Want to learn the secret to making a light moist pound cake?
Traditionally pound cake is made with a pound of four simple ingredients: flour, butter, eggs, and sugar. The key to a tender pound cake is all in the technique. The success to a flavorful buttery pound cake lies in the quality of the ingredients. It is very important to start with room temperature ingredients. Cream the butter and sugar thoroughly, do not rush the process. Salt is very important because it will bring out the buttery flavor. Slow does it… mixing slowly will produce a light cake. Although the shape of the pan does not matter, the size matter. If the pound cake recipe makes two loaves you can make in one Bundt pan. Watch the video to learn the science behind pound cake, using just one recipe, you can change the texture from rich and dense to light and moist, with the addition of two ingredients: baking powder and sour cream.
Light Moist Pound Cake
1 pound (3-1/4 cups) all-purpose flour
2 teaspoons coarse salt
3 teaspoons baking powder
4 sticks softened unsalted butter, plus more for pans
2- 1/4 cups fine granulated sugar
2 teaspoons pure vanilla extract
9 large, room-temperature eggs
3/4 cups sour cream
*** Please watch the video for directions.
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