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The secret to a moist pound cake!

Updated on November 27, 2014
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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!


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    • chspublish profile image

      chspublish 5 years ago from Ireland

      Reads like a delicious invitation...can almost smell the sweet buttery scent.

    • thefedorows profile image

      thefedorows 3 years ago from the Midwest

      I didn't realize sugar was the key! Have you ever tried using the same amount of sugar but with a substitute instead (honey, agave, etc.)? I would be curious if it has the same effect on the cake.

    • bakingSense profile image
      Author

      bakingSense 2 years ago from Vaughan, Canada

      I have tried that on a different recipe but found that honey changed the texture completely. I would not do it again. If you are cutting down on sugar in your diet, I would just make a different dessert altogether.

    • profile image

      Barbara 2 years ago

      Can you add chocolate chips to this you think? Maybe a cup?

    • bakingSense profile image
      Author

      bakingSense 2 years ago from Vaughan, Canada

      Definitely! A cup would be just right, and you could add a chocolate glaze.

    • profile image

      AngelLovingBaking 2 years ago

      I will be making this delicious cake for the holidays. I like my pound cakes a little sweeter; so can I add 3.5 to 4 cups of sugar instead of 3 will this effect the cake?

    • bakingSense profile image
      Author

      bakingSense 2 years ago from Vaughan, Canada

      I did not try it that way but you can substitute the sour cream with 7-up and omit the bakinig soda. It comes out very moist and delicious and adds sweetness.

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