Old Fashioned Pound Cake Recipes

BEST OLD-FASHIONED POUND CAKE

Steps:

• 1. Preheat oven to 325°.
• 2. In the bowl of a stand mixer fitted with the paddle, cream together the butter, cream cheese and sugar until light and fluffy with the mixer on medium speed. (No higher than medium).
• 3. Add each egg, one at a time, blending after each addition. Add both extracts.
• 4. Turn the mixer down to low and add the salt and the flour a little at a time until it is all added. Mix for another minute on low until the flour is completely incorporated.
• 5. Grease and flour a tube pan. Pour the cake batter into the pan and smooth the top with a spatula. Sprinkle a couple teaspoons of sugar evenly across the top of the batter.
• 6. Bake for 90 minutes in preheated oven or until a toothpick inserted in the center of the cake comes out clean. (If the cake is not finished at 90 minutes, let it cook for another ten minutes, checking again afterwards).
• 7. Remove the cake from the oven and set it on the counter and let it rest for 10 minutes. After ten minutes, run a butter knife around the outer edges of the tube pan. Lift the cake out from the pan's outer piece by pulling up on the center tube (while using a pot holder). Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.
• 8. Run the butter knife around the bottom of the cake, separating the bottom of the cake from the pan. Carefully and quickly turn the cake over onto your flat hand or plate, remove the pan's tube piece, and then flip the cake back right side up on a serving plate.
• 9. Serve with coffee, hot tea, whipped cream, fresh fruit, or other scrumptious things.

OLD FASHIONED POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

OLD-FASHIONED POUND CAKE

Steps:

• Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
• Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
• Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

OLD FASHIONED POUND CAKE

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour a tube pan.
• Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
• Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
• Slowly incorporate the flour into the mixture one 1/2 cup at a time.
• Bake for 60 minutes or until an inserted toothpick comes out clean.
• Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.

OLD FASHIONED POUND CAKE

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.