Ah, the Stocks Pound Cake! As a passionate baker, I’ve always been inspired by Stocks, the renowned bakery known for their delicious treats. Over the years, I’ve managed to recreate and perfect this classic pound cake recipe with my own special touches. I can’t wait to share it with all of you!

Stocks Pound Cake Recipe Overview:

The Stocks Pound Cake is a classic, dense cake, perfect for both tea time and dessert. Its delicate lemon zest touch adds an extra layer of flavor that’ll have you coming back for seconds. The cake itself is rich, with a hint of sour cream, ensuring it’s moist and delightful with every bite. This recipe serves around 8-10 people and takes roughly 90 minutes from start to finish.

Ingredients:

1 teaspoon baking powder
1 3/4 cups all-purpose flour
1 1/3 cups granulated sugar
3 large eggs (at room temperature)
Nonstick cooking spray
1/4 cup sour cream (at room temperature)
3 tablespoons vegetable oil
1/2 teaspoon fine salt
1 tablespoon pure vanilla extract
10 tablespoons unsalted butter (cut into cubes and at room temperature)
1 tablespoon warm water
1/2 teaspoon zest of lemon

Instructions:

For the Pound Cake:

Set your oven to preheat at 350˚F (175˚C). Grab an 8-inch round cake pan and ensure it’s well greased and dusted with flour.
Using a large mixing bowl, whisk together eggs, oil, vanilla extract, sour cream, and water until they’re smoothly combined.
In a separate bowl, sift your dry ingredients – flour, sugar, baking powder, and salt. With your electric mixer on a low setting, merge the dry and wet mixtures. Don’t forget: no overmixing!
Gently fold in the lemon zest and butter cubes, making sure everything is well-integrated into a rich batter. Two minutes tops for this step.
Carefully transfer your batter into the prepped cake pan. Bake for about 68-70 minutes. Once done, let it cool on a rack.

For The Buttercream:

Beat butter and confectioners’ sugar in a bowl until you achieve a creamy texture.
Toss in a pinch of salt, some vanilla extract, and a splash of hot water. Mix until it’s fluffy and light.
Once the cake is cool, slather on that delicious buttercream, slice up, and serve!

Nutritional Value:

Calories 445

Total Fat 23.2g
Saturated Fat 11.7g
Cholesterol 111mg
Sodium 281mg
Total Carbohydrate 55.2g
Dietary Fiber 0.8g
Total Sugars 33.8g
Protein 5.6g
Vitamin D 17mcg
Calcium 54mg
Iron 2mg
Potassium 135mg

What Ingredients Can I Substitute While Making It?

Baking is both a science and an art. While the precision of ingredients can be crucial for the perfect outcome, there are times when you might find yourself short on an ingredient or need an alternative due to dietary restrictions. Here are some possible substitutes for the ingredients in the Stocks Pound Cake:

Baking Powder: If you don’t have baking powder, you can make your own by mixing 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. This mixture equals one teaspoon of baking powder.

All-Purpose Flour:

For a gluten-free option: Use a gluten-free flour blend.
For a richer texture: Replace half the amount with almond flour.

Granulated Sugar:

For a less refined option: Coconut sugar or raw cane sugar can be used in equal amounts.
For a no-calorie sweetener: Stevia or erythritol, but follow the conversion rates on the package as they might be sweeter.

Sour Cream:

For a dairy-free option: Coconut milk yogurt or almond milk yogurt.
A simple replacement: Plain yogurt.

Vegetable Oil:

For a healthier fat: Melted coconut oil or applesauce.
For a richer taste: Melted butter.

Fine Salt: If you only have coarse salt, just make sure to use a bit less as it can be more potent in larger grains.

Pure Vanilla Extract:

You can use vanilla bean paste or the seeds from a vanilla bean pod. Another alternative is almond extract, but it’ll give a different flavor profile.

Unsalted Butter:

For a dairy-free option: Margarine or vegan butter alternatives.
For a different flavor: Coconut oil, though it may change the texture slightly.
Warm Water: Usually interchangeable with milk or almond milk for a richer texture.

Zest of Lemon: You can use orange zest or lime zest for a different citrus touch. If you don’t have any citrus, a bit of citrus extract can work.

Also Try:

Mary Berry Gingerbread Recipe

Eccles: Cakes Recipe

FAQs:

Why did my pound cake turn out too dense or heavy?

Overmixing can cause a cake to become too dense. Make sure to mix just until ingredients are combined. Another reason could be that there wasn’t enough leavening agent, so ensure your baking powder is still active.

Can I freeze the pound cake for later?

Yes, the pound cake freezes very well. Allow it to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

How do I know when my cake is fully baked?

The cake is done when a skewer or cake tester inserted into the center comes out clean or with a few crumbs. The edges of the cake will also slightly pull away from the pan.

Can I add fruits or nuts to this recipe?

Absolutely! Fold in berries, chopped nuts, or dried fruits to the batter for an added texture and flavor. Just be sure they’re coated in a bit of flour first to prevent them from sinking to the bottom.

I don’t have an 8-inch round cake pan. Can I use another type of pan?

You can use a 9-inch round pan, but the cake will be slightly thinner and may require a shorter baking time. Alternatively, loaf pans can be used, but you’ll need to adjust baking times accordingly.

My buttercream seems too thin/thick. How can I fix it?

If it’s too thin, add more confectioners’ sugar a tablespoon at a time until you reach the desired consistency. If it’s too thick, add a little more hot water or milk a teaspoon at a time.

Can I make this cake ahead of time?

Yes, pound cakes are known for their ability to taste even better a day after baking. Store it in an airtight container at room temperature, and it’ll be perfect to serve the next day.

Conclusion

There’s nothing quite like the Stocks Pound Cake to bring back fond memories of delectable desserts. The moist, flavorful cake paired with the light, creamy buttercream is a match made in heaven. Whether you’re enjoying it alone or sharing it with loved ones, this cake promises to be a hit. Happy baking!