anyone have a really good poundcake recipe?

Answer 1

YES! these are my two favorites!!

Cream Cheese Pound Cake
INGREDIENTS
1 (8 ounce) package cream cheese
1 1/4 cups butter, softened
3 1/2 cups white sugar
7 egg yolks
2 teaspoons butter flavored extract
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
7 egg whites
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.

and my other favorite ...its just a simple basic lemony pound cake but its perfect...i ussually decorate the top with strawberrys and whip cream but its fine by itself!!

1 cup margarine
1/2 cup shortening
3 cups white sugar
5 eggs
2 1/2 cups all-purpose flour
1/2 cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
1/2 teaspoon vanilla extract
Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Answer 2

This has been my favorite one for about 5 years.
1 cup butter, softened
half cup shortening
3 cups sugar
5 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract ( optional)
3 cups all purpose flour
1 teaspoon baking powder
1 cup ( 8 ozs.) sour cream
Glaze:
1 cup confectioners sugar
2-3 teaspoons milk

In a large mixing bowl, cream the butter, shortening & sugar until light & fluffy, about 5 mins. Add the eggs one at a time, beating well after each addition. Beat in extracts. Combine flour & baking powder, add to creamed mixture alternately with sour cream. Beat just till combined. Pour into a well greased & floured 10 in. fluted tube pan. Bake at 350* for 45- 50 mins. or until a toothpick inserterd near the center comes out clean. Cool for 10 mins. before removing from the pan to a wire rack to cool completely. Combine glaze ingredients & drizzle over cake. About 12 servings.
If you like a lemon version:
Add the zest of 1 lemon in with the sour cream
omit the rum extract & use 2 teaspoons of lemon juice.
In the glaze omit the milk & use lemon juice & the zest of a half lemon this is soooo gooood. Happy cooking & hope you enjoy.

Answer 3

Lemon Lover's Pound Cake

INGREDIENTS
1 cup butter (no substitutes), softened
3 cups sugar
6 eggs
5 tablespoons lemon juice
1 tablespoon grated lemon peel
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sour cream

ICING:
1/4 cup sour cream
2 tablespoons butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon peel

DIRECTIONS
In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners' sugar. Beat in lemon juice and peel. Drizzle over the cake. Store in the refrigerator.

Answer 4

INGREDIENTS:
4 cups flour
6 eggs
6 cups sugar
2 cups butter
2 tsp baking powder
Flavour extract (your choice)
Pinch of salt

PREPARATION:
Cream butter and sugar, mixing well. Add the eggs, one at a time. Add flour, baking powder, salt and extract. Beat well. Pour batter into a greased cake pan. Bake in a slow oven for 55 minutes

Answer 5

1 cup butter
1 8-ounce package cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2-1/4 cups sugar
2 teaspoons vanilla

Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes or until butter and cheese are slightly softened. Meanwhile, grease and lightly flour a 10-inch tube pan; set aside. Combine flour, baking powder, and salt. Set aside.

In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds. Gradually add sugar beating on medium speed about 5 minutes or until very light and fluffy. Add vanilla and eggs, 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan.

Bake in a 325 degree F oven about 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack.

Answer 6

Grandma's Pound Cake

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 12 servings, one piece each

1 cup (2 sticks) butter, softened
2 cups sugar
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
6 eggs
2 cups flour
1 Tbsp. CALUMET Baking Powder
1 tsp. salt

PREHEAT oven to 350ºF. Beat butter in large bowl with electric mixer on medium speed 1 min. Gradually add sugar, beating well after each addition. Beat an additional 5 min. or until very light and fluffy. Add cream cheese and vanilla; beat 1 min. Add eggs, one at a time, beating well after each addition.
COMBINE flour, baking powder and salt. Add to butter mixture. Beat 1 min or until well blended. Pour batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
BAKE 1 hour or until golden brown. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

KRAFT KITCHENS TIPS
Size-Wise
Savor a serving of this indulgent, special occasion dessert that is perfect for a party. One cake makes enough for 12 servings.

Jazz It Up
Serve the pound cake with fresh berries (strawberries, raspberries or blueberries); top with a dollop of COOL WHIP Whipped Topping or your favorite ice cream.

Answer 7

Yellow Pound Cake

INGREDIENTS
1-1/2 cups white sugar
1 cup and 2 tablespoons butter
4-1/2 eggs
1/4 cup and 2 teaspoons milk
1/2 teaspoon vanilla extract
2 cups cake flour
DIRECTIONS
Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.
In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.
Bake for 90 minutes at 325 degrees F (165 degrees C).

Serves 8

Cream Cheese Pound Cake II

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/4 cups butter, softened
3 1/2 cups white sugar
7 egg yolks
2 teaspoons butter flavored extract
2 2/3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
7 egg whites
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.

Serves 12

Seven-Up™ Pound Cake

INGREDIENTS
1 cup butter
1/2 cup shortening
2 cups white sugar
4 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
7 fluid ounces lemon-lime flavored carbonated beverage
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extracts. Beat in the flour alternately with the lemon-lime soda, mixing just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a cake rack for 30 minutes before removing from the pan.

Serves 14

Answer 8

Simply the best you will ever eat. The 7 Up pound cake. Really good when it first comes out of oven. The recipe is on this link.