Who has a great recipe for pound cake?

Question

I tried looking onlie but found wierd variations. I need plain pound cake.

Answer 1

Vanilla Pound Cake
1½ hours 10 min prep 16 servings

2 cups sugar
1 cup butter, softened
5 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup milk

Heat oven to 350° F.
Mix sugar, butter, eggs and vanilla in large bowl.
Beat on low to mix ingredients well.
Beat on high for 5 minutes.
On low, add flour and baking powder alternately with milk.
Beat well after each addition.
Spoon batter into greased and floured 10 inch tube pan.
Bake for 65-75 minutes, until a pick comes out clean.
Cool for 15 minutes; invert onto cake plate.

Answer 2

Awesome Pound Cake Recipe

My Aunt Ruth used to make the best pound cake
in the whole world. It was so rich and creamy.
She explained to me that it was called a pound
cake because it used a pound of butter and a
pound of sugar. This was what made it so rich.
Here's my recipe - hers was very similar.

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.

________________________
Recipe:

1 3/4 cups (230 grams) cake flour, sifted

2 teaspoons baking powder

1/8 teaspoon salt

1 cup (226 grams) (2 sticks) unsalted butter, room temperature

1 cup (200 grams) superfine or castor sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

Zest of a lemon or orange (optional)

Note: To make your own superfine sugar - place 1 cup (200 grams) granulated white sugar in the bowl of your 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 or spray with a pan spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. Set aside while you prepare the batter.

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

In the bowl of your electric mixer, or with a hand mixer, beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. 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 about 50 to 60 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 10 minutes. Remove the cake from the pan and cool completely. Serve warm or at room temperature

Will keep several days well wrapped or it can be frozen for a month.

Makes one 9 x 5 x 3 inch loaf.

Source:

Yard, Sherry. 'The Secrets of Baking'. Houghton Mifflin Company. New York: 2003.

Answer 3

I am not sure, but some of these sites look good. I have been looking for a site for over 20 years that will show how to make ' almond macaroons '. Not coconut, but almond. All I find are recipes for coconut. Before James Cook ' discovered ' the South Sea islands, what did people use to make the original macaroons? Almonds, of course, but I cannot find the best recipes. There used to be a bakery in Carmel, California but it went out of business or moved somewhere when I went back, so I haven't been able to find their recipe or anything that comes close. If you run across this recipe, please email me, I would truly appreciate it. Almond macaroons are sooooo tasty, even after all these years I remember them. Thanks a lot.

Answer 4

i do no longer understand yet I did see a tip someplace (right here?) approximately in case you utilize an egg replacer (jointly with Ener G) and if that makes a recipe sour, then attempt employing almond milk in the recipe somewhat of soy milk. there is likewise almond powder which you may desire to purchase that possibly might nicely be substituted for a number of the flour (it says it could upload buttery style to recipes)....in basic terms some suggestions..i'm no longer loopy approximately pound cake...want softer, lighter brownies... you additionally can use flax seed with water blenderized to make an egg replacer...a million Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. or use a million/2 banana to change one egg

Answer 5

to my knowledge, the original recipe, for which the cake is named after would be:

1 pound butter (or equal)
1 pound sugar
1 pound flour
1 pound eggs
1 pound water

bake at 350 for about 45 min or so, until done (clean toothpick)

Answer 6

http://www.rachelraypoundcake/recipes.com
the last is com

Answer 7

sarah lee.