Using Pullman pans to bake pound cakes is a great idea, especially if you want clean, uniform slices with straight sides. Here’s a quick overview and tips for making pound cakes in Pullman pans:
🔹 What Is a Pullman Pan?
A Pullman loaf pan, also known as a pain de mie pan, is a rectangular loaf pan with a lid that creates perfectly square, flat-topped loaves. It’s traditionally used for sandwich bread, but it’s also excellent for pound cakes due to its shape and heat distribution.
🔹 Why Use It for Pound Cakes?
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Straight sides = elegant, uniform slices.
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Even baking = good heat distribution due to the pan’s shape.
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Optional lid = helps create a more even, flat top (optional for pound cakes).
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Tall sides = support rise and structure for denser batters.
🔹 Tips for Baking Pound Cakes in Pullman Pans
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Size Matters:
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A standard Pullman pan is 13 x 4 x 4 inches (1-pound capacity). You may need to adjust your recipe or scale it to fit.
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Use about 6 to 7 cups of batter for a 13-inch Pullman pan.
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Greasing:
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Grease and line the pan with parchment for easy release.
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Be sure to get the corners if you’re using the lid.
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Lid Use:
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You can bake pound cakes with or without the lid.
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Without the lid: You’ll get a traditional domed top.
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With the lid: You’ll get a flat top, which is great for presentation or slicing evenly.
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Baking Temperature:
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Bake at 325°F (160°C) for a more even bake and to prevent over-browning.
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Check doneness with a skewer or toothpick—it should come out clean or with a few moist crumbs.
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Cooling:
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Let the cake cool in the pan for 10–15 minutes, then remove to cool completely on a rack.
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If you used the lid, let it cool slightly before sliding the lid off to avoid tearing the cake.
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