Classic Pound Cake in a Tube Pan

3 comments

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.

SERVES 12 to 16

TIME 1¾ 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 ...

Print