looking for a recipe for a pound cake can't find one please help?

Answer 1

POUND CAKE
3 cups of all Purpose Flour
2 sticks oleo
1/4 teaspoon salt
3 cups sugar
1/2 cup Crisco
1 cup of evaporated milk
5 eggs
1/2 teaspoon of baking powder
1 teaspoon vanilla
Cream sugar, oleo, Crisco... In separate bowl combine sifted flour, add baking
powder and salt. Add to first mixture eggs beating after each. Then add flour
alternating with milk. Mix good.pour into large bunt pan sprayed with Pam. Bake
at 325 degrees
for 1 hour and 15 minutes. Insert toothpick and if it comes out clean it is
done. Nice served with strawberries and whipped cream.



Pound Cake

1 cup(2 sticks) butter, softened
2 cups sugar
4 eggs
3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup milk
1 tsp vanilla extract
1 tsp cream of tartar

Preheat oven to 350
Butter and flour a 9x5x3 inch loaf pan.
Have all ingredients at room temperature.

In a large bowl, cream together butter and sugar with
an eletric mixer until light and fluffy.
Separate egg yolks from whites and set whites aside.
Beat yolks and add to mixture.
Blend until lemon-colored.

Sift together flour, baking soda and salt.
Add to above, mixing until thoroughly blended.
Beat in milk and vanilla.

In a separate bowl, beat whites with cream of tartar
until they hold soft peaks.
Fold gently into cake batter.
Pour into the prepared pan and bake for 2 hours.
The edges of the cake should begin to pull away
from the sides of the pan when done.

Cool on a rack for 15 minutes.
Loosen the sides gently with a spatula
and invert onto the rack to finish cooling.

Serve with fruit or a dusting of powdered sugar



Pound Cake

4 Ounces Butter Softened
3 Cups Sugar
4 Eggs
2 Cups Flour
1/2-Teaspoon Baking Powder
1/2 Cup Sour Cream
1 Teaspoon Vanilla Extract

Place the butter and sugar in a mixer.
Cream until smooth.
Add the eggs - one at a time with the mixer running.
In a separate bowl, sift together the flour and baking
powder.
Blend well into the mixture.
Add the sour cream and vanilla and mix until blended.
Pre-heat the oven to 325.
Grease and flour a bread pan.
Pour in the batter.
Bake for 55-60 minutes.
Allow to cool before serving. Serves 6-8

Answer 2

1/2 pound butter
1 teaspoon nutmeg
pinch of salt (about a 1/2 teaspoon)
1 2/3 cups sugar
5 eggs
2 cups sifted flour
have all ingredents at room tempature soften the butter add the nutmeg and salt beat 4 minutes at medium with electric mixer or 8 minutes by hand
gradually blend in the sugar until fluffy beating an additional 2 minutes with electric beater
beat in 4 of the eggs 1 at a time total beating time should be at 2 minutes by electric mixer or 2 minutes by hand
stir in all of the flour at one time beat an additional 2 minutes with electric beater or four minutes by hand
blend in the remaning egg 15 seconds by electric beater or 1 minute by hand turn the mixture into a well greased lightly floures cake pan 9x3 1/2 place into a COLD oven and set oven temp to 300f if cake is mixed by electric mixer bake 2 hours if mixed by hand bake for 1 1/2 hours because of the fact the electric mixer adds more air into the batter it produces a cake that is a little thicker and lighter cool the cake in pan for ten minutes remove cake from pan onto wire rack and finish cooling this question was answered by a certified 4 star chef this will produce an amazingly light fluffy moist pound cake enjoy

Answer 3

Traditionally a pound cake was made from:

1lb butter
1lb flour
1lb sugar
1lb eggs (about 10 med or 8 large eggs)

Since many home kitchens lack scales, the recipe has to be modified for volume measurements. There are ~19 cups of flour in a 5lb bag, so 3.8 cups of flour. 1lb butter should be easy enough. And you should be able to buy sugar in a 1lb bag.

More modern measurement list:

3.8 cups flour
1lb sugar
1lb butter
8 large eggs

Gather all ingredients. Sift flour. Measure it out and add to bowl. Beat eggs until fluffy but not stiff. Cream sugar and butter together in a separate bowl. Add beaten eggs to sugar and butter mixture and mix gently but throughly. Make a well in the center of the flour and add the butter, egg, and sugar mixture. Mix together throughly. Add to a pre-greased loaf pan. Bake until toothpick comes out clean in a 350 degree F oven.

Answer 4

ELVIS PRESLEY'S FAVORITE POUND CAKE

This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes.

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)




Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.


Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days.

Makes 10 to 12 servings.

Answer 5

Foodnetwork.com

Answer 6

you have a list to chose from on http://www.recipegoldmine.com/cakepound/cakepound.html

Answer 7

try searching google. they prob.will give u some.