Looking for a good pound cake receipe?!


Question:

Looking for a good pound cake receipe?

saw one years ago in old old book that called for 1lb. butter, 1lb sugar,1lb eggs,1lbflour, but that's all I can remember.


Answers:
Old Fashioned Pound Cake

Ingredients:
1 pound butter
1 pound sugar
1 pound flour
1 pound eggs (9 large size eggs)
(yolks and whites separated, egg yolks lightly beaten, and whites stiffly beaten)
Grated rind of 1 lemon

Instructions:
Preheat oven to 325 degrees F (160 C). Lightly grease and flour baking pan* (See notes below about pan sizes), shaking off excess flour from pan.

Cream butter and add sugar, beating until foamy. Add egg-yolks (beaten lightly); then the grated lemon rind.

Beat mixture for 15 minutes. Fold in the stiffly beaten egg-whites, then add the flour.

Bake as a loaf in a slow oven at 325 degrees F (160 C) for 1-1/4 hours (75 minutes).

This is a large, rich cake which will keep fresh for a long time if wrapped in wax paper and kept closely covered.

*Notes from Diana's Desserts
Since this pound cake recipe makes quite a large cake, use 1 large loaf pan, at least 10 x 5 x 3-inch, or 2 smaller loaf pans that are at least 8 x 4 x 2-1/2-inch or 9 x 5 x 2-1/2-inches high.

There are also very large 13-cup loaf pans that measure 13.75 long x 3.75 high x 4.5 inches wide that would work well to bake this pound cake in. You may also use a 10 to 12 cup or 10 inch bundt or tube pan. If desired, you may make this pound cake in a 9 x 13 x 2-inch rectangular baking pan. If using a rectangular pan, grease bottom of pan, and line with parchment paper, and grease parchment paper also. This will make the cake much easier to remove when done.

You can find a large variety of loaf pans at Cooking.com. They carry several brands, sizes and styles. Click on their banner on this website to bring you to their bakeware section.

Makes 1 or 2 loaf cakes, or 1 (10-inch) bundt or tube cake, or 1 (9 x 13-inch) rectangular cake.

Source(s):
http://www.dianasdesserts.com/index.cfm/...

Classic Pound Cake
Makes one 9-by-5-inch loaf
1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs
Confectioners' sugar, for dusting (optional)

Directions
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk flour and salt in a medium bowl; set aside.
Put butter, granulated sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating until combined after each addition. Reduce speed to low; mix in flour mixture until just combined.
Spoon batter into prepared pan, and smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden and a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 10 to 15 minutes. Turn out onto rack, and let cool completely. Before serving, dust cake with confectioners’ sugar, if desired. Cake can be stored at room temperature, wrapped well in plastic, up to 3 days.

Easy Pound Cake
2 1/4 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 cup margarine, softened
1 cup sour cream
3 eggs

1 Blend all ingredients in lg. bowl
with mixer at low speed.
2 Beat at medium speed for 3 minutes.
3 Pour into greased and floured Bundt or
Tube Pan.
Bake @ 325 degrees 60-70minutes.
Cool upright 15 minutes.
Cool on rack completely.

http://answers.yahoo.com/question/index;...

For a true old-fashioned pound cake, those ARE all the ingredients.

Pre-heat the oven to 300F. Grease a large loaf pan, line with greased parchment paper.

Cream the butter and sugar together. Add the eggs one at a time, beating until creamy. When the eggs are all incorporated, add the flour a little at a time, scraping sides of bowl frequently.

Pour batter into loaf pan and bake for one hour and fifteen minutes. Check the cake in the center with a toothpick or clean broom straw. If it comes out clean, the cake is done. Otherwise, let it bake for a few minutes more and check again. (Don't open the oven door at all for the first hour, or your cake may fall.)

Cool cake in pan for 15-20 minutes, then remove from pan and cool on a wire rack.

I like to serve it warm with fresh strawberries and cream. This is so rich, I will only serve it once a year, at the beginning of strawberry season.

There are many recipes for more modern versions which have much less fat and sugar, and fewer eggs. They will usually have a leavening ingredient other than the creamed butter, sugar and eggs and will most likely have salt and a flavoring like vanilla, almond or orange extract as well.




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