Most classic pound cake recipes we researched use a fussy mixing method in which all the ingredients need to be at the same temperature. The result if your temperatures are off? A disastrous-looking curdled batter that can’t be saved.
Trying everything we could think of, we finally found the answers to our batter problems: hot, melted (rather than softened) butter and the food processor. The fast-moving blade of the processor plus the hot butter emulsifies the liquid ingredients quickly before they have a chance to curdle — and ruin our dessert in the process.
To get the recipe for Easy Pound Cake from America’s Test Kitchen Family Baking Book, go to bit.ly/ctpoundcake. The link will expire in 1 week.