What Happens If Your Overmix Pound Cake Batter? - Tasting Table

If you're a regular, or a semi-regular baker, odds are that you've seen the warnings for over-mixing in recipes before. Sometimes that warning comes with a little explanation as well — something vague about consistency written at the bottom of the page. And let's be honest, oftentimes you ignore it, but you must heed that warning when it comes to your pound cake. You see, pound cake is already a naturally dense bake if you don't over-mix the batter, but if you do end up over-mixing it, you are going to make one heavy brick of a cake that doesn't have an appealing texture (via Southern Living).

According to Spoon University, over-mixing your cake batter in turn, over-activates the gluten in the flour. Stirring the cake batter both incorporates your ingredients and activates the gluten protein, so when you mix it too much, the texture of your pound cake becomes doughy like bread. Luckily, it is rather easy to avoid over-mixing, you just have to stay aware. Easier said than done, Paste Magazine says that when mixing your batter, simply stop stirring after you see the flour just finish folding into the mixture. And don't worry if you see a few lumps in the batter, it's better than having an over-mixed pound cake.

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