Rae Simpsons World Famous Pound Cake Recipes

Steps:

• Set an oven rack in the middle position and reposition the remaining rack below it.
• Preheat the oven to 325 degrees.
• Generously butter a 9-inch removable-bottom tube pan.
• Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
• Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
• Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
• Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
• Stop the mixer and scrape down the sides after every other egg.
• Now stop mixing.
• Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
• Replace the bowl and thoroughly mix the flour into the batter on low speed.
• Drizzle in about one third of cream, mixing until thoroughly incorporated.
• Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
• When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
• Remove the bowl from the stand and scrape the batter into the prepared tube pan.
• Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
• Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
• The cake should be well-browned, with a golden, crackling top, when fully baked.
• Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
• Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
• Refrigerate overnight before serving.

Steps:

• Heat oven to 350 degrees. Grease and flour a 10-inch/12-cup Bundt pan.
• Make the cake: In a large bowl, combine softened butter, cream cheese and granulated sugar. Using a hand mixer, beat on high speed until creamy, 3 to 4 minutes. Rinse the beaters and in a separate large bowl, add eggs and beat until light in color and fluffy, about 5 minutes. (The fluffier the eggs, the fluffier the cake.) Add the beaten eggs, vanilla and lemon extracts to the butter and cream cheese mixture and beat on low speed until just combined. Scrape down the sides of the bowl.
• In another large bowl, add cake flour, cornstarch, baking powder and salt; whisk to combine. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Increase the speed to high and beat until fluffy, about 5 minutes. Transfer to the prepared pan.
• Bake for 45 minutes to 1 hour, until golden brown and a cake tester comes out clean. (Do not open the oven door before 20 minutes have passed, as the temperature shift can flatten the cake.)
• While the cake bakes, make the glaze: In a small saucepan over low heat, combine cream cheese, butter and confectioners' sugar and whisk until smooth. Bring to a simmer. Remove from heat, and add lemon juice to taste and to adjust consistency. (Icing should be thin enough to drizzle, but still retain some body.)
• When the cake is done, remove from the oven, and unmold immediately to a plate or serving platter. Pour the glaze over the top. (Doing this when the cake is warm helps the glaze soak in.) Serve warm or at room temperature. To store, wrap in plastic wrap and refrigerate for up to a week or freeze for several months.