If you are baking a pound cake, then there are only two possibilities. Either you like the pound cake or the baking process.
It does not matter why you are baking the cake because the resulting product is the same – a perfectly baked pound cake. Right?
So what can be the biggest nightmare when you are craving a good pound cake and bake the cake to satisfy your soul? Cake is falling apart!
One thing every amateur baker and even professional baker has to accept is that you can not make the perfect pound cake each and every time.
And it is okay. You do not have to be a perfectionist. Enjoy the whole baking process, from placing all your ingredients in the recipe, making the batter, placing your baking pan into the oven, and then cutting the slice to enjoy your hard work.
If you are just frustrated by that hard crust on top of your pound cake, you have landed in the right place even after following the recipe to its core.
Keep reading to know the possible reasons which might be responsible for that hard crust on top of your pound cake.
We also have mentioned a perfect recipe you need to make that heavenly pound cake at your home. If you have a recipe but are thinking of upgrading it, this is the sign!
Also Read: Why Does My Pound Cake Crack On Top (Reasons & Fixes)
Why Does My Pound Cake Have a Crust On Top?
If your pound cake has a tough crust on the top, it is quite possible that more than one reason is credible for this problem.
If you think that mixing all the ingredients while making the cake batter for an extended period of time will give you promising results, you are mistaken.
You are just overmixing the batter, which might be responsible for the crust on top of your cake.
Another reason might be overbaking of the cake. You might reconsider if you think you are baking the cake at a low temperature and it won’t harm your cake.
Yes, you are baking your cake at a low temperature, but your baking time is extended.
The top of your cake is getting much faster than the interior of your cake which results in the crusty top and softer middle part.
Other reasons which might be responsible for the crust on the top of your pound cake are –
- Too many eggs
- Overbeating of egg whites
- The baking pan is too large in size
- The cake is placed in an airy area during the cooling process (maybe just below the ceiling fan)
- Putting in more flour than required
- Less amount of liquid or shortening than required
- Less amount of sugar
So, what measures to take to ensure you do not get a crust on top of your pound cake next time you bake?
It’s easy. Just avoid all the mistakes which are resulting in the crust. Make sure you do not overmix or overbake your pound cake.
Overmixing and overbaking are majorly responsible for the crust on top of the pound cake and for many other problems with the cake.
Also Read: How Does The Number Of Eggs Affect a Cake (Explained!)
How To Make The Perfect Pound Cake?
We are discussing pound cake and how it’s possible that we do not mention a perfect recipe. Right?
If you are getting disastrous results each time you bake your brownies, it’s time to change your recipe.
Let’s bake this exceptional American cuisine so that you can enjoy it with your family after your dinner.
Here we have listed all the ingredients you need to bake one pound cake.
- 340 grams of cooled butter
- Pinch of table salt ( or one teaspoon of kosher salt)
- Two and a half teaspoons of vanilla extract
- Three cups of sugar
- Five large eggs
- Three cups of sifted cake flour
- One teaspoon of baking powder
- ¾ cup of whole milk
- ¼ cup of softly whipped heavy cream
Also Read: Why Does My Cake Sink In The Middle (How To Fix?)
Recipe for pound cake
Step 1. Preheat your oven to 350 degrees Fahrenheit. Use pan spray to spray your baking pan thoroughly.
Put in half a cup of flour and make sure that the whole pan is coated with a thin layer of flour. Take out the excess amount of flour by turning your pan upside down.
If you are planning to use the cream in your pound cake, place your glass bowl and whisk in the refrigerator. You will need it later.
Step 2. Take a bowl, and add flour and baking powder. Whisk it perfectly.
Now take your bowl with a stand mixer attached to the paddle and whisk your butter so that it is all smooth and creamy.
Add your salt and vanilla extract to the butter and blend it. Put the mixer on an average speed and add one-fourth cup of sugar each time until it’s all incorporated.
Put your mixture to medium-high speed and whisk for about 60 to 120 seconds until your mixture becomes all fluffy and light.
Step 3. Turn down the speed to medium-low and put in the eggs. Add only one egg, that too after the first egg got mixed into the mixture well.
Step 4. Turn off your mixture and add half of your flour into the mixture we just prepared. Slowly mix the flour.
Alternatively, add your remaining flour, milk, and all the dry ingredients mentioned above. Do not overmix the mixture while adding milk, flour, and the dry ingredients of the recipe.
Step 5. Take your one-fourth cup of heavy or whipping cream inside the cold glass bowl. Strongly whisk the whipping/heavy cream until it thickens and changes into the consistency of that loose pudding.
Take this whipped cream out of the bowl and into the big bowl of mixture we just prepared in step four. Mix all the dry ingredients of the recipe thoroughly with this whipped cream.
Step 6. Take out the prepared batter on the baking pan we had greased and floured in the first step – smoother the top of the baking pan after pouring your batter.
Step 7. Bake your cake until it’s done (well risen, cracked from the center, and turned to golden brown color).
Once your cake is baked, please do not rush to cut it. Place the baking pan on the rack and let the cake cook for about fifteen minutes.
Take the pound cake out of the baking pan and let it cool completely for about two hours straight.
If you want to garnish your cake before serving it, you can just simply sieve some powdered sugar on top of the cake. Simple and aesthetic!
But if you want to step up a little, you can prepare glaze by mixing your powdered sugar, vanilla extract (just a splash), and milk.
Enjoy your heavenly pound cake!
Also Read: Why Does My Cake Stick To The Pan? (How To Fix?)
FAQ
What is the best temperature for baking pound cake?
Baking a pond cake for the first time but do not know what temperature to bake?
Stop worrying because here we have mentioned the best temperature at which you should bake your pound cake so that it comes out with the best taste and texture.
Bake your pound cake at 325 degrees Fahrenheit for one hour. If you wish to bake only one loaf, then decrease the quantity of all the ingredients to half.
How long do you let a pound cake cool before removing it from the pan?
The pound cake should be placed in the baking pan right side up on a wire rack once it has been brought out of the oven.
Let the cake cool for around ten minutes. After this period of cooling, you can remove your cake from the baking pan without crumbling.
Final Thoughts
If you always get a hard crust on top of your baked pound cake, we understand how frustrating it can be.
But you do not have to worry anymore because we have solved this query for you.
Two reasons which have the maximum possibility of ruining your pound cake are over-mixing and overbaking. Make sure that you avoid these two the most to get that perfectly baked cake.
Another thing that might be responsible for the hard crust on your pound cake is you are putting way too many eggs or flour in the batter, are overbeating the egg whites, or you are using a small size of the pan.
Make sure that you are avoiding these mistakes so that you can get that perfectly baked pound cake as a result.
Happy baking!
