Pound Cake


I have a question about how to best keep pound cake fresh. I see on several blogs here that "you should NEVER put pound cake in the fridge." Just wrap it tightly and leave it on the counter. Yet every bakery that sells pound cake online says that it is fine to put pound cake in the fridge.

Can anyone tell me the pros and cons of refrigerating pound cake?



badge posted by: SHBakery on February 18, 2011 at 6:54 pm in Q & A
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reply by: Gimmechocolate on February 20, 2011 at 8:59 pm

I am a homebaker but have baked many, many pound cakes. I never put mine in the fridge but that is a personal choice. Actually I bake my cakes a day or two before delivery because I think the taste gets better as they sit.

reply by: KAF_Frank on February 24, 2011 at 5:12 pm

The consistency of any scratch cake that has a high amount of solid fat will change after chilling. These will always be firmer after coming back to room temperature. For me that is the biggest con. On the pro side; Chilling or Freezing may help with scheduling production. Frank @ KAF.

reply by: frick on February 26, 2011 at 7:20 pm

Wouldn't the same physical properties' rules about not refrigerating bread also apply to cake?

Also, I thought I would mention that since putting a wedge of apple into a container of brown sugar helps keep it fresh, wouldn't it be worth a try to add a couple wedges to the cake container?

reply by: pammyowl on August 29, 2011 at 4:17 pm

I always bake quick breads and pound cake one day before I sell them, and do wrap and refrigerate overnight. A personal ting, maybe, but I think it develops better flavor.

reply by: frick on August 29, 2011 at 8:46 pm

I have never refrigerated pound cakes or quick breads, even the cream cheese pound cake which is our favorite.

reply by: mumpy on August 30, 2011 at 9:24 am

cream cheese pound cake?....have you posted that recipe?...i love the texture cream cheese gives to baked goodies and think that i REALLY need that recipe...please?

reply by: Mike Nolan on August 30, 2011 at 10:41 am
Mike Nolan

I found a ricotta pound cake recipe once and made it. It took FOREVER to bake (I gave up at 90 minutes) and I'm not sure I got it fully baked even then, as it was extremely moist.

I was the only one who liked it, it was so sweet and rich.

reply by: berwynbaker on August 30, 2011 at 11:01 am

I believe the cream cheese pound cake refered to here is one by MrsM. She is not a member of the NBC but I believe her recipe is still here. Go to the recipe section and type in cream cheese pound cake and several recipes including MrsM's is listed. bb

reply by: swirth on August 30, 2011 at 1:30 pm

mumpy...frick always said she preferred her recipe to any others she ever tried for cream cheese pound cake...this will take you to it:


reply by: mrs.chiu on September 03, 2011 at 9:47 am

pammyowl, you mentioned on another thread about your coconut pound cake recipe that has rum in it. Would you mind posting the recipe? My 17 yr. old to be's birthday is approaching and she LOVES anything coconut. I would be delighted!
Thank You,

reply by: ChefKef on November 27, 2012 at 4:06 pm

I never refrigerate pound cakes, in fact like many had said in earlier posts, the cakes always taste so much better the next day or two in room temperature, as long as they are covered.