Standing mixers are incredibly efficient, but will mix your cakes very quickly. Make sure your ingredients eggs, liquid and dairy are as close to room temperature as possible to encourage proper mixing. The culprits for dry cake are ingredients that absorb moisture, such as flour or other starches, cocoa or any milk solids. A second, and equally damaging culprit, is over-baking.
Spoon the flour into the measuring cup and level off evenly. Measure cocoa powder the same way. To avoid over baking, there are three indicators that you should look for to determine if your cake is done: The cake should be slightly pulling away from the side of the pan, a cake tester inserted into the deepest part of the cake comes out clean, and the cake should spring back when gently pressed.
Mixing is a tricky thing when it comes to cakes. You need to find the perfect speed, temperature and duration to form perfectly-sized little air cells to make the ideal texture. Toughness in cakes is caused by over-mixing, or the wrong type of flour.
Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture.
As soon as you begin mixing flour with a liquid and a fat, gluten is developed. Gluten is not desirable in cakes, so mix thoroughly, but as little as possible. If your recipe calls for a cake or pastry flour then an all-purpose flour or bread flour will be too hard, creating a tough crumb. Credit: Photo: Jennifer Davick.
Amaretto-Almond Pound Cake. Credit: Jennifer Davick. Caramel Pound Cake. Credit: Tina Cornett. Pictured Recipe: Caramel Pound Cake. Sauvignon Blanc Pound Cake. Credit: Jim Franco.
Buttermilk Pound Cake with Custard Sauce. Credit: Southern Living. Key Lime Pound Cake. Sour Cream Pound Cake. Replay gallery. Pinterest Facebook. Up Next Cancel. Share the Gallery Pinterest Facebook. Skip slide summaries Everything in This Slideshow. Watch This First. All rights reserved. Close Sign in. Slow and steady wins the race. Don't try to speed up baking. Most pound cake recipes need to be in the oven for over an hour.
It's also a good idea to rotate the pan once during baking. Also, don't rush turning the pan over. Let your pound cake rest in the pan on a wire rack for at least 10 minutes before turning it out. We like to run a sharp knife around a smooth edged pan or gently shake a fluted pan after this brief cool down, just to make sure our cake is loose. It's best to store a pound cake at room temperature with an airtight cover.
Refrigerating a pound cake does extend its shelf life, but it also distorts the fresh texture and flavor of your cake. An average pound cake will remain fresh and delicious about days at room temperature.
Pound cakes actually taste better the next day, so you can make it ahead. Pound cakes freeze beautifully. Just wrap your cooled cake well in plastic wrap, cover with a layer of foil and pop it into the freezer.
Tightly sealed, your cake will still taste freshly baked even after three months in your freezer. To thaw, simply allow the cake to stand on your counter until it comes to room temperature. Never reheat to thaw. Make something slow and sweet for the end of the day. Crockpots are mostly used for dinners —
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