Cherry 7 Up Pound Cake recipe (2024)

FAQs

What makes a pound cake more dense? ›

The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat, and flours more hard wheat, making the cake heavy.

Starting your pound cake in a cold oven also impacts the texture of the cake. A longer bake time and lower temperature allows the leavening more time to work before the cake sets, resulting in a taller, fluffier cake.

Make sure the flour is fully incorporated too – because dry flour streaks can result in a gummy pound cake. Use cake flour instead of AP flour. Pound cake is SUPPOSED to be a little dense.

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge. Set a timer for 7 minutes and allow the electric mixer to do the work before adding any sugar. The eggs should triple in volume and look pale, thick and shiny.

Stirring the cake batter both incorporates your ingredients and activates the gluten protein, so when you mix it too much, the texture of your pound cake becomes doughy like bread.

Prepare cake pan by coating with butter and sugar. Set aside a different pan filled with a few inches of water (this creates moisture in the oven and prevents the cake from drying out while baking).

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

When should I flip my pound cake? ›

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.

Either you filled the cake pan too much and didn't bake the cake long enough. Or your oven needs a new heating element.

On their own, boxed cake mixes have a structure that's loose and airy. But if you add ¼ cup flour or half a box of instant pudding mix, the texture of the cake becomes denser and tighter, ideal for a pound-cake-like consistency that will hold the shape of a Bundt pan.

Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister, denser cake, then all you have to do is add an extra egg to your mix. The additional fat in the egg yolk helps create a more tender and moist cake that is full of flavor.

Room Temperature Ingredients: Ensure your butter, eggs, and any other dairy ingredients are at room temperature. This helps to achieve a smoother batter and a more even bake. Sifting Dry Ingredients: Sift flour and leavening agents to create a lighter cake.

One of the first reasons why your cake may be too dense is if you use too much liquid, sugar, baking soda, or baking powder. Unlike cooking, baking is an exact science, and if you round up the measurement of your ingredients, you can add too much and get a dense cake.