Learn how to make moist and delicious pound cake with three different recipes from a professional pastry chef! From the basic batter to banana, chocolate marble, and apple variations, I'll carefully explain the tips for success. You can also learn how to wrap your finished cakes.
Ingredients
Main Ingredients (1 loaf)
- Banana 100g (1 large) + 1 for decoration
- Butter 100g
- Granulated Sugar 60g
- Egg 1
- Cake Flour 100g
- Baking Powder 1/2 tsp
Seasonings
- Rum (to taste)
Steps
- Grease the cake pan with butter.
- Bring the butter and egg to room temperature.
- Cream the room-temperature butter (100g) with a rubber spatula until smooth and lump-free.
- Add granulated sugar (60g) to the creamed butter and mix with the rubber spatula until combined.
- Switch to a whisk and beat until light and fluffy. (Key Tip!) Beating thoroughly here is crucial for achieving a delicious texture.
- Gradually add the beaten egg (1) in several additions, mixing well until fluffy after each addition. (Key Tip!) Ensure the egg is at room temperature and add it in stages to prevent separation.
- Once all the egg is incorporated, scrape the bottom and sides of the bowl with the rubber spatula to ensure no ingredients are left behind.
- Sift in the cake flour (100g) and baking powder (1/2 tsp), and gently fold them into the batter with a rubber spatula until just combined.
- Microwave the banana (100g, 1 large) until soft, then mash it with a fork to create a paste. Let it cool before starting the cake batter.
- Slice the banana for decoration (1) into 1cm to 1.5cm thick pieces.
- Add the cooled banana paste to the pound cake batter and mix until glossy. (Key Tip!) You can start mixing even if a little flour is still visible.
- Pour the batter into the prepared pan and spread the surface into an even, slightly domed shape. (Key Tip!) This technique helps ensure the cake bakes evenly, preventing the center from rising too much or the edges from becoming too thin.
- Arrange the sliced bananas on top of the batter.
- Bake in the oven.
- Insert a skewer into the center of the cake to check for doneness.
- While still hot, brush with rum (to taste), if desired. (Key Tip!) Applying rum while the cake is hot will result in a moister pound cake.
- Once cooled, wrap tightly in plastic wrap and let it rest overnight.
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