How do you keep a pound cake moist?

To keep your pound cake moist, focus on using the right ingredients, such as butter, oil, and eggs. Also, pay attention to your baking techniques, like setting the correct oven temperature, avoiding overmixing, and storing the cake properly afterward. Simple syrups and fruit toppings can also enhance moisture.

What ingredients help keep pound cake moist?

Key ingredients include butter for flavor, oil for moisture retention, eggs for structure, and sour cream or yogurt for extra tenderness. Using cake flour instead of all-purpose flour can also result in a more tender, moist cake.

Should I use butter or oil for moisture in pound cake?

While butter provides rich flavor, oil is better for moisture retention due to its liquid state at room temperature. A combination of both can offer the best of both worlds richness from the butter and moisture from the oil.

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Ingredients

Scale

For the Cake:

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tsp vanilla extract
2 ¾ cups (344g) all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup (240ml) sour cream

For the Simple Syrup:

½ cup (100g) sugar
½ cup (120ml) water
1 tsp vanilla extract

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Instructions

Preheat & Prep – Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
Cream Butter & Sugar – Beat butter and sugar until light and fluffy, about 3-4 minutes.
Add Eggs & Vanilla – Mix in eggs one at a time, beating well after each. Add vanilla extract.
Combine Dry Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
Alternate Additions – Add flour mixture and sour cream to the batter in three additions, beginning and ending with flour. Mix until just combined.
Bake – Pour batter into the pan and bake for 55-65 minutes, or until a toothpick comes out with a few crumbs.
Make the Syrup – While the cake bakes, heat sugar and water until sugar dissolves. Remove from heat and stir in vanilla.
Brush with Syrup – While the cake is warm, brush syrup over the top to lock in moisture.
Cool & Store – Let cool in the pan for 15 minutes, then transfer to a wire rack. Wrap tightly once cool.

Notes

Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
Avoid Overmixing: Overmixing can make the cake dense and dry mix just until combined.
Check for Doneness Early: Ovens vary, so start checking at 55 minutes with a toothpick.
Flavor Variations: Add lemon zest, almond extract, or a swirl of cinnamon sugar for a twist.
Storage: Wrap in plastic wrap and store at room temp for up to 4 days or freeze for up to 3 months.

Author: Soukaina
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 350 kcal
Sugar: 28g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg