Light Pound Cake

[artisansweets]

I don't mean light as in low fat, but I am looking for a pound cake recipe that will produce a moist, flavorful cake without being super dense while still retaining the qualities of pound cake.
I have researched several recipes... what would be the benefit of using all cake flour?

[AprilB]

Sorry. I'll look up some ideas but just couldn't resist chucking a joke in here.

April

[mudbug]

Originally Posted by artisansweets

....I am looking for a pound cake recipe that will produce a moist, flavorful cake without being super dense while still retaining the qualities of pound cake.

buttermilk = "moist, flavorful cake"

So look for recipes containing buttermilk. Cake flour will result in a more tender cake with a finer crumb and probably rise more.

What does this mean? Look for pound cake recipes containing buttermilk and cake flour as ingredients and you're way ahead of what you've tried previously.

So look here.

[Z~BESTUS]

ARTISANSWEETS:
Good morning. The benefit in employing "CAKE FLOUR" as you inquired about is ...In order to achieve the pound cake you described in your posting, one the properties of cake flour among others is that this flour is milled together with sugar, this sugar is imbedded in the flour providing an avenue for a liquid to enter & hydrate the starch. Furthermore, In America cake flour is milled with clorine (Clorination process) & that serves to inhibit gluten formation which is a NO NO for cakes.Also I might add that this condition results in better aeration in distributing of air in the cake mixing which you will need to have & to generate if your cake is going to be light.
In any event, if you wish to contrinue with this send me a post & I will provide you with a easy recipe for the cake you are seeking. Only though if you are going to actually bake this cake. It is more of a half a pound cake recipe & that is no pun !!!. Good luck & have a nice day young lady.
~Z~BESTUS.

[artisansweets]

Thank you for all the information. It is so helpful for me when baking to know the chemistry so that I have a better chance of figuring out what went wrong IF something is to go wrong.
I found a recipe that I thought looked really interesting. It uses cream cheese along with the butter and it calls for self-rising cake flour. If I can't find self-rising cake flour do you know the ratio of how much flour to baking powder?