baking science

A really great pound cake should have an even crumb with a melt-in-your-mouth texture and buttery, vanilla flavor. This is a really great pound cake!

Pound Cake Perfection

eggs

vanilla extract

(2 oz, 60 ml) whole milk

¾ cups (8 oz, 225 g) cake flour

table salt

baking powder

(10 oz, 285 g) granulated sugar

Preheat the oven to at 350°F. Butter and...

Preheat the oven to at 350°F. Butter and flour a 9"x5" loaf pan or 12 cup bundt pan.

Combine the eggs, yolks, vanilla and half the...

Combine the eggs, yolks, vanilla and half the milk in a small bowl, whisk to combine and set aside.

Sift together the flour, salt and baking powder...

Sift together the flour, salt and baking powder in a mixing bowl. Add the sugar to the flour and mix at low speed for 30 seconds. Add the butter to the flour and mix until combined. Add the other ½ of the milk and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If your using a hand mixer add another minute or two to the mixing time.

Scrape the bowl and paddle thoroughly. On low...

Scrape the bowl and paddle thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated.

Pour the batter into the prepared pan and...

Pour the batter into the prepared pan and smooth to an even layer.

Bake until a toothpick inserted in the middle...

Bake until a toothpick inserted in the middle comes out clean (about 55-65 minutes).

Diving into Cake Flour 101 - A fun visual guide to cake flour including what cake flour is, how to substitute cake flour, and side-by-side comparisons so you can see how it works in action!

Control Cupcakes

(191 grams) all-purpose flour

salt

(200 grams) granulated sugar

whole milk

Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.

In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.

Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

This is such a helpful article, thank you. I've been baking for decades but never bothered to look into this subject and it is really valuable information I will definitely remember.  Especially with the helpful visuals!

Thank you for helping me with flour. It’s still complicated but I get it. You need to write a boook with all your helpful problems that we can have and to understand them.

Thanks!  I really appreciated the visual comparisons

Hi Vicki, NYC Cookies are my passion too!! I use Swans Cake flour for my Black and White Cookies, but have not for any other of the Italian Cookies. I guess I will be getting rid of all the King Arthur Cake Flour I bought, ugh. What other NYC cookies do you think would do well with cake flour? Curious!!! Lori

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Pound Cake Perfection

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Top 2 baking science recipes from across the web

The most viewed baking science recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pound Cake Perfection

Control Cupcakes

The most viewed baking science recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine