Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

The Best Pound Cake

Dessert

  • Please log in to reply
200 replies to this topic

#31 K8memphis

K8memphis
  • participating member
  • 2,464 posts
  • Location:memphis tn

Posted 26 October 2004 - 01:30 PM

I didn't know what happened to your toasty pound cake for sure. My first reaction was that obviously it got browned off inside. But I was flumuxed y'know how in the world could you do that??? (How hot was your oven???)

I always thought the extra cream had something to do with it. But how could that have attracted the extra heat??? So the extra cream in the special butta and the slit after 15 minutes in the oven, toasted out your baby. Doncha, think???

You opened up it's little belly to the heat.

#32 nightscotsman

nightscotsman
  • participating member
  • 3,068 posts
  • Location:Las Vegas

Posted 26 October 2004 - 01:45 PM

I also wanted to add my own tip for this recipe: after the cake bakes for the first 15 minutes make a slit with a sharp knife on the top of the cake, the long way, so that it splits evenly as it rises. The first time I didn't do this and it formed a weird shape on its own. With the slit it looks very professional.

View Post

Here's a little tip to prevent the weirdly shaped split on top: after spreading the batter in the loaf pan, brush a thin line of melted butter lengthwise down the middle of the top. The cake will split where you brushed the butter when it bakes up.

#33 boulak

boulak
  • participating member
  • 181 posts

Posted 26 October 2004 - 07:10 PM

I clicked onto the website but could not find the pound cake recipe, so I am just guessing or wondering out loud.....does the cake have chemical leavening? I have seen products that were made using the wrong leavener or made with a scaling error that caused catastrophic repercussions, specifically using too much baking soda or powder or mistakenly using one of them in place of the other. I have seen a greenish tint and a brownish orange tint due to this Just thinking out loud.................I myself prefer pound cake with no chemical leavening, but I know it's out there.

Edited by boulak, 26 October 2004 - 07:11 PM.


#34 Wendy DeBord

Wendy DeBord
  • legacy participant
  • 3,653 posts

Posted 26 October 2004 - 07:50 PM

This has me baffled........I've never come across a similar reaction.

In my head I've tried to think of things that would cause a chemical reation to turn an item brown inside. So far the only thing I can think of is using brown sugar in place of white sugar....possibly using a different flour (as in- you can see a difference between bleached and unbleached flours). Even an over baked item doesn't make the interior change colors, unless it was noteable burnt.

I keep thinking that your acid (lemon) could have had a funny reaction to another ingredient- but I can't think of what that might be. Could your eggs have gotten burned by the sugar and lemon?........but I'm not sure I think that would account for that drastic of a color change. I have had a lemon pound cake not bake right because I under incorporated the lemon juice (under mixed the whole batter), could you have done that? Were you overly gentle?

I can't log onto the link you posted because I'm not a member there. I think it would help to see the whole recipe. Can you post it here for us? You CAN post the recipes ingredients and quanities as published with-out violating copyright. Just don't post the written description of their method.

#35 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 26 October 2004 - 10:50 PM

Wendy, here's the ingredients list for you:

16 tablespoons (2 sticks) unsalted butter, plus 1 tablespoon, softened, for greasing pan
1 ½ cups (6 ounces) cake flour, plus 1 tablespoon for dusting pan
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups (8 ¾ ounces) sugar
2 tablespoons grated zest plus 2 teaspoons juice from 2 medium lemons
4 large eggs
1 ½ teaspoons vanilla extract
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#36 boulak

boulak
  • participating member
  • 181 posts

Posted 27 October 2004 - 05:31 AM

If you accidentally used baking soda instead of baking powder, the cake would turn brown. Is it possible this could have happened? Make the cake again...........

#37 Wendy DeBord

Wendy DeBord
  • legacy participant
  • 3,653 posts

Posted 27 October 2004 - 06:13 AM

Thanks for posting the ingredients...............nothing looks strange to me. Boulak has that happened to you or are you speculating? Why would the soda turn it brown?

#38 boulak

boulak
  • participating member
  • 181 posts

Posted 27 October 2004 - 07:59 AM

Thanks for posting the ingredients...............nothing looks strange to me. Boulak has that happened to you or are you speculating? Why would the soda turn it brown?

View Post

Unfortunately, I have seen it more than once. Baking soda has a rotting or weakening effect on gluten which is part of the reason cookies spread. The Carbon dioxide gas given off as well as tenderizing ingredients assist in the spread, or leavening in quickbreads/cakes. In cakes, soda used in the absence of an acid can turn a product greenish and give a metallic taste. I am not exactly certain (but you can bet I will research tonight after work) why soda (usually in excess) can cause a brownish or pumpkin bread like looking product. One of my first jobs used teaspoons and Tablespoons for chemicals even though we weighed everything else. Some one (not me, I promise) used Tb. one day instead of tsp. on a sour cream coffee cake leavened with soda (sour cream being the acid) -- It looked like pumpkin bread and had a metallic and soapy taste. In the recipe that CanadianBakin' posted, an acid (lemon juice) is present, but the recipe calls for Baking Powder. Quite often when there is an acid in a recipe with BP, some soda may be added to adjust the pH. I know that if a cake was baked twice, and one time it was good and one time it was not, that a third, closely monitored bake is in order. Based on experience and studies, I thinking that it is definitely something to do with pH.
CanadianBakin': Do you have the time to conduct some controlled experiments with the variables mentioned above?

Yours for a more yellow pound cake.

Edited by boulak, 27 October 2004 - 08:27 AM.


#39 achevres

achevres
  • participating member
  • 334 posts
  • Location:Philadelphia suburbs

Posted 27 October 2004 - 09:33 AM

Thanks everyone for your comments. First, let me say that someone at work asked for the recipe, so it was good enough.

The baking soda/powder mixup is a possibility since I keep the 2 chemicals in similiar tins, but would it have risen so well with baking soda?

The Keller's butter is like regular Land 0 Lakes, not like Plugra.

I'll definitely make it again.

Here is the link to the America's Test Kitchen show which has the recipe for the lemon pound cake and glaze. You have to register with the site, but it is free, so no excuses. BTW, they only keep 3 seasons in the "free" section, this season's and the two previous, so if you want to save recipes from season #2, don't delay.

America's Test Kitchen: Teatime

#40 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 02 November 2004 - 04:04 PM

achevres - what was the texture of your cake? I tried this recipe the other night and it had a very poor rise and is VERY dense. Is that the way it's supposed to be or should I try again?
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#41 achevres

achevres
  • participating member
  • 334 posts
  • Location:Philadelphia suburbs

Posted 02 November 2004 - 07:42 PM

achevres - what was the texture of your cake? I tried this recipe the other night and it had a very poor rise and is VERY dense. Is that the way it's supposed to be or should I try again?

View Post


This poundcake is one of the best cakes I have ever made and everyone that tried it thought it was great, so do try it again. I'm going to make it again this weekend.

Both my cakes rose above the poundcake pan (standard metal pan-the bottom measures 7.5 x 3.5 inches and 2.5 inches high). The texture was denser than a butter cake, and to me, exactly what a pound cake should be, similar to a Sara Lee Poundcake. Even when I messed up, the rise and texture weren't affected. But there can be different ways of messing up.

I didn't write about the very first time I made this cake. I was in a hurry and I read the recipe wrong and put the juice of 2 lemons, instead of 2 teaspoons juice. That cake was very heavy and too moist but the intense sourness made me re-read the recipe and realize that mistake. IMO, the lemon ingredients should be in 2 separate lines: one line for the zest of 2 lemons and one line for the 2 ts juice.

Two other things come to mind. First, check that your baking powder is the standard double-acting kind and that it is fresh--less than a year old. Second, make sure you don't overbeat the flour into the batter.

#42 intraining

intraining
  • participating member
  • 173 posts
  • Location:Queens, NY

Posted 02 November 2004 - 08:13 PM

i'm no baking expert, but wasn't the biggest difference in the butter?

i bet if you try again and you use the same butter it will come out different again.

#43 achevres

achevres
  • participating member
  • 334 posts
  • Location:Philadelphia suburbs

Posted 03 November 2004 - 08:35 AM

i'm no baking expert, but wasn't the biggest difference in the butter?

i bet if you try again and you use the same butter it will come out different again.

View Post


I don't think the mistake was using different butter, because the butters were not basically different (store brand vs brand name-but same butterfat content). Never, ever have I experienced different results from using branded vs non-branded butter. I buy whichever is on sale or cheaper, with no problems.

I have the strong suspicion that I used baking soda instead of baking powder, like boulak suggested. The baking soda can wasn't totally closed last I checked :blink: . I looked up baking soda on Baking911.com (good resource) and I quote:

If the level of baking soda is too high in the recipe, it creates soapy off-notes. If the level is too low, it will allow the acidic flavors to come through. Excess levels also result in over-browning. 

Since the cake batter does have some lemon juice, the baking soda could act as leavener. And, since 1 teaspoon is a lot of baking soda for a small cake, it could also cause the brown color I was complaining about.

#44 mignardise

mignardise
  • participating member
  • 126 posts

Posted 06 January 2005 - 03:02 PM

Happy New Year Everyone!!!!

ISO.....I am looking for a chocolate pound cake, a dark, rich, dense pound cake.
Preferably using cocoa powder, rather than melted chocolate in the batter.

Any good formulas out there that you swear by.

#45 Swisskaese

Swisskaese
  • legacy participant
  • 1,951 posts
  • Location:Hod HaSharon, Israel

Posted 06 January 2005 - 03:57 PM

My favourite Chocolate Pound Cake recipe has cocoa and bittersweet chocolate in the recipe.

Edited by Swisskaese, 06 January 2005 - 04:05 PM.


#46 Luckylies

Luckylies
  • participating member
  • 1,340 posts
  • Location:New York

Posted 06 January 2005 - 09:48 PM

too add to this I'd like to request if I may. lemon pound cake recipe..hate to admit, but I love Entenmens....I'm on a baking spree..so help a youngster out! :biggrin:
does this come in pork?

My name's Emma Feigenbaum.

#47 nyc

nyc
  • participating member
  • 25 posts

Posted 06 January 2005 - 09:56 PM

<<My favourite recipe has cocoa and bittersweet chocolate...>>

That sounds really good.

Do you feel like sharing the recipe?

#48 Brioche57

Brioche57
  • participating member
  • 64 posts
  • Location:Northern California

Posted 06 January 2005 - 11:14 PM

Here's my favorite recipe by Fran Gage from her first book Bread and Chocolate: My Food Life in San Francisco ... a book I highly recommend.

Fran Gage's Chocolate Pound Cake

#49 highchef

highchef
  • participating member
  • 1,129 posts
  • Location:Louisiana

Posted 07 January 2005 - 07:51 AM

My favourite Chocolate Pound Cake recipe has cocoa and bittersweet chocolate in the recipe.

View Post



Thank you for that link, I have left over (lovely, lovely) bittersweet and some awesome coco powder. ws has some nice recipes, I particularly like Marilyn cunninghams ginger muffins, a must try. I recently tried a bananna chocolate bread that was pretty good too, if anyone is interested.

#50 achevres

achevres
  • participating member
  • 334 posts
  • Location:Philadelphia suburbs

Posted 07 January 2005 - 08:42 AM

too add to this I'd like to request if I may. lemon pound cake recipe..hate to admit, but I love Entenmens....I'm on a baking spree..so help a youngster out! :biggrin:

View Post


The Lemon Poundcake in the "Tea Time" episode of America's Test Kitchen (season 4) is delicious and easy. It is the poundcake recipe I had been wishing for all my life. We couldn't stop eating it in my house. You need to register on the site, but it's free.

Tea Time (Lemon Poundcake)

#51 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 07 January 2005 - 11:47 AM

I have found the best Lemon Pound Cake!! I'm not a big fan but this recipe has converted me. :smile: It's in Fine Cooking's Holiday Baking edition from Christmas 2003 although they have dated it winter 2004. It's actually an Orange-Poppyseed Pound Cake that I adapted to just lemon. It has a wonderfully tart glaze and a rich cake made with butter of course and a bit of cream cheese. I guess since I've changed some of the ingredients I could probably type it out for you. If you're interested, let me know.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#52 mignardise

mignardise
  • participating member
  • 126 posts

Posted 07 January 2005 - 02:25 PM

Thanks for the replies.

The Fran Gage cake looks yummy. I know the added melted chocolate makes for a great tasting cake, but I am looking to bake off many pans at once, and trying to eliminate that task of chopping/melting chocolate.

And I have the Fine Cooking issue, pg. 47
I figured you eliminated the poppyseeds, and subbed the orange for lemon, and with the added cream cheese and extra yolks, sounds like it would be very moist. I have to try that recipe, as I am looking for some new pound cake recipes.

Any more great recipes out there to share, greatly appreciated.

#53 CanadianBakin'

CanadianBakin'
  • participating member
  • 1,449 posts
  • Location:Mission, BC

Posted 07 January 2005 - 09:10 PM

My best tip for the lemon pound cake is to get a flavour injector or a syringe to inject the glaze into the cake and then brush the remaining glaze over top. It makes it absolutely to die for. I bought a needle with a large syringe from our local veterinarian.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#54 Amanda2004

Amanda2004
  • participating member
  • 2 posts

Posted 08 January 2005 - 10:09 AM

I'm a big fan of the chocolate pound cake recipe in Alice Medrich's book Chocolate and the Art of Low Fat Desserts. It's always moist and I've kept it refrigerated wrapped in plastic for up to three days. Fantastic with some lightly sweetned whipped cream.

#55 Patrick S

Patrick S
  • participating member
  • 2,233 posts

Posted 09 January 2005 - 05:49 PM

too add to this I'd like to request if I may. lemon pound cake recipe..hate to admit, but I love Entenmens....I'm on a baking spree..so help a youngster out! :biggrin:

View Post


The Lemon Poundcake in the "Tea Time" episode of America's Test Kitchen (season 4) is delicious and easy. It is the poundcake recipe I had been wishing for all my life. We couldn't stop eating it in my house. You need to register on the site, but it's free.

Tea Time (Lemon Poundcake)

View Post


I hope no one will mind if I derail this thread a little to discuss lemon pound cakes, but I made this cake tonight. I have three lemon pound cake recipes I want to tryover the next week or so -- the one you posted, one with buttermilk from Sherry Yard's The Secrets of Baking, and a sour cream lemon pound cake recipe I found on the web.

Posted Image

I haven't eaten a slice yet, but I''ll post my impression when I do. Thanks for posting the link to the recipe.

Edited by Patrick S, 09 January 2005 - 05:50 PM.

"If you are irritated by every rub, how will you be polished?" - Rumi

#56 Luckylies

Luckylies
  • participating member
  • 1,340 posts
  • Location:New York

Posted 09 January 2005 - 09:02 PM

^

yum
does this come in pork?

My name's Emma Feigenbaum.

#57 bleudauvergne

bleudauvergne
  • eGullet Society staff emeritus
  • 3,235 posts
  • Location:Lyon, France

Posted 10 January 2005 - 01:07 AM

My favourite Chocolate Pound Cake recipe has cocoa and bittersweet chocolate in the recipe.

View Post


I attest to the greatness of Swisskaese's favorite choclate pound cake recipe! Delicious, dense, and chocolatey.

#58 etalanian

etalanian
  • participating member
  • 538 posts
  • Location:Philadelphia area

Posted 24 January 2006 - 06:56 PM

Anyone have a great recipe for a moist, light but dense, delicious pound cake that can be flavored many different ways?
Eileen Talanian
[size="3"]HowThe Cookie Crumbles.com
HomemadeGourmetMarshmallows.com[/size]

[size="3"]As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow[/size]

#59 duckduck

duckduck
  • participating member
  • 946 posts
  • Location:portland, oregon

Posted 25 January 2006 - 02:04 PM

Here's a great resource for pound cake recipes. The website is a gem. Scroll way down the list until you hit the "p"s.
http://www.labellecu...pe_archives.htm
Pamela Wilkinson
www.portlandfood.org
Life is a rush into the unknown. You can duck down and hope nothing hits you, or you can stand tall, show it your teeth and say "Dish it up, Baby, and don't skimp on the jalapeños."

#60 xdrixn

xdrixn
  • participating member
  • 231 posts

Posted 25 January 2006 - 02:08 PM

the elvis # cake in the maida heatter book of great desserts is awesome. I'd give it to you but it's in a box and I'm about to move but when I unpack I'll give it to you if no one has done so.
www.adrianvasquez.net





Also tagged with one or more of these keywords: Dessert