OLD SCHOOL SOUTHERN BUTTER POUND CAKE
This is a classic pound cake with a soft texture and buttery flavor. It is leavened, traditionally, with eggs. There is no baking soda or baking powder in it.
Provided by Paula
Categories Dessert
Number Of Ingredients 9
Steps:
- Please read post above for substitutions and tips.
- Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
- Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
- In the bowl of an electric mixer, beat butter and cream cheese with a mixer on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.
- Add sugar and extracts. Beat until light and fluffy. Stop mixer and scrape sides. Reduce speed to low and mix again.
- Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Add salt. Stop mixer and scrape sides. Mix again.
- Transfer batter to the prepared pan.
- Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)
- Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.
- Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.
Nutrition Facts : Calories 410 kcal, Carbohydrate 50 g, Protein 5 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 117 mg, Sodium 329 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
OLE FASHIONED POUND CAKE
This recipe has been passed down from generation to generation. Pound cake dates back to the early 1700s. It is a staple in the African American community for church anniversaries and funeral repast. It is served by itself or with a glaze or icing. I like mine a few days old and grilled. Sometimes I eat it by itself or with fresh fruits and whipped cream.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Sift the flour, baking powder, baking soda and salt into a medium bowl, then set aside. Cream the butter and sugar in a stand mixer on low speed until it looks pale yellow, about 4 minutes. Add the eggs one at a time. Scrape down the sides after adding each egg. Mix in the vanilla and lemon extracts. Add a third of the flour mixture. Mix well and scrape down the sides. Add half of the sour cream. Mix well and scrape down the sides. Add another third of the flour mixture. Mix well and scrape down the sides. Add the remaining sour cream. Mix well and scrape down the sides. Add the remaining flour. Mix well and scrape down the sides. Use your spatula to scrape the bottom of the mixing bowl to be sure everything is incorporated well.
- Spray a 9-inch Bundt pan well. Pour the batter into the Bundt pan and smooth the top. Bake until golden brown on top, 1 hour 15 minutes. Use a cake tester to check to see if the cake is done; if the tester comes out clean, it's done. If not ready, bake in increments of 5 minutes. Let the cake cool in the Bundt pan for 15 minutes, then invert onto a wire rack and remove the pan to cool completely.
- Grilled pound cake is best with cake that is 3 to 5 days old. Preheat a griddle with lines. Cut slices about 1/2 inch thick. Grill each side for 2 to 3 minutes. (If cooking on an outdoor grill, grill just until grill marks appear, 30 seconds to 1 minute per side.) Serve immediately with fresh berries or a fruit compote.
OLD-FASHIONED POUND CAKE
Make and share this Old-Fashioned Pound Cake recipe from Food.com.
Provided by PugMomma Brenda
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees. Grease and flour a loaf pan (9"X3"). With an electric mixer, cream butter, sugar and eggs until fluffy. Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Now add the vanilla. Mix. Pour into your prepared loaf pan. Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean. If you have moist batter stuck to the toothpick you need to bake it a bit longer. Add 5 minutes and check again.
- Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Then stand the cake back upright and let it cool completely.
Nutrition Facts : Calories 1245.5, Fat 65.6, SaturatedFat 39.4, Cholesterol 401.5, Sodium 319.7, Carbohydrate 150.8, Fiber 1.7, Sugar 101.1, Protein 14.7
OLD-FASHIONED POUND CAKE
This will always remind me of my Grandma, she LOVED pound cake. Especially topped with sweetened strawberries and Cool Whip!
Provided by Wildflour
Categories Dessert
Time 1h35m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Cream butter and sugar until very light and creamy.
- Beat in eggs, one at a time, beating well after each.
- Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
- Add lemon rind and juice.
- Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350º for about 1 hour and 15 minutes.
- Frost or glaze, or leave plain.
- *If wanting to make a half a recipe, use 5 eggs.
Nutrition Facts : Calories 3821.9, Fat 207.9, SaturatedFat 124, Cholesterol 1325, Sodium 1948.3, Carbohydrate 443.3, Fiber 5, Sugar 228.5, Protein 52.7
ORANGE OLIVE OIL POUND CAKE
My criteria when it comes to recipes are these: Is it tasty enough that I will crave it over and over? Is it easy? And does it look pretty? This recipe hits those marks. It is moistest, richest, most flavorful pound cake I have ever made.
Provided by Eugenia Bone
Yield Makes one 9-inch loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
- Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
- Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.
OLD-FASHIONED SOUR CREAM POUND CAKE
Make and share this Old-Fashioned Sour Cream Pound Cake recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 2m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 2
Steps:
- ©.
- Old-fashioned Sour Cream Pound Cake.
- Ingredients.
- 3 cups sugar.
- 1 cup butter.
- 6 eggs, separated.
- 2 teaspoons vanilla.
- 1 tablespoon fresh lemon juice.
- 1 cup sour cream.
- 3 cups all-purpose flour, sift before measuring.
- 1/4 teaspoon baking soda.
- 1/4 teaspoon salt.
- Instructions.
- Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
- Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
- Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.
Nutrition Facts : Sodium 14.2
OLD FASHIONED POUND CAKE 1972
Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 1h10m
Yield 1 loaf pan size cake, 10 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 325 degrees.
- Grease loaf pan. Can line if desired.
- Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
- Sift the flour and measure.
- Add the salt and mace.
- Sift all together once more.
- Add eggs one at a time, alternating with the flour to the creamed mixture.
- Beat until light and fluffy.
- Add the vanilla.
- Pour into prepared greased pan.
- Bake 325 degrees for 50 to 60 minutes.
- Using tester to test.
Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2
OLD FASHIONED POUND CAKE
This is a very easy recipe from the old time cook books, no fancy baking, just down to earth cooking, and taste so good!!
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter. Add sugar to butter and beat until real creamy. Add egg yolks, one at a time. Add flour, salt, baking powder and vanilla. In a small bowl, beat egg whites until stiff. Blend egg whites into batter.
- Bake in 325F oven for 1 hour.
Nutrition Facts : Calories 378.4, Fat 18, SaturatedFat 10.5, Cholesterol 146.4, Sodium 271.6, Carbohydrate 49.6, Fiber 0.6, Sugar 33.6, Protein 5.5
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