Best Pound Cake Recipe – Oma's Sandkuchen * (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.

How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.

Reason #1 – Chances are not enough air was incorporated into the butter and sugar. This could be because the creaming time wasn't long enough, or because the sugar, eggs or flour were incorporated too quickly. Solution – cream the butter until fluffy, and then incorporate the sugar in a thin stream.

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? 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.

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

Unlike layer cakes, which use a thin batter that should never fill the pan more than halfway (more on that here), pound cake batter is thick, and should fill the pan within an inch of the top to encourage a prominent crown.

Be careful not to overbeat the butter-sugar mixture, especially on a hot day — you could rupture the air cells and cause the batter to be heavy.

Pound cakes actually taste better the next day, so you can make it ahead.

Butter in recipes is commonly referred to in pounds. One pound butter = 454g; or 2 cups.

Why is my pound cake gummy? ›

Those gluey pound cake streaks happen when your over-cream the butter and sugar. The cake rises in the oven and then it quickly collapses a bit while cooling which causes those gummy streaks. To prevent this, use a low speed with creaming and do so just until combined and fluffy, about 3 minutes.

Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need). 2. Cake flour – This flour works considerably better for pound cake than using plain/all-purpose flour (see in post for comparison). It rises better, and has a more tender crumb.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Baking temperature can significantly impact the texture and appearance of your cake. For a crunchy crust and a golden hue, opt for higher temperatures. For a soft, fluffy sponge with an even rise, use lower temperatures. This knowledge can help you adjust recipes according to your preferences.

Starting in a cold oven gives those leaveners more time to work. In addition, the edges of the cake don't set as quickly when starting in a cold oven, which enables the cake to rise higher.

The best oven setting for baking a cake in an OTG is to preheat the oven to the temperature specified in the recipe, typically between 160°C to 180°C. Use the bake mode, which heats the oven from the bottom, ensuring even cooking. Always place the cake on the middle rack for optimal heat distribution.