How to Get Perfect Brown Crust on Pound Cake (6 Steps)
Pound cake got its name from the traditional recipe for the dessert, which called for a pound each of butter, sugar, eggs and flour. Today's recipes offer variations on this ratio, generally replacing portions of each primary ingredient with another ingredient of similar chemical properties but different flavor. The perfectly brown crust on a pound cake comes from the reaction of the ingredients to the heat. Maillard browning, the reaction of sugars and proteins with heat, requires a lower temperature than caramelization. With an accurately preheated oven and proper mixing, you can achieve the beautifully brown top for your pound cake.
Things You'll Need
- 2 loaf pans
- Butter or nonstick cooking spray
- Parchment paper
- Stand mixer, or handheld mixer and large bowl
- Butter, room temperature
- Sugar
- Eggs, room temperature
- Vanilla extract
- Flour
- Wire cooling rack
Instructions
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Preheat your oven to 350 degrees Fahrenheit. Grease 2 loaf pans with butter or nonstick cooking spray. Line the bottom of each pan with a strip of parchment paper. Set aside.
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Beat butter with an electric mixer for 1 to 5 minutes on medium speed, until light and creamy. Add the sugar in a slow, steady stream with the mixer going. Beat the butter and sugar together for about 5 minutes. Scrape down the sides and bottom of the bowl 2 or 3 times during the mixing.
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Add the eggs one at a time and beat on medium speed until just incorporated. Scrape down the sides and bottom of the bowl after each addition. Beat in vanilla extract.
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Beat in flour on medium speed until smooth. Increase speed to high and beat until the batter is light and smooth. Divide the batter between the 2 prepared loaf pans and level the tops.
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Bake in the preheated oven for 45 to 55 minutes, turning the pans 180 degrees halfway through baking. Remove from the oven when a toothpick inserted in the center of the cake comes out clean.
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Allow the pound cake to rest in the pans for 10 to 15 minutes. Remove the cakes from the pans to a wire rack to finish cooling. Glaze the cakes, if desired.
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