You can easily add whole wheat flour to many of your favorite recipes, including pound cake. You should know, however, the adding wheat flour may change the texture and flavor of your pound cake, which is traditionally made with all white flour. The texture might be slightly more coarse and not quite as smooth. You may consider using some Whole Wheat Pastry Flour to ensure the cake is still tender. Regardless, start by replacing half of the all-purpose flour with whole wheat flour (either white or traditional whole wheat, or Whole Wheat Pastry Flour). There’s no need to make any changes to the recipe with this approach. If you'd replace 100% of the white flour with whole wheat, add about 2 teaspoons of additional liquid per cup of whole wheat flour. Before baking, allow the mixture to rest for about 15 minutes so that the whole grains can absorb the additional liquid and soften slightly. Add extra liquid if the mixture seems dry or stiff, and then bake as you normally would. Happy baking! Kye@KAF

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