Stock Bakery Pound Cake Recipe

There’s something undeniably comforting about a warm, freshly baked pound cake, right? If you’ve ever been to Stock’s Bakery, you know exactly what I mean—their pound cake is a slice of heaven.In this article, I will share the Stock Bakery Pound Cake Recipe with you so you can bring that same rich, moist goodness into your kitchen. Get ready to bake a cake perfect for any occasion—once you try this, it’ll be your go-to recipe for years to come!

What is Stock Bakery Pound Cake?

If you’ve ever had the pleasure of tasting a slice of pound cake from Stock’s Bakery, you know it’s something special. This classic dessert isn’t just about sweetness—the perfect balance of moist, rich flavor leaves you wanting more. The Stock Bakery Pound Cake Recipe has become an iconic treat, beloved by many for its simple yet satisfying taste.

Whether you’ve visited the bakery or heard about it from friends, you’re in for a treat as we dive into what makes this cake stand out. Get ready to learn all about the history, flavors, and secrets that make Stock Bakery Pound Cake a timeless favorite.

What is so special about Stock Bakery Pound Cake?

When it comes to pound cake, there’s a reason Stock’s Bakery’s version is so beloved—it’s not just about the taste, but the memories it evokes. The Stock Bakery Pound Cake Recipe is known for its incredibly moist texture, rich flavor, and that perfect balance of sweetness. Every bite melts in your mouth, leaving you craving more. Whether savoring it with a cup of tea or enjoying.

it as an afternoon treat, Stock Bakery Pound Cake has that special touch that makes it feel like a slice of home. What truly sets it apart is the careful blend of ingredients and techniques that result in a cake that’s both simple and luxurious, capturing the essence of classic baking at its finest. Trust me, once you try this recipe, you’ll understand why it’s been a fan favorite for years!

Ingredients for Stock Bakery Pound Cake Recipe

• 2½ cups cake flour (sifted)
• 1½ cups sugar
• ½ tsp baking powder
• ¼ tsp salt
• 1 cup (2 sticks) unsalted butter, room temp
• 5 large eggs, room temp
• ¾ cup heavy cream (or sour cream)
• 1 tbsp vanilla extract
• ½ tsp almond extract (optional)

Equipment and Tools Required

• Stand or hand mixer
• Mixing bowl
• Measuring cups & spoons
• Sifter
• Rubber spatula
• Loaf or Bundt pan
• Toothpick
• Cooling rack

Cooking Time and Servings People

• Prep Time: 15 minutes
• Bake Time: 60 minutes
• Cool Time: 20 minutes
• Total Time: About 1 hour 35 minutes
• Servings: 10 People

 How to Make Stock Bakery Pound Cake

Step 1: Preheat the Oven: Before you even think about mixing the ingredients, set your oven to 325°F (160°C) and let it heat up while you prep everything. This simple step ensures that your cake bakes evenly. The smell of cake in the oven will soon become your new favorite scent!

Step 2: Cream the Butter and Sugar: Here’s a tip I’ve learned over the years: take your time with this step. The butter and sugar are the backbone of your pound cake’s fluffy texture. Use a stand or hand mixer to cream them together until light and fluffy—about 3 to 4 minutes. Don’t rush it. This is when you’re building the foundation of your cake, so make sure it’s smooth and airy.

Step 3: Add the Eggs One at a Time: Now comes the egg stage. Trust me, I’ve learned that adding the eggs individually is the secret to a smooth batter. It’s tempting to throw them all in at once, but if you want that perfect texture, you must add them slowly. Mix in each egg thoroughly before adding the next one. This helps the batter emulsify and keeps everything smooth.

Step 4: Fold in the Dry Ingredients: Here, you can go a bit slower—add the flour mixture a little at a time. I’ve found that folding the flour gently (instead of mixing it in harshly) helps maintain the fluffiness. Use a rubber spatula to incorporate the flour, baking powder, and salt gently. This step is key to ensuring your cake rises beautifully without becoming dense.

Step 5: Add the Wet Ingredients: Now, pour in the heavy cream (or sour cream if you’re feeling adventurous) and vanilla extract. Stir it all in gently—this is where that rich, moist texture starts to take shape. The heavy cream adds richness and moisture, while the vanilla gives that beautiful aromatic flavor. It’s the stuff dreams are made of.

Step 6: Bake It to Perfection: Now for the fun part: baking! Pour the batter into your prepared loaf or Bundt pan, smooth the top with a spatula, and pop it into the oven. Bake for 60 minutes, but here’s the trick: don’t rely on the clock. After about an hour, start checking the cake with a toothpick. If it comes out clean, you’re good to go. If not, give it a few more minutes and check again.

Step 7:  Let It Cool: As tempting as it is to dig in immediately, let your cake cool for 20 minutes. This resting period helps the flavors settle and prevents that soggy, undercooked taste. Plus, it makes it easier to remove the cake from the pan without it falling apart.

Watch How Make Stock Bakery Pound Cake

Stock’s Bakery Pound Cake Recipe: A Delicious Twist

Stock Bakery Pound Cake is special. It’s not just like any other pound cake. The main ingredients are the same—flour, butter, sugar, and eggs—but the secret is in the details. They use heavy cream instead of milk. This makes the cake moist and rich. They also add a touch of almond extract. It gives the cake a unique flavor. The key difference is how they bake it. They bake it at the perfect temperature. This gives it a golden crust and a soft, tender center.

Serving Suggestions for Stock Bakery Pound Cake

Looking to elevate your baking game? This pound cake is a timeless classic! With a buttery cake that boasts a tender crumb, it’s made with a whole pound of butter and whipped up using an electric mixer fitted with a paddle attachment. Ensure your butter is at room temperature for that perfect moist pound cake!

As the aroma of freshly baked goodness fills your kitchen, let your cake cool in the pan before flipping it out. This recipe makes a lovely loaf in a loaf pan or bundt pan. To jazz it up, serve with fresh berries, a dollop of freshly whipped cream, or even a drizzle of lemon glaze made with freshly squeezed lemon juice!

For some extra flair, whip up a fruit compote to complement the cake’s richness. Plus, a slice of dry cake won’t happen here; this cake is sure to delight with its taste and texture, keeping everyone coming back for more. Want to extend its shelf life? Just store it properly, and enjoy it for days!

Tips for Perfecting Your Stock Bakery Pound Cake Recipe

Avoid Overmixing the Batter

One of the biggest mistakes I’ve made was overmixing the batter. It might seem tempting to keep mixing to ensure smoothness, but overdoing it can lead to a dense, heavy cake. Once you add the dry ingredients, fold them in gently. The goal is to mix just enough to combine everything, not to beat the life out of it!

Use Room Temperature Ingredients

I cannot stress this enough—using ingredients at room temperature is a game-changer. Room-temperature butter and eggs blend together so much better, creating a smoother batter and fluffier cake. So, before baking, take your butter and eggs out of the fridge and let them sit for about 30 minutes.

Test with a Toothpick

The toothpick test is your best friend when baking a perfect pound cake. Don’t just rely on the baking time. About 60 minutes into baking, insert a toothpick into the center of the cake. If it comes out clean, it’s done. If there’s batter on it, give it a few more minutes and check again. This simple step ensures your cake isn’t undercooked in the middle.

Don’t Skip the Cooling Time

I know the temptation to cut into that warm, freshly baked cake is strong, but trust me, letting your cake cool correctly is crucial. Let it rest in the pan for 10 minutes before transferring it to a cooling rack. This ensures the cake holds its shape and gives the flavors time to settle. Plus, the cooling time helps with slicing—it won’t crumble or fall apart as easily.

Measure Ingredients Accurately

Sometimes, it’s easy to eyeball measurements, especially when you’re baking a familiar recipe. However, to make your Stock Bakery Pound Cake Recipe truly stand out, accurate measurements are a must. Use a kitchen scale for precise results, especially regarding ingredients like cake flour. It can make all the difference in getting the texture just right.

How to Store Stock Bakery Pound Cake Recipe

• Cool Completely: Allow the cake to cool completely in the pan before flipping it onto a cooling rack. This step ensures the right texture and prevents moisture buildup.
• Wrap Tightly: Once cooled, wrap the pound cake tightly in plastic wrap or foil to preserve freshness and prevent it from drying out.
• Optional Lemon Zest: For an added zing, consider adding a touch of lemon zest to the wrap or even sprinkle it on top before serving.
• Storage Duration: Store at room temperature for 3-4 days, or freeze it for up to 3 months—slice before freezing for easy thawing.
• Serve with Whipped Cream: For an extra treat, serve the cake with fresh whipped cream and berries to elevate the flavor.
• Test for Doneness: Always use a cake tester to ensure the center is fully cooked. If there’s a lump, remix with a hand mixer to smooth it out.

FAQs about Stock Bakery Pound Cake Recipe

What is the secret to a good pound cake?

The secret to a good Stock Bakery Pound Cake is using quality ingredients and proper mixing. The butter and sugar should be creamed until light and fluffy, creating an airy base. Don’t overmix the batter after adding the dry ingredients to avoid a dense cake.

What are the ingredients in pound cake?

Pound cake typically requires simple ingredients: butter, sugar, eggs, flour, and a leavening agent like baking powder. Stock Bakery’s version includes heavy cream, vanilla extract, and optional almond extract to enhance flavor and texture.

What is the secret to super moist cake?

To create a super moist cake, use ingredients like heavy cream or sour cream, and ensure your butter and eggs are at room temperature. Also, avoid overmixing the batter to maintain its fluffiness and tenderness.

What makes a pound cake different from a regular cake?

A pound cake is typically denser and richer than a regular cake. Its name comes from the classic recipe, which called for a pound each of butter, sugar, eggs, and flour. Due to the high-fat content, pound cakes often have a firm texture but are incredibly moist.

What are the flavors of Stock’s Pound Cakes?

Stock Bakery’s pound cakes are known for their rich, buttery flavor with a hint of vanilla. Their version also includes almond extract, adding a unique and aromatic flavor that stands out from other pound cakes.

What is the history of pound cake?

Pound cake has a long history, dating back to the 18th century. It was initially made with a pound of each ingredient—flour, butter, eggs, and sugar. Its simplicity made it a staple in many households. Over time, variations were introduced, adding flavorings like vanilla and almond, which we now find in Stock Bakery Pound Cake version.

Can I add flavor to the cake?

Yes, you can add various flavors to your pound cake. Standard options include vanilla, almond extract, citrus zest, or even a splash of rum or bourbon. You can also add fresh fruit or nuts for an extra flavor twist. Experimenting with these flavors will make your Stock Bakery Pound Cake Recipe uniquely yours.

Can I freeze Stock Bakery Pound Cake?

Yes, you can freeze Stock Bakery Pound Cake. Wrap it tightly in plastic wrap and foil to preserve flavor and moisture. It can last up to 3 months in the freezer. When ready to serve, thaw it at room temperature.

Can I make Stock’s Pound Cake ahead of time?

Absolutely! You can make Stock’s Pound Cake ahead of time. When stored in an airtight container at room temperature, it stays fresh for 3 to 4 days. This makes it perfect for preparing ahead for parties or gatherings.

How can I ensure my pound cake rises properly?

To ensure your pound cake rises properly, use the right baking pan size and avoid overmixing the batter. Ensure your leavening agent (baking powder) is fresh, and always check the toothpick test for doneness. Allow the cake to rest in the pan for a few minutes after baking to maintain its structure.

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