how do you make a pound cake?

Answer 1

Yellow Pound Cake
INGREDIENTS
2 2/3 cups white sugar
2 cups butter
8 eggs
8 tablespoons milk
1 teaspoon vanilla extract
3 1/2 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).

Answer 2

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.

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.
ENJOY!!!

Answer 3

Grandmother's Pound Cake
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 teaspoon butter flavored extract
1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9x13 inch pan.

2. In a large bowl, combine cake mix, pudding mix, oil and water. Beat until moistened. Add eggs and beat well. Add flavorings. Beat 6 to 8 minutes on medium high speed. Batter will be very thick.

3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until tester comes out clean

Answer 4

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 5

*Make sure all inredients are room temp, not cold from the fridge.
*Make sure you whip the tar out of the eggs and sugar; this makes the cake light.
*Stop mixer after flour is incorporated; overmixing the flour will make the cake tough.
*be sure oven is preheated and your pan is greased/floured or use Pam w/ Flour spray.

I've made all the pound cakes below, and can never decide which one is best... I guess the one I am currently eating is the best! ;-)


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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Cream Cheese Pound Cake

• 1 cup butter
• 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.
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Coconut Cream Pound Cake

1 cup butter
3 cups sugar
3 cups flour
1/4 tsp salt
1 tsp vanilla extract
1 8 oz cream cheese softened
6 eggs
1/4 tsp baking soda
6 oz coconut
1 tsp coconut extract

Mix together and pour batter into a greased and floured 10” tube pan. Bake at 325 for 1 1/2 hours. Cool 10-15 minutes before removing from pan.

Answer 6

Cinnamon Pound Cake

Pound cakes used to be made with a pound of butter, a pound of sugar and a pound of butter. That's how it got its name, but we don't bake like that anymore.

Ingredients
1 cup unsalted butter, softened
2 cups sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8 ounce container sour cream
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
1/2 teaspoon ground cinnamon
2 teaspoons sugar

Method
Preheat oven to 350º

Combine butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition.

In a separate bowl, combine flour, baking powder, and salt; stir 1/3 of the flour mixture
into creamed mixture; stir until blended.

Add 1/2 carton sour cream to creamed mixture; stir until blended. Repeat procedure, ending with dry ingredients. Stir in vanilla extract. Pour 1/3 of the batter into a greased bundt pan.

Combine pecans, cinnamon, and 2 teaspoons sugar; sprinkle 1/3 of cinnamon mixture over batter in bundt pan. Pour 1/3 of the batter over the topping; sprinkle another 1/3 of cinnamon mixture over batter.

Pour remaining batter into pan; sprinkle remaining nut mixture over batter. Bake 55 to 60 minutes. Cool 1 hour before inverting and slicing.

Answer 7

http://www.recipezaar.com/52558
The best pound cake I have ever made!

Answer 8

best way is a mix betty crocker and pillsbury has good ones easy and moist

Answer 9

i always find very good recipes on this web site allrecipes.com they always have a variety as well.
there has not been a recipe i cant find on there , you should go check it out :O}

Answer 10

kraftfoods.com or myfreerecipes.com