Part 2/8:
Essential Preparation
Baking a perfect pound cake begins with preparing the pan properly. The presenter recommends buttering the baking dish thoroughly and then dusting it with flour, ensuring the cake releases easily or acquires a slightly crispy edge. Sifting the cake flour—preferably without leavening agents—helps eliminate lumps, ensuring a smooth batter.
Ingredients and Mixing
Key ingredients include all-purpose, or preferably cake flour, baking powder, and a pinch of coarse salt for flavor balance. The butter is creamed with sugar and vanilla until soft and smooth before eggs are added one at a time. This gradual addition ensures a stable, airy batter. The dry ingredients are combined with milk, added gradually to prevent overmixing, which could toughen the crumb.