A chocolate pound cake sits on a cake server, and one of its pieces sits on a white plate with a fork next to it.

Tiger Tell: The Perfect Pound Cake

Jeff Bennett ’82, founder, owner and president of Clemson-based The Pound Cake Man Bakery, offers his best tips and tricks for baking the perfect pound cake. Take notes!

Use the right pan. Most pound cake recipes have more batter than will fit in a Bundt pan. Use a pound cake/angel food cake pan sprayed completely with Baker’s Joy or something like it.

Real butter and real milk, always! Never use margarine or almond milk unless you are making a dairy-free cake (which we do).

Cream the butter and sugar well and scrape it off the bowl before you add the next ingredients. If you don’t, the uncreamed sugar will be more likely to stick to the bottom of the pan.

Don’t be afraid to make the cake… It’s really very simple! And even if it’s not perfect, it will still taste delicious.

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