Pound cake recipes ?

[John Winn]

Sorry donna if asking is poor form, but I was wondering if anybody had a good pound cake recipe. Search didn't turn one up (but I've not had good luck with searching). If you've got one I'd be much obliged if you could share; a PM would be fine. Thanks y'all.

 

[diane]

I did find an old timey one for you, from Mrs Jefferson Davis' cook book:

http://civilwartalk.com/threads/som...ivil-war-era-recipes.27345/page-4#post-425772

 

[diane]

This one I've tried and it's quite good, different!

Honey Vanilla Pound Cake
Recipe Source: Barefoot Contessa Back to Basics, Ina Garten

Ingredients
1 cup butter, room temperature
1 1/4 cups granulated sugar
4 eggs
2 tbsp honey
2 tsp vanilla extract
1 tbsp lemon zest
2 cups flour
1 tsp salt
1/2 tsp baking powder

Directions

Preheat oven to 350 degrees.

Line the bottom of a loaf pan with parchment paper and grease and flour the sides.

Cream the butter and sugar together for 2-4 minutes, until light. If using an electric mixer, use the paddle attachment.

Put the eggs, honey, vanilla and lemon zest in a separate bowl, glass measuring cup or jug, but do not combine.

Add the mixture one egg at a time, slowly incorporating into the butter and sugar mixture. Wait until it is fully incorporated before adding the next egg. Repeat with all four eggs.

Sift the flour, baking powder and salt together. And add it slowly into the batter, in 2-3 additions. Beating slowly until just combined.

Once batter is smooth, pour into the prepared pan, smooth out the top and bake for 50 to 65 minutes. Be sure to check for doneness because I found mine needed a little more time and was till quite raw in the middle after the suggested cooking time.

Source: http://www.livinglou.com/2011/02/honey-vanilla-pound-cake.html

 

[Northern Light]

As requested, JW. This isn't my usual recipe, but my word processor has the 'flu just now and I can't access it. This is as close as to make no never mind.
Classic Lemon Pound Cake
1 cup unsalted butter, just cooler than room temperature (60-65 F)
1 ½ cup sugar
1 Tbsp finely grated lemon zest
5 large eggs, almost at room temperature
⅓ cup sour cream (full-fat)
1 ½ tsp vanilla extract
1 cup all-purpose
½ cup cake and pastry flour
½ tsp salt

Glaze
3 Tbsp fresh lemon juice
2 Tbsp water
⅓ cup sugar

Directions
Cake
1. Preheat the oven to 325 F and grease a 9-x-5-inch loaf pan.
2. Beat the butter, sugar and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.
3. In a separate bowl, sift the all-purpose and cake & pastry flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape. Bake the cake for 65 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm.

Glaze
1. For the glaze, heat the lemon juice water and sugar in a small saucepan over medium heat until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve.
2. The cake will keep well wrapped and unrefrigerated for up to 3 days.

Foodnetwork.ca

 

[donna]

John looks like you got some good recipes for pound cake. However I will post a Kentucky version of pound cake, Bourbon Pound Cake.

1 lb butter
3 cups sugar
8 eggs separated
3 cups sifted flour
2 teaspoons vanilla extract
2 teaspoons almond extract
1/3 cup bourbon
1/2 cup chopped pecans

Cream butter and 2 cups sugar until light and fluffy. Add egg yolks, one at a time, beating thoroughly after each addition. Add flour alternately with flavoring and bourbon in thirds, beating smooth after each addition. Beat egg whites until stiff but not dry. Beat remaining sugar into egg whites gradually. Fold creamed mixture into meringue gently. Sprinkle pecans in the bottom of a well buttered 10 inch tube pan or blend nuts into the batter. Carefully turn batter into pan. Bake at 350 degrees for 1 1/2 hours.

This recipe from a friend of my Aunt's. This recipe is in my Aunt's and Granny's church cookbook, "Cookbook South Elkhorn Christian Church", Kentucky.

 

[John Winn]

Aw shucks - thank you, thank you, thank you. Y'all are the best. It's going to be a good week-end !

 

[MRB1863]

More CWT yumminess! Like pound cake topped with fruit or ice cream or both.

 

[donna]

March 4th is National Pound Cake Day, so thought bring this thread back up.

 

[donna]

Trivia "the name pound cake comes from the fact that the original pound cake contained one pound each of butter, sugar, eggs and flour." In the days of the original cake, many could not read, thus was easy to remember how to make the cake.

See: http://whatscookingamerica.net/History/Cakes/PoundCake.htm

Another interesting article on pound cake is at:

http://historicalfoodways.com/the-pound-cake-project/

 

[redbob]

I don't have a recipe, but I do have a pound cake story: One day when I was working at the Fire Station, we sent the "rookie" (the new man) to the grocery store for a pound cake and when he came back; he had a chocolate cake. When we asked him to explain, he said that he couldn't find a cake that weighed a pound (16 oz,) but the chocolate cake weighed 14oz; so he thought that that would be close enough. Forty years later I still laugh about that day.

 

[AwaydownSouth]

1 LB butter

1 Lb. sugar.

10 egg yolks

10 egg whiltes

1 lb. flour.

½ tsp. mace



Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten until thick and lemon colored, whites of eggs beaten until stiff and dry, flour and mace. Beat vigorously five 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.



From the Original Fannie Farmer 1896 cookbook.

 

[Northern Light]

Trivia "the name pound cake comes from the fact that the original pound cake contained one pound each of butter, sugar, eggs and flour." In the days of the original cake, many could not read, thus was easy to remember how to make the cake.

See: http://whatscookingamerica.net/History/Cakes/PoundCake.htm

Another interesting article on pound cake is at:

http://historicalfoodways.com/the-pound-cake-project/

This was a very interesting article, Donna. I don't agree with all of her conclusions during the research, but it is food for thought! Now I'm hungry for pound cake.

 

[donna]

John Winn did you ever make a pound cake? Today would be a good time.

My Dad would bring pound cakes home from the test kitchen at his work. My Mom would just serve them with fresh fruit on top. The best combination was fresh strawberries and the pound cake. He worked for Durkee. They always tested the different oils they made.

The head chef in the kitchen at Dad's work was a superb cake maker. He won several ribbons at the State Fair in Ky.