Pound Cake Batter

Preparation info

  • Difficulty


  • Yield:


    9 inch layer

Appears in


IngredientPoundsOuncesGramsBaker’s Percentage
Flour, cake 8225100
Baking powder 0.257.53
Salt 0.12.51
Shortening Mixture 15.5435193
Egg 719084
Water 4.512556


Method of Preparation

(for Control Product)

  1. Preheat oven to 350°F (175°C).
  2. Allow ingredients to come to room temperature (temperature of ingredients is important for consistent results).
  3. Blend flour, baking powder, and salt thoroughly by sifting together three times onto parchment paper.
  4. Place 15.5 ounces (435 grams) of shortening mixture into mixing bowl. Set aside the rest for later use.
  5. Stir on low with flat beater for 45 seconds, slowly adding slightly beaten eggs. Stop and scrape. Note: Creamed mixture might take on a somewhat curdled look, but it will still be holding a good amount of air. However, do not overmix; if eggs and shortening mixture are well blended before 45 seconds, begin next step immediately.
  6. Add dry ingredients alternately with water in three parts, while stirring on low for 1 minute. Stop and scrape bowl.

Method of Preparation

(for Cake with no Creaming or Sifting)

Follow the Method of Preparation for Control Product except:

  1. For Shortening Mixture, add sugar and DMS all at once. Stir on low until blended but not creamed, about 1 minute.
  2. Do not sift ingredients in step 3; instead, stir gently yet thoroughly with a spoon.
  3. Continue with step 4.