My question concerns cooking.?

Question

Why are my pound cakes crumbly? They are moist yet are hard to cut because the piece falls apart. The cake is not as compact as it should be.

Answer 1

Make sure you add the eggs one at a time completely incorporating each egg before adding the next.

If you are only using one recipe and getting the same results I would say it's time for a new one.

This is the first recipe I ever used to make pound cake, bit of a cheat in it being as it uses yellow cake mix, but turns out very good.

NO FAIL POUND CAKE (allrecipes.com)

INGREDIENTS
1/2 cup butter
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2/3 cup water
1 (8 ounce) container sour cream
1 (18.25 ounce) package yellow cake mix
1 cup all-purpose flour

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Answer 2

I add sour cream or cream cheese .... 5 to 6 eggs, and sometimes instead of milk I use evaporated milk, whipping cream, or buttermilk.... all make for a very moist but solid pound cake. Also I notice, if I cut it the same day I baked it, is may be crumbly .... so I never cut my pound cake until the next day.

Answer 3

Be sure you are not overmiking it once you add the flour. The batter can have a few small lumps in it and still bake up fine. OR...You may just have a lame recipe. Sounds like you need another egg or two to help hold it together. My pound cakes make crumbs, but certainly don't fall apart.

Try these... just a couple of my faves.


Cream Cheese Pound Cake

• 1 cup butter
• 2-1/4 cups sugar
• 3 cups cake flour
• 1 tsp. baking powder
• 1 tsp. vanilla
• 8 oz. cream cheese
• 6 eggs

• Cream cream cheese, butter and sugar for 5 minutes. In the meantime grease bundt-pan really well and dust with flour.
Heat oven to 325°.
• To butter/cream cheese mix add eggs, two at a time, but be sure to beat 5 minutes more.
• Add vanilla extract.
• Mix flour and baking powder, add to creamed mixture and beat until smooth.
• Pour batter into pan and bake 1-1/2 hours.
• Place pan on rack and let cake cool in pan for 20-30 minutes. Remove cake from pan, let cool on rack.
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Buttermilk Pound Cake

1 cup butter (no substitutes), softened
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.
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Whipping Cream Pound Cake

Preheat oven 300ºF. Grease and flour tube pan.

2 sticks butter, softened
1 stick margarine, softened
3 cups sugar
3½ cups cake flour
1 cup whipping cream
5 eggs
1 tsp vanilla

Cream Butter and Margarine. Add Sugar and cream until light yellow. Alternately add cream and flour. Add Vanilla. Add eggs one at a time barely beating to blend.

Pour into a greased and floured tube pan. Bake at 300ºF* for 1½ hours.

Answer 4

BlueSea has a good thought. Be sure to follow your recipe. Also be sure you mixing well. It sounds like it Drying out. Are you in a high altitude area? This affects cooking.

Answer 5

Thats Baking, which is a completely different discipline than cooking. Thats why, there are Chefs, and then there are bakers. I suck at baking LOL

Answer 6

throw a stick of butter in next time