Okay, I have now tried 2 scratch pound cakes and they were horrible. Tried a peach one that just tasted like bad carrot cake and a malted milk one and it was so dry. So my question is are all pound cakes that dry or could it be because it was from scratch. Thanks
Pound cakes tend to be drier, my favorite is a cream cheese pound cake that is delicious!
Here's a multi-linked thread with (Smack Your Mama) pound cake recipes, tutorial, hints and tips.
http://cakecentral.com/cake-decorating-ftopicp-2765703-.html
(Disregard post title - this is about pound cakes.)
Chocolate Pound Cake Recipes:
http://cakecentral.com/cake-decorating-ftopict-403803-.html
HTH
I love making pound cake. This is by far my favorite recipe:
Cream Cheese Poundcake
1 1/2 cups butter, softened 8 oz. cream cheese, softened
3 cups sugar 6 large eggs 1 1/2 t. vanilla 3 cups flour 1/8 t. salt
Beat butter and cream cheese for 2 minutes, until mixture is creamy. Gradually add sugar, beating 5-7 minutes until very light and fluffy. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed until blended after each addition. Pour batter into a greased and floured 10 inch tube pan. Fill a 2 cup, ovenproof measuring cup with water and place in oven next to tube pan.
Bake at 300 degrees for 1 hour and 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely.
barefoot contessa has a lemon cake...it is a pound cake, it is nice. it has a lemon syrup that you pour over it but you could leave it out if you wanted. i am trying to find the link. if i dont i will scan it.
here is the recipe ....
Lemon Cakes Copyright 2001, Barefoot Contessa Parties!
1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon juice
http://leitesculinaria.com/3013/recipes-barefoot-contessa-lemon-cake.html
(mod edited to provide link.)
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