I Need Some Good Pound Cake Receipes, Please Share Yours

Decorating By Wesha Updated 9 Apr 2009 , 1:04pm by eatdessert1st

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Wesha Posted 9 Apr 2009 , 2:56am
post #1 of 3

Hi Guys,

I am wanting some great pound cake receipes as my family (especially my mom) likes pound cake. Please share.



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eatdessert1st Posted 9 Apr 2009 , 1:04pm
post #3 of 3

This one is from Flo Braker. It's my favorite... sculpts well and tastes wonderful. Very versatile: for vanilla cake omit the lime and add 1 T vanilla extract (or less... I just love vanilla); For lemon substitute lemon for the lime. For blueberry: I fold in 2 C frozen blueberries to the batter at the end and use lemon zest in the batter.

Cream Cheese Pound Cake with Lime Glaze

For best results, all the ingredients for this Bundt® cake should be at room temperature (about 70°F); none should feel cool to the touch. This can take about 2 hours for refrigerated ingredients. To hasten the process, soften the butter and cream cheese separately in the microwave at 10-second intervals, and place the eggs in a bowl of warm water.

3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
6 eggs
1 tsp. vanilla extract
3 Tbs. fresh lime juice
2 tsp. finely grated lime zest

For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar

Confectioners' sugar for dusting

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F. Thoroughly grease and flour a rose cake pan or a 10-cup Bundt® pan.
To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; repeat until blended and set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 40 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Then beat in the vanilla and lime juice. Reduce the speed to low and fold in the flour mixture in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.

Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and let cool upright in the pan for 10 minutes.

To make the glaze, in a small bowl, whisk together the lime juice and granulated sugar until blended. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the surface of the cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving. Serves 16.

Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).

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