Pound Cake Recipes Archives (2024)

To learn more about pound cakes, including tips for success and equipment recommendations, read on.

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When I first started writing this blog–really from the first time I ever (rather unsuccessfully) baked a cake, one of my goals has been to write the perfect pound cake recipe. I think I have finally been able to do that, and here you will find all thepound cake recipeson Pastry Chef Online.

This page, aside from being the Repository of Pound Cake, will provide some pound cake history, equipment recommendations, and tips and tricks for making a pound cake that references the original while being moist and sweet for our more modern tastes. Shall we get started?

WHAT IS POUND CAKE?

The original pound cake formula called forone pound eachof four main ingredients:

  • flour
  • butter
  • eggs
  • sugar

Or maybe a better definition would be a cake withequal parts flour, butter, eggs, and sugar.

For example, you could make a large pound cake with 16 oz/454 grams of each of those four main ingredients, or you could make a smaller pound cake with 8 oz/227 grams of each of the four ingredients.

WHAT IS ANOTHER NAME FOR POUND CAKE?

The French version of pound cake is calledquatre quarts, orfour parts.It is virtually identical to an “old school” American pound cake and is possibly the precursor to what we know as pound cake.

It could also be thatquatre quarts is just another name for a cake made with equal parts of the four main ingredients.

HOW ARE MODERN POUND CAKES DIFFERENT FROM THE ORIGINAL POUND CAKE RATIO?

Pound cake recipes have evolved over the years to appeal to modern tastes.

Compared to traditional pound cakes (equal parts butter, sugar, eggs, and flour), today’s pound cakes are:

  • sweeter
  • more tender
  • more moist

For example, compared to a traditional pound cake with weights of 1 pound/16 ounces for each ingredient, here is the way myperfect pound cake recipestacks up:

  • sugar: 20 oz
  • butter: 12 oz
  • eggs: 10 oz
  • flour13 oz

You can see that, while 3 of the ingredients are near equal in amount, there is much more sugar in a modern pound cake compared to the other 3 main ingredients.

Sugar brings tenderness, moistness, and sweetness to your pound cake.Sweet!

FREQUENTLY ASKED QUESTIONS

What is the best way to make a pound cake?

You will get the best texture and crumb if you followthe creaming methodfor making cakes. In a nutshell, cream the butter and sugar together until light and fluffy, add the eggs, one at a time, and then alternate adding all the dry ingredients with all the wet ingredients: dry-wet-dry-wet-dry.

What is the best pan to use?

It really depends on the size of the cake you want to make. My standard pound cake recipe, which contains 5 eggs, bakes up perfectly in a 12 cup Bundt pan.

Some recipes are scaled to be baked in loaf pans, while others work best in a tube pan. If you do not have the correct size pan for the amount of batter you are making, you can use up excess by baking a smaller cake or a few cupcakes to bake alongside the “main cake.”

How do I keep it moist?

I ensure any cake I make, pound cake included, is as moist as it can be by wrapping it in plastic wrap while still hot. The plastic wrap traps moisture that would otherwise evaporate out of the cake during cooling and keeps it where it belongs. Once wrapped, you can allow the cake to cool on the counter, in the fridge, or even in the freezer.

How long does it last?

Pound cake has great keeping qualities, which is one of the reasons I don’t mind making a large one. I keep my pound cake covered and on the counter for up to a week. Generally speaking, a pound cake will become more moist the longer it sits. I especially find this to be the case with chocolate pound cake which gets fudgier as it sits out. For storage longer than a week, wrap well and freeze as described above.

Can you freeze it?

Pound cake freezes exceptionally well. Wrap the cake in two layers of plastic wrap and then in a layer of heavy duty aluminum foil. Freeze for up to 4 months.

When ready to serve, remove the cake from the freezer and allow to thaw completely on the counter, still wrapped, until it is room temperature. Slice and serve at room temperature, slightly warmed in the oven, or even toasted.

Pans

Here are some likely pans for baking pound cake. As I've said, my favorite is a standard 12 cup Bundt pan, but it's also fun to bake in the shaped Bundt pans.

Most of fun shapes hold 10 cups, so you may need to make an additional small cake or a few cupcakes if you want to bake any of my variations in a shaped mold.

Even though I'm a huge fan of Bundt-type pans for pound cake, the most traditional pan is probably a loaf pan, since most folks would have already had one or two for baking bread.

I recently read a friend's post about a "funeral cake" baked in a super long loaf pan measuring 16" x 4", and I think that would also be an excellent choice for baking pound cake.

Tips and Tricks for Success

  • Just like all cakes made with the creaming method, all your ingredients--butter, eggs, and dairy (anything refrigerated)--should be at cool room temperature before beginning.
  • If using a Bundt-type pan, especially one with an intricate design, grease and flour your pan really well, brushing thoroughly with shortening and then shaking a good amount of all purpose flour all around the inside. Tap out the excess.
  • When making a chocolate cake, you can grease your pan with shortening and then with sifted cocoa powder.
  • Allow your cakes to cool in the pans for a good 20-30 minutes before turning out to cool completely.
  • For extra moist pound cake, wrap your cakes in plastic wrap as soon as they come out of the pan. This will keep any additional moisture from evaporating. The trade-off is that you won't get the crispy bits on the outsides of your cake, so decide which is more important to you: crispy bits or moist cake and act accordingly.

Here are all the pound cake recipes on the site. Don't see one you want?

Shoot me an email and I'll see if I can help you out!

Pound Cake Recipes Archives (2024)

FAQs

Is it better to bake pound cake at 325 or 350? ›

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

What did the original pound cake not contain? ›

This traditional pound cake recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs, and flour with no salt, baking powder, or flavoring.

Why did my pound cake flop? ›

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

What happens if you bake a cake at 325 instead of 350? ›

Baking at a lower temperature yields a lighter crust. And not only is the crust lighter, it's more tender, as well. Notice the thicker, darker crust from the cake baked at 350°F (above left), compared to the crust from the cake baked at 325°F.

How long do you leave pound cake in the pan before removing it? ›

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. Ten minutes is the sweet spot.

Why is pound cake so unhealthy? ›

On average, the pound-cake servings contained 31 grams of fat, a little less than half the 65 grams of fat one should consume on a 2,000-calorie-a-day diet that derives 30 percent of its calories from fat. Granted, not a low-fat treat.

Why is there no baking powder in pound cake? ›

Make sure your ingredients are at the proper temperature

A simple classic pound cake recipe does not include any chemical leavening (baking powder or baking soda). Instead, this cake relies solely on the air that is mixed into the batter during the creaming process for it to rise.

Is pound cake the same as angel food cake? ›

The texture of Pound Cake and Angel Food Cake are almost completely opposite. Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.

Why did my pound cake turn brown inside? ›

Either you filled the cake pan too much and didn't bake the cake long enough. Or your oven needs a new heating element.

Why does my pound cake fall when I take it out of the oven? ›

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.

Why does my pound cake crust separates from the cake? ›

According to King Arthur Baking Company, it is a result of over-creaming the butter and sugar: ". . . creaming (beating together sugar, butter, and eggs) has to be done slowly; "no higher than medium speed.

Why does the top of my pound cake crack? ›

First, why the crack occurs: Since quick breads and pound cake batters tend to be thick and dense, the exterior bakes first. But as the center of the cake continues to bake, releasing moisture, it rises, pushing through the top crust, and creating a crack.

Which is better, baking soda or baking powder? ›

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Why did my pound cake rise too much? ›

If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set. Bake a cake mix cake for a test run to check your oven temperature. (Make sure you've preheated your oven, too.)

How long to bake a cake at 325 in the oven? ›

Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)

How long to bake a round cake at 325? ›

The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. You bake a 9” round chocolate cake for about 30-35 minutes at 350° F (175° C). However, if you were putting the same recipe in a 14” pan, you would need to lower the temperature to 325° F (162° C) for 50-55 minutes.

Can I bake a cake at 325 degrees? ›

Make sure you follow the recipe's instructions carefully. Cakes typically bake between 325 to 450 degrees F (see chart with Tip #9). Most convection ovens require lowering the temperature by 25 to 50 degrees F, as well as turning off the fan.

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