Classic Pound Cake in a Tube Pan

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Appears in Cook's Illustrated July/August 2008

Don't be fooled by its short ingredient list—pound cake is far from simple. More often than not, it bakes up heavy, squat, and dense.

SERVES12 to 16

TIME1¾ hours, plus 20 minutes softening and 3½ hours cooling

WHY THIS RECIPE WORKS

We retooled the classic pound cake recipe to make it ultra-plush every time. Our first big discovery was to start with chilly 60-degree butter, since room-temperature butter became too warm after all the creaming that was needed to combine ...

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