Pound Cake Recipes?!


Question: I need a recipe for a Pound Cake.


Answers: I need a recipe for a Pound Cake.

pound cake with chocolate swirl

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 8-ounce container sour cream
1 teaspoon vanilla extract
2 large eggs

2 ounces semisweet chocolate, grated
1 teaspoon ground cinnamon
Preparation
Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.

Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.

Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)
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citrus pound cake

2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract

Garnish: confectioners sugar for dusting
Preparation

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.

Sift together flour, baking powder, and salt.

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

Cooks' note: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.
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triple-ginger pound cake

3 1/2cups all purpose flour
1 tablespoon ground ginger
2 1/2teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups milk (do not use low-fat or nonfat)
1/2 cup minced crystallized ginger
3 1/2 tablespoons grated peeled fresh ginger
Preparation
Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Sift flour, ground ginger, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. (Can be prepared up to 1 month ahead. Double-wrap cakes with plastic; freeze.)
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coconut pound cake

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled
Preparation
Put oven rack in middle position and preheat oven to 325°F.

Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.

Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.

Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

Cooks' note:
Cake can be made 3 days ahead and kept, wrapped well in plastic wrap, at room temperature.

1 box Pillsbury pudding cake mix
1 cup plain flour
1 cup sour cream
1 cup sweet milk
4 eggs
3/4 cup sugar
1/2 tsp each vanilla, butter, almond
lemon extract

Put all in large bowl of mixer. Beat 2 minutes, pour into prepared pound cake pan. Bake 350 degrees for 1 hour and 10 minutes or till test done. Cool 5 minutes in pan, then ice if desired.
Serves 16.

there are many here are my fav.

cream cheese pound cake

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Go on http://www.foodnetwork.com/

go to the web page mentioned on the source, there are 163 pound cake recipes, you can choose another one if you don't like these recipes.

This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

Aunt Johnnie's Pound Cake

Submitted by: Jean Higginbotham

Rated: 4 out of 5 by 278 members

Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours
Yields: 12 servings

"This is a moist, very flavorful pound cake. Absolutely wonderful plain or served with strawberries and whipped cream."

INGREDIENTS:
1/2 cup shortening
1 cup butter
2 1/2 cups white sugar
5 eggs
2 teaspoons almond extract
1 cup milk
1/2 teaspoon baking powder
3 cups cake flour

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan.
2. Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract.
3. Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan.
4. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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Blueberry Cream Cheese Pound Cake II

Submitted by: CTK

Rated: 5 out of 5 by 131 members

Prep Time: 5 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 5 Minutes
Yields: 16 servings

"A moist and easy cake made with a cake mix, pudding mix, cream cheese and blueberries. It's baked in a Bundt pan and topped with a pretty blueberry glaze."

INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

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Cream Cheese Pound Cake I

Submitted by: Polly Stewart

Rated: 5 out of 5 by 265 members

Yields: 14 servings

"My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe."

INGREDIENTS:
1 1/2 cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
ALL RIGHTS RESERVED ? 2007 Allrecipes.com Printed from Allrecipes.com 12/24/2007

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This recipe appears in the Allrecipes "Tried & True Favorites" cookbook.

Pecan Sour Cream Pound Cake

Submitted by: Carole Resnick

Rated: 5 out of 5 by 188 members

Prep Time: 30 Minutes
Cook Time: 1 Hour 30 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 12 servings

"A rich and delicious sour cream pound cake is baked in a Bundt pan lined with chopped pecans."

INGREDIENTS:
1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
3. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

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Chocolate Pound Cake III

Submitted by: Shelley

Rated: 5 out of 5 by 135 members

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Yields: 16 servings

"A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation."

INGREDIENTS:
1 1/2 cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 teaspoon salt

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

7-Up Cake

Cream 3 sticks of butter & 3 cups of sugar for about 20 minutes. This is going to produce an extremely fluffy mixture. To it you will add 5 eggs, one at a time, mixing thoroughly after each one. Slowly mix in 3 cups of flour. Add 1/4 cup of tropical flavors...a mixture of vanilla, lemon, & lime flavoring would be good...coconut would be nice, too. Final ingredient is 1 cup of 7-Up.

Bake in a 12-cup tube pan...Bundt, angel food cake pan...anything like this. Takes 65 minutes at 350.

Chocolate Pound Cake:

3? hours 1? hours prep
1 servings

3 tablespoons unsweetened dutch cocoa
1 1/2 teaspoons unsweetened dutch cocoa
3 tablespoons boiling water
1 1/2 teaspoons vanilla
3 large eggs
1 1/4 cups cake flour, sifted
3/4 cup sugar
2 tablespoons sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons unsalted butter, softened

Preheat oven to 350°F.
Use a 8 x 4 x 2 1/2" loaf pan, (4 cups) or any 6 cup loaf pan or fluted tube pan, greased and floured.
In a medium mixing bowl whisk together the cocoa and water until smooth.
Allow to cool to room temperature and lightly whisk in the vanilla and eggs.
In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
Add 1/2 the chocolate mixture and the butter.
Mix on low speed until the dry ingredients are moistened.
Increase to medium speed and beat for 1 minute to develop the cake's structure. Scrape down the sides.
Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula.
The batter will be almost 1/2 inch from the top of a 4-cup pan.
(if your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes, (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean.
Place loosely with buttered foil over the cake after 20 minutes to prevent over browning.
The cake should start to shrink away from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes.
Loosen the sides with a metal spatula and invert onto a greased wire rack.
If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
TOPPING: This is for extra moistness and gives a subtle coffee accent.
In a small pan, stir together 1/4 cup water and 2 Tbsp sugar.
Bring to a full rolling boil.
Cover and remove from heat. When cool, add 1 tbsp Kahlua.
When cake is baked, brush half the syrup onto the top.
Cool the cake 10 minutes and invert it onto a lightly greased rack.
Brush the bottom and sides with remaining syrup.
Reinvert onto rack, top side up, to finish cooling.

a 1 pound weight baked in cake batter





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