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!
What Is 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.
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Where Did I First Try Stocks Bakery Pound Cake?
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.
You can also checkout the following dessert Recipe :
Ingredients
- Baking powder: It is the key ingredient that helps the cake to rise and gives it a light and fluffy texture.
- All-purpose flour: This is the base of the cake and gives it structure.Granulated sugar: For sweetness in the pound cake.
- Eggs: For binding and texture.
- Sour cream: Adds moisture to the cake.
- Vegetable oil: Also adds moisture for a light and fluffy texture.
- Salt: Enhances all the flavors in the cake.
- Vanilla extract/paste/seeds: For flavor.
- Unsalted butter: This is what makes the pound cake so rich and tender.
- Warm water: This helps activate the baking powder so that it can do its job of making the cake light and fluffy.
- Lemon zest (optional): Brightens up the flavor of the cake.
- Confectioners’ sugar: Gives the buttercream frosting a nice sweetness.
Direction
Step 1
Preheat the oven to 350˚F (175˚C). Grease and flour an 8-inch round cake pan. Set aside.
Step 2
In a large mixing bowl, whisk together the eggs, oil, vanilla extract, sour cream and water until well blended.
Step 3
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.
Step 4
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!
Step 5
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.
For buttercream:
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.
Cooking Tips
• 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.
What Ingredients Can I Replace or Substitute While Making It?
• 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.
Stocks Bakery Pound Cake Recipe
Equipment
- A big Bowl
- Mixer
- Large spoon
- wooden spoon or spatula
- Bundt cake pan and oven
Ingredients
For the Cake:
- 1/2 teaspoon Baking Powder – A leavening agent baking powder adds volume and lightness to the cake, ensuring a soft and airy texture in the final product, creating a delicate crumb and a tender bite.
- 2 Large Eggs at room temperature, beat 2 eggs – Eggs serve as a binding agent, adding moisture and structure to the cake while contributing to its richness, ensuring a moist and flavorful crumb.
- 2/3 cup Granulated Sugar – Sweet and fine granulated sugar adds sweetness to the cake, caramelizing during baking to create a golden-brown crust, enhancing the overall flavor profile with a delightful sweetness.
- 7/8 cup All-Purpose Flour approximately 1 cup minus 2 tablespoons – Versatile and finely ground, all-purpose flour provides the structure for the cake, ensuring it holds its shape while contributing to a tender and moist texture, perfect for a light and fluffy cake.
- 2 tablespoons Sour Cream at room temperature – Creamy and tangy, sour cream adds moisture, richness, and a subtle tangy flavor to the cake, creating a moist and tender crumb while enhancing the overall flavor complexity.
- Nonstick Cooking Spray – Prevents sticking and ensures easy removal from the baking pan allowing the cake to maintain its shape and structure, resulting in a perfectly baked cake without any residue.
- 1 1/2 tablespoons Vegetable Oil – Adds moisture and richness to the cake creating a moist texture and ensuring a tender, melt-in-the-mouth quality while providing a neutral flavor base for the other ingredients to shine.
- 1/2 tablespoon Pure Vanilla Extract – Infuses the cake with a warm aromatic vanilla flavor, adding depth and enhancing the overall taste, creating a delightful aroma and a comforting sweetness.
- 1/4 teaspoon Fine Salt – Enhances the sweetness and balances the flavors ensuring the cake isn’t overly sweet, while highlighting the other ingredients’ natural taste and depth.
- 5 tablespoons Unsalted Butter cut into cubes and at room temperature – Rich and creamy, butter adds a luxurious texture and a buttery flavor, creating a moist, tender crumb and contributing to the cake’s overall richness.
- 1/4 teaspoon Zest of Lemon – Adds a burst of citrus aroma and flavor brightening the cake with a refreshing, zesty note, enhancing its overall freshness and complementing the sweetness of the other ingredients.
- 1/2 tablespoon Warm Water – Provides hydration ensuring the cake batter has the right consistency for proper mixing, ensuring an even distribution of ingredients and a smooth, cohesive texture.
For the Buttercream:
- 1/4 teaspoon Pure Vanilla Extract – Enhances the buttercream with a warm and comforting vanilla flavor adding depth and complexity to the sweetness, creating a delightful aroma and taste.
- 1/2 cup Confectioners’ Sugar – Soft and powdery confectioners’ sugar sweetens the buttercream, creating a smooth, creamy texture while adding a velvety sweetness to the frosting.
- 1 teaspoon Hot Water – Helps achieve the desired consistency for the buttercream ensuring it is smooth and spreadable, while also aiding in the incorporation of other ingredients, ensuring a silky texture.
- 3 tablespoons Unsalted Butter at room temperature – Creamy and smooth, unsalted butter forms the base of the buttercream, providing a rich, velvety texture and a buttery flavor, ensuring a luscious and indulgent frosting.
- 1/4 teaspoon Fresh Lemon Juice optional – Adds a hint of citrusy brightness, enhancing the buttercream with a subtle tang, providing a refreshing contrast to the sweetness, and elevating its overall freshness.
- Small Pinch Fine Salt – Balances the sweetness adding depth to the flavor profile of the buttercream, ensuring it is not overly sugary, and highlighting the natural richness of the butter.
Instructions
- 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.
- For Buttercream: 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.
Notes
Nutrition Information
- Serving size: 1 of 16 slice
- Calories: 300 kcal
- Carbohydrates: 35 g
- Protein: 3 g
- Fat: 17 g
- Saturated Fat: 8 g
- Cholesterol: 67 mg
- Sodium: 120 mg
- Sugar: 24 g
How to Store Stocks Bakery Pound Cake?
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.
FAQ’s
What Size Pan Do I Need to Make This Pound Cake?
This recipe can be made in a 9×5 inch loaf pan or 8×8 inch baking dish. For the 9×5 inch pan, line the bottom with parchment paper and grease the sides before pouring in the batter. For an 8×4 inch baking dish, simply grease lightly before adding the batter.
How Long Will It Take to Bake the Cake?
Depending on the size and shape of your pan, baking time can vary. For an 8×4 inch baking dish, bake for approximately 3 hours or until a cake tester inserted in the center comes out clean. Allow the cake to cool for 10-15 minutes before transferring it to a wire rack to cool completely.
Can I Make This Pound Cake Without Butter?
Yes, you can bake this pound cake without butter. To make a dairy-free version, replace the butter with vegan butter and the sour cream with coconut milk yogurt. You may also need to add a bit more liquid to the batter as vegan butter substitutes tend to be a bit drier than regular butter. Additionally, instead of vegetable oil, you can also use melted coconut oil or olive oil.
Is This Pound Cake Gluten-free?
This recipe can be easily modified to make it gluten-free. Substitute the all-purpose flour with a gluten-free baking flour blend and follow the rest of the instructions as written. Additionally, you may need to add a bit more liquid as gluten-free flour blends tend to be drier than regular all-purpose flour.
Can I Add Different Flavors to the Buttercream Frosting?
Absolutely! 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. You can also use other flavored extracts like almond or orange instead of vanilla extract.
For a colorful twist, add a few drops of food coloring to each portion when you’re ready to frost the cake. If you’d like a thicker texture, add an extra tablespoon of butter or a tablespoon of sour cream to the mix. Feel free to garnish with edible decorations or sprinkles if desired.
Wrapping Up
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.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.