Why does pound cake take so long to bake?

This usually happens because the oven temperature is too high. Then the crust cooks a lot faster than the inside of the cake, creating a tough crust and a soft middle. Lower the temperature of the oven and cook the pound cake for longer.

Why does my cake take so long to bake?

Setting your oven to the right temperature is vital in making sure that the cake bakes through properly. Too high a heat and the cake will be overcooked. … If you found that your cake took too long to cook, increase the temperature. If the exterior was fully baked or overbaked before the interior, lower the temperature.

How do you make pound cake moist?

Adding buttermilk, sour cream, or cream cheese gives more moisture and flavor to the cake. The acid in buttermilk and sour cream produces a very fine crumb because it tenderizes the gluten in the flour. Sour cream and cream cheese add so much richness that cakes made with them are super moist and almost springy.

How do you fix a undercooked pound cake?

So how do you fix undercooked cake? If the cake is undercooked overall, put it back in the oven for 10-15 minutes. If the middle part is still wet, cover the cake with foil and bake for up to 15 minutes. If the bottom is moist, turn off the upper heat or cover with foil, and cook for a few minutes.

How long does it take to bake a cake at 350?

Bake at 350 degrees? Pan Size ~ The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. You bake a chocolate 9″ round cake for about 30-35 minutes at 350 F.

What is the ideal temperature to bake a cake?

Most cakes bake at 350 degrees Fahrenheit. Reducing the temperature to 325 degrees is all you need to do to get a flat-topped cake.

What is the best flour to use for pound cake?

Cake Flour: Cake flour is lighter than all-purpose flour and produces the best pound cake in my opinion. Since it’s so light, the attention remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick. If needed, use this homemade cake flour substitute.

What’s the secret to a moist cake?

I promise you SOFT & MOIST cakes!

1. Use Cake Flour. Reach for cake flour instead of all-purpose flour. …
2. Add Sour Cream. …
3. Room Temperature Butter / Don’t Over-Cream. …
4. Add a Touch of Baking Powder or Baking Soda. …
5. Add Oil. …
6. Don’t Over-Mix. …
7. Don’t Over-Bake. …
8. Brush With Simple Syrup/Other Liquid.

Does adding an extra egg make cake more moist?

Eggs + yolks: Extra YOLKS means more fat which gives the cake ultra moistness! Add the amount of eggs called for in the recipe but add two extra egg yolks. The extra yolks add the density and moisture you’d find in a bakery cake!

Why did my pound cake turn brown inside?

If your cake is looking a bit too brown, it is probably because you have over-cooked it or the oven was too hot. You can always cover the top of the cake with tin foil if it is starting to look a little bit too brown. It could also be because there is too much sugar in the recipe.

Why is my cake still raw in the middle?

If you find that your cakes are brown on the outside but are still raw on the inside then it is likely that the oven is too hot. Most cakes are baked at around 180c/350F/Gas Mark 4 on the middle shelf of the oven. … If the oven is running too high then you may need to turn it down slightly.