Pound Cake Recipe Please

Baking By bluejeannes Updated 9 Nov 2010 , 6:58pm by BaltimoreCoutureCakes

bluejeannes Posted 4 Nov 2010 , 3:19pm
post #1 of 15

Does anyone have a good pound cake recipe?

14 replies
-K8memphis Posted 4 Nov 2010 , 3:23pm
post #2 of 15

Killerest pound cake ever
(from a dear friend of mine)

from jchanlette

3 cups sugar
2 sticks (1/2 lb) butter, softened
6 eggs, room temperature
3 cups cake flour, sifted (I use all purpose flour minus 2 tablespoons per cup)
1 cup whipping cream ( I actually prefer to use heavy cream)
2 teaspoon vanilla extract

* Butter and flour a bundt or tube pan.
* Cream sugar and butter thoroughly
* Add eggs one at a time, beat well after each addition
* Alternately, mix in flour and cream
* Add vanilla extract
* Pour into prepared pan
* Set in COLD oven and turn heat to 350F
* Bake till done, about 70 mins, depending on your oven
* Cool 20 minutes
* Remove from pan and cool

(I am using 3 cups sifted ap flour)

Makes a great cake if you can stop eating the batter long enough to get it in the oven.

bluejeannes Posted 4 Nov 2010 , 3:31pm
post #3 of 15

set in a cold oven? huh, why is that?
Well, now I can't wait to try this out (and taste the batter before I put it in the oven! lol, maybe I shouldn't in case there isn't any cake to bake! haha)

-K8memphis Posted 4 Nov 2010 , 3:37pm
post #4 of 15

Oh and when it comes to vanilla--I do also add extra vanilla. I probably about double the vanilla.

Yeah the cold oven thing is strange but it works. You can find this cold oven formula on the web in general too. Some of them have cream cheese also. But I think the cold oven thing was to conserve utilities during one of the WW's

-K8memphis Posted 4 Nov 2010 , 3:38pm
post #5 of 15

You have to keep talking yourself out of pre-heating--it's a weird feeling.


bluejeannes Posted 4 Nov 2010 , 6:26pm
post #6 of 15

lol, I could totally see myself going to turn on the oven a few times and having to remind myself that I don't have too!

So double the vanilla...sounds good! (this might be bad, but I hardly ever measure when using vanilla, I just eyeball it!)

AnnieCahill Posted 5 Nov 2010 , 10:59am
post #7 of 15

For me, cold oven=awesome crunchy exterior on a pound cake! I think I read about that in BHG magazine too.

Here is something cool I found:


-K8memphis Posted 5 Nov 2010 , 11:34am
post #8 of 15

BJ--me too! I use those squirt bottles of vanilla from Sam's or Costco
and I go 'by squirt'--two big ones!!
hahaha that sounds funny!
And I measured it once and one squirt is about two teaspoons so...

I watch Martha Stewart measuring vanilla so carefully and I hope she only does that for the camera.

AC--is that what makes the great crust--din know that--so interesting.

I once took this same recipe and added melted chocolate--I don't know how much but it was dangerously delicious. But it's so good as a vanilla cake and the ingredients are so easy to assemble.

neelycharmed Posted 5 Nov 2010 , 11:47am
post #9 of 15

I love the cold oven Pound cake! its great! thumbs_up.gif
Jodi icon_smile.gif

bluejeannes Posted 5 Nov 2010 , 5:48pm
post #10 of 15

k8memphis- lol, your "squirts" are funny! I should get one of those bottles from Costco cuz I go through vanilla like CRAZY! I gotta try the melted chocolate with it, the person who wants the cake wants a chocolate cake but I told him if Im carving it, it'd be better if it was pound cake! So maybe he would really like the added chocolate!

AnnieCahill - thanks for that link, very interesting!

-K8memphis Posted 5 Nov 2010 , 6:52pm
post #11 of 15

So to day is my little girls' 31st b-day so I thought I'd make her a candy corn cake--spur of the moment. So I baked a choco one today. Nick Lodge's books has a similar pound cake and he used 4 ounces of bittersweet choc and I think I'd a rather had about 6 ounces of choco in there but it is a good milk choco cake. So for what it's worth.

Hope it turns out spectacular!

ctirella Posted 5 Nov 2010 , 6:56pm
post #12 of 15


-K8memphis Posted 5 Nov 2010 , 7:04pm
post #13 of 15

Yes it can be baked in a regular round pan but you'd want to use a cake core of some kind otherwise it will overbake trying to get done in the middle.

FullHouse Posted 6 Nov 2010 , 3:56pm
post #14 of 15

I like Whimsical Bakehouse's pound cake with whipped ganache filling:

The secret of our unbelievably moist and delicious pound cake is cream cheese. For casual entertaining, this cake can be baked in a Bundt pan and simply dusted with confectioners sugar or iced with Chocolate Glaze. Pound cake is an unexpected but surprisingly good choice for wedding and special-occasion cakes. Heres a Bakehouse trick: Both this and the Lemon Ginger Cream Cheese Pound Cake batter can be frozen in their prepared pans. Bring them to room temperature before baking.

Grease and flour a 2 1⁄2-quart Bundt pan or kugelhopf mold or two 9x2-inch round pans. Preheat the oven to 350ºF. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed until light and fluffy:

8 ounces (2 sticks) unsalted butter
Add and beat well at high speed:
8 ounces cream cheese
Add and cream at high speed until light and fluffy:
1 1⁄2 cups sugar
Add and mix well at medium speed:
2 tablespoons sour cream
1 teaspoon pure vanilla extract
Add one at a time, mixing well after each addition:
4 large eggs
On a piece of wax paper, sift together:
2 1⁄4 cups cake flour
2 teaspoons baking powder
1⁄4 teaspoon salt
Add the dry ingredients to the butter and egg mixture and beat on low speed until smooth.
Stir in by hand:
1 cup semisweet chocolate chips
For the Bundt or kugelhopf pan, pour the batter into the pan and bake 45 to 55 minutes or until a cake tester inserted into the center comes out clean. Cool on a wire rack for 15 minutes before turning out of the pan.
Cool completely.
For the 9-inch round pans, put a scant 3 cups in one pan and the remaining batter in the other. Bake the less full pan for 25 to 30 minutes and the fuller pan for 30 to 35 minutes, or until a cake tester comes out clean. Cool the cakes on wire racks for 15 minutes before turning them out of their pans.
Yield: 8 cups of batter

BaltimoreCoutureCakes Posted 9 Nov 2010 , 6:58pm
post #15 of 15

Would this cake be good for a bowling ball cake? I tried to make before with a regular cake and the bottom flatten out.

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