Note: this is a cold oven pound cake. Do not preheat the oven! And our special tip is to place an oven-proof bowl or measuring cup of water in the oven. This helps to ensure a moist cake every single time!
** Preparing the pan: Nothing is more aggravating than baking a cake only to have it stick to the pan. Our preparation method has never failed us. Spray the pan with nonstick baking spray or rub generously with butter. Then sprinkle generously with flour, hold the pan upside down, and tap lightly so the loose flour falls out.
We like to serve the cake drizzled with this homemade strawberry syrup or with some fresh berries and our raspberry sauce, but more often than not, we serve it plain with no complaints.
The lower the temperature, the lighter and more tender the crust on your pound cake. This recipe calls for a temperature of 300F, and starting in a cold oven, but a lot of pound cake recipes will say 325F.
The most common causes for gummy pound cake are creaming the butter and sugar too fast or too long; overmixing the batter, which results in excess gluten development; and/or not getting all the dry flour mixed in.
After four years in New York City, Prato Bakery relocated in 2015 to bring Tuscan cuisine to the Jersey City community. Owner and baker Simone shares the traditional treats of the town in Tuscany that named the bakery, including the beloved cantucci (biscuits with almonds, chocolate, figs, apricot, and prunes), and schiacciata or focaccia bread. Prato Bakery also opened a second location in Hoboken and offers the same Tuscan-inspired foods.
Deluxe Italian Bakery has been in the Racobaldo family since 1949, with products made according to familial recipes that have passed down through generations. The bakery produces over 100,000 rolls and breads daily, shipping them to locations all over the tri-state area and serving them fresh in the bakery. Customers laud Deluxe Italian Bakery for their breads, cakes, and especially the cream donuts.
7fc3f7cf58