use brand name ingredients.
Classic Pound Cake serving ideas
You can enjoy this classic pound cake in SO MANY different ways! Serve it as is, or top it with various additions to make simple but delicious desserts. Check out these creative ways to serve this classic moist pound cake.
Pound cake troubleshooting
Chances are not enough air was incorporated into the butter and sugar. This could be because the creaming time wasn’t long enough, or because the sugar, eggs or flour were incorporated too quickly. Solution – cream the butter until fluffy, and then incorporate the sugar in a thin stream. Add the eggs one by one, or in a stream.
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Instructions
Butter two 8.5 x 4.5 inch loaf pans, and dust the inside of the pans with flour to coat. Shake off excess flour. Set aside.
Tips & Tricks
If you’re using two 9.5 inch x 5.5 inch pans, check on the cakes after 45 – 50 minutes. This is because this cake can cook much faster in these bigger pans.
