Help with sour cream pound cake?

Cakes can come out dry due to a number of reasons, but it is often because of incorrect measurements. While it is nice to use sifted flour, it is not always necessary. The more important thing is to make sure you are measuring correctly.

Flour should be loosely scooped into your dry measuring cup using a spoon, scoop, or a smaller measuring cup, then leveling off along the top of the measuring cup using the straight edge of a knife. You do not want to pack the flour down, because then you are using too much. An even better alternative, if you have a food scale, is to weigh out the flour and other dry ingredients by weight If you're not using the correct amount of fat (butter, shortening or oil) or liquid ingredients (milk, water, etc.) that will result in a dry cake.

Liquids should be measured in a liquid measuring cup placed on a level surface; bend down to view the cup from the side to read the measurement at eye level Overbeating the batter or improperly mixing it (by not scraping down the sides of the bowl to blend all ingredients together) can adversely affect the texture of the cake. If you are baking the cake in a different sized pan to what is recommended, your cake can be overbaked and dry Finally, check your oven temperature to make sure it's accurate. Buy an oven thermometer that can hang on one of the racks inside the oven and check to see if your temperature settings are correct.

Most ovens have hot spots where the heat is more pronounced, so it is best to rotate the cake and move it from top to bottom rack (or vice versa) to promote even baking Maria.

When you measure your flour, shift it twice, then measure out in cups from the shifted flour the amount you need, then put the left over back in the flour bag. Never pack the flour in the cups. Next sift in baking soda with the flour.

Always have your butter at room temp. (softened) and your eggs at room temp also. Cream the butter, and sugar well until light and creamy looking, add the sour cream to that, and mix it well.

Add the eggs one at a time, mixing well between the next ones. After you finished with the eggs, add your vanilla. I always do all the liquid ingredients together with the sugar.

Add the flour cup by cup, mixing well in-between each cup. Then pour it into your pan. It should come out moist.

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