True Pound Cake Recipes

CLASSIC POUND CAKE RECIPE

Steps:

• Preheat oven to 325°F. Grease an 8x4 loaf pan.
• Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
• Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
• Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
• Cool completely.

TRUE POUND CAKE

Steps:

• Butter and eggs should be at room temperature before mixing.
• Weigh out one pound, or 3 ¾ cups of All-Purpose Flour
• Remove 7 Tablespoons of the flour and place back in bag.
• Add 7 Tablespoons of Corn Starch to the flour.
• Sift the flour and corn starch together, 3 to 4 times, set aside.
• Sift the Confectioners Sugar into another small mixing bowl.
• In a large mixing bowl, beat the softened butter on high speed until light and fluffy, about 5 minutes.
• Gradually add sugar to butter, beating continuously, until it's well incorporated, light and fluffy.
• Add eggs, one at a time, beating briefly, but well, after each addition.
• Scrape down the sides of the bowl as needed.
• Gradually add flour, beating briefly, but well, after each addition, until mixture is smooth.
• Add flavoring, beat just until incorporated.
• Use a spatula to scrape down the sides of the bowl and fold together a time or two.
• Grease and flour pan, making sure you don't leave any lumps of flour in the corners.
• Spoon the mixture evenly into the prepared pan. Level top gently with a spoon.
• Gently spread batter up the sides and center cone of the pan, pulling batter from the middle.
• Place cake on middle rack in a COLD oven.
• Bake at 275ºF for 2 hours, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached.
• Remove pan from oven and let cool on a wire rack, for 20-30 minutes.
• Carefully flip pan over and remove cake.
• Let cake cool completely before slicing.
• Enjoy!

PERFECT POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
• In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
• In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
• Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
• Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
• The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

GRANDMOTHER'S POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.