For a classic, delectable treat, you can’t go wrong with Stocks bakery pound cake. This timeless recipe is sure to be a hit with your family! From the melt-in-your-mouth buttery texture of the cake itself to the creamy frosting that tops it off, this pound cake will leave everyone wanting more.
The pound cake from Stocks Bakery is made with a few key ingredients, including all-purpose flour, sugar, eggs, butter, and vanilla. To ensure that your cake comes out light and fluffy every time, make sure to follow the instructions carefully.
You’ll also want to pay close attention to details such as making sure all of your ingredients are at room temperature before mixing. Read on for our guide to making Stocks Bakery Pound Cake!
As I told you before the Stocks Bakery pound cake is a delicious cake that also has a buttercream frosting made up with buttery, sweet, and slightly tangy – it’s simply divine. The cake has a light and fluffy texture, and the buttercream frosting adds the perfect amount of sweetness. Plus, it’s easy to make with simple ingredients.
One day I went with my friend to the Stocks Bakery to buy a cake for weekend parties. I was thinking about buying a classic cake for the special occasion. We entered the bakery and saw some delicious cakes, cupcakes and other pastries on display.
That’s when my friend suggested that I try Stocks Bakery Pound Cake. I went ahead with his suggestion because it looked like something really tasty.
When I tasted it, I was amazed by the flavor of the cake. It had a light and fluffy texture with a hint of sweetness from the buttercream frosting. Since then, I’ve been trying to make the Stocks Bakery Pound Cake at home for all of my special occasions.
Preheat the oven to 350˚F (175˚C). Grease and flour an 8-inch round cake pan. Set aside.
In a large mixing bowl, whisk together the eggs, oil, vanilla extract, sour cream and water until well blended.
In another medium bowl, sift together the flour, sugar, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix with a handheld electric mixer or stand mixer fitted with the paddle attachment on low speed for about 30 seconds until just combined.
Add in the lemon zest and cubed butter and continue to mix on low speed until everything is evenly incorporated into a thick batter; about 2 minutes of mixing time total. Do not overmix!
Pour the batter into the prepared pan and spread it evenly. Bake for 68-70 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and let cool for about 15-20 minutes before carefully inverting onto a cooling rack. Cool completely before frosting.
In a medium bowl, beat together the butter and confectioners’ sugar until creamy and light, about 1 minute of mixing time in total. Add a pinch of salt, vanilla extract, lemon juice (if desired), and hot water, and mix on low speed to combine. Increase the speed to medium-high and beat until light and fluffy; about 3 more minutes of mixing time total.
Spread frosting over the top of the cooled cake. Slice and serve.
• Make sure the eggs, sour cream, butter and all other ingredients are at room temperature before starting this recipe.
• Do not overmix the batter once you add in the cubed butter as it will make your cake tough instead of light and fluffy.
• To make a two-layer cake, double the recipe and bake in two round pans for about 30-35 minutes or until a cake tester inserted in the center comes out clean. Let cool completely before frosting or assembling.
• If desired, sprinkle with some powdered sugar before serving.
• For the all-purpose flour, you can substitute it with whole wheat pastry flour or buckwheat flour.
• To make this pound cake dairy-free, replace the butter with vegan butter and the sour cream with coconut milk yogurt.
• You can also replace the granulated sugar with coconut sugar or other natural sweeteners.
• If you don’t want to use vegetable oil, you can replace it with melted coconut oil or olive oil.
• To make the cake gluten-free, substitute the all-purpose flour for a gluten-free baking flour blend.
• You can also use other flavored extracts like almond or orange instead of vanilla extract.
• You can replace the lemon juice with other citrus juices such as lime or orange juice, or even with white vinegar for a slight tanginess.
• The buttercream frosting can be flavored differently by replacing the vanilla extract with other extracts like almond and also adding different food colorings to it.
Storing pound cake is a breeze! Simply wrap it in plastic and store it on the counter or in your pantry at room temperature. This pound cake can be stored in an airtight container at room temperature for up to 3 days.
Enjoy this delicious treat for up to three days or freeze it for up to 3 months. When ready to enjoy, allow the cake to thaw before serving. Allow the cake to thaw before serving.
This delicious pound cake recipe has something for everyone. Whether you’re looking for a dairy-free, gluten-free, or low-calorie version of the classic dessert, this Stocks bakery pound cake recipe is versatile enough to cater to all tastes and dietary needs.
With its moist texture, creamy frosting and endless flavor possibilities, your pound cake will be sure to be a hit with everyone! Enjoy your perfect pound cake!
Thanks for reading this guide on how to make a perfect pound cake. We hope it helps you create a delicious, moist and flavorful dessert that everyone will enjoy! If you love this recipe, please share it with your family and friends.
For a classic, delectable treat, you can’t go wrong with Stocks bakery pound cake. This timeless recipe is sure to be a hit with your family! From the melt-in-your-mouth buttery texture of the cake itself to the creamy frosting that tops it off, this pound cake will leave everyone wanting more.
