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What is *THE BEST* pound cake recipe out there??
- Thread starter moyn
- Start date
This is my fave - southern livings cream cheese poundcake
http://www.food.com/recipe/southern-livings-cream-cheese-pound-cake-322805
http://www.food.com/recipe/southern-livings-cream-cheese-pound-cake-322805
I have this blueberry poundcake in the oven right now. I add
1 t vanilla, grated rind of 1 lemon and juice of 1/2 lemon. I like lemon with blueberry
http://eat.at/swap/forum6/91_Blueberry_Pound_Cake_-_Featured_in_Better_Homes_&_Gardens
1 t vanilla, grated rind of 1 lemon and juice of 1/2 lemon. I like lemon with blueberry
http://eat.at/swap/forum6/91_Blueberry_Pound_Cake_-_Featured_in_Better_Homes_&_Gardens
mariadnoca
Moderator
I love the Lemon Pound Cake from Barefoot Contessa
http://eat.at/swap/forum1/185717_REC_Lemon_Pound_Cake_from_Barefoot_Contessa_to_kick_the_thread_off
http://eat.at/swap/forum1/185717_REC_Lemon_Pound_Cake_from_Barefoot_Contessa_to_kick_the_thread_off
melissa-dallas
Well-known member
Million Dollar Pound Cake
Half the recipe makes a 9x5 loaf pan
Ingredients
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
Note: For testing purposes only, we used White Lily All-Purpose Flour.
Half the recipe makes a 9x5 loaf pan
Ingredients
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Preparation
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
Note: For testing purposes only, we used White Lily All-Purpose Flour.
My fave: Ricotta Pound Cake from Dolce Italiano
Traca originally posted this in 2007 and I've never tasted anything so simple and lovely!
Ricotta Pound Cake
Dolce Italiano: Desserts from the Babbo Kitchen
By Gina DePalma
(With revised baking time and instructions)
Jane’s notes:
* Revised to note cooking time in original recipe appears to be off-I baked at 325 for 1 hour and 25 min, or until tester comes out clean. Have everything at room temperature, except butter which should still be cool but flexible.
Makes one 9-inch cake. Approximately 10 servings
1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cup (1 ½ sticks/6 ounces) unsalted butter, softened
1 ½ cups fresh whole-milk ricotta (I used skim & it was
fantastic!)
1 ½ cups granulated sugar
3 large eggs
½ vanilla bean
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
In a medium bowl, sift together the cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together the butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in the dry ingredients to combine them, scrape down the sides of the bowl, and beat the batter for 30 seconds on medium speed.
Pour the batter into the prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets. Bake the cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees F and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake inserted in the center of the cake comes out clean, about 25 minutes more. (Traca’s note, I baked it about 25 minutes even more to get a knife to come out clean.) Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully invert on the rack to cool completely.
Dust the cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.
Traca originally posted this in 2007 and I've never tasted anything so simple and lovely!
Ricotta Pound Cake
Dolce Italiano: Desserts from the Babbo Kitchen
By Gina DePalma
(With revised baking time and instructions)
Jane’s notes:
* Revised to note cooking time in original recipe appears to be off-I baked at 325 for 1 hour and 25 min, or until tester comes out clean. Have everything at room temperature, except butter which should still be cool but flexible.
Makes one 9-inch cake. Approximately 10 servings
1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cup (1 ½ sticks/6 ounces) unsalted butter, softened
1 ½ cups fresh whole-milk ricotta (I used skim & it was
fantastic!)
1 ½ cups granulated sugar
3 large eggs
½ vanilla bean
1 teaspoon pure vanilla extract
Confectioners’ sugar, for dusting
Preheat the oven to 350 degrees F and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
In a medium bowl, sift together the cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together the butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in the dry ingredients to combine them, scrape down the sides of the bowl, and beat the batter for 30 seconds on medium speed.
Pour the batter into the prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets. Bake the cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees F and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake inserted in the center of the cake comes out clean, about 25 minutes more. (Traca’s note, I baked it about 25 minutes even more to get a knife to come out clean.) Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully invert on the rack to cool completely.
Dust the cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.