Which process primarily introduces air into classic pound cake batter to help it rise?

• Whisking the dry ingredients alone

• Creaming room-temperature butter with sugar

• Adding extra eggs at the end

• Folding in whipped cream

Why does using cake flour contribute to a fine, tender crumb in classic pound cake?

• It has higher fat content than all-purpose flour

• It has lower protein content than all-purpose flour, limiting gluten development

• It absorbs more sugar, making the cake sweeter

• It reacts with baking powder to create large air pockets

What is the role of a small amount of baking powder in pound cake recipes?

• It replaces the need for creaming

• It ensures the dense batter rises evenly

• It adds moisture to compensate for no added liquids

• It strengthens gluten for structure

Traditional pound cakes were named because older recipes called for which ratio of ingredients?

• One cup each of sugar, butter, eggs, and flour

• A pound each of sugar, butter, eggs, and flour

• Half a pound of butter and sugar, one pound of flour and eggs

• Two pounds of flour to one pound of sugar, butter, and eggs combined

In many older pound cake recipes with no added leavening, what provides the rise?

• Steam from added milk

• Carbon dioxide from yeast

• Air incorporated through proper creaming and mixing

• Egg whites whipped separately and folded in

Which best explains why room temperature ingredients are recommended when making pound cake?

• They prevent the cake from browning too quickly.

• They blend more evenly, creating a lighter, fluffier texture.

• They speed up baking powder activation early in mixing.

• They make the batter thicker so it won’t rise much.

According to the section, what is the ideal temperature for butter when creaming it with sugar?

• 50°F (10°C)

• 65°F (18°C)

• 72°F (22°C)

• 80°F (27°C)

What is the primary purpose of thoroughly creaming butter and sugar in pound cake batter?

• To dissolve all the sugar for a smoother crumb

• To trap air bubbles that expand during baking and help the cake rise

• To melt the butter so it disperses evenly

• To activate gluten to strengthen the cake

Which issue can result if cold eggs are incorporated into the batter?

• Overly airy texture similar to a layer cake

• Dense, wet-brick texture after baking

• Clumpy batter that ruins the emulsion and aeration

• Over-browned crust with raw center

Why add a small amount of baking powder to pound cake batter?

• Traditional recipes require it for flavor.

• It releases carbon dioxide late in baking to ensure even rise and the desired split top.

• It reacts immediately during mixing for instant lift.

• It keeps the crust from browning.