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Old 10-08-2013, 07:52 PM
 
Location: Planet Earth
2,781 posts, read 2,612,056 times
Reputation: 4997

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I would like to get a recipe for a fail safe pound cake recipe. Can someone, please, help me?
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Old 10-08-2013, 07:55 PM
 
Location: In the Pearl of the Purchase, Ky
8,424 posts, read 13,884,799 times
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Flower, I worked with a man who made the most delicious, moist pound cake I've ever eaten! He used the boxed cake mix but, instead of water, he used orange juice. Added some great flavor to the cake and like I said, it was moist!
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Old 10-09-2013, 03:49 PM
 
133 posts, read 245,239 times
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Default Re: Foolproof pound cake

This is about as simple and foolproof as I've ever found. I use a spoon instead of a turkey baster to put the glaze on because it's easier to clean

Lemon Pound Cake
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened at room temperature
  • 1 cup sugar, plus 1/3 cup
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup lemon juice, plus 1/3 cup
Directions
Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
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Old 10-10-2013, 02:31 PM
 
Location: Islip,NY
18,313 posts, read 22,708,632 times
Reputation: 19578
Quote:
Originally Posted by MRBookworm View Post
This is about as simple and foolproof as I've ever found. I use a spoon instead of a turkey baster to put the glaze on because it's easier to clean

Lemon Pound Cake
Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened at room temperature
  • 1 cup sugar, plus 1/3 cup
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1/4 cup lemon juice, plus 1/3 cup
Directions
Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
I love lemon pound cake thanks for sharing
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Old 10-24-2013, 06:41 PM
 
Location: Almost Paradise
1,671 posts, read 1,759,563 times
Reputation: 4243
Old family recipe: MamMaw's Pound Cake

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.
Cool in pan 15 minutes and remove from pan to cooling rack
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