Any good recipes for pound cake?

okay so I wnated to make pound cake I love it and I was wondering if you have certain recipies for it any suggestions?Any good recipes for pound cake?
remember the traditional pound cake is a pound of butter, sugar, flour an egg and some milk.





I personally like this pound cake recipe the cream makes it soft and really rich!





For cake


2 cups all-purpose flour ( I use cake and pastry)


1/2 teaspoon baking powder


1/4 teaspoon salt


2 sticks (1 cup) unsalted butter, softened


1 1/2 cups sugar


3 large eggs, at room temperature for 30 minutes


1 teaspoon finely grated fresh lemon zest


1 teaspoon vanilla


1/2 cup whole milk or cream, at room temperature





Make cake:


Put oven rack in middle position and preheat oven to 350掳F. Generously butter and flour loaf pan, knocking out excess flour.





Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.





Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.Any good recipes for pound cake?
Try this one....


http://www.elise.com/recipes/archives/00鈥?/a>


It is to die for! I tried it already...you'll love it.


Good Luck!
This is a recipe for a Southern Pound Cake


There are several good recipes for different pound cakes at this website: www.cooksrecipes.com...U cak also go to Google and type Southern Pound Cake





Always Moist Pound Cake





1 (18.25-ounce) package Duncan Hines brand all butter cake mix *


4 large eggs


3/4 cup vegetable oil


1/2 cup granulated sugar


8 ounces (1 cup) sour cream


1 teaspoon vanilla extract


All ingredients should be at room temperature.


Preheat oven to 350*F (175*C).


Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla.


Spray (or grease) bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.


Makes 12 servings.





* I have substituted other flavor mixes using same added ingredients as this one, and they are just as good. I like this one because of the butter flavor. I've also added lemon extract instead of the vanilla and it adds a wonderful flavor.
INGREDIENTS:


solid vegetable shortening, for greasing the pan


1 C. all-purpose flour, plus more for dusting the pan


8 T. (1 stick) butter, at room temperature


1/2 C. vegetable oil


1 C. sugar


5 large eggs


1 pkg. (18.25 oz.) plain yellow cake mix


1 container (8 oz.) sour cream, at room temperature


1 C. evaporated milk


1 T. pure vanilla extract


PREPARATION:


Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease a 10-inch tube pan with vegetable shortening; then dust it with flour. Shake out the excess flour. Set the tube pan aside.


Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute. Add the sugar and beat until creamy, 1 to 2 minutes longer. Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated. Stop the machine and scrape down the side of the bowl with a rubber spatula.





Add cake mix, 1 cup of flour, and sour cream, evaporated milk, and vanilla. Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.





Pour the batter into the prepare tube pan, smoothing it out with a rubber spatula. Bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.





Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.





Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up. Allow the cake to cool completely, 20 minutes longer
I love this one. I usually use a little bit of orange, but you can use lemon or no fruit at all if you don't like the tangy flavor. It's alos not to heavy, which I think is nice.





1 3/4 cups (230 grams) cake flour, sifted





2 teaspoons baking powder





1/8 teaspoon salt





1 cup (226 grams) (2 sticks) unsalted butter, room temperature





1 cup (200 grams) superfine or castor sugar





4 large eggs, room temperature





2 teaspoons pure vanilla extract





Zest of a lemon or orange (optional)





reheat oven to 350 degrees F and place rack in center of oven. Butter or spray with a pan spray, a 9 x 5 x 3 inch loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. Set aside while you prepare the batter.





In a large bowl, sift together the flour, baking powder, and salt. Set aside.


Beat the butter until creamy and smooth. Gradually add the sugar, beating continuously on medium-high speed until light and fluffy (this will take about 5 minutes). Scrape down the sides of the bowl as needed. After about five minutes the batter should be light in color and fluffy in texture. Then add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. You will notice that the batter will look curdled. Don't worry as the batter will come together again after you add the flour mixture. Add the vanilla and lemon zest, if using, and beat until incorporated.





Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.





Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.





I hope you like it.
1 1/2 cups butter


1 (8 ounce) package cream cheese, softened


3 cups sugar


6 eggs


3 cups flour


1 teaspoon vanilla





Preheat oven to 300掳F.


Cream butter, cream cheese and sugar together.


Add eggs one at a time.


Add vanilla and then flour slowly.


Pour into a bundt pan or Tube pan.


Bake for 1 1/2 hours.





Hope you enjoy!!!