Easy Pound Cake
When it comes to flavor and texture, dessert doesn’t get more straightforward than pound cake. But the classic recipe is notoriously fussy to make. Our version isn’t.
Why This Recipe Works
Classic pound cake recipes tend to be very particular, requiring ingredients at certain temperatures and finicky mixing methods to ensure a proper emulsion of the eggs and batter. (If you’re off, you end up with a curdled batter and a dense, heavy cake.) For a simpler, foolproof pound cake, we discovered that hot melted butter (rather than softened) and a food processor were key. The fast-moving blade of the processor plus the hot melted butter emulsified the liquid ingredients quickly before they had a chance to curdle. Sifting the dry ingredients over our emulsified egg mixture in three additions and whisking them in after each addition allowed us to incorporate the dry ingredients easily and ensured that no pockets of flour would mar our final cake.
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