The secret to a moist pound cake!
The Secret to a moister pound cake!
Ever wonder why a perfectly nice recipe fails to deliver? Especially when it comes to pound cakes, we expect the richness and moistness from a store bought cake. If you are like me, you prefer to make your own cake! I have tried many pound cake recipes and have found that even with the addition of very promising ingredients like sour cream or cream cheese, they are still missing something. I have finally discovered why they failed to deliver. Thank you, Paula Deen! As I was reading through her recipe, I noticed that the sugar content was almost double than most recipes. At first, I thought that it would turn out too sweet. But then I remembered my last attempt at a pound cake and realized that it really wouldn't have hurt to make it a little sweeter to bring out more flavor. Sugar also adds moisture to cakes.
So I tried Paula Deen's recipe:
- 1 cup butter
- 3 cups sugar
- 3 cups flour
- 6 eggs
- 1/2 tsp of baking soda OR baking powder (see below)
- 1 tsp vanilla extract or other flavoring of your choice
- 1 cup sour cream or substitute (see below)
Cream the sugar and butter, then add sour cream and vanilla extract, then add flour, mixed with chosen leavening agent, and eggs, alternating.
Bake in 10" tube pan on 350 degrees for about 1 hour and 20 minutes.
Note: You can replace the sour cream with heavy cream or milk, then you would use baking powder. With an acid ingredients like sour cream or yogurt, use baking soda.
You can also substitute 1/4 of the sour cream with orange juice or lemon juice, which is what I like to do. The possibilities are endless!
This pound cake comes out with the nice buttery crust, thanks to the higher sugar content. It is moist and rich, without being heavy. Just as it should be!