Why You Shouldn't Overbeat Eggs For Pound Cake

There are plenty of beautiful and decadent cake recipes out there just waiting to be tried. For those in the mood for an elegant dessert, a white chocolate almond raspberry cake is a rich, multi-flavored treat with a lot of visual appeal, per Baker by Nature. And anyone who likes a little fun and a big challenge will surely want to try whipping up a surprise cake that has candy hiding in its center (via Betty Crocker).

But although it's not as complex, a classic pound cake is a treat that everyone will love — and it's also relatively simple to make, which means you can tailor the recipe to whatever you're craving. For example, Call Me PMC created a pecan-pie-inspired pound cake made for a Thanksgiving feast and Small Town Woman put together a chocolate pound cake that's perfect for the mocha obsessed. But no matter what type of pound cake you're baking up, you should be wary of overbeating one of its most important ingredients.

Overbeaten eggs could ruin your pound cake

Ensuring that your ingredients aren't over or under-stirred is a big part of making the best baked goods possible and pound cake is no exception to this rule. In fact, according to Southern Living, overbeating your eggs could make your pound cake spill out of its pan in the oven or cause your cake's crust to fall apart. To prevent your would-be treat from becoming a mess, the outlet advises taking a few steps to make certain your eggs are the right consistency.

Southern Living states that you should beat in each egg individually rather than putting them all into the batter at once. The site also notes that once you no longer can see your yolks, you should stop beating your eggs.

However, according to The Flavor Bender, while making sure your eggs aren't overbeat is important, you should also be careful to not overmix your other ingredients. The outlet explained that mixing your butter and sugar too quickly could also cause your pound cake to pour over. To overcome this problem, The Flavor Bender recommends mixing your cake batter for a shorter time at a slow pace so that you can bake up a perfectly shaped pound cake.