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Mix just until incorporated to avoid overworking the batter, which can lead to a tough texture.
Pour the batter into your prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles that might cause uneven baking.
Place the pan in the oven and bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely.
Once cool, whisk together the glaze ingredients and drizzle over the top for a sweet finishing touch.
How to Make
The key to this cake’s irresistible richness lies in high-quality butter and fresh eggs. Using unsalted butter lets you control the salt content.
ensuring that the sweetness shines through. Whole milk adds to the moist, tender crumb that defines this pound cake.
It’s important to cream the butter and sugar thoroughly until it’s pale and fluffy. This step sets the foundation for a soft, luxurious texture.
The sugar crystals also create tiny air pockets, giving the cake lift without the need for baking powder.
Eggs should be added one at a time to maintain the emulsion. This careful mixing helps the cake batter stay stable and prevents it from curdling. Each egg adds richness and structure to the cake.
When adding flour and milk, alternate between them slowly. This not only balances moisture and structure but also helps avoid overmixing. Overmixing flour develops gluten, which can toughen the cake.
Pouring the batter evenly into the pan ensures a level top and uniform bake. Bundt pans work beautifully for pound cakes.
giving them an elegant shape and even heat distribution. Be sure to prep your pan well to prevent sticking.
While the cake bakes, resist the urge to open the oven door too often. Sudden changes in temperature can cause it to fall.
Once baked, allow it to rest in the pan before turning it out. This helps the cake hold its shape and cool evenly.
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