Looking for pound cake recipes

10 years ago

I lost my cream cheese pound cake recipe when we moved. This cake was awesome and had a crusty top. I am also looking for good pound cake recipes where the outside of the cake gets a really caramelized crust. Please help!

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Comments (5)

plllog
10 years ago
Please clarify what you mean by pound cake. Do you mean what is often called "butter cake", which is plain ol' cake cake, like birthday cake, with milk in it, and baking powder to rise? Or do you mean the quatre-quarts kind of traditional, egg rising pound cake that's equal weights of butter, flour, sugar and eggs, but for which some people substitute some or all of the butter with cream cheese?
Brenda Lee Jones thanked plllog
Jasdip
10 years ago
This is the one I make.

Cream Cheese Pound Cake

Southern Living November 2001

Yield

1 (10-inch) cake

Ingredients
- 1 1/2 cups butter, softened at room temp
- 1 (8-ounce) package cream cheese, softened at room temp
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon vanilla extract
Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);

gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Pour batter into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Brenda Lee Jones thanked Jasdip
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Jude, There are cute little mini loaf pans on the market also. I can get 6 mini loaves out of one large banana bread recipe. Here is a muffin recipe that tastes like pound cake to me! Sour Cream Muffins 2 eggs, beaten 1 cup sugar or less 1/2cup vegetable oil 1/2t vanilla 1/4t grated nutmeg 2 cups self-rising flour 1 cup sour cream 1 cup fresh blueberries, optional Mix egg, sugar, oil, vanilla, nutmeg. Stir flour into wet alternately with sour cream. Fold in blueberries. Put into 12 greased muffin cups or paper lined cups. Bake at 400 F for 15-20 minutes. Makes 12 muffins. When I make these w/o the blueberries, I brush the still warm from the oven muffins with melted butter and sprinkle the tops heavily with cinnamon sugar. Yummm.... Teresa
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It will probably work with the really fine kind of cake meal. I have issues with M. cake meal. I think it tastes like the sands of the desert that the Israelites crossed and is meant to remind us of eating dust before we entered the Promised Land. But, yeah, even when I've made non-Passover sponge cakes they've been with separated eggs and no fat, or occasionally a chiffon with a bit of oil, for something denser, like honeycake. I don't want a rich, butter sponge cake! I want it to be poofy and puff out air when you bite it and be all eggy and light as down. Though a thoroughly Jewish way to make it rich is to top it with sour cream. :) I don't think it's probably a good combination if you didn't grow up with it, but orange or almond sponge cake with sour cream is one of those remembered delights from childhood. :) Joy of Baking has a nice article about sponges and other "foam" cakes. I think my resistance to the butter is about blurring. Butter cakes are rich, moist, a little sticky. Sponge cakes are fluffy, light, a little crumbly. They have such different crumbs. Trying to make a sponge with butter to prove that you can by whipping enough is a fun experiment, but if you put a slice of it and a slice of butter cake next to each other, you won't get as much of that feeling that you're eating two different cakes! Everything blurs to the center, when all of the interesting stuff is at the edges.
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Alternate adding "eggs & flour". --- should read "milk and flour". An almost identical recipe (Elvis Presley's Favorite Pound Cake) uses 1 more egg and cream instead of evap. milk and it calls for a buttered & floured 10-inch tube pan.
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Brenda Lee Jones
Original Author
10 years ago
plllog.....not a butter cake. Traditional pound cake
plllog
10 years ago
last modified: 10 years ago
Ah! Jasdip's recipe is the one. That is, lots of other people have their versions of it, but it's basically the same cake. :) I hope it's the one. For a dark, caramelized exterior, bake at 350° F., for 1-1.25 hrs., and use a rectangular loaf or ring or bundt pan so the middle gets done.
Annie Deighnaugh
10 years ago
This is pretty basic and close to the pound cake my MIL always made. It has no cream cheese.

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Looking for pound cake recipes

Comments (5)

plllog

Jasdip

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Brenda Lee Jones
Original Author

plllog

Annie Deighnaugh

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Looking for pound cake recipes

Comments (5)

plllog

Jasdip

Related Discussions

Brenda Lee JonesOriginal Author

plllog

Annie Deighnaugh

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Brenda Lee Jones
Original Author