Sour Cream Pound Cake Tips
What flour is best for pound cake?
Because pound cake is traditionally a denser, buttery cake, all-purpose flour tends to do the best job. Cake flour produces a very light and tender crumb, which is lovely in many cakes, but not quite right for pound cakes. Learn more about the different types of flour
How do you make pound cake moist?
You can make pound cake moist by including sour cream or buttermilk among the ingredients in your pound cake recipe. The acid in both sour cream and buttermilk acts as a tenderizer to the gluten in the flour as the cake bakes.
Why is pound cake called pound cake?
Originally, traditional pound cake recipes
called for a pound of butter, sugar, eggs and flour. No leaveners (such as baking soda or baking powder) were used to lighten or aerate the batter. Over time, pound cake recipes have adapted somewhat, retaining the flavor, texture and overall essence of pound cakes but with adjusted amounts of these central ingredients.
Any tips for getting cake to release from a Bundt pan?
We know what a showstopper a Bundt cake can be when it slides right out from the pan with ease. While there are many tips and tricks out there to prepare a Bundt pan for a clean cake release, we’ve developed what we think is the best solution. Learn how to grease a bundt pan the right way
What ingredients can I add to this pound cake recipe?
Experiment with different flavor combinations to top the pound cake, such as peaches and pecans; apples and walnuts; cherries and almonds; or pineapple and macadamia nuts. In the summer, quickly grill the pound cake for a toasty flavor boost.
1 piece: 311 calories, 13g fat (7g saturated fat), 96mg cholesterol, 163mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 4g protein.