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Start with the right ingredients. Don’t substitute self-rising flour for all-purpose flour. If you want to substitute cake flour for all-purpose flour, use 1 cup plus 2 Tbsp. cake flour in place of 1 cup of all-purpose flour.
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To measure flour, spoon into a dry measuring cup, and level with a knife. (Don’t scoop the measuring cup into the flour or pack the flour.)
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Use butter or margarine containing more than 70% fat. Soft butter spreads and reduced-fat or tub margarines contain too much water and do not work well in baked goods.
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Spoon batter evenly into a 10-inch tube pan greased with solid shortening and coated with flour. Place the pan in the center of the oven, and bake as directed. “A temperature that is too low causes the cake to fall.” When placed on a rack to low in the oven, the cake crusts will brown too much on the bottom.
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Keep the oven door closed until minimum baking time has passed. Test the cake for doneness with a cake tester or wooden pick. Insert it into the center of the cake, it should come out clean with no batter or crumbs clinging to it.
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Cool the cake in the pan on a wire rack 10 to 15 minutes. Removing it too soon may cause dampness and sinking in the center.
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Store cake in an airtight container up to three days. You may also wrap it with plastic wrap and foil and refrigerate up to one week or freeze up to two months. Thaw cake without unwrapping for best results.
Hi SB,
Got the seven steps for perfect pound cake,would be great if you would post your favorite recipe for pound cake.We could try out the seven steps.
HI nanny37
You got it! I will do that later as we are going to
Worship service in a few. It will either be tonight or tomorrow some times.
Thanks for the advice dear… will try it out
Thank you so much dear. They really work to.
Have a wonderful day.
Southern
Hey Southern Thanks for the tips and again Thanks for sharing your cake recipe Tips here…Better Luck!!!