Aunt Betty’s Pound Cake: Update
Some of you probably saw on social media that my Aunt Betty was visiting from South Carolina a few weeks ago. This is the same aunt whose pound cake recipe I shared awhile back. Well, while she was here she made me her pound cake for my birthday! It was amazing in a way that mine just isn’t when I bake it. Well, my aunt was staying at my parents’ house and my mom pointed out something that neither my aunt or I had thought about. When she told me the recipe she listed off the ingredients quickly and when she said “flour” what she really meant was “cake flour”. She also uses less heavy cream than she thought when I originally asked for the recipe.
So of course I had to try this new and improved recipe and it was delicious! The swap of the flours make the cake fluffier but still moist. You should be able to find cake flour in the baking aisle next to all-purpose and all the other flours. Talking about cake flour got us wondering what the difference is between it and all-purpose so Derek did some research. It turns out it’s the amount of protein in the flour. If you were to put the flours on a spectrum, cake flour would be on one end with less protein and on the other end would be bread flour with more protein. The additional protein in bread flour is needed to build up the gluten. This is not what you want in a fluffier cake. So there you go!
I’ve updated the recipe in original post. The steps are all the same, just with half the amount of heavy cream and the flour swapped.
What you end up with is a lovely pound cake! It’s fluffy while still being moist and has a lovely crust on the outside. Thanks to my Aunt Betty for sharing this. It was great seeing her while she was here. 🙂
That crunchy crust is my favorite part!
What’s your favorite family recipe, or the recipe you wish a family member would share?