Daisy Cakes Southern Pound Cake Recipe 415 Recipes

DAISY CAKES SOUTHERN POUND CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 325 degrees. Thoroughly grease and flour a 10-inch tube pan. In mixing bowl, cream butter. Add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each. Scrape down your mixing bowl. Add sifted dry ingredients along with 1 cup buttermilk. Blend at low speed until combined. Scrape down bowl and mix for 2 minutes. Pour batter into prepared pan. Bake at 325 degrees 50-55 minutes or until toothpick comes out clean with just a few crumbs on it. Do not overbake! When the cake is almost ready to come out of the oven, prepare the butter sauce. Combine the sugar, water and butter. Bring to a low boil and stir until sugar is completely dissolved. Remove from heat and stir in vanilla extract. Do not allow the sauce to cool. It should be hot when poured over the cake. After removing the cake from the oven, prick the top of the cake with a long, wooden skewer. Pour the warm sauce over the cake while the cake is still in the tube pan. Allow the cake to cool for 20 minutes and remove from the pan. This allows the sauce to seep into the cake.

SMOOTHEST SOUTHERN POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer (not a hand held one) about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Combine cake flour and baking soda, and add to butter mixture 1 cup at a time. (Batter will be extremely thick).
• Separate eggs; add yolks to batter, and mix well. Stir in sour cream and vanilla. Beat egg whites until stiff, and fold into batter.
• Spoon into a greased and floured 12-cup Bundt or 10-inch tube pan. Bake at 300F for 2 hours or until a wooden pick inserted in the center comes out clean. (You may also spoon batter into two 9- x 5- x 3-inch loaf pans; bake at 300F for 1 1/2 hours or until a wooden pick inserted in center comes out clean). Cool in pan on wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
• NOTE: Standard Mixing Method: If you are using a handheld mixer or prefer a conventional pound cake method, here's the procedure we suggest.
• Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
• Combine cake flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until mixture is blended after each addition. Stir in vanilla. Bake as directed.