Chocolate Chip Pound Cake recipe made with pantry staples. It's easy, elegant and incredible, taking just 10 minutes hands on time to make with the irresistible glaze! It's a thick, buttery, moist and dense classic with a twist.
Make it Fluffy - Beat in the sugar until it’s light and fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
Don't Over Beat - Beat eggs one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
Combine Dry Ingredients First - As with all cakes, it’s best if you mix dry ingredients together. This will result in a fine texture, ensuring all lumps are broken up and a nice even bake.
Test Bake Time - Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven. (Approximately 1 hour, 20 minutes)
To Store
Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
Refrigerate – Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.