Epic Good Housekeeping Pound Cake Recipes

EPIC GOOD HOUSEKEEPING POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour an 8 ½ by 4 ½ inch loaf pan. You may want to line it with a strip of parchment before flouring, but that is optional.
• In a large bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer, combined softened butter, cream cheese, sugar and lemon zest. Beat with the paddle attachment on medium, increasing a little after the first 3 minutes, and scraping the bowl often.
• Add one egg and beat on low until it is incorporated, then increase speed and beat for 30 seconds. Repeat with the remaining two eggs.
• Add flour in two parts, stirring until blended. Scrape bow and beat on medium for 30 seconds.
• Transfer to the pan and spread evenly. Bake at 325 for 1 hour and 5 minutes or up to 1 hour and 10 minutes or until skewer comes out clean. Let cool in the pan for about 10 minutes then run a knife between the cake and the sides of the pan and tip the cake to loosen. Remove from pan.
• Let cool completely. To store, let cool completely, wrap in plastic and put wrapped cake in a freezer bag. Freeze.

POUND CAKE

Steps:

• Preheat oven to 325 degrees F. Grease and flour 9- by 5-inch metal loaf pan.
• In medium bowl, stir together flour, baking powder, and salt. In large bowl, with mixer at medium speed, beat butter until creamy. Add sugar, and beat 5 minutes, or until light and creamy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; beat in flour mixture just until combined.
• Turn batter into prepared pan and spread evenly. Bake 1 hour, or until cake pulls away from sides of pan and toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. With small knife, loosen cake from sides of pan; invert onto wire rack; invert again right side up to cool completely.

SIX EGG POUND CAKE

Steps:

• Grease and flour a tube or Bundt® pan. Do not preheat oven.
• In a medium bowl, mix flour, baking powder and salt. Set aside.
• In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
• Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
• Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.