Blueberry Lemon Pound Cake Recipe - A Spicy Perspective (2024)

FAQs

Why a cold oven is the secret to a better pound cake? ›

Starting your pound cake in a cold oven also impacts the texture of the cake. A longer bake time and lower temperature allows the leavening more time to work before the cake sets, resulting in a taller, fluffier cake.

Mistake: Overmixing The Batter

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 Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

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.

Prepare cake pan by coating with butter and sugar. Set aside a different pan filled with a few inches of water (this creates moisture in the oven and prevents the cake from drying out while baking).

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

To add extra lemon flavor to baked goods, use 1 tablespoon lemon juice powder for each cup of flour. For lemon glaze, use 1 to 2 teaspoons per cup of confections' sugar.

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic. This can overpower the other flavors and make the dish unbalanced. It is important to use the right amount of lemon to ensure the desired taste and to avoid ruining the dish.

How many servings are in a pound of cake? The standard yield for a pound of cake is 5 servings or 3.2 ounces. 2-tier wedding cakes start at 6 pounds (30 servings) using a 6" tier on a 10" tier. 3-tier wedding cakes start at 10 pounds (50 servings) using 6", 9", & 12" tiers.

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

What causes a sad streak in pound cake? ›

Even though your cake is completely baked, slicing into it, you may find a dense and damp streak in the center (I run into this issue a lot with pound cakes). This wet ring in cakes can be caused by the cake settling after baking. A cake settles dramatically like this when the eggs, butter and sugar are over creamed.

If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely. This way you'll get the added moisture from the oil without sacrificing the structural integrity that butter provides.

The addition of sour cream adds moisture, flavor, and tenderness to the cake. I use it in muffins and other cake recipes for the same reason, and it's the secret ingredient in homemade pie crust too!

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.

Like muffins, cakes are nearly always leavened with baking powder and/or baking soda. Starting in a cold oven gives those leaveners more time to work. In addition, the edges of the cake don't set as quickly when starting in a cold oven, which enables the cake to rise higher.

A cold oven refers to a cooking method where the food is placed in the oven before it has been preheated.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.