The Best Pound Cake Yet Food

THE BEST POUND CAKE

Steps:

• Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
• In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
• Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

THE VERY BEST POUND CAKE

Steps:

• Cream flour and butter together until smooth. I do this part in my stand mixer.
• Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
• Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
• Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
• Bake @ 300° for 1 ½ hours or until tests done with toothpick.

THE BEST POUND CAKE

Steps:

• PREHEAT oven to 350º.
• Mix powdered sugar and butter together until a crumbly mixture is formed.
• Add eggs, one at a time beating well until fluffy.
• Beat in vanilla.
• Slowly add in flour.
• Pour into a greased bundt pan or a bread pan and bake at 350º for 45 min.
• Check after 35 min.

THE BEST CARAMEL POUND CAKE

Steps:

• For cake, beat sugars and butter or margarine at medium speed until well blended.
• Add oil, beating until blended.
• Add eggs one at a time beating just until yellow disappears.
• Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
• Beat at low speed until well blended, about 2 minutes.
• Stir in vanilla extract.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes, remove from pan and cool completely.
• Drizzle with Caramel frosting.
• Caramel Frosting:.
• Bring first 4 ingredients to boil in medium saucepan, stirring often.
• Boil, stirring constantly for 3 minutes.
• Remove from heat.
• Add baking powder and vanilla.
• Beat at medium speed for 5-7 minutes.
• Drizzle quickly over cake.

THE BEST POUND CAKE (COOK'S ILLUSTRATED)

Steps:

• Adjust oven rack to center position and heat oven to 325 degrees. Grease a 9-by-5-by-3 1/2-inch loaf pan (7 1/2-inch capacity) with vegetable shortening or spray. Line the bottom and sides of pan with parchment paper.
• Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl.
• Mix eggs, yolks, vanilla and water in a 2 cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3 to 5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
• Remove bowl from mixer stand. Turn 1/2 cup flour into sieve or shaker; sprinkle it over batter. Fold gently with rubber spatula, scraping up from bottom of the bowl, until flour is incorporated. Repeat twice more, adding flour in 1/2-cup increments.
• Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into crack running along top comes out clean, 70 to 80 minutes. Let cake rest in pan for 5 minutes, then invert onto wire rack. Place second wire rack on cake bottom, then turn cake top side up. Cool to room temperature, remove and discard parchment, wrap cake in plastic, then in foil. Store cake at room temperature.