Pound Cake Recipe

Baking By Shaylyn143 Updated 18 Apr 2014 , 8:05pm by MBalaska

Shaylyn143 Posted 18 Apr 2014 , 2:52pm
post #1 of 14

Does anyone have a recipe for a yummy pound cake? I need a recipe for a 12", 10", 8", 6". I am going to make a four tier cake for Easter. This is my first time, I would really love your help. Thanks!:smile:

13 replies
MimiFix Posted 18 Apr 2014 , 6:59pm
post #2 of 14

Sure do, I have several. What flavors? :wink: 

JWinslow Posted 18 Apr 2014 , 7:09pm
post #3 of 14

You're going to do 4 tiers in 1 1/2 days?  You might want to re-think this.

DeliciousDesserts Posted 18 Apr 2014 , 7:09pm
post #4 of 14

ADo you mean for This Easter? This Sunday? Day after tomorrow?

AZCouture Posted 18 Apr 2014 , 7:14pm
post #5 of 14

AWell I can bang out a four tier in an evening and a few hours the next morning, but it won't be detailed at all...lol, and just buttercream.

MimiFix Posted 18 Apr 2014 , 7:15pm
post #6 of 14

Do you need a price? Cause we can do that for you, too.

AZCouture Posted 18 Apr 2014 , 7:15pm
post #7 of 14

ABuuuut, I wouldn't want to! Would have to be paid pretty well for that non stop work! Yeesh!

MBalaska Posted 18 Apr 2014 , 7:19pm
post #8 of 14

Originally Posted by MBalaska View Post
 

 I've posted the recipe before:

2 - 8" or 2 - 9" rounds

 

6 oz.   BUTTER  (soft)  

13 oz. SUGAR    (gran.)

 

      Beat together for five (5) mins. On Med.

 

4    EGGS    (lg.)

2 tsps. VANILLA  EXTRACT        

 

      Add: & beat on low for a few seconds to combine. Scrape bowl.  Beat on Med. 3 mins.

 

9 oz.    FLOUR A.P.    (sifted)

¾ tsp. BAKING POWDER

½ tsp. SALT

 

      Sift flour in bowl, add BP & Salt. Stir with whisk.

 

½ cup SOUR CREAM  

½ cup WHOLE MILK  

 

Add flour alternately with milk & sour cream. On Low.

1/3 flour,   milk,   1/3 flour,  sour cream,  1/3 flour.

 

Mix on medium for two minutes. 

Bake at 350 until done, start checking at 25 mins.

shanter Posted 18 Apr 2014 , 7:20pm
post #9 of 14

OP, This just can't be a legitimate question.

MimiFix Posted 18 Apr 2014 , 7:23pm
post #10 of 14

Great recipe, MB, but you need to scale it up for our newbie friend. :wink: 

MBalaska Posted 18 Apr 2014 , 7:25pm
post #11 of 14

Oh Shanter, I see your point.  Pretty ridiculous post for someone who just sighed up today.  My mind is on my devil cake adventure.  shouldn't have taken it so seriously and reposted my recipe.:? 

 

Yeah Mimi, they sure won't figure out how to do that will they.

AZCouture Posted 18 Apr 2014 , 7:45pm
post #12 of 14

A

Original message sent by Shaylyn143

Does anyone have a recipe for a yummy pound cake? I need a recipe for a 12", 10", 8", 6". I am going to make a four tier cake for Easter. This is my first time, I would really love your help. Thanks!:)

What I suggest doing in the future, is Google recipes that are what you looking for. Stick to the top three results you get, BUT check the reviews of all of them that look good. See what others say. Does it seem to be good for people that try it? Does it have complainants? And are those complaints because the person altered the recipe but still feel it's a bad recipe because it didn't turn out (if so, don't pay attention to those)? This is a good way to get some work under your belt and learn to sniff out a good recipe when you see one, rather than just wait for people to hand them to you.

shanter Posted 18 Apr 2014 , 7:45pm
post #13 of 14

But I'm glad to have your recipe, MBalaska. :smile:

MBalaska Posted 18 Apr 2014 , 8:05pm
post #14 of 14

:) very kind of you so say so Shanter.:)

 

AZ truer words are rarely spoken. :judge:

 

{  I'd keep laying here on the couch eating bon-bons and fanning myself with peacock feathers in my silk damask robe but I've got to go buy buttermilk.}

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