THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
THE VERY BEST POUND CAKE
I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.
Provided by A Pinch of This ...
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cream flour and butter together until smooth. I do this part in my stand mixer.
- Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
- Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
- Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
- Bake @ 300° for 1 ½ hours or until tests done with toothpick.
Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4
BEST POUND CAKE
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
- With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
- Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.
WONDERFUL BUTTERY MOIST POUND CAKE!
If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a large springform pan (do not use a Bundt or tube pan!).
- In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
- Add in the flour and beat until combined (mixture will be thick and coarse).
- Add in eggs (one at a time) mixing well after each addition.
- In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
- In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
- Add the lemon juice/baking soda mix to the batter; mix until combined.
- Pour the batter into prepare greased springform pan.
- Combine the 1/3 cup sugar with the chopped nuts.
- Sprinkle on top of cake.
- Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
- Cool the cake completely in the pan before removing.
- Delicious!
More about "the very best pound cake recipes"
12 BEST POUND CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Basic Vanilla Pound Cake. For the best basic pound cake, start with all of your ingredients at room temperature, and follow the directions to the letter.
- Sour Cream Pound Cake. Tangy sour cream gives this pound cake a nice richness, and a sweet vanilla glaze contrasts nicely with the cake. Beaten egg whites keep the batter from getting too leaden, but don't overbeat the batter, or you'll deflate the air bubbles.
- Lemon Lavender Pound Cake. For a delicate, floral cake, try this one that uses fresh lemon juice, lemon zest, and dried lavender flowers for its unique flavor.
- Sweet Potato Pound Cake. Mashed sweet potato adds an earthy sweetness to this autumnal pound cake that makes a great alternative to pumpkin or sweet potato pie.
- Chocolate Pound Cake. Dutch-Process cocoa gives this simple chocolate pound cake a deep brown color and lots of chocolatey flavor. It bakes up in a tube or bundt pan, so it travels well.
- Pineapple Pound Cake. With crushed pineapple and juice in the batter and more crushed fruit in the topping, this pound cake brings tons of tropical flavor.
- Pumpkin Pound Cake with Maple Pecan Glaze. Add this pumpkin pound cake to your holiday dessert rotation, or whip it up anytime you want an easy dessert that tastes and looks like a special occasion.
- Peach Cobbler Pound Cake. When you can't decide between peach cobbler and pound cake, solve that problem with this hybrid treat. Stew fresh peaches into a flavor-packed chunky paste that imbues it with the taste of Southern summer then decorate the top with fresh slices for a pretty presentation.
- Lemony Pound Cake. Brushing this super citrus-forward lemon pound cake with a fresh lemon and sugar sauce while it's still warm gives it a moist, lemon grove sweetness.
- Chocolate Pumpkin Pound Cake. Chocolate and pumpkin may sound like an unlikely combination, but the squash gives this pound cake a moist texture and earthy richness without adding a ton of flavor itself.
THE VERY BEST POUND CAKE RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
4.6/5 (5)Total Time 1 hr 10 minsCategory Cake, DessertCalories 423 per serving
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy.
- Turn the mixer on low and slowly add the sugar to the butter. Beat until fluffy, approximately 2-3 minutes.
- Add the eggs to the bowl one at a time, stopping to scrape down the sides of the bowl with a spatula. Add the lemon zest and vanilla mixing on medium speed for 30 seconds longer to combine.
I TRIED 4 FAMOUS POUND CAKE RECIPES - HERE'S THE BEST
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- The Flavor-Packed Family Recipe: Carla Hall’s Granny’s Five-Flavor Pound Cake. Overall Rating: 7/10. Get the Recipe: Carla Hall’s Granny’s Five-Flavor Pound Cake.
- The Best Basic Recipe: King Arthur’s Velvet Pound Cake. Overall Rating: 7.5/10. Get the Recipe: King Arthur’s Velvet Pound Cake. Read More: I Tried King Arthur Baking’s “Velvet” Pound Cake (It’s Shockingly Simple to Make)
- The One Packed with Smart Upgrades: Ina Garten’s Perfect Pound Cake. Overall Rating: 9.5/10. Get the Recipe: Ina Garten’s Perfect Pound Cake. Read More: Ina Garten’s “Perfect” Pound Cake Lives Up to Its Name (I’m Completely Smitten)
- The Craveworthy Classic: Grandbaby Cakes’ Cream Cheese Pound Cake. Overall Rating: 10/10. Get the Recipe: Grandbaby Cakes Cream Cheese Pound Cake. Read More: I Tried Grandbaby Cakes’ Southern Cream Cheese Pound Cake (It’s as Good as Promised)
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