i'm looking for the best pound cake recipe ever!
so far i have tried 3 different recipes for pound cake and would love to find the perfect one. i don't care how many recipes you send or suggest i am on a mission to bake the best pound cake ever. baking is my passion, pure and simple, i love every minute of it .
i started my 4 year old grandson out in the high chair with flour and milk when he was very small and now he has to help everytime i'm baking or cooking.
i think i'm training him up to be a foodie, he eats just about everything, veggies included.
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9 Comments:
There is a really good one in the Mrs. Wilkes Boarding House cookbook. I don't have it on me right now - but you might want to check it out - uses cream cheese. It tastes great - the only problem is that your oven must be a the right temperature - it's kind of delicate.
butterscotchsq at 5:31PM on 08/06/08
I am a huge fan of the Elvis Presley pound cake, available at Epicurious. Do make it a day before you plan to eat it, though, else it will taste eggy.
http://www.epicurious.com/recipes/food/views/ELVIS-PRESLEYS-FAVORITE-POUND-CAKE-232642
renzata at 5:43PM on 08/06/08
If you like Lemon Pound Cake, here's a great recipe from Cook's Illustrated, which I found while looking for some way to use up lemons from the backyard. It comes out perfect every time! Processing the zest with the sugar helps suspend the zest throughout the batter.
http://www.mycookingblog.com/post/1-nowserving/584/The-Best-Lemon-Pound-Cake
hungryinhouston at 5:53PM on 08/06/08
For good dense poundcake use sour cream, cream cheese or buttermilk. You need good moist batter with dairy products.
Edna Lewis' recipe was good
http://www.seriouseats.com/recipes/2008/07/yellow-vanilla-pound-cake-recipe.html
JerzeeTomato at 6:18PM on 08/06/08
This recipe for sour cream pound cake has been in my family for several generations. It is not at all temperamental and quite easy to make -- always wonderful. My grandparents were bakers/caterers and they even used it for wedding cakes:
2 sticks butter, softened
3 cups granulated sugar
6 eggs
1 cup sour cream
3 cups cake flour
1/4 teaspoon soda
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 325ยบ
Cream sugar and butter.
Beat in eggs, one at a time.
Add sour cream.
Sift together dry ingredients and gradually add to creamed mixture.
Add vanilla.
Pour batter into greased and floured bundt pan and bake for 1 hour, 15 minutes.
papillon at 7:01PM on 08/06/08
I'm solidly in the camp of "Great Poundcake Must Contain Sour Cream". I once used a recipe off the back of a butter package and it was fabulous. I sadly cannot say which one....
feriorrenna at 7:42PM on 08/06/08
Try the "original"
1 lb Sugar
1 lb Butter
1 lb Flour
1 lb Eggs
It works!
There's a LOT of beating involved to get it to rise above "doorstop" density, but once you've made it, the myriad variations come easy.
srhcb at 8:15PM on 08/06/08
I am with srhcb...the original is the best. You can even split the batter - add chocolate sauce and end up with marble cake! The original is what is taught in culinary school and it is fool-proof.
kissthechef at 9:37PM on 08/06/08
From Boston Cooking School Cookbook, 1896-ish edition
Keep in mind that this was done without the use of that electric hand mixer or stand mixer that you're going to use. Making this thing was a real workout. I've made this recipe, and it's good. Other old recipes I've got call for sherry instead of the brandy. I suppose you could leave it out or sub a teaspoon of vanilla instead.
1 lb. butter
1 lb. sugar
10 eggs, separated
1 lb flour
1/2 tsp mace
2 Tbs. brandy
**later recipe adds 1 tsp. Baking Powder**
Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten thick and lemon-colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy. Beat vigorously 5 minutes.
Bake in a deep pan one and one-fourth hours in a slow oven; or if to be used for fancy ornamented cakes, bake thirty to thirty-five minutes in a dripping-pan.
dbcurrie at 12:17AM on 08/07/08