tell me how to bake a good pound cake?

Answer 1

Sour Cream-Lemon Pound Cake

3 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter, room temperature
3 c. sugar
6 eggs, room temperature
1/4 c. fresh lemon juice
1 T. grated lemon peel
1 tsp. lemon extract
1 c. sour cream

Preheat oven to 325F. Grease a large tube or Bundt pan, dust with cake flour, tap out excess.

Sift flour, baking soda and salt into a medium bowl. With mixer, cream butter in large bowl on medium speed until fluffy. Gradually add sugar, and beat 5 minutes. Add eggs, 1 at a time, beating just till combined after each.

Using a rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 1/2 hr. Let cake cool on rack 15 min. Cut around cake in pan, turn out. Carefully turn cake right side up on rack and cool completely. Can be prepared 2 days ahead. Wrap in foil and store at room temperature.

Answer 2

Pound Cake Recipe

Ingredients:
3 cups cake flour
6 large eggs
1 pound butter
1 pound sugar
2 teaspoons of pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder


Sift the flour, baking soda,and baking powder
into a large mixing bowl. Stir in salt and
the sugar. I use a large spoon for this. Next I add
the butter. My grandmother would melt the butter
in a pan over slow heat to make it blend easier.
You can do this or just let the butter soften at
room temperature. Add the eggs, whole. At this
point I break out my mixer and begin mixing on
slow. I slowly add my buttermilk, and then the
vanilla extract. After it is thoroughly stirred,
I turn the mixer up to medium for a few minutes,
and then finally on high. If the mixture is a little
thick I add just a touch more buttermilk. If you don't
mix things thoroughly you will have lumps that will
form air bubbles in your mixture and leave holes
in your finished cake. It was always a matter of pride
not to have these air pocket holes in our cakes so we
always made sure we got all of the lumps. In the
pre-electric-mixer day that involved a lot of whipping
the cake by hand. We usually didn't have a hand cranked
mixer
that worked well, so this involved a large mixing spoon
to whip it. Some old timers even counted the number
of times they whipped the mixture - sort of made it
fun and you didn't notice your arm tiring.

Preheat the oven to 325 degrees.

Take your standard tube cake pan and oil it with
butter. Then lightly flour the oiled pan. Shake
the excess flour from the pan.

Pour the mix in, bake the cake for about 1 hour
and twenty minutes. Keep looking at how your cake
is doing through the oven door but avoid opening
the door too much while it is cooking as I have
seen this, or jarring a cake, cause it to collapse.
When you think it is done, do the toothpick test.
Stick a wooden toothpick into one of the thickest
parts of the cake. If it's dry when you pull it our,
the cake is done.

Allow the cake to cool 15 or 20 minutes in the pan.
Then gently remove it, and stick it on your favorite
decorative cake plate.

Answer 3

Pound Cake (Cream Cheese)

Ingredients:

1 1/2 cups (3 sticks) unsalted butter, at room temperature
8 ounces (1 bar) cream cheese, at room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
3 tablespoons rum (optional)

Directions:

Preheat oven to 350°. Generously coat two 8.5-by-4.5-by-2.5-inch loaf pans with cooking spray. (Or, alternately, use a 4-quart bundt pan.)

In a large electric mixer, cream butter and cream cheese together until smooth. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time to creamed mixture, beating until well combined. Mix in vanilla.

Combine the flour and salt in a separate bowl. With the mixer on low, add the dry ingredients to the creamed mixture in two additions, mixing until just combined. Immediately spoon the batter into the prepared pans. Smooth the top of the batter so that that is evenly fills the pans.

Bake at 350° until golden and a toothpick inserted in the center comes out almost clean with just a few moist crumbs attached. This will take about 60 to 75 minutes for the loaf pans, maybe 5 minutes more for the single bundt pan. Be careful that the cake tops do not brown too quickly. If this starts to happen, tent with aluminum foil.

Let the cakes cool in the pan for 10 to 15 minutes, and then turn out the cakes to cool completely. With the loaf pans, the cakes should cool on a wire rack with the top sides up. (If using a bundt pan, just invert the cake onto a serving platter to cool there.) Sprinkle rum evenly over the tops of the two loaves (or the bundt cake). Let cool completely before serving.

Answer 4

Here's one recipe:
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
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.

Answer 5

I got this from my favorite recipes from allrecipes.com I've made it a few times, and it's soooo good and very easy to make. I like to have strawberries and whipped cream to serve it with! (I also increased the vanilla by another teaspoon).

Easy 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

DIRECTIONS
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.

Answer 6

The best pound cake you will ever eat!
7 UP Pound Cake
The recipe is on this site.

Answer 7

A really good one is the butternut pound cake. It is so good. Just a little hard to find butternut sometimes. Search online and you should be able to find the recipe.