skip to main content

The Kitchen Table

Crusty Pound Cake

18 years ago

This is a recipe that has been in Greg's[my hubby] family for ever.I made two last week.Thought I share.

Mom's Crusty Pound Cake(Betty)

1 1/2 cup butter[3 sticks] soften

3 cups of sugar

6 eggs

1 tablespoon vanilla flavor

1 teasp of almond flavor

3 cups all-purpose flour

1/2 teap salt

Cream butter very well.Add sugar slowly mixing until texture is mealy.Add eggs beating after each one.Add flavors.Mix Flour and salt together.Add slowly to cake batter beat until moistened.Do Not over beat.

Greased and Flour a 10 inch tube Pan(I use Pam spray) making sure well greased and the tube part is well greased.

Bake in a preheated oven on 325* for one hour and 25 mintues or until you can stick tooth pick in and it comes out clean.Remove from oven and cool for 15 minutes.Turn on a Wire Rack,turn right side up and allow to competely cooling.

Very good eat like this .You can also serve with Strawberries,blueberries,peaches or your choice of fruit,alone with cool whip or vanilla ice cream.

**

We also like eating it while a little warm.

If you do decide to cut while still a little warm be careful when slicing it will cut and not crumble.This recipe has been used so many times in our family and each time we bake this cake for a friend they tell us it was so good.Hope you too come back after baking it and tell me the same thing.But keep in mind like I always say.***Not everyone's taste Bud is the same.

Sort by:Oldest

Comments (5)

bunglogrl
18 years ago
Perfect timing! A girlfriend is bringing her sweet tooth over for coffee this afternoon. I didn't feel like going to the store, but I have all the ingredients for this. Looks easy and sounds yummy. I'm sure she'll like it.
catlady15
Original Author
18 years ago
We truly love it.I found myself cutting of a big piece of the crust and just eating the crust,its so so good.In fact I have orders for 3 this week.I hope I can get them done without eating them,ha ha.Please do tell me if you try this.Rememeber you will not hurt my feelings because like i said "Not all bud taste is the same"
***Notice Bunglogrl double check my measurements on the butter.I think I have that right-1 1/2 cups of butter equals 3 sticks of butter.I know the 1 1/2 cups are the right amount of butter,what I want to make sure is does that equals 3 sticks of butter.If any one else knows please post.I just want to make sure.
Related Discussions
Butter measurements
Q
Comments (3)
Judy, you need to post the recipe over here..many people here, don't venture to the KT. I saw the recipe yesterday, but didn't copy it...should have..but was in a hurry.
...See More
Pound cake for Mother
Q
Comments (11)
ricky, the grapefruit sounds interesting and also doable. lascatx, the Sprite is such a "bland" taste, as soft drinks go, that it doesn't add any flavor. I think it's more the carbonation, like using club soda in batter for onion rings or the beer in beer bread. It may take the place of leavening, as the recipe has no baking powder or baking soda, no cream of tartar, just the beating of eggs/butter/sugar for loft. The carbonation might help that with no noticeable flavor. It's definitely pound cake, though, with 5 eggs, 3/4 pound of butter, 3 cups of sugar. It makes quite a large cake, I use my biggest bundt pan and it fills it up during baking. I think it's actually kind of plain, the only definable flavor being the vanilla extract, which is why it's good for things like strawberry shortcake. Mother likes plain cake, with no frosting, so she likes this one, although she's not adverse to adding rhubarb compote as a topping, or fresh strawberries or peaches. It's plenty sweet so I think adding club soda or tonic would probably do the work of the 3/4 cup of Sprite that is called for in this recipe. Annie
...See More
pound cake baking power or no?
Q
Comments (10)
It depends on how you define "pound cake". Traditional quatre quarts (four quarters) pound cake has equal weights of flour, sugar, eggs and butter. Flavorings can be added, like a spoon of vanilla or orange, or even mixed in little bits and pieces, but it's meant to be plain and fairly dense. You do need to beat it hard to whip air in, and can also separate the eggs to whip the whites with a pinch of the sugar, then fold in the mix of the other parts carefully, for a lighter cake. The only liquid of any quantity in this kind of pound cake comes from the eggs. In some parts of the USA, however, "pound cake" refers to what books usually call "butter cakes", which are plain ol' cakes of the kind one makes for frosted birthday cakes. Those have both eggs and baking powder, but have different proportions. For myself, I prefer to talk about egg rising cakes (which includes sponge and angel) vs. baking powder cakes, because it's less confusing for me. Baking powder cakes often have milk in them, and fewer eggs, and have all kinds of alternative liquids and fats, ranging for oil to yoghurt to applesauce. Because of the chemical leavener, heavier things can be incorporated.
...See More
Elvis Presley's Favorite Pound Cake
Q
Comments (22)
Elvis' pound cake is supposed to be cream cheese pound cake. I've had this recipe for over thirty years. The cream cheese adds the flavor you're missing. Elvis Presley's Favorite Pound Cake 1 1/2 c. butter at room temperature 8 oz. cream cheese at room temperature 3 c. sugar 6 eggs 3 c. cake flour 2 tbsp. vanilla 1 tsp. lemon zest Beat butter and cream cheese until combined. Gradually beat in sugar. Beat 5 minutes. Add eggs one at a time, beating well after each addition. Blend in flour, vanilla, and lemon zest. Pour into greased and floured 10" tube pan. Bake at 325º for 1 hour and 30 minutes or until toothpick comes out clean. Cool ten minutes and remove from pan.
...See More
rosebudms
18 years ago
Right! 4 sticks to a pound of butter. Two cups to a pound of butter. 1 stick equals 1/2 cup.

I may have to do this too. The idea of the crust is making me drool. Thanks for the recipe.
bunglogrl
17 years ago
Okay, this is the perfect pound cake. It is dense enough to stand up to melting ice cream, moist enough to enjoy by itself, yet mild enough go well with any topping. The crispy crust makes it even better - little crunchy bits with the ice cream - sinful. I can't wait to try it with fruit tomorrow.

I liked it better cool than warm (yes, we had 2 slices). The almond taste was too strong for me when it was only 30 minutes out of the oven and the crust is crunchier when it's cool. My friend liked it both ways. She liked it so much she asked to take some home.

Thanks catlady!
donna37
17 years ago
Thanks so much, will have to try this, I love pound cake.

Related Stories

TILE So Many Reasons to Love Cement Tiles

By Karen Egly-Thompson

You’ll notice their beautiful patterns right away, but cement tiles have less obvious advantages too

LIFE Simple Pleasures: Indulging in Teatime

By Laura Gaskill

Get out the china cups and cream-slathered scones. Tea with treats can make even an uneventful day feel extravagant

BASEMENTS Room of the Day: Family Digs In for a Chic New Kitchen and Dining Area

By Natalie Wain

When a homeowner needs to free up kitchen space for her home bakery business, the only way to go is down

KITCHEN STORAGE Pulling Power: Clever Drawer Tactics for a Kitchen

It’s not how many drawers you have in your kitchen; it’s how they work for you

HOME TECH The Inevitable Future of Drones Around Your Home

By Mitchell Parker

As Google joins the push for airborne deliveries, it seems only a matter of time before neighborhoods are buzzing with drones. Is that OK?

KITCHEN DESIGN 12 Great Kitchen Styles — Which One’s for You?

By Sheila Schmitz

Sometimes you can be surprised by the kitchen style that really calls to you. The proof is in the pictures

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

MOST POPULAR 7 Ways to Design Your Kitchen to Help You Lose Weight

By Mitchell Parker

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better

WEDDINGS How One Couple Got a Perfectly Intimate Backyard Wedding

By Lauren Piasecki/Black Cherry Design

Vintage pieces, natural materials and close family and friends are an ideal combination for a Pittsburgh couple

PETS Houzz Call: Send in the Dogs

By Sheila Schmitz

Have the greatest dog in the world? Share your best design photo featuring the dog you live or work with

Sponsored

Hope Restoration & General Contracting

35 Reviews

Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations

More Discussions

Lettuce and salad greens avoidance?

161

Thursday's Daily Quiz

7

Weekend Music - Looking Up

31

I'll show you mine/ysmy - Sa 8/8/26

13

Smile today - 8/8/26

5