PERFECT POUND CAKE
Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert.
Categories Desserts
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
- In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
- In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
- Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
- The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 slice, Calories 339, Fat 21 g, Carbohydrate 34 g, Protein 4 g, SaturatedFat 13 g, Sugar 19 g, Fiber 0 g, Sodium 139 mg, Cholesterol 120 mg
SISTERS POUND CAKE
This recipe has been in our family since time out of mind. It is the best of all worlds, it is simple, it is GOOD, it keeps very well and it actually is better the day after it is baked(if it lasts that long). The only change I have made to the recipe my Grandmother used is adding the teaspoon of baking powder. It assures you won't have a "sad streak" in the pound cake.
Provided by DaMama_rules
Categories Dessert
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Grease and flour bundt pan( I use the baking spray).
- Cream butter and Crisco then add sugar. Mix until thick and creamy.
- Add eggs, one at a time, mixing well after each.
- Sift flour and baking powder together. Alternately add flour and sour cream, beginning and ending with the flour.Mix well but do not overbeat(it will make the cake tough).
- Add flavoring.
- Put into prepared pan and bake 90 minutes. Remove from oven and cool for 20 minutes before turning out. Let cool.
- This is good warm or room temperature. And it is even better the next day.
Nutrition Facts : Calories 596.4, Fat 30.7, SaturatedFat 15.6, Cholesterol 154.8, Sodium 185, Carbohydrate 75, Fiber 0.8, Sugar 50.3, Protein 7.1
AUNT SISTER'S POUND CAKE
In many of the Southern States, everyone has a nickname. We always referred to my mom's best friend as Aunt Sister, she was like a Sister to mama, & to us like an Aunt, hence the name. This is her recipe. It goes back many years. I have added the addition of the cake enhancer so that it stays moist over a few days & also a...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees F. These are some of the main ingredients. I used Butter Flavored Crisco for the shortening.
- 2. Here is the Cake Enhancer that I used, 1 tablespoon per cup of flour.
- 3. This is one of the pans that I used to bake the cake it has a 10 cup capacity and is called a CROWN BUNDT PAN. Always remember when filling the pans to leave at least a 1 1/2 to 2 inch space from the top of the cake pan to allow for the cake to rise during baking.
- 4. This is the other 10 cup Bundt pan that I used it is called an ELEGANT PARTY BUNDT PAN. Spray both pans liberally with Bakers Joy and set aside till needed.
- 5. Add the butter and shortening & cake enhancer to a large mixing bowl and cream together by gradually adding in the sugar a small amount at a time, and beating until mixture is smooth and no granules remain.
- 6. Add the room temperature eggs, one at a time and beat well after each addition.
- 7. Gradually add in the cake flour, alternating with the milk & lemon extract & Lor Ann lemon emulsion. Beat well. Add a few drops of yellow food color if desired for a more lemon colored batter. Beat until batter is smooth. Then divide evenly between the two prepared cake pans or one large pan.
- 8. Place in preheated 325 degree F. oven and bake for 1 hour or until toothpick inserted into center of cake comes out clean.
- 9. Remove from oven sit on metal rack for about 5-7 minutes then invert onto a large cake platter. This is the ELEGANT PARTY BUNDT PAN CAKE.
- 10. This is the Crown Bundt Cake. I decided to leave them both plain after all, and served them with fresh fruit. GLAZE: MELT BUTTER IN SAUCEPAN OVER LOW HEAT;THEN ADD SIFTED POWDERED SUGAR AND STIR, ADD IN LEMON JUICE OR MILK AND LEMON EXTRACT & STIR UNTIL BLENDED, REMOVE FROM HEAT. POUR OVER CAKE AND LET DRIZZLE DOWN SIDES OF CAKE AS DESIRED. Using lemon juice instead of milk adds more of a tart lemony flavor to the glaze.
- 11. Here is what the cakes and pans look like together. COMPLIMENTS OF COLLEEN SOWA here at Just a Pinch.
BASIC WHITE TWO-LAYER CAKE AND WHITE BUTTERCREAM FROSTING RECIPE
This is hands-down the best made-from-scratch white cake recipe I have ever tried!
Provided by Camille Beckstrand
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8" round cake pans very generously with non-stick cooking spray (I used Baker's Joy ).
- In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.
- In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it's light and fluffy (you can use a standing mixer or an electric hand mixer).
- In a large measuring cup, combine the milk, vanilla, and almond extract.
- Now it's time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what's left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don't over mix!).
- In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach "firm peak stage" (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct - this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.
- Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.
- Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.
- Place one of your cooled, leveled cake layers on your cake stand . Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4"-1/2" thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).
- Place the second layer of cake on top. You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.
- Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it's a smooth, flat surface.
- Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.
- To help the cake firm up, stick it in the freezer for about 1-2 hours.
- From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.
- Continue adding frosting to the top and edges of the cake until it's the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!)
- From there, continue to add more frosting to the top and sides of the cake until it's completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations
Nutrition Facts : Calories 830 kcal, Carbohydrate 128 g, Protein 6 g, Fat 34 g, SaturatedFat 15 g, TransFat 3 g, Cholesterol 44 mg, Sodium 242 mg, Fiber 1 g, Sugar 104 g, ServingSize 1 serving
DOUBLE CHOCOLATE POUND CAKE RECIPE
A super-simple 6 ingredient chocolate pound cake that's dense, moist, and perfectly chocolate-y.
Provided by Steph Loaiza
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour (I used Baker's Joy) 2 9x5 inch loaf pans.
- Combine cake mix, pudding mix, sour cream, vegetable oil, eggs, water, and 1 cup chocolate chips in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
- Pour half of the batter into each of the prepared pans.
- Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean.
- Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
- Melt 1 cup chocolate chips in the microwave in 30 second intervals, stirring in between, until melted and smooth. Drizzle over the top of each cake.
- Sprinkle remaining 1/2 cup chocolate chips over the top.
- Cut into pieces and serve.
Nutrition Facts : Calories 362 kcal, Carbohydrate 45 g, Protein 5 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 53 mg, Sodium 356 mg, Fiber 2 g, Sugar 32 g, UnsaturatedFat 5 g, ServingSize 1 serving
STARBUCKS COPYCAT LEMON POUND CAKE RECIPE
Starbucks famous Lemon Pound Cake can be made right at home with this easy and delicious recipe!
Provided by Six Sisters Stuff
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 2 9 x 5 inch loaf pans.
- Combine all cake ingredients in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
- Pour half of the batter into each of the prepared pans.
- Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean. Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
- Mix together glaze ingredients and drizzle over the top of the cake.
- Cut into pieces and serve.
Nutrition Facts : Servingsize 1 serving, Calories 4719 kcal, Fat 233 g, SaturatedFat 63 g, Cholesterol 704 mg, Sodium 4703 mg, Carbohydrate 586 g, Sugar 407 g, Protein 52 mg
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