Hey there, fellow baking enthusiasts! Today, we’re diving deep into the delightful world of homemade treats with a twist. Picture this: the aroma of freshly baked pound cake wafting through your kitchen, teasing your taste buds and bringing a smile to your face.
But wait, we’re not just talking any old pound cake here. Nope, we’re delving into the realm of stock bakery pound cake recipes – the kind that transports you to that cozy corner bakery with just one bite.
In this post, we’re uncovering the secrets behind crafting the perfect stock bakery pound cake right in your own home. From the precise measurements to those oh-so-important tips and tricks, get ready to elevate your baking game and impress even the toughest of critics.
So grab your apron, preheat that oven, and let’s get baking!
What so Special About Stock Bakery Pound Cake?
It’s all about that unbeatable combination of flavor, texture, and nostalgia. Picture a cake that’s moist and dense, yet incredibly light with a tender crumb that practically melts in your mouth.
Stock bakery pound cakes are crafted with precision, using time-tested recipes that have been passed down through generations. They’re the epitome of comfort food, evoking memories of lazy Sunday mornings and special celebrations.
Plus, they’re versatile – perfect for enjoying on their own or dressing up with a dollop of whipped cream and fresh berries. Simply put, stock bakery pound cake is pure bliss in every bite.
Ingredients for Stock Bakery Pound Cake Recipe
For the Cake:
- ½ teaspoon Baking Powder
- 1 ½ Large Eggs (at room temperature, beat 2 eggs, then use about 3 tablespoons)
- ⅔ cup Granulated Sugar
- ⅞ cup All-Purpose Flour (approximately 1 cup minus 2 tablespoons)
- 2 tablespoons Sour Cream (at room temperature)
- Nonstick Cooking Spray
- 1 ½ tablespoons Vegetable Oil
- ½ tablespoon Pure Vanilla Extract
- ¼ teaspoon Fine Salt
- 5 tablespoons Unsalted Butter (cut into cubes and at room temperature)
- ¼ teaspoon Zest of Lemon
- ½ tablespoon Warm Water
For the Buttercream:
- ¼ teaspoon Pure Vanilla Extract
- ½ cup Confectioners’ Sugar
- 1 teaspoon Hot Water
- 3 tablespoons Unsalted Butter (at room temperature)
- ¼ teaspoon Fresh Lemon Juice (optional)
- Small Pinch Fine Salt
Equipment & Tools Required
- A big bowl
- Mixer
- Large spoon
- Wooden spoon or spatula
- Bundt cake pan
- Oven
Preparation Time: 20 minutes
Cooking Time: 68-70 minutes
Yield: 1 cake
How to Make/ Recipe Directions for Stock Bakery Pound Cake Recipe
Step-01: Preheat the oven to 350˚F (175˚C). Grease and flour an 8-inch round cake pan. Set aside. In a large mixing bowl, whisk together the eggs, oil, vanilla extract, sour cream, and water until well blended.
Step-02: In another medium bowl, sift together the flour, sugar, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix with a handheld electric mixer or stand mixer fitted with the paddle attachment on low speed for about 30 seconds until just combined.
Step-03: Add in the lemon zest and cubed butter and continue to mix on low speed until everything is evenly incorporated into a thick batter; about 2 minutes of mixing time total. Do not overmix!
Step-04: Pour the batter into the prepared pan and spread it evenly. Bake for 68-70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let cool for about 15-20 minutes before carefully inverting onto a cooling rack. Cool completely before frosting.
Step-05: In a medium bowl, beat together the butter and confectioners’ sugar until creamy and light, about 1 minute of mixing time in total. Add a pinch of salt, vanilla extract, lemon juice (if desired), and hot water, and mix on low speed to combine.
Step-06: Increase the speed to medium-high and beat until light and fluffy; about 3 more minutes of mixing time total. Frost the cake: Spread frosting over the top of the cooled cake. Slice and serve.
Watch How To Make
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Creative Serving Ideas for Stock Bakery Pound Cake Recipe
These serving and pairing suggestions will assist you in introducing more variety to this dish. Feel free to unleash your creativity with ideas that match your taste and preferences.
1. Classic Pound Cake Slices: Serve the pound cake in thick slices on its own as a delightful dessert or snack. The buttery richness and tender crumb are perfect for enjoying with a cup of tea or coffee.
2. Fresh Fruit Topping: Top slices of pound cake with a medley of fresh berries such as strawberries, blueberries, and raspberries. The natural sweetness and vibrant colors of the fruit complement the cake beautifully.
3. Whipped Cream and Berries: Serve slices of pound cake with a dollop of freshly whipped cream and a handful of sliced strawberries or other seasonal berries. The light and airy whipped cream add a luxurious touch to each bite.
4. Lemon Glaze Drizzle: Drizzle slices of pound cake with a tangy lemon glaze made from freshly squeezed lemon juice and confectioners’ sugar. The zesty flavor of the glaze adds a refreshing contrast to the rich buttery cake.
5. Vanilla Ice Cream Sundae: Turn slices of pound cake into a decadent dessert by serving them with a scoop of vanilla ice cream and drizzling with your favorite sauce such as caramel or chocolate. Add chopped nuts or whipped cream for extra indulgence.
6. Grilled Pound Cake: Grill slices of pound cake until lightly toasted and serve warm with a scoop of vanilla ice cream and a drizzle of honey or maple syrup. The caramelized exterior adds a delicious smoky flavor to the cake.
7. Pound Cake Trifle: Layer cubes of pound cake with whipped cream, fresh fruit, and custard or pudding in a trifle dish for a stunning dessert presentation. Garnish with additional berries and mint leaves for a pop of color.
8. Pound Cake Parfait: Create individual parfait cups by layering crumbled pound cake with yogurt or whipped cream and your favorite fruit compote or preserves. Top with a sprinkle of granola or nuts for added texture.
9. Chocolate Ganache Topping: Drizzle slices of pound cake with warm chocolate ganache made from melted chocolate and heavy cream. The rich and velvety ganache adds a decadent touch to the buttery cake.
10. Pound Cake French Toast: Transform slices of pound cake into indulgent French toast by dipping them in a mixture of beaten eggs, milk, and cinnamon before frying until golden brown. Serve with maple syrup and fresh fruit for a brunch-worthy treat.
URRecipe Community Tips on Stock Bakery Pound Cake Recipe
Here are some tips to follow when trying this recipe. If you’re attempting it for the first time, these tips will assist you in creating a perfect dish on your initial try.
1. Room Temperature Ingredients: Ensure that your eggs, sour cream, and butter are all at room temperature before starting. Room temperature ingredients blend more smoothly and evenly, resulting in a better texture for your cake batter.
2. Proper Mixing Technique: When combining the wet and dry ingredients, mix on low speed just until everything is incorporated. Overmixing can lead to a tough and dense cake, so be gentle with your batter.
3. Sifting the Dry Ingredients: Sifting the flour, sugar, baking powder, and salt together helps to aerate the dry ingredients and remove any lumps, resulting in a lighter and fluffier cake texture.
4. Greasing and Flouring the Pan: Make sure to thoroughly grease and flour your cake pan to prevent the cake from sticking. This step ensures easy removal and helps maintain the cake’s shape.
5. Using Nonstick Cooking Spray: To ensure easy release from the pan, consider using nonstick cooking spray in addition to greasing and flouring. This extra step provides an added layer of insurance against sticking.
6. Avoid Overbaking: Keep a close eye on your cake while it’s in the oven and check for doneness using a cake tester or toothpick. Overbaking can lead to a dry cake, so it’s essential to remove it from the oven as soon as it’s done.
7. Proper Cooling Time: Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a cooling rack. This helps prevent the cake from breaking apart and allows it to set properly.
8. Room Temperature Butter for Buttercream: Ensure that your butter is at room temperature before making the buttercream. Softened butter blends more easily with the other ingredients, resulting in a smoother and creamier frosting.
9. Gradually Add Ingredients to Buttercream: When making the buttercream, add the ingredients gradually and mix on low speed to prevent splattering. This helps achieve a smooth and fluffy texture without incorporating too much air.
10. Adjusting Buttercream Consistency: If your buttercream is too thick, add a little more hot water, a teaspoon at a time, until you reach the desired consistency. Conversely, if it’s too thin, add more confectioners’ sugar, a tablespoon at a time, until it thickens.
How to Store Stock Bakery Pound Cake Recipe
To store Stock Bakery Pound Cake, tightly wrap it in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days.
To reheat, slice the cake and warm individual slices in the microwave for 15-20 seconds or in a preheated oven at 325°F (160°C) for 5-7 minutes until warmed through. Enjoy!
Common queries on Stock Bakery Pound Cake Recipe
These commonly asked questions and their short answers will give you an better understanding of this Stock Bakery Pound Cake Recipe
1. How much does a Stock Bakery Pound Cake cost?
The cost of a Stock Bakery Pound Cake can vary depending on factors such as location, size, and any additional customization. It’s best to check with your local bakery or market for pricing information.
2. What makes a pound cake different from a regular cake?
Pound cake is traditionally made with equal parts (by weight) of four main ingredients: butter, sugar, eggs, and flour, hence the name “pound” cake. This results in a dense and rich cake with a tight crumb and buttery flavor, distinct from the lighter and fluffier texture of regular cakes.
3. Should Stock’s Pound Cake be refrigerated?
Stock’s Pound Cake can be stored at room temperature for up to 3-4 days if tightly wrapped or stored in an airtight container. However, if you prefer to extend its shelf life, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving to restore its texture and flavor.
4. What is the pound cake formula?
The classic pound cake formula consists of equal parts (by weight) of butter, sugar, eggs, and flour. For example, if you use 1 pound of butter, you would also use 1 pound each of sugar, eggs, and flour. This simple ratio ensures a dense and moist cake with a rich buttery flavor.
5. Can I freeze Stock’s Pound Cake?
Yes, you can freeze Stock’s Pound Cake for longer storage. Wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
6. Can I substitute ingredients in Stock’s Pound Cake recipe?
While it’s best to follow the recipe as closely as possible for optimal results, you can make some substitutions if needed. For example, you can use Greek yogurt instead of sour cream, or vegetable oil instead of butter for a dairy-free option. However, keep in mind that substitutions may alter the texture and flavor of the cake.
7. How can I prevent my pound cake from becoming dry?
To prevent your pound cake from becoming dry, make sure not to overbake it. Keep a close eye on the cake towards the end of the baking time and remove it from the oven as soon as a cake tester inserted into the center comes out clean. Additionally, wrapping the cake tightly in plastic wrap or foil after cooling can help retain moisture.
8. Can I add flavorings or mix-ins to Stock’s Pound Cake?
Yes, you can customize Stock’s Pound Cake by adding flavorings such as citrus zest, extracts (e.g., almond, lemon, or orange), or spices (e.g., cinnamon or nutmeg). You can also incorporate mix-ins like chocolate chips, nuts, or dried fruit to add extra texture and flavor to the cake.
9. How can I ensure my pound cake rises properly?
To ensure your pound cake rises properly, make sure to use fresh baking powder and beat the batter thoroughly after adding the eggs. Sifting the dry ingredients together can also help aerate the batter and promote even rising during baking.
10. Can I make Stock’s Pound Cake ahead of time?
Yes, you can make Stock’s Pound Cake ahead of time. The cake can be baked a day in advance and stored tightly wrapped at room temperature until ready to serve. You can also prepare the batter ahead of time and refrigerate it overnight before baking for convenience.
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