I love baking bundt cakes because they are pretty and easy to make.
Thankfully, a good pound cake is almost impossible to mess up.
A traditional pound cake is dense and made with simple ingredients that are easy to combine.
Before using baking powder, test for effectiveness. Simply drop 1/2 teaspoon of baking powder in a 1/4 cup of hot water. Effective if it bubbles vigorously. Discard if it doesn’t bubble.
Baking in a bundt pan is an easy way to make a pretty cake. How cool is that?!
Why is a pound cake called a pound cake?
Named for the traditional proportions of ingredients: a pound of butter + a pound of flour + a pound of sugar + a pound of eggs.
A real pound cake usually contains one dairy (butter) and no milk.
Lemon Sour Cream Pound Cake contains sour cream AND butter. Although this cake is dense, the sour cream makes it soft and moist.
Helpful Baking Tips
Add eggs (room temperature) one at a time. Thoroughly beat between the addition of each egg. The batter might look slightly curdled. You want each egg to be well-incorporated before adding more liquid. Beat for at least 30 seconds to 1 minute after each egg.
Make sure the baking pan is large enough. A standard loaf pan (8 1/2″ x 4 1/2″) is too small. You need a medium loaf pan (9″ x 5″ x 2 3/4″) or a tea loaf pan (12″ x 4″ x 2 1/2″). Or use a tube pan or a bundt pan.
Source: King Arthur Flour
Original Lemon Cream Glaze recipe is from thekitchen.