Ina Garten's Honey Vanilla Pound Cake – My Recipe Reviews (2024)

FAQs

Why is my pound cake not moist? ›

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

The differences include: Ingredients: Pound cake has more fat than regular cake, and has four ingredients: butter, eggs, flour, and sugar. Regular cake has the same four ingredients plus more ingredients. Regular cake also has baking powder, baking soda, and buttermilk or milk.

Are butter cake and pound cake the same? While both cakes are known for being deliciously buttery and rich with a fine, moist crumb, there is a difference between the two. Butter cakes (also referred to as creamed cakes) have a lighter texture and greater volume than pound cakes.

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.

And sometimes it's even soda! For my classic pound cakes, I swear by a little bit of whole milk. It makes the cake so moist and tender and plays well with the other ingredients. Milk should be at room temperature.

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.

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.

1 rule is to follow the recipe. Use cake flour in recipes where you want an extra-light, extra-fluffy texture, like Angel Food Cake, Cream Cheese Pound Cake, or Buttermilk-Chocolate Cake. You can also use cake flour to bring a more tender crumb to other sweets, like Chocolate Crinkle Cookies.

How many eggs equal one pound? ›

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.

Our unbleached cake flour has a protein content of 10%, while all-purpose flour has a protein content of 11.7%. The lower protein content in cake flour means it has less gluten-forming potential, making it better suited to cakes.

If the gluten is overworked, you will end up with a tougher and dense pound cake – NOT good. Another way to avoid this is to use cake flour instead of AP flour. CHEAT NOTE 1 – CAKE FLOUR can be substituted for AP flour because it'll give a lighter texture to your pound cake.

Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.

The texture of Pound Cake and Angel Food Cake are almost completely opposite. Pound Cake is a dense cake with a moist texture while Angel Food Cakes have fluffy and airy foam interiors. The texture of Pound Cake is rich and solid, which makes it perfect for topping with icing or a dollop of whipped cream.

If it's dry, the cake may have been over-baked. Pound cake can also be too dry if you added too much flour (or not enough butter or sugar). Solution – You can try lowering the oven temperature. Or remove the cake from the oven a little earlier.

Simple Syrup: Brush the cake with a simple syrup made from equal parts water and sugar. This can add moisture and sweetness to the cake. You can infuse the syrup with flavors like citrus zest or vanilla for an extra touch.