Recipe Pound Cake Loaf

VANILLA POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

POUND CAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

LEMON POUND CAKE LOAVES

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

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.

CRUSTY LOAF CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray pan with non-stick spray.
• Cream together the shortening and sugar. Add eggs, vanilla, flour and mix well.
• Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until top is golden brown.

CLASSIC POUND CAKE RECIPE

Steps:

• Preheat oven to 325°F. Grease an 8x4 loaf pan.
• Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
• Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
• Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
• Cool completely.

BUTTER POUND CAKE LOAF

Steps:

• 1. Preheat oven to 350 degrees; place rack in center of oven.
• 2. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch loaf pan. Line bottom with parchment paper; butter or spray the paper.
• 3. Whisk together the eggs, milk, and vanilla extract in a medium sized bowl; set aside.
• 4. Place flour, baking powder, salt and sugar in the bowl of your electric mixer. Whisk together about 30 seconds on low speed or until blended.
• 5. Add the butter and half of the egg mixture. Mix on low until the dry ingredients are moistened. Increase the speed to medium; beat for one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
• 6. Scrape the batter into the prepared pan and smooth the top with a spatula or the back of a spoon. Bake for about 45 to 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
• 7. Remove cake from the oven, place on wire rack and cool for about 10 minutes. Remove cake from the pan and cool completely on a lightly buttered wire rack.

SIMPLY PERFECT CHOCOLATE POUND CAKE LOAF

Steps:

• Take eggs out of the fridge to come to room temperature (25-30 minutes ahead).
• Preheat oven to 350F (not fan-assisted). with rack in centre of oven.
• Prepare an 8.5 x 4.5-inch or 4 x 9.5-inch loaf pan by spraying with cooking spray, then covering the bottom and sides with parchment paper, letting the parchment extend beyond the sides an inch or so. (If not using parchment, butter and flour the pan really well). *If you only have a 9x5-inch pan, it will work. Your loaf will be longer, wider and shorter, so expect that it will cook through more quickly and check it earlier.
• Measure out the milk. Add the lemon juice to the milk. Stir and let stand while you continue with the batter. (The lemon juice will cause the milk to curdle, so don't be alarmed later on when it's a bit chunky :)
• In a medium bowl, whisk together the flour, cocoa, baking soda and salt (omit added salt if using salted butter). Set aside.
• Melt the 1/4 oz of chocolate, either in the microwave for about 30-40 seconds or alternately heat about 1/2-inch of water in a saucepan, remove from heat, then place the chocolate into a ramekin and place the ramekin to sit in the water to melt it. *Make sure no water gets into the ramekin or the chocolate will seize. Stir the chocolate until smooth, then set it aside to cool to tepid while you continue with the batter.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter cubes on medium-high until smooth, about 1 minute. Gradually beat in the sugar. Once all the sugar is added, add the vanilla. Beat the mixture until very light in colour and texture, scraping down the bowl occasionally, about 4 minutes. Gradually beat in the eggs. Reduce the mixer speed to low. Beat in the cooled chocolate.
• Add the flour mixture alternately with the milk, beating well after each addition and scraping down the bowl between additions. (start with 1/3 of the flour, then 1/2 the milk, another 1/3 of the flour, remaining milk, then remaining flour).
• Pour batter into prepared loaf pan and smooth the top.
• Bake loaf in preheated oven for about 50 minutes for a 4x10-inch pan. *Baking time will vary for the 8x4 or 9x5-inch pans, so check and test often after about 45 minutes of baking. Test with a skewer in the centre. The tester should come out fairly dry and clean, with maybe a dry crumb or two on it. The sides of the cake should have pulled away from the side of the pan and the top should be puffed and cracked. The top will spring back when gently pressed with your finger.
• Cool the cake in pan for 10 minutes, then lift out of the pan by grabbing the parchment paper sides. Set onto cooling rack and gently remove the parchment to allow the loaf to cool completely. Store at room temperature, wrapped, for up to 2 days. Cake will also freeze well.

CLASSIC TWO EGG VANILLA POUND CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Grease and flour a 9 x 5 x 3-inch loaf pan.
• Cut the butter into several smaller pieces.
• Put the butter pieces and sugar in a large mixing bowl. With an electric mixer on medium-high speed, cream the butter and sugar for about 5 to 7 minutes, until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, combine the flour, baking powder, and salt; whisk or stir to blend thoroughly. Set aside.
• In a 1 cup measure, combine the 2/3 cup of milk and the vanilla. Set aside.
• Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended.
• Add half of the milk and blend well.
• Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat just until blended.
• Scrape the batter into the prepared loaf pan and spread evenly.
• Bake for about 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
• Serve and enjoy.

LOAF PAN CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 325°F.
• To a large bowl add the butter and cream cheese.
• Using a whisk or electric mixer, beat until smooth.
• Add the sugar, salt, and baking powder.
• Beat until fluffy, about 2 - 3 minutes.
• Beat in the eggs until fully incorporated.
• Stir in the milk, vanilla extract, and almond extract.
• Add the flour and mix until combined, try your best not to overmix.
• Line a 9x5 inch loaf pan with parchment paper or spray with nonstick cooking spray.
• Transfer the batter to the pan and smooth the top into an even layer.
• Bake for 72 minutes (1 hour & 12 minutes) or until light golden brown and a toothpick inserted into the center comes out clean or with very few crumbs. *If your oven runs hot check at 70 minutes.
• Cool in pan 15 minutes then transfer to a wire rack.
• Let the cake cool for at least 30 minutes before slicing. Best served freshly baked, immediately after cooling.

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.