The Perfect Pound Cake - Tips That Recipes Won't Tell You

The lowly pound cake has many variations, but generally all recipes have basically the same ingredients (flour, sugar, eggs, and shortening) with different flavorings and perhaps different "liquid" choices such as sour cream, cream cheese or buttermilk. The recipe that I have selected for this article is for a Sour Cream Pound Cake. If you have a favorite pound cake recipe, use it. These special techniques work with any recipe and can make the difference in a good cake and a great one.

Recipe: Sour Cream Pound Cake

2 sticks butter
3 cups sugar
6 eggs
3 1/2 cups cake flour
1/4 tsp soda
Pinch of salt
8 oz. sour cream
1 tsp.vanilla
Preheat oven to 325 degrees F.
Specialized tips for making this cake perfect.

1. Take eggs and butter from refrigerator and let them reach room temperature. Do not let stand at room temperature long before using.
2. Place softened butter in mixer bowl. Add one cup of sugar at a time and beat well; continue this process until all the sugar is mixed into the butter. Beat until fluffy.
3. Add eggs one at a time, mixing well after each. Continue beating until fluffy.
4. Add 1/3 of the flour (mixed with salt and soda) with 1/3 of the sour cream, beating well after each addition. Continue until all the flour is mixed in well. Scrape the sides of the mixer bowl with a rubber spatula to make sure all the dry ingredients are incorporated.
5. Add vanilla and beat until the batter is light and fluffy.
6. Set aside while preparing the cake pan.

Prepare the cake pan.

1. Select your favorite tube pan ( I use a teflon lined pan).
2. Turn the pan over and trace onto waxed paper the outline of the bottom of the pan and the hole diameter of the tube. Cut out shape with scissors. This waxed paper pattern should fit well into the bottom of the tube pan and will ensure that the cake will come out of the pan after cooking without sticking and crumbling.
3. Spray all surfaces of the inside of the cake pan with non-stick cooking spray making sure that the tube surface is well coated.
4. Pour into the prepared cake pan. Shake gently to distribute the batter evenly.
5. Place a cup of water in an oven-proof container in the oven before putting the cake on the rack to bake. This will help keep the cake moist during the baking process and contribute to a thick, yummy crust.
6. Place cake pan on a rack in the middle of the preheated oven. Close oven and begin timing at this point. Do not open the oven for at least an hour after closing the oven door. Opening the oven to check on the cake before a certain doneness is reached can result in a cake that "falls."
7. The cake is done when it starts to pull away from the sides of the cake pan. For a moist, tender cake, do not overcook!
8. Remove the cake from oven and let it stand for about 15 minutes. To ensure that the cake comes out of the pan easily, carefully insert a thin-bladed instrument such as a large knife between the cake and the pan side. Slide it carefully all the way around the cake, taking care not to detach the crust from the cake.
9. Turn out onto a baking rack to cool completely.

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