I need a recipe for a pound cake?

Answer 1

This is the best Pound cake recipe I've ever had. I hope you try it and see that it is really easy and very delicious.

Mrs. Roberts’ Pound Cake

1/2 cup Butter
1 cup Milk
1/2 cup Crisco
6 Eggs
3 cups Sugar
3 cups Cake Flour
1 tsp. Vanilla Butter-Nut Flavoring

Cream butter, Crisco and sugar thoroughly. Add eggs (one at a time) as you continue to beat. Sift flour several times. Add milk and flavoring alternately with flour. Beat just enough to mix thoroughly (too much beating makes cake tough). Grease and flour tube pan. Shake out excess flour. Start cake in a cold oven. Cook at 300 degrees for 1 hour. Raise temperature to 350 degrees and cook until cake is brown. Let cake cool at least 15 minutes before removing from pan. Cool on rack.

Source(s):

This is an easy cake to make. The secret is in the Vanilla-Butter-Nut Flavoring. Make sure you use it. It is a combination flavoring.

Answer 2

The Best Pound Cake


Ingredients
1 pound butter, unsalted
2 cups sugar
6 eggs
Pinch of salt
3 cups flour
1 can Eagle Brand condensed milk
2 teaspoons vanilla

Cream butter and sugar; add eggs one at a time, beating well after each addition. Add flour alternately with milk. Stir in vanilla. Bake approximately 1-1/2 hours in a well-greased and floured tube pan at 300 to 325 degrees.

Answer 3

Another Souther recipe that is a favorite
SOUTHERN POUND CAKE

3-sticks of butter or margarine
3-cups sugar
6-eggs
3-cups plain flour
1-teaspoon baking powder
1/4-teaspoon salt
1-cup canned milk-I use Pet> regular milk won't do
1-teaspoon lemon extract
1-can of coconut

Cream butter and sugar
then add eggs, one at a time
Sift together dry ingredients and add to cramed mixture
alternately with milk

Then add lemon extract and coconut

Bake in greased and floured tube 10-inch pan at 325 degrees
for 1 1/4 hours or untill cake test is done

turn out on Pretty cake plate to cool. This cake always comes
out of the pan soon as I take it out of the oven..

Enjoy!
glc

Answer 4

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan. Set aside while you prepare the batter.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer, with the paddle attachment, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.

Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)

Serves 10 - 12 people.

Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.

Note: Serve plain or dusted with confectioners sugar (icing or powdered sugar). This cake is very nice when served with fresh berries and softly whipped cream. The acidity of the berries compliments the sweetness and richness of the cake. Also good with ice creams and/or strawberry or raspberry purees. Leftovers can be toasted lightly.

Recipe:

3 cups (420 grams) all purpose flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature

1-8 ounce (226 grams) package cream cheese, room temperature

3 cups (600 grams) superfine or castor sugar

6 large eggs, room temperature

1 tablespoon pure vanilla extract

Zest of a lemon or orange (optional)

Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.

Answer 5

there are a number of indexed under are my fav. cream cheese pound cake factors a million (8 ounce) equipment cream cheese a million a million/2 cups butter 3 cups white sugar 6 eggs 3 cups all-objective flour a million teaspoon vanilla extract Preheat oven to 325 stages F (a hundred and sixty stages C) grease and flour a ten inch tube pan. In a great bowl, cream butter and cream cheese till delicate. upload sugar gradually and beat till fluffy. upload eggs 2 at a time, beating properly with each and every addition. upload the flour suddenly and combine in. upload vanilla. Pour right into a ten inch tube pan. Bake at 325 stages F (a hundred and sixty stages C) for a million hour and 20 minutes. examine for doneness at a million hour. A toothpick inserted into middle of cake will come out sparkling.

Answer 6

Strawberry Poundcake

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, optional
1/2 cup butter, softened
1 cup sugar
4 eggs
1 carton (6 oz.) non-fat strawberry yogurt
1/4 teaspoon almond extract

In medium bowl, stir together flour, baking powder and salt, if desired. Set aside.

In large mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs, yogurt and extract until well blended. Reduce mixer speed to low. Add reserved flour mixture, 1/2 cup at a time, beating just until blended.

Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325°F oven until cake tester inserted near center comes out clean, about 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Answer 7

Chocolate Chip Pound Cake:

1 (18.25-ounce) package yellow cake mix (without pudding)
1 (5.9-ounce) package chocolate instant pudding mix
1/2 cup sugar
2/3 cup water
3/4 cup vegetable oil
1 (8-ounce) container sour cream
4 large eggs
6 ounces semisweet chocolate mini-morsels
Powdered sugar

Beat first 5 ingredients in a large mixing bowl at medium speed of an electric mixer about 2 minutes or until creamy; add sour cream, mixing well. Add eggs, one at a time, mixing at low speed just until blended after each addition. Stir in chocolate morsels. Pour batter into a greased and floured 10" tube or Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar before serving.

Yield: 1 (10") cake

Answer 8

Pound cake? I like it, but i can't make it

Answer 9

screw the recipe, go the your grocery store and get a Sara Lee. although they probably have a recipe on their webite, check into it.