Poundcake recipe that can be baked in a loaf pan or 9 x 13 pan?

Question

Just a regular, basic poundcake recipe. No cocoa, chocolate, cream cheese, etc. It's for a 3-D birthday cake so any helpful suggestions are appreciated. Thanks ;)

Answer 1

1/2 lb butter or margarine
2 cups powdered sugar
3 large eggs
1 2/3 cups flour
1 tablespoon lemon extract or vanilla

Preheat the oven to 325 degrees F.
Spray a Pyrex loaf dish with Pam.
Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
Add 1 egg and then a little flour, beating 2 minutes.
Add 2nd egg and half of remaining flour and beat 2 minutes.
Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
Spread thick and creamy batter evenly in prepared loaf dish.
Bake 65 minutes or until tester inserted into the center comes out clean.
Cool in the baking dish on a wire rack for 30 minutes.
Remove from the dish.
Slice into 1/2 inch thick slices.
If you are going to be freezing the cake, be sure to slice before freezing the loaf.
Thaw to use within 6 months.

Enjoy

Answer 2

Any recipe that you get which is a standard you'll most likely double because of the size. The trouble you'll run into, because of the size,(9X13) is the mass will not cook evenly, the outside will be done before the middle has a chance. My siggestion is to cook your poundcake in a water bath to keep the outside edges from overcooking, you'll have a uniform heat just like a cheesecake. This works for Brownies too.

Pound Cake

Ingredients:
1 lb butter, room temperature
8 eggs
1 lb sugar, sifted
1 teaspoon almond flavoring
2 tablespoons lemon juice (or other citrus)
1 lb flour, sifted

Cream the butter.
Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
Cream until smooth.
If you are using an electric mixer, adjust accordingly.
Gradually add the flour and mix well.
Pre-heat oven to 300.
Fill a lightly greased form 3/4 of the way.
Loaf pans work well, as do mini-loafs or cup-cakes.
For loafs, check for doneness with knife-test at 90 minutes.

Answer 3

I have a superb recipe for a MARBLE POUND CAKE and it is delicious, especially the day after baking it . Here is the recipe:

1 1/2 cups granulated sugar
1 cup shortening * notice not butter
1 tsp almond extract
4 ex. lg. eggs
1 cup milk
3 squares unsweetened chocolate---I use semi-sweet chocolate chipetts melted
3 cups all purpose pre- sifted flour
2 tsp baking powder
1/2 tsp salt
Bake at 350 degrees for 55-60 min.
Directions
Beat sugar and shortening in mixing bowl. Add almond extract
Add eggs one at a time and beat after each addition.
Measure flour, baking powder,and salt and add alternately with milk to the batter until well combined. At this point, divide the batter in half. To one half of the batter , add the melted chocolate and stir until well combined. Spoon white and dark
batters into a greased 10 inch tube pan or 9x13 loaf pan. Take a knife and swirl gently through the batter to marbelize.
As I said, this is a wonderful cake and it smells great while it bakes.

Answer 4

Three Sugar Pound Cake
INGREDIENTS
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk
3 teaspoons vanilla extract
3/4 cup butter, softened
1/2 cup white sugar
1/4 cup confectioners' sugar
1/4 cup brown sugar
2 egg whites
1 egg yolk
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder and baking soda; set aside. In a measuring cup combine the milk and vanilla; set aside.
In a large bowl, cream together the butter and white, confectioners' and brown sugars until light and fluffy. Beat in the egg whites, then the yolk. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Spread batter evenly into prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Answer 5

Half Pound Cake

1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
5 egg yolks, well beaten
2 tablespoons lemon juice
5 egg whites, stiffly beaten
2 1/4 cups cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon nutmeg

Cream shortening and butter with sugar; beat in lemon juice and egg yolks. Fold in egg whites.
Sift together the flour, salt, baking powder and nutmeg; fold into first mixture. Grease a 9x5x3-inch loaf pan, line with waxed paper; grease bottom of paper lining. Pour in batter; bake pound cake at 375° for 75 minutes.
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