Basic Pound cake recipes????????????

here it is..





Basic Pound Cake





This is as basic as you can get...hence the title.


by J e l i s a





2 1/2 cups sugar


1 cup margarine or butter, softened


1 teaspoon vanilla


5 eggs


3 cups all-purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1 cup evaporated milk





Beat sugar, butter, vanilla and eggs in large bowl, low speed for 30 seconds, scraping sides of bowl, then at high speed for 5 minutes, scrape occasionally.


In separate bowl, mix flour, baking powder and salt.


Beat flour mixture into sugar mixture alternately with milk on low speed.


Spread into pan.


Bake in 2 loaf pans (9x5x3';) for approx 55 minutes at 350 degrees.


(Variation: substitute 1 tsp lemon extract for vanilla and 1 T lemon rind).Basic Pound cake recipes????????????
RUM POUND CAKE





4 cups cake flour


1/2 tsp. baking powder


1 lb butter


2 2/3 cups sugar


10 eggs


1 tsp vanilla


1 tablespoon dark rum





I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.


Preheat oven to 350掳F.





Grease and flour lightly a 10 inch tube or Bundt pan.





Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.





In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy.





Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.





Gradually add the flour and baking powder mixture, then continue beating on medium speed for 10 minutes.





Transfer batter to pan; level off with spatula and bake for 55 minutes at 350掳F or until cake tests done.





Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.





Note: If you don't have cake flour on hand, all purpose flour (not bread flour) may be substituted, but in that case, beat for only 2 minutes after flour has been added. The cake will be good, but not nearly as tender as it would be if the cake flour was used.Basic Pound cake recipes????????????
This pound cake is the best I have ever eaten. It has a very fine crumb and a wonderful flavor. I wanted to pass it along to the world.





2 sticks


1/2 cup


3 cups


3 cups


5


1 cup


1 tsp


1 tsp


1 tsp





Unsalted butter, room temp


Shortening


Cake flour


Sugar


Eggs


Whole milk


Baking powder


Vanilla


Lemon extract


Oven Temp ~ 350掳 Baking Time ~ 1 Hour %26amp; 15 Min.


Pan Type ~ 10 inch tube pan








Do not preheat oven on this recipe!





Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.





Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just enough to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured pan and place into COLD oven. Bake until a cake tester inserted in the middle comes out clean.
Basic old fashioned pound cake





1 cup Margarine, room temperature


1 陆 cup Sugar


5 Eggs, room temperature


1 陆 teaspoon Vanilla


陆 teaspoon Salt


2 cup Cake flour or 1 3/4 c all -


Purpose flour





Blue Ribbon Pound Cake





4 cups sifted all-purpose flour


1 teaspoon baking powder


1/2 teaspoon salt


Pinch of ground nutmeg


2 cups unsalted butter, at room temperature


3 cups sugar


6 large eggs, at room temperature


1 cup milk, at room temperature


2 teaspoons lemon extract or vanilla, or 1 teaspoon each lemon extract and vanilla


For Garnish:


Confectioners' sugar


Fresh whole strawberries








Sift together the flour, baking powder, salt and nutmeg and set aside.


Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.





Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.





Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.





Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of confectioners' sugar and a few red, ripe strawberries.





Seven-up Pound Cake





1 cup butter or margarine


1/2 cup shortening


3 cups sugar


5 large eggs


3 cups unbleached flour (Cake Flour Was Not Specified)


1 teaspoon vanilla extract


2 tablespoons lemon extract


1 cup 7-Up soda (Room Temperature)





Cream the margarine, shortening and sugar together beating until light and fluffy.


Add the eggs, one at a time, blending well after each addition.


Beat in the flour, then beat in the extract and 7-Up.


Blend well.


Pour the batter into a well-greased and floured tube pan and bake at 325 degrees F for 1 to 1 1/2 hours.





Easy Lemon Pound Cake





1/2 cup butter, melted


1 cup sugar


2 eggs, well beaten


1 tablespoon lemon juice


1/4 teaspoon salt


1 1/2 cups flour


1 teaspoon baking powder


1/2 cup milk


1/3 cup lemon juice


1/4 cup sugar





Mix together 1 cup sugar and butter.


Add eggs and 1 tablespoon of lemon juice; mix well.


Add salt, flour, and baking powder to mixture.


Add milk.


Bake at 325掳F in a well greased loaf pan for 1 hour,or until golden brown.


Mix 1/3 cup lemon juice and 1/4 cup sugar.


Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.


Serve warm or cool.








Million Dollar Pound Cake





1 lb butter, softened


3 cups sugar


6 eggs


4 cups all-purpose flour


3/4 cup milk


1 teaspoon almond extract


1 teaspoon vanilla extract





Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy.


Add the eggs, one at a time, beating after each addition.


Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture.


Mix after each addition.


Stir in almond and vanilla extracts.


Pour the batter into a greased and floured 10-inch tube pan.


Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean.


Cool in pan for 10 to 15 minutes.


Remove to wire rack.


Cool completely.





Classic Pound Cake





1 2/3 cups cake flour, can use all purpose,but it's not as good


1/2 teaspoon salt


1 cup unsalted butter, softened to 65 degrees f,about 2 hours


1 1/2 cups granulated sugar, superfine preferred but not necessary


5 large eggs, at room temperature


1 1/2 teaspoons pure vanilla extract


1 teaspoon grated lemons, zest of (OPTIONAL)





Set oven rack to center position and preheat to 325 degrees f.


Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.


Sift flour and salt into a medium bowl and set aside.


Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.


Gradually add sugar and beat until butter is very white and fluffy.


About 3 minutes on your stand mixer, 5 mins by hand.


It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.


Add the whole eggs, one at a time and beat for 20 seconds after each addition.


The mixture should be dull and smooth at this point.


If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.


Allow it to warm then rebeat for a few seconds.


This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.


DO NOT OVERBEAT, It will make the cake tough.


Add vanilla extract and beat for a few more seconds.


Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.


Be sure to scrape up from the bottom of the bowl frequently.


Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.


In 70 minutes test the cake with a wooden toothpick.


If it's not done continue to bake and check every 5 minutes.


Cool on rack for 5 minutes before removing from pan.





I hope these were userful,Take Care!!! :)
Sour Cream Pound Cake


INGREDIENTS:


1 1/2 cups butter, room temperature


2 cups sugar


8 eggs


1 teaspoon vanilla


4 cups sifted all-purpose flour


1 cup (8 ounces) sour cream


sifted confectioners' sugar


PREPARATION:


Directions for sour cream pound cake


In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Blend flour into creamed mixture alternately with sour cream, ending with flour. Beat well after each addition. Grease and flour a 10-inch Bundt pan. Pour batter in Bundt pan; bake at 350掳 for about 1 hour or until cake is done. Cake should spring back when lightly touched with finger. Cool sour cream pound cake in the pan for 10 minutes, then invert on a rack to cool completely. When cooled, sprinkle sour cream pound cake with sifted confectioners' sugar or ice.





***ENJOY!!!