Basic Pound Cake (Improved Apr 2023)
Reverse Creaming Method
Ingredients
1-3/4 cup cake flour1/4 tsp salt
1 tsp baking powder
1 cup sugar
12 oz (1-1/2 cup) butter, cut in chunks, room temp.
5 large eggs
1 tsp vanilla
Instructions
1. Preheat oven 325F.2. Into mixing bowl, sift flour, baking powder, salt.
3. Add sugar. Stir 30 sec.
4. Add butter. Stir 30 sec. Aerate 3 min @ speed 4. Scrap.
5. Separate bowl. Whisk egg, vanilla.
6. Add egg in 2 batch. Stir 30 sec.
7. Stir 2 min until smooth (slow, patience, minimize gluten).
For Pound Cake:
8. Pour batter into greased & floured pan.
9. Bake 325F 40-60 min. Start testing at 40 min.
Alternate: Bake 2 thin layers, 300F.
For Cupcakes:
8. Pour into liners. Makes 52 mini / 12 regular
9. Mini bakes 13 min / Regular bakes 20 min.
Moisture Concerns:
10. Too add moisture - As soon as it's out of oven, brush-soak with simple syrup (eq. sugar + water).
11. Retain moisture - Frost as soon as it cools to room temp.
12. Retain moisture - Air tight cover (plastic wrap then alum foil) & store in fridge for 3 days max.
20 min prep
40-60 min bake
20-30 min cool (room temp)
45 min crumb
20 chill (non-tacky touch)
45 min decorate