Stocks pound cake is a classic favorite that has graced the tables of many celebrations and gatherings for generations.
This timeless recipe combines simple ingredients to create a rich, buttery, perfectly moist cake that everyone will love.
Whether you’re new to baking or an experienced pastry chef, this recipe is delicious and incredibly satisfying to prepare and serve.
You’ll find that the key ingredients for a successful stocks pound cake include baking powder for that light and fluffy texture, all-purpose flour to provide structure, granulated sugar for sweetness, eggs for binding, and sour cream for added moistness.
These readily available ingredients make this recipe a staple in many households and a go-to choice when you want to impress your friends and family with your baking skills.
This article will guide you through the process of making a delectable stock pound cake, covering the essential ingredients and techniques needed for a successful result.
With this recipe in your arsenal, you’ll be confident in creating a cake that truly rivals the bakery classic.
Table of Contents
- How to Make Stocks Pound Cake
- Side Dishes for Stocks Pound Cake
- Ingredients Substitutes
- How to Store Stocks Pound Cake
- Common Mistakes to Avoid
- Stocks Pound Cake Recipe
How to Make Stocks Pound Cake
To make a delicious Stocks Bakery Pound Cake, gather the following simple ingredients:
- Unsalted butter (1 cup)
- Granulated sugar (1 1/3 cups)
- Eggs (4 large)
- Vanilla extract (1 teaspoon)
- Sour cream (1 cup)
- All-purpose flour (1 3/4 cups)
- Baking powder (1 teaspoon)
- Fine salt (Heaping 1/2 teaspoon)
- Warm water (1 tablespoon)
Preheat your oven to 350°F (180°C).
Grease an 8-inch round cake pan and set it aside.
Whisk the baking powder and fine salt along with the all-purpose flour in a medium bowl.
Beat the unsalted butter at medium speed in a large mixing bowl until creamy and light yellow, about 1 to 7 minutes (depending on your mixer’s power).
Gradually add the granulated sugar to the butter, continuing to mix at medium speed.
Incorporate one egg at a time into the butter mixture, ensuring each egg is fully mixed before adding the next.
Slowly pour in the vanilla extract and sour cream, mixing until well combined.
Add the dry ingredients (flour mixture) to the wet mixture in batches, mixing at a low speed until fully combined.
Pour the batter into the greased cake pan, leveling the top with a spatula.
Place the cake pan in the preheated oven and bake for approximately one hour or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Finally, slice and enjoy your classic Stocks Bakery Pound Cake, a sweet treat perfect for any occasion.
Side Dishes for Stocks Pound Cake
When serving Stocks Pound Cake, you have numerous options for delicious side dishes to accompany it.
Adding a side dish enhances the overall flavor of the dessert and creates a more enjoyable eating experience for you and your guests.
Here are a few side dish options that pair beautifully with Stocks Pound Cake:
Fresh berries, like strawberries, blueberries, or raspberries, provide a refreshing and light contrast to the rich buttery pound cake.
You can serve the berries whole or macerate them in sugar to release their natural juices and create a simple syrup.
Gently spoon the berries over a slice of your pound cake, allowing the juices to combine with the cake’s tender crumb.
Vanilla Ice Cream
A scoop of vanilla ice cream is a classic side dish for any cake, and it works exceptionally well with Stocks Pound Cake.
The smooth, creamy texture and cool ice cream temperature complement the pound cake’s dense nature.
This combination adds another layer of indulgence to your dessert.
Whipped cream is a lighter and airy alternative to ice cream.
Its soft, pillowy texture contrasts with the denseness of the pound cake.
To serve, dollop a spoonful of whipped cream alongside or on top of your pound cake.
Fruit compote can add an interesting twist to your Stocks Pound Cake.
Made by cooking fruit with sugar and a little water, compotes can feature a single fruit or a mixture of fruits.
Common compotes include apple, cherry, or peach.
The warm, softened fruit adds a delightful contrast to the cake while adding a touch of sweetness.
Explore these various side dishes for Stocks Pound Cake and enjoy the delicious combinations they create.
Feel free to mix and match them to create your perfect dessert experience.
Sometimes, you may not have access to certain ingredients required in a stocked pound cake recipe.
In such cases, you can use the following substitutes to achieve a similar result with your pound cake.
Remember to adjust your recipe accordingly to accommodate these changes.
If you’re out of baking powder, you can create a homemade version using 1/4 teaspoon of baking soda mixed with 1/2 teaspoon of cream of tartar.
This mixture creates enough leavening for 1/2 teaspoon of baking powder.
Alternatively, you can also use self-rising flour, which already includes baking powder, as a substitute for all-purpose flour and baking powder together.
In case you don’t have all-purpose flour available, try using cake flour or pastry flour as a substitute.
Cake flour has a lower protein content, resulting in a softer crumb.
Use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour.
Keep in mind that this might slightly alter the texture of your pound cake.
If granulated sugar is not in your pantry, you can use powdered sugar as a substitute.
Use 1 3/4 cups of powdered sugar for every cup of granulated sugar.
Be sure to sift the powdered sugar to avoid lumps in your cake.
Another alternative is using light or dark brown sugar, which will add a slightly caramelized flavor to your pound cake.
Should you need to replace eggs, consider using 1/4 cup of unsweetened applesauce, mashed banana, or pureed silken tofu for each egg.
Keep in mind that these substitutes may affect the flavor and texture of your pound cake.
Additionally, some commercial egg replacers can be found at grocery stores and used according to the package instructions.
How to Store Stocks Pound Cake
Proper storage of Stocks Pound Cake can help maintain its taste and texture, ensuring that you can enjoy it for a longer time.
This section will discuss the recommended ways to store your cake, accounting for shelf life and individual slices.
On the Counter
For short-term storage, you can keep your pound cake at room temperature.
Simply cover it with a cake dome or plastic wrap to protect it from drying out or absorbing any odors.
This method works best if you plan to consume the cake within 2-3 days.
If you want to extend the life of your pound cake slightly beyond a few days, storing it in the refrigerator is a good option.
Wrap the cake tightly with plastic wrap or aluminum foil and place it in an airtight container.
This will help keep the cake moist and fresh for 5-7 days.
For longer-term storage, freezing your pound cake is the most effective method.
Firstly, you should wait until the cake has completely cooled.
Then, if you want to freeze individual slices, it is recommended to slice the cake before wrapping each piece tightly with aluminum foil or plastic wrap rated for freezer use.
Place the wrapped slices in a freezer bag and store them in the freezer for up to 3 months.
This allows you to thaw only as much as you need at a time.
Remember always to label your frozen cake with the date so you know its storage duration.
When you’re ready to enjoy your cake, remove the desired number of slices from the freezer and allow them to thaw at room temperature for a few hours.
By following these storage methods, you can ensure that your Stocks Pound Cake remains delicious for as long as possible.
Common Mistakes to Avoid
Using ingredients straight from the refrigerator:
One common mistake while preparing Stocks Pound cake is using ingredients straight from the refrigerator.
For maximum volume and a better texture, it’s important to have your ingredients at room temperature before starting the recipe.
If you’re using extra egg yolks in your recipe, ensure that you don’t overmix the batter, as it can result in a dense cake.
Instead, incorporate the ingredients gently until just combined.
Another critical aspect of a successful pound cake is the leavening agent.
Not adding enough baking powder or baking soda could lead to a dense cake.
Make sure to measure your leavening agents accurately and be mindful of the recipe’s requirements.
While mixing the batter, avoid over-beating the eggs.
This can cause your cake to rise too much and then collapse, resulting in a dense texture.
To prevent this, mix the eggs quickly until they’re appropriately combined.
Not having a smooth surface:
A common issue when frosting your pound cake is not having a smooth surface.
Using an offset spatula to spread the frosting evenly can help achieve a professional finish.
Incorrect oven temperature might also be responsible for an imperfect pound cake.
Always preheat your oven and use an oven thermometer, if possible, to ensure the temperature is precise.
Lastly, cooling is a crucial step that should not be overlooked.
Allow your pound cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before applying frosting or slicing.
Proper cooling is essential for the cake to maintain its structure.
Stocks Pound Cake Recipe
- 1 8-inch round cake pan
- 1 large mixing bowl
- 1 Spatula
- 1 toothpick
- 1 cup Unsalted butter
- 1 1/3 cup Granulated sugar
- 4 Eggs large
- 1 tsp Vanilla extract
- 1 cup Sour cream
- 1 3/4 cup All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Fine salt Heaping
- 1 tbsp Warm water
- Preheat your oven to 350°F (180°C).Grease an 8-inch round cake pan and set it aside.Whisk the , baking powder, fine salt along with the all-purpose flour in a medium bowl.
- Beat the unsalted butter at medium speed in a large mixing bowl until creamy and light yellow, about 1 to 7 minutes (depending on your mixer's power).
- Gradually add the granulated sugar to the butter, continuing to mix at medium speed.
- Incorporate one egg at a time into the butter mixture, ensuring each egg is fully mixed before adding the next.
- Slowly pour in the vanilla extract and sour cream, mixing until well combined.
- Add the dry ingredients (flour mixture) to the wet mixture in batches, mixing at a low speed until fully combined.
- Pour the batter into the greased cake pan, leveling the top with a spatula.
- Place the cake pan in the preheated oven and bake for approximately one hour or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.Finally, slice and enjoy your classic Stocks Bakery Pound Cake, a sweet treat perfect for any occasion.