I baked one earlier this week that was dense and moist. Posted here.

Here is another one that is very good that David posted a few years back.

Home Cookin Chapter: Recipes From Thibeault's Table

Here is the recipe y'all, everyone I have shared this with loves it. I know there are alot of recipes floating around out there, but this one is my and many others favorite.

Janelle McComb,who was Elvis's friend from the time he was a boy in Tupelo Mississippi used to bake two loaves of this cake every Christmas and bring them to Graceland. On a good day, Elvis could eat one all by himself. He shared the other with his entourage.

ELVIS PRESLEY'S FAVORITE POUND CAKE

3 cups sugar
1/2 pound of butter softened
7 eggs room temperature
3 cups cake flour, sifted twice
1 cup heavy cream (not whipped)
2 teaspoons vanilla extract

Thoroughly butter and flour a 10-inch tube pan. Cream together the sugar and butter. Add eggs one at a time, beating extemely well after each addition. Mix 1/2 half of the flour, then the whipping cream, then the other half of the flour. Beat 5 full minutes. Add vanilla. Pour batter into prepared pan. Set in cold oven and turn temp to 350 degrees. Bake 1 hour to 90 minutes, until a sharp knife inserted in the cake comes out clean. Cool in the pan 5 minutes. Remove the cake from the pan and cool thoroughly. Wrapped well in foil, this cake keeps several days.

This pound cake is very good and easy to make. Once cooled completely, wrap the cake in a white cotton tee-cloth and place in the fridge over night for a better texture and flavor, however you do not have to do this and the cake will still be delicious. If you do be sure to remove and bring to room temp before serving. Keep covered on a cake plate.

This cake gets better with time. It is best by the third and fourth day if it lasts that long.

1 8oz. pack good cream cheese at room temp
2 sticks unsalted butter, room temp
1 stick of a good margarine, room temp (I use I can;t believe it's not butter)
Mix together well, then add:
3 cups of sugar and cream until light & fluffy.
Add 6 large eggs one at a time beating about 20 seconds after each addition.
Add 3 cups AP flour (I use White Lily) gradually which has been mixed with a good pinch of salt and beat for about 3 minutes.
Add 2 tsp. pure vanilla and 1 tsp. Almond flavoring and mix in well.

Pour into a greased & floured tube pan and bake in a 300 (preheated) degree oven for about an hour and a half. When the cake smells the strongest it is about done. Test with a skewer until it comes out clean.

Cool on a rack for about half hour, then remove from the pan and finish cooling upright on the rack until completely cooled. This cake is delicious plain, however you can dust it with powdered sugar while still warm, or even glaze it. It is delicious with peach Jell-O and whipped cream.

Here is one of the best, if not the best pound cakes I have ever had. It was posted some time ago by Pat T.

CREAM POUND CAKE
1 cup butter, softened (no substitutes!)
1/2 cup shortening
3 cups sugar
6 eggs
1-1/4 cups heavy cream
3 cups all-purpose flour
1/2 tsp. baking powder
1 Tblsp. vanilla extract
Cream butter & shortening; gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees F. for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely.

I've tried several pound cakes in the last year or so and so far my favorite is the one posted by Carol.

LISAÂS POUND CAKE (dishesdone)

1 cup butter or margarine (softened)
2 cups sugar
5 eggs
2 cups flour
1/4 teaspoon Amaretto (or vanilla or almond extract)

Grease and flour two loaf pans.

Cream the butter and sugar together until very light and fluffy. It's very important to beat until the sugar is no longer grainy.

Beat in eggs, one at a time. Fold in the flour and the amaretto. Spoon into the two prepared loaf pans. Set in a COLD oven and then turn oven on to temperature of 350 degrees F. Bake for approximately 40 minutes or more until golden brown and a toothpick comes out clean.

Note: Toast the pieces of Pound Cake and serve with homemade ice cream! Delicious!

Michelle

I simply adore this pound cake...very much like my grandmother's from eons ago. You need to be sure to use unsalted, good quality butter. I use Baker's Sugar, but that's not necessary. I also use King Arthur's Flour, regular all-purpose, but any good quality flour will do nicely.

Old-Fashioned Pound Cake

2 cups butter, unsalted, at room temp
2 3/4 cups sugar
6 large eggs (have used ex-large with no problem)
3 3/4 cups all-purpose flour
1/8 t. salt
1/2 to 1 cup milk (use whole milk)
1 t. vanilla (I use a little more)
Dash nutmeg

Beat butter at medium speed with an electric mixer two minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs one at a time, beating after each addition until yellow disappears. Combine flour, salt, and nutmeg in a large bowl; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition just until mixture is blended. Stir in vanilla. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15-20 minutes or until a wooden pick inserted in center comes out clean; remove from pan and cool completely on wire rack. This makes a HUGE cake. DO NOT use a Bundt pan. There is NOT room!

This is a wonderful, basic pound cake that smells more heavenly the next day. The butter flavor is incredible!

Michelle beat me to it! It is dense! and it takes great!

and I'm with you, Michelle, on the toasting and the ice cream! Yum!

Wow, an embarrassment of riches here. Thank you. I think "Lisa's Poundcake" is the recipe I used with the very important exception that it only called for 1/2 pound of butter and was referred to as "Iowa Poundcake."

Thanks for sharing that recipe Ann. I remember making a Lemon Loaf many years ago and I think it was your recipe. I'll have to try the Lemon Pound Cake recipe as well as some of the others. Love my Pound Cake!

David

So many of the newer publications have cut down on butter and it makes such a difference in baking. But for a Pound Cake you really do need to use butter, lots of butter!

Do try toasting a slice, it makes all the difference. So easy and so good!

Michelle