Italian Pound Cake Recipe - The Girl Who Ate Everything (2024)

FAQs

How do you keep a pound cake from falling down? ›

Wait until the cake has set to minimize the chance of collapsing as you rotate. Utilize your oven's light to avoid opening the door when checking on your cake. Be super careful not to slam the oven door! Slamming the door can cause the cake to collapse – as can slamming your cake pans down when removing from the oven.

There are several possible causes for what is called a sad streak in a pound cake. One is that there wasn't enough stirring in the early stages of preparing the batter. The other is that the cake needs to 'set' the crumb when you first remove it from the oven.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

The original recipe was essentially a cake that was made from a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. This is actually where the pound cake received it's name. Each ingredient added to the cake weighed one pound.

Cream the butter and sugar on low until blended, about 30 seconds. Increase the speed to medium (a 4 on a KitchenAid stand mixer) and beat until pale and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating for a full minute after each addition. Scrape the bowl with a spatula between additions.

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

Always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. This will help to ensure that the dry and wet ingredients are evenly distributed throughout the batter. Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

The depth of your cake pan and the volume of batter in your cake pan can also contribute to a sunken cake. If the cake pan is too full and the oven temperature is too high, the cake will again cook around the edges and not in the center. End result? Sunken cake.

The center oven rack is ideal for baking cakes and other desserts. However, to achieve the flaky and crispy underside of a pie, positioning the racks lower in your oven can help avoid an undercooked crust.

Why does pound cake crack on top? ›

Pound cakes, in particular, are dense batters. In the oven, the outside begins to cook much faster than the inside; the crack is from the inner batter rising and releasing steam through the semi-cooked outer batter.

In order to get that crusty top, make sure to beat your eggs thoroughly (technically, this would be over-beating the eggs according to most recipes). If you prefer a soft-topped pound cake, only beat the eggs until they're just incorporated.

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.

It is also worth noting that the “Pound Cake” is now known by many names; “Madeira Cake” or “Yellow Cake” even simply “Loaf Cake”. No matter what it's called, one thing is for sure! The simple sponge cake recipe has stood the test of time and remained a staple for home baking!

What Is The Difference Between A Bundt Cake And A Pound Cake? The differences between a Bundt cake and a pound cake are the amount of each ingredient and the shape of each cake. Pound cake is named for the traditional amount of each ingredient.

Lay a cake board on top of the bottom tier.

Use the cake board that is the same diameter as the next cake tier to protect the top of the bottom tier. Place it on top of the dowels and make sure that it sits flat. Some plastic cake boards have dowels attached to the bottom.

The leavening agent is the ingredient that helps the cake to rise. Too much baking powder or baking soda can create excess gas in your cake, making it expand too quickly without the proper structure, only to deflate once you take it out of the oven.

My grandmother had an easy fix that actually saved the cake for me when I encountered the same problem at about age 12. She put a tea saucer upside down on the cake plate and put the fallen cake upside down on that so the saucer filled the cavity.