Smoothestsouthernpoundcake Recipes

TRUE POUND CAKE

Steps:

• Butter and eggs should be at room temperature before mixing.
• Weigh out one pound, or 3 ¾ cups of All-Purpose Flour
• Remove 7 Tablespoons of the flour and place back in bag.
• Add 7 Tablespoons of Corn Starch to the flour.
• Sift the flour and corn starch together, 3 to 4 times, set aside.
• Sift the Confectioners Sugar into another small mixing bowl.
• In a large mixing bowl, beat the softened butter on high speed until light and fluffy, about 5 minutes.
• Gradually add sugar to butter, beating continuously, until it's well incorporated, light and fluffy.
• Add eggs, one at a time, beating briefly, but well, after each addition.
• Scrape down the sides of the bowl as needed.
• Gradually add flour, beating briefly, but well, after each addition, until mixture is smooth.
• Add flavoring, beat just until incorporated.
• Use a spatula to scrape down the sides of the bowl and fold together a time or two.
• Grease and flour pan, making sure you don't leave any lumps of flour in the corners.
• Spoon the mixture evenly into the prepared pan. Level top gently with a spoon.
• Gently spread batter up the sides and center cone of the pan, pulling batter from the middle.
• Place cake on middle rack in a COLD oven.
• Bake at 275ºF for 2 hours, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached.
• Remove pan from oven and let cool on a wire rack, for 20-30 minutes.
• Carefully flip pan over and remove cake.
• Let cake cool completely before slicing.
• Enjoy!

SOUTHERN PECAN POUND CAKE

Steps:

• Preheat oven to 325°F. Spray a 12-cup Angel Food Cake pan with non-stick cooking spray.
• In a small bowl, mix 1 cup of pecans with 1 tablespoon of flour. Toss to coat. Set aside.
• Whisk together the remaining 2 ¼ cups flour with the baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 ⅓ cups sugar on medium speed until light and fluffy. Reduce speed to medium-low and the eggs one at a time, scraping the bowl in between each addition. Add the vanilla and mix to combine.
• Reduce the speed to low and add the flour mixture in three additions, scraping down the bowl, as necessary. Add the sour cream and mix until combined.
• Fold in the flour-coated pecans by hand until incorporated. Transfer batter the prepared pan and smooth the top. Sprinkle the batter with the remaining ¼ cup pecans and the remaining 1 tablespoon sugar.
• Bake for 60-70 minutes, until a toothpick inserted in the center, comes out clean. Allow to cool in the pan on a cooling rack for 1 hour.
• Run a thin knife along the edge of the pan to loosen the cake. Invert over the cooling rack and tap to release. Finally, invert the cake onto a serving dish, such that the pecan and sugar-sprinkled side is up.

SMOOTHEST SOUTHERN POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer (not a hand held one) about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Combine cake flour and baking soda, and add to butter mixture 1 cup at a time. (Batter will be extremely thick).
• Separate eggs; add yolks to batter, and mix well. Stir in sour cream and vanilla. Beat egg whites until stiff, and fold into batter.
• Spoon into a greased and floured 12-cup Bundt or 10-inch tube pan. Bake at 300F for 2 hours or until a wooden pick inserted in the center comes out clean. (You may also spoon batter into two 9- x 5- x 3-inch loaf pans; bake at 300F for 1 1/2 hours or until a wooden pick inserted in center comes out clean). Cool in pan on wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
• NOTE: Standard Mixing Method: If you are using a handheld mixer or prefer a conventional pound cake method, here's the procedure we suggest.
• Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
• Combine cake flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until mixture is blended after each addition. Stir in vanilla. Bake as directed.