Buttery Pound Cake Food

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

OLD FASHION BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Grease and flour a 9x5 loaf pan.
• *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
• With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
• Once all the sugar has been added, beat until the mixture is fluffy.
• Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
• Add the flour and salt, mix until smooth.
• Add vanilla extract and milk; mix until smooth.
• Pour into the loaf pan.
• Bake for 75 to 90 minutes or until golden brown.

BUTTERMILK POUND CAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.

THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
• In a bowl cream the butter and cream cheese until smooth.
• Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
• Add the eggs one at a time beating well after each addition.
• Mix in vanilla.
• With mixer on low add the flour and salt in two additions.
• Immediately pour in batter into prepared pan.
• Tap pans to eliminate any large air bubbles in the batter.
• Bake 60-75 minutes, or until cakes tests done.
• Note: if the tops begin to brown too quickly tent loosely with foil.
• Cool in pans for 10 minutes.
• Turn out the cakes then cool completely with the tops up on a wire rack.
• Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
• Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
• Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

BUTTERMILK POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

BEST EVER BUTTER POUND CAKE

Steps:

• Preheat oven to 350.
• Cream butter and sugar.
• Add eggs one at a time.
• Add sifted flour a cup at a time.
• Add milk and flavoring.
• Pour into a greased bundt cake pan.
• Bake about 1 hour.

WONDERFUL BUTTERY MOIST POUND CAKE!

Steps:

• Set oven to 350 degrees.
• Grease a large springform pan (do not use a Bundt or tube pan!).
• In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
• Add in the flour and beat until combined (mixture will be thick and coarse).
• Add in eggs (one at a time) mixing well after each addition.
• In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
• In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
• Add the lemon juice/baking soda mix to the batter; mix until combined.
• Pour the batter into prepare greased springform pan.
• Combine the 1/3 cup sugar with the chopped nuts.
• Sprinkle on top of cake.
• Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
• Cool the cake completely in the pan before removing.
• Delicious!

POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a tube pan.
• Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
• Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
• In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
• Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
• Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
• Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
• Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
• Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.

GRANDMA RUBY'S BUTTERMILK POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Sift flour, salt, and baking soda together into a bowl. Repeat sifting process 2 more times.
• Beat sugar and shortening together until smooth and creamy. Add flour mixture, buttermilk, eggs, lemon extract, vanilla extract, and butter extract; beat until batter is just combined. Pour batter into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 75 minutes. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

BUTTERNUT POUND CAKE

Steps:

• Grease and flour a 10 inch tube pan. Mix together the flour and salt. Set aside.
• Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
• Pour batter into prepared pan. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BUTTERY POUND CAKE RECIPE

Steps:

• Heat oven to 350°F.
• Combine flour, dry pudding mix, baking powder, cinnamon and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating until well blended after each addition.
• Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
• Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

VANILLA BUTTERCREAM POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
• Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
• With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
• Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
• Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
• For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
• Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

BUTTERY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper.
• In a medium bowl, mix together milk, eggs, and vanilla; set aside.
• Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.
• Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.
• Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.