Best Pound Cake In The World Recipes

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BEST SOUR CREAM POUND CAKE IN THE WORLD



Best Sour Cream Pound Cake In the World image

I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!

Provided by Sally Lyn

Categories     Dessert

Time 2h

Yield 1 cake, 20 serving(s)

Number Of Ingredients 7

1 cup butter
3 cups sugar
6 eggs
3 cups sifted flour
1/4 teaspoon baking soda
1 (8 ounce) container sour cream
2 teaspoons vanilla

Steps:

  • Cream butter and sugar.
  • Add eggs on at a time and beat well.
  • Add sifted flour and baking soda alternating with sour cream.
  • Add Vanilla.
  • Place in greased and floured pan.
  • Bake at 300 for 1 hour and 30 minutes or until done.

Nutrition Facts : Calories 311.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 86.4, Sodium 128.3, Carbohydrate 44.8, Fiber 0.5, Sugar 30.5, Protein 4.2

THE BEST POUND CAKE



The Best Pound Cake image

This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!

Provided by RBLAIR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 9

1 cup margarine
½ cup shortening
3 cups white sugar
5 eggs
2 ½ cups all-purpose flour
½ cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
½ teaspoon vanilla extract

Steps:

  • Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
  • In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
  • Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g

THE VERY BEST POUND CAKE



The Very Best Pound Cake image

I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.

Provided by A Pinch of This ...

Categories     Dessert

Time 1h45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 4

4 cups sifted all-purpose flour (Sift flour into measuring cup to total 4 cups)
1 lb unsalted butter, softened (4 sticks)
10 large eggs
3 cups sugar

Steps:

  • Cream flour and butter together until smooth. I do this part in my stand mixer.
  • Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
  • Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
  • Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
  • Bake @ 300° for 1 ½ hours or until tests done with toothpick.

Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4

BEST POUND CAKE



Best Pound Cake image

Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 9-by-5-inch loaves

Number Of Ingredients 8

1 pound (3 1/4 cups) all-purpose flour, plus more for pans
2 teaspoons coarse salt
1 tablespoon baking powder (lighter version only)
1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
1 pound (2 1/4 cups) sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature
3/4 cup sour cream, room temperature (lighter version only)

Steps:

  • Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
  • With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
  • Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.

ELVIS PRESLEY'S FAVORITE POUND CAKE



Elvis Presley's Favorite Pound Cake image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream
Special Equipment
a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Steps:

  • Put oven rack in middle position, but do not preheat oven.
  • Generously butter pan and dust with flour, knocking out excess flour.
  • Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
  • Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
  • Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

MOM'S VANILLA POUND CAKE



Mom's Vanilla Pound Cake image

This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!

Provided by withanh

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 8

3 cups white sugar
1 cup butter
½ cup shortening (such as Crisco®)
5 eggs
3 ¼ cups all-purpose flour
½ cup evaporated milk
½ cup water
3 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
  • Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Nutrition Facts : Calories 574.9 calories, Carbohydrate 77.2 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 13 g, Sodium 150.3 mg, Sugar 51.4 g

BEST POUND CAKE IN THE WORLD RECIPE



Best Pound Cake in the World Recipe image

Provided by jmax

Number Of Ingredients 7

3 sticks butter, softened
1 package cream cheese, softened
3 cups sugar
3 cups cake flour (Swans Down is best)
6 eggs
1 tablespoon your favorite flavor extract
ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE

Steps:

  • DO NOT PRE-HEAT OVEN. CAKE IS TO BE STARTED IN A COLD OVEN. Grease and flour a Bundt pan, or a tube pan. Cream butter and cream cheese together, and mix until smooth. Gradually add sugar to the butter mixture, continue beating until smooth and creamy. Add flour, a little bit at a time, until mixture is well blended. Crack eggs, one at a time, in separate bowl. Add eggs, one at a time, to the cake mixture. IMPORTANT: Make sure each egg is well blended into the mixture before adding the next egg. Add extract, and blend until well mixed. Pour batter into prepared pan, and place into oven. Set oven to 325, and bake for approximately 90 minutes, or until an inserted knife comes out clean. Allow cake to cool for about 10 minutes before inverting pan. Allow cake to cool completely before topping.

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