This is the absolute best recipe !!!! I got a blue ribbon at the fair with this one.
There is no need for frosting, one of the most moist cake I have ever eaten.
CREAM CHEESE POUND CAKE
1 cup margerine, softened
1/2 cup butter, softened ( do not substitue)
8 ounces of cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
2 tsp vanilla
Combine first 3 ingredients
Creaming them well
Gradually add sugar, beating until light and fluffy
Add eggs 1 at a time, beating each one
Add flour mixture to creamed mixture, stirring until combined
Stir in vanilla
Pour batter into well greased 10 inch tube pan, bundt pan or 2 laof pans
Bake at 325 for 1 hour and 45 min ( YES 1 HOUR AND 45 MIN ) , if using 2 loaf pans check with toothpick, time may vary
Cool in pan for 10 min
Remove and cool completely
Double Vanilla Poundcake with Vanilla Glaze
Poundcake is an “old faithful” in my repertoire. It keeps well, makes a lovely gift, can be dressed up or down, and if it grows stale, it’s perfect for Bread Pudding or Triffle. I’ve paired it here with Crème Anglaise. You can pour the custard over slices of cake for a triple vanilla wonder.
Ingredients:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
Preparation:
Preheat oven to 350 degrees.
Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off, and set aside.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
Cool the cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
Vanilla Glaze
Ingredients:
1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
Preparation:
Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
CREAM CHEESE AND VANILLA POUND CAKE
2 full cups butter or 1 pound (use only pure butter)
2 (8 oz.) pkgs. cream cheese
4 lg. eggs
3 heaping tbsp. vanilla pure extract
3 cups powdered sugar, sifted
3 1/2 cups cake flour, sifted
Preheat oven to 325°F degrees. Leave cream at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave.
Cream butter with sugar until light and fluffy. Add cream cheese and beat with electric mixer for 1 minute. Add eggs, one at a time, beating well after each addition.
Stir in vanilla extract.
Turn mixture to low speed. Gradually add sifted flour until texture is smooth. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients.
Spoon into a tube or bundt baking cake pan, or bake in a cake mold. Bake at 325°F for 1 1/2 hours or until toothpick inserted in center comes out clean.
Cool on wire rack before serving.
Makes one pound cake (approximately 12 to 15 servings) per cake. Serve with your favorite topping
What are the best yellow cake or vanilla pound cake recipes?
Grandmother Paul's Sour Cream Pound Cake
* 1/2 lb (2 sticks) butter
* 3 cup sugar
* 1 cup sour cream
* 3 cup flour
* 1/2 teaspoon baking soda
* 6 large eggs
* 1 teaspoon vanilla
Preheat oven to 325 degrees.
In a large mixing bowl, combine and cream the butter, sugar, and add the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time. Add the vanilla and pour the mixture into a greased and floured 10- inch tube pan. Bake for 1 hour 20 minutes.
Yield: 8 to 10 servings
Preparation time: 25 minutes
Cooking time: 1 hour 20 minutes
Ease of preparation: easy What are the best yellow cake or vanilla pound cake recipes?
quick plain cake
1/2 cup butter
2 1/2 cups cake (all purpose) flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cup sugar
2 eggs
1 cup milk
1 teaspoon vanilla
measure and mix dry ingredients together. Beat eggs add milk and vanilla, and butter. slowly add to dry mixture.
for chocolate cake add 1/2 cup dry cocoa powder and leave out 1/4 cup flour.
for spice cake 1 cinnamon, 1 teaspoon nutmeg with the flour mixture.
These are some of my favorite recipes...
Basic yellow cake recipe
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup milk
Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.
In bowl, combine flour, baking powder, and salt with a wire whisk.
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.
Bake for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.
For a 9 x 13 pan - Baked at 350 degrees F. for 30 to 38 minutes.
Vanilla Butter Nut Pound cake
3 c. sugar
1/2 c. Crisco
3 c. flour
1/4 tsp. salt
1 sm. can Pet milk and water equaling 1 cup
1 tbsp. vanilla nut flavoring
2 sticks butter, softened
5 eggs
Cream butter, Crisco, sugar and salt. Add eggs individually and beat until creamy. Add milk and flour alternately, ending with flour. Fold in flavoring by hand. Cook in greased tube (pound cake or bundt) pan 1 hour and 35 minutes at 325 degrees.
Start in cold oven and do not open oven door while baking. Remove immediately from oven when done.
Vanilla Wafer pound cake
2 c. sugar
2 sticks butter
6 eggs
1/2 c. milk
12 oz. vanilla wafers (crushed)
2 c. crushed pecans
1 1/2 c. coconut
Preheat oven to 325 degrees. Cream sugar and butter; add eggs one at a time and blend well. Mix vanilla wafers, pecans and coconut. Alternately add dry ingredients and milk to creamed mixture. Place in floured tube pan. Bake at 325 degrees for 1 1/2 hours.
Enjoy!
1 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
4 eggs
1 cup vegetable oil
3/4 cup orange juice
2 teaspoons vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together the flour, sugar and baking powder. Make a well in the center and pour in the eggs, oil, orange juice and vanilla. Mix well and pour into prepared pans.
MOIST YELLOW CAKE
1 yellow cake mix
1 can cream of coconut
1 can Eagle Brand milk
1 container Cool Whip
1 yellow cake mix - baked per directions on box. When the cake is done and still warm from the oven, use a fork and put holes in the cake. Make sure there are alot of holes. Pour a can of cream of coconut over the cake. Let it absorb into the cake. Next pour a can of Eagle Brand milk over the cake and let the cake absorb it. Then put the cake in the refrigerator and let it cool. When you're ready to serve the cake, put a container of Cool Whip on the cake and spread evenly. Then cut and serve.
VANILLA POUND CAKE
2 1/4 c. sugar
1 1/2 c. butter (3 sticks), softened
1 tbsp. vanilla extract
3/4 tsp. salt
6 lg. eggs
3 c. cake flour
1. Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan.
2. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat until light and fluffy about 5 minutes. Add vanilla, salt and eggs on low speed; beat until well blended. Increase speed to high; beat 3 minutes. Fold in cake flour just until smooth.
3. Spoon batter into pan. Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
CLASSIC YELLOW BUTTER CAKE
This yellow cake is easy to prepare and an ever-popular cake favorite.
Preparation time: 15 min Baking time: 29 min Cooling time: 40 min
Yield: 12 servings
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup LAND O LAKES® Butter, softened
4 eggs
1 tablespoon vanilla
1 cup milk
Heat oven to 350°F. Grease and flour 2 (9-inch) round baking pans. Set aside.
Stir together flour, baking powder and salt in large bowl. Set aside.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time; beat well after each addition. Add vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed.
Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
Prepare your favorite frosting. Frost cake. (We recommend Best Buttercream Frosting.)
landolakes.com
BECKY’S BUTTER CAKE
This butter cake recipe is reminiscent of the 1-2-3-4 cake that Grandma may have baked. The numbers refer to ingredient amounts.
Preparation time: 25 min Baking time: 45 min Cooling time: 30 min
Yield: 15 servings
Cake Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup LAND O LAKES® Butter, softened
4 eggs
2 teaspoons vanilla
1 cup milk
Frosting Ingredients:
1/2 cup LAND O LAKES® Butter, softened
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla
Decorator sprinkles, if desired
Heat oven to 350°F. Combine flour, baking powder and salt in medium bowl. Set aside.
Beat sugar and 1 cup butter in large bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, two at a time, beating well after each addition. Add 2 teaspoons vanilla. Reduce speed to low; add flour mixture alternately with 1 cup milk, beating well after each addition.
Pour batter into greased 13x9-inch baking pan. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, beat 1/2 cup butter and cooled chocolate in large bowl at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed. Frost cooled cake. Sprinkle with decorator sprinkles, if desired.
Recipe Tip
Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
Recipe Tip:
This cake is very versatile. Frost the cake or, leave unfrosted and top each serving with sliced strawberries and whipped cream.
Nutrition Facts (1 serving): Calories: 490, Fat: 20g, Cholesterol: 105mg, Sodium: 320mg, Carbohydrates: 74g, Dietary Fiber: %26lt;1g, Protein: 5g
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