Wonderful Buttery Moist Pound Cake Recipes

ULTIMATE BUTTER POUND CAKE

Ultimate Butter Pound Cake image

This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!

Provided by LisaK

Categories Desserts Cakes Pound Cake Recipes

Time 1h25m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup unsalted butter, softened
1 cup white sugar
3 tablespoons packed light brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 ¾ cups all-purpose flour
4 eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g

WONDERFUL BUTTERY MOIST POUND CAKE!

Wonderful Buttery Moist Pound Cake! image

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

Ingredients

1 cup butter, softened (no substitutes!)
2 cups sugar
3 cups flour
6 eggs, room temperature
1 cup half-and-half cream, warmed
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh lemon juice
1/3 cup sugar (or to taste)
1/2 cup chopped almonds (or other nuts)

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!

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