Pound Cake Recipes - Please Post Your Favorite! (ingredient, bake, oven)

[CaroleM]

Originally Posted by Tnhoneypot

EDITED TO ADD ON MY COLD OVEN POUND CAKE RECIPE.....better use a 12-cup bundt pan or large tube pan that is generally used for angel cakes, instead of using the 10-cup bundt pan that is stated in recipe.

I have made this Cold Oven Pound Cake and to me it is a very tasty, delicious cake. It is the only one I make now.

[nALgirl]

My husband grew up eating this at his grandmothers house. I began baking this recipe after we married and now 32 years later all his relatives want me to bring it to family gatherings.

In a large mixing bowl add:
1 cup Crisco
2 cups sugar
Mix until well blended. Add 4 eggs one at a time beating well after each egg.
Add 1 cup cake flour, beat well.
Add 2 eggs one at a time beating well after each egg and pinch of salt.
Add 1 cup cake flour, beat well.
Add 1 tsp vanilla and 1 tsp almond flavoring. Mix well
Pour into greased and floured bundt pan and bake 1 hour at 335 degrees.

[moeowo]

This is one of my favorites


White Chocolate Pound Cake

1 c evaporated milk
4 squares (1 oz ea) white baking chocolate chopped
1 c butter (no substitutes), softened
1-2/3 c sugar
5 eggs
2-3/4 a/p flour
1/2 tsp baking soda
1/2 tsp salt
Icing:
3 squares (1 oz ea) white baking chocolate, chopped
1/4 c butter (no substitute)
2 c confectioners sugar
1/2 tsp vanilla extract
1 to 2 tbsp milk
In a heavy saucepan, combine evaportated milk and chocolate. Cook and stir over low heat until melted. Cool to room temperature. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with choclate mixture. Beat until just combined. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325for 1 hour(I checked at 50 minutes and it was done)or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely. For icing, in a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from heat. Stir in the confectioner sugar, vanilla and enough milk to reach desired consistency. Drizzle over cake. Yield 12 servings.

[camrynh]

I love Paula Deen's recipe.

Grandmother Paul's Sour Cream Pound Cake Recipe courtesy Paula Deen
Recipe Summary
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Yield: 8 to 10 servings
User Rating:


1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

[Starlady01]

I ain't made a pound cake in so long I don't even remember any more.

[Littleme]

Classic Southern Pound Cake
3 cups flour
3/4 tsp baking powder
1/4 tsp salt
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 eggs at room temperature
1 cup evaporated milk, like Pet milk
1 tsp lemon extract
1 tsp vanilla

Preheat oven to 325 & grease & flour a tube pan. Sift together the flour, baking powder & salt. Set aside.
Cream the butter, shortening & sugar. Beat until light & fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract & vanilla. Spoon the batter into the prepared pan & bake in the center of the oven for 1 hour & 20 minutes or until a toothpick inserted in the center of the cake comes out lean. Cool in pan for 15 minutes. Remove to a wire rack & cool completely. Wrap in foil to keep it moist.

[nanannie]

Originally Posted by Autumn07

Sorry I meant to post the official web address for Xagave as well in case you or anyone else is interested in reading about it and or purchasing it.
Agave Nectar | Xagave

I always bought it at Whole Foods, I notice our regular store carries it now too.

[Chadro77]

I always thought it couldn't be considered a pound cake unless it had a 1:1:1:1 ratio of flour, butter, eggs, and sugar. 1 Pound of each traditionally (hence the name), I could be wrong, I am a man after all and I don't know how to cook. lol.

[nanannie]

Originally Posted by Chadro77

I always thought it couldn't be considered a pound cake unless it had a 1:1:1:1 ratio of flour, butter, eggs, and sugar. 1 Pound of each traditionally (hence the name), I could be wrong, I am a man after all and I don't know how to cook. lol.

Thats what I was always told to. And I am surprised at the "Crisco" used in a few recipes. That is something I would never use,let alone eat!

[nALgirl]

Originally Posted by nanannie

Thats what I was always told to. And I am surprised at the "Crisco" used in a few recipes. That is something I would never use,let alone eat!

I said the same thing about crisco when I began baking my husband's grandmothers pound cake! I was told that crisco was cheaper at that time than butter. This is the only recipe I ever use crisco in; butter "just does not give the same texture".

PS I love the butter recipe better, but I am the in-law