HALF POUND CAKE RECIPES
HALF POUND CAKE RECIPE - FOOD.COM
This small cake is only 6 ounces, about 4 servings. I like to top the slices with fresh peaches and whipped cream. This recipe was adapted from Barbara Swain's, "Cookery for 1 or 2". I added the baking powder which is not in the original recipe, it's optional.
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 1 cake, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 F (165 C).
- Line a 6" x 3" aluminum foil loaf pan with wax paper, by taking a length of wax paper, folding it over lengthwise to fit in the pan, to ease removal of the cake.
- Then grease the pan and paper with butter.
- Beat butter in a small bowl until soft and light.
- Gradually add sugar, beating until light and fluffy.
- Beat egg in another small bowl.
- Gradually add to the butter-flour mixture, beating until fluffy.
- Stir in vanilla.
- Stir in flour and baking powder, beat until fluffy.
- spoon batter into prepared pan.
- Bake about 55 minutes, until edges separate from the pan.
- Cool in the pan about 15 minutes.
- Loosen sides and remove by lifting ends of the wax paper.
- Cool on a wire rack.
Nutrition Facts : Calories 207.3, FatContent 12.8, SaturatedFatContent 7.7, CholesterolContent 83.4, SodiumContent 129.7, CarbohydrateContent 20.7, FiberContent 0.3, SugarContent 12.7, ProteinContent 2.8
WONDERFUL BUTTERY MOIST POUND CAKE! RECIPE - FOOD.COM
If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a large springform pan (do not use a Bundt or tube pan!).
- In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
- Add in the flour and beat until combined (mixture will be thick and coarse).
- Add in eggs (one at a time) mixing well after each addition.
- In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
- In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
- Add the lemon juice/baking soda mix to the batter; mix until combined.
- Pour the batter into prepare greased springform pan.
- Combine the 1/3 cup sugar with the chopped nuts.
- Sprinkle on top of cake.
- Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
- Cool the cake completely in the pan before removing.
- Delicious!
Nutrition Facts : Calories 597.8, FatContent 28.2, SaturatedFatContent 14.7, CholesterolContent 184.7, SodiumContent 342.4, CarbohydrateContent 78.4, FiberContent 1.8, SugarContent 47.4, ProteinContent 10.1
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WONDERFUL BUTTERY MOIST POUND CAKE! RECIPE - FOOD.COM
If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 597.8 per serving
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Reviews 5.0
Total Time 1 hours 5 minutes
Calories 597.8 per serving
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