SOUR CREAM POUND CAKE
This pound cake is a bit creamier in texture with a rich flavor that comes from the addition of sour cream.
Serves 16
Prep Time: 20 minutes
Bake Time: 1 to 11/2 hrs.
3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla
1 tsp almond flavoring
6 eggs
1 cup sour cream
Preheat oven to 350 degrees. Grease and flour Bundt pan, tube pan, or two loaf pans.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a separate bowl, beat butter at medium speed. Gradually add sugar, continually beating for 6 minutes. Mixture should be light and fluffy and sugar should be dissolved. Add vanilla, almond flavoring, and eggs one at a time beating after each addition. Add dry ingredients and sour cream alternately, beating after each addition, just until mixed. Pour into prepared pan. Bake 1 to 1/2 hours, until inserted toothpick comes out clean.
Topping:
Top Pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.
EASY CREAM CHEESE POUND CAKE
Doesn't cream cheese make everything tastier? This version is a little denser than the others, but it has a deliciously sweet cream cheese flavor.
Serves 16
Prep Time: 15 minutes
Bake Time: 1 hour
1 cup butter, softened
1 8 oz package cream cheese, softened
3 cups sugar
1/2 cup vegetable oil
1 tsp vanilla or almond flavoring
6 eggs
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
Preheat oven to 350 degrees. Grease and flour Bundt pan, tube pan, or 2 loaf pans.
Cream together butter and cream cheese. Add sugar and beat until fluffy. Add oil, vanilla or almond flavoring, and eggs, and beat until well blended. Add mixed dry ingredients and stir until moistened. Pour batter into prepared pan. Bake 1 hour, or until cake springs bake to the touch. Let stand in pan 15 minutes. Remove from pan to cool.
Topping:
Spoon warm cranberry or canberry-orange sauce over pound cake slices and top with scoops of French vanilla ice cream.
OLD-FASHIONED POUND CAKE
What makes this version old-fashioned? Lots of powdered sugar and flour.
Serves 16
Prep Time: 20 minutes
Bake Time: 1 to 11/2 hours
1 pound butter, softened
4 cups sifted powdered sugar
6 eggs
2 tsps vanilla
1 tsp almond flavoring
4 cups sifted cake flour
1/2 tsp salt
Preheat oven to 350 degrees. Grease and flour Bundt pan, tube pan, or 2 loaf pans.
Cream butter. Gradually add powdered sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond. Mix together flour and salt. Add to butter mixture and stir until just combined. Pour into pans and bake 1 to 1/2 hours, or until cake springs back to the touch. Let stand in pan 15 minutes. Turn out to cool, or serve warm.
Topping:
Top with strawberries and whipped cream.
BROWN SUGAR POUND CAKE
This is our favorite! The lemon glaze is perfect with the bit of zest from the brown sugar.
Servings: 16
Prep Time: 20 minutes
Bake Time: 1 to 1 1/2
2 cups light brown sugar
1 cup butter softened
3 eggs
1 cup sour cream
2 1/4 cups cake flour
1 tsp grated lemon peel
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 cup confectioners' sugar
2 Tblsp fresh lemon juice
Preheat oven to 325 degrees. Grease and flour 10 inch tube cake pan.
In mixing bowl, cream brown sugar and butter until light and fluffy. Add eggs, one at a time, beating after each addition. Fold in sour cream alternately with flour. Add remaining ingredients (except confectioners' sugar and lemon juice) and mix well. Pour batter into cake pan. Bake 1 to 1 1/2 hours. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely.
Lemon Glaze:
Whisk together sugar and lemon juice. Add more lemon juice if necessary. Drizzle over cake.
MY FAVORITE CHOCOLATE POUND CAKE
Serves: 16
Prep Time: 20 minutes
Bake Time: 1 to 1 1/2 hours
3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 Tblsp cocoa
1 cup butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 Tblsp pure vanilla extract
Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan.
Sift together flour, baking soda, baking powder, and cocoa, and set aside.
In a separate bowl, using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan. Bake for 1 to 1/2 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.
Topping:
Those of you who are chocoholics will enjoy this cake topped with your favorite chocolate frosting.
