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Getting to Know Pound Cake

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If you’re not familiar with pound cakes, you might think that they are supposed to weigh a pound. But, don’t let the name fool you! In this article, we’re going to talk about what a pound cake is, where its name comes from, and tips on how you can make one yourself.

What’s a Pound Cake?

What’s a Pound Cake

Pound cake is a moist, dense cake, usually baked in a loaf form or in a Bundt pan. It consists of very simple main ingredients, which are flour, sugar, eggs and butter. They are also really easy to make.

Although it has simple ingredients, pound cake has a rich, buttery flavor with a soft and smooth texture. Many recipes nowadays also yields a lighter texture. Pound cakes can be enjoyed as simple as they are, or they can be enjoyed any time of the day along with tea or coffee.

Read more: 6 Types of Chocolate Cake for Your Business

Where Does the Name “Pound Cake” Come From?

Although the name is called “pound” cake, it doesn’t mean that the cake has to weigh as much. In fact, it refers to the traditional recipe, in times when recipes were passed along from mouth to mouth.

Pound cake originated in England during the 1700s. Its original recipe calls for one pound of each flour, sugar, butter, and eggs. This produces a large and heavy cake that can feed a lot of people.

Over time, the recipe has evolved into a lot of different varieties, such as adding a filling in the center or adding flavors like citrus fruits, vanilla, or chocolate. And yet, it is still well known as pound cake.

If you are interested in making a delicious chocolate pound cake, try using the Embassy Oceanic Blend Dark Couverture Chocolate 65%. This dark chocolate will give an intense and rich chocolate flavor to your pound cake. For a milder flavor, you can opt for the Embassy Zen White Chocolate 33%. It has a creamy and milky taste that just sweetens your day.

Read more: 5 Ideas for Chocolate Cake Fillings and Toppings

5 Secrets to a Good Pound Cake

Secrets to a Good Pound Cake

Have you ever followed a pound cake recipe, only to have it collapse or its texture crumbly and too dry? Even though pound cakes have a pretty straightforward recipe, some things can certainly go wrong.

Here are some secrets to baking a good pound cake. 

1. Use room-temperature ingredients

Before even beginning to make the pound cake, pay attention to the ingredients you are using. Bringing ingredients like eggs, butter and other dairy ingredients to room temperature makes it easier to mix them together, creating a cake with a smooth texture. 

When they are too cold, you can end up with lumps or uneven batters. Therefore, bring your ingredients to room temperature first, at least one hour before you start making your pound cake.

2. Grease your pan

One of a baker's worst nightmares is having a beautiful cake that just won’t come out of the pan! Be sure to grease your pan before making the cake. Brush the insides of your pan with a layer of oil, then lightly and evenly, coat the pan with flour. Afterward, remove any residual flour.

Read more: What's the Difference Between Compound and Couverture Chocolate?

3. Allow the cake to cool before unmoulding

When the cake is still fresh out of the oven, directly removing it from the pan can not only be dangerous because the cake is still scalding hot, but also, the cake will likely stick to the pan. Give the cake at least a few minutes to cool, as when it cools it will pull away from the pan.

However, do note that you should not leave the cake until it completely cools. This could cause the cake to dry out from the residual heat in the pan.

4. Sift your ingredients

A good pound cake has a smooth and even texture on the inside and outside. We’ve also learned from the first tip that we do not want lumps in our cake. With ingredients like flour, baking powder, powdered milk, and cocoa powder, it is best to sift them first before mixing them with other ingredients. This will help you avoid lumps when making your pound cake.

5. Do not overmix

Overmixing your ingredients can add too much air into the batter, which can lead to streaking (some areas uncooked), tough, stiff, and rubbery texture, or cause the cake to sink. 

When adding eggs into your mixture, add them one at a time, beating just until incorporated. When using a mixer, start with the lowest speed and work your way up. And when mixing the wet ingredients with the dry ingredients, fold them into the batter by hand to ensure the batter stays light.

Read more: Different Types of Christmas Cakes from Around the World

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