I need a recipe for "True" Butter pound cake?

Question

I have tried several, supposely "butter" pound cakes. Not quite what I was looking for. I am looking for the one that our grandma's use to bake. You could smell and taste the butter. Help!

Answer 1

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.

Answer 2

Grandma's Pound Cake
1 cup butter
6 eggs
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Answer 3

Old Fashion Butter Pound Cake
2 cups all-purpose flour
1/2 lb salted butter
1 2/3 cups sugar
5 eggs
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 tablespoon milk
Preheat oven to 325.
Grease and flour a 9x5 loaf pan.
*IMPORTANT-ALLOWALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
With mixer on low speed, cream the butter until soft, slowly add sugar while mixer is running.
Once all the sugar has been added, beat until the mixture is fluffy.
Slowly add eggs, one at a time, mixing each well into the creamed mixture.
Add the flour and salt, mix until smooth.
Add Vanilla extract and milk and mix until smooth.
Pour into the loaf pan and bake for 75-90 minutes or until golden brown.

Best Ever Butter Pound Cake
1 1/2 lbs real butter
3 cups sugar
9 eggs
4 1/2 cups flour, sifted
1 tablespoon milk
3-4 teaspoons flavoring (I use 1t vanilla and 2t lemon juice)
Preheat oven to 350.
Cream butter and sugar.
Add eggs one at a time.
Add sifted flour a cup at a time.
Add milk and flavoring.
Pour into a greased bundt cake pan.
Bake about 1 hour.

Answer 4

Real Pound Cake

1 lb. butter, softened 1 lb. sugar 1 lb. eggs (8 large) 1 lb. all purpose flour 1/2 tsp. salt 1 Tbsp. vanilla

1. Preheat the oven to 300F.
2. Beat the butter with an electric mixer until light and creamy.
3. Scrape down the sides of the bowl, add the sugar and beat until incorporated.
4. Scrape down the sides again, add the eggs, salt and vanilla, and beat until incorporated.
5. Scrape down the sides of the bowl; using your mixer’s lowest speed, add the flour a little at a time, and stop as soon as it’s incorporated.
6. Pour into a buttered, floured loaf pan and smooth the top.
7. Bake 2 hours, or until a skewer poked in the center comes out completely dry (the top center will be the last part to bake fully–don’t pull it out early or you’ll have “pudding cake”).
8. Let cool until you can handle the pan, then turn cake out and let cool fully before slicing.

Answer 5

Vanilla Pound Cake ingredients - eight oz. Margarine four oz. Butter 3 cups sugar 1 ½ tsp. Pure vanilla extract 5 huge eggs three ½ cups sifted cake flour ½ teaspoon baking powder 1 cup milk 1 cup contemporary fruit (for toping the cake) system - Cream margarine, butter and sugar until very light and fluffy (at the least quarter-hour in a kitchen support mixer). Scrape the bowl with a rubber spatula and add the vanilla. Add eggs one by one and combination completely. Combine the flour and baking powder in a separate bowl and add to mixer alternately with the milk. Bake in a loaf pan about 1 hour in preheated 340° oven

Answer 6

OLD FASHIONED BUTTER POUND CAKE

1 tbsp. vanilla
6 eggs
2 1/2 sticks butter
1 c. Carnation evaporated milk
3 c. sugar
3 c. plain flour
1 tsp. baking powder
1/4 tsp. salt

Sift flour, salt and baking powder 2 times. Blend softened butter and sugar. Add eggs and vanilla. Beat until creamy. Add milk and flour mixture alternately. Beat well, at least 5 minutes. Pour into a greased and floured tube pan. Bake at 350 degrees for 1 hour or until straw comes out clean.

Answer 7

Vanilla Pound Cake aspects - 8 oz. margarine 4 oz. Butter 3 cups sugar a million ½ tsp. organic vanilla extract 5 tremendous eggs 3 ½ cups sifted cake flour ½ teaspoon baking powder a million cup milk a million cup sparkling fruit (for toping the cake) technique - Cream margarine, butter and sugar till very gentle and fluffy (a minimum of quarter-hour in a kitchen help mixer). Scrape the bowl with a rubber spatula and upload the vanilla. upload eggs one after the different and combine thoroughly. blend the flour and baking powder in a separate bowl and upload to mixer alternately with the milk. Bake in a loaf pan about a million hour in preheated 340° oven

Answer 8

I have 2 good ones, both made w/ real butter. I can never decide which recipe I like best... usually it's the one I'm eating at the moment!


Cream Cheese Pound Cake

1 cup butter (2 sticks), room temp.
2-1/4 cups sugar
3 cups cake flour
1 tsp. baking powder
1 tsp. vanilla
8 oz. cream cheese
6 eggs

• Cream cream cheese, butter and sugar for 5 minutes. In the meantime grease bundt-pan really well and dust with flour.
Heat oven to 325°.
• To butter/cream cheese mix add eggs, two at a time, but be sure to beat 5 minutes more.
• Add vanilla extract.
• Mix flour and baking powder, add to creamed mixture and beat until smooth.
• Pour batter into pan and bake 1-1/2 hours.
• Place pan on rack and let cake cool in pan for 20-30 minutes. Remove cake from pan, let cool on rack.
• Flavor is best if you wait one day before slicing. (I never wait!)
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Buttermilk Pound Cake

1 cup butter (no substitutes), softened
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
Confectioners' sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.
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Ma E’s Sour Cream Pound Cake

(I got this recipe from a 70-something man, and this was his GM's recipe.... hence the lack of instrauctions, but you can easily figure that part out by reading any other pound cake recipe!)

1 Cup butter (2 sticks), room temp
3 Cups sugar
3 Cups flour
¼ tsp baking soda
8 oz Sour Cream
Lots of vanilla & Lemon juice
6 eggs

That’s all, no instructions, but I think it was bake 350°F for one hour check with toothpick to make sure its done.