HOW TO REMOVE A POUND CAKE FROM A TUBE PAN RECIPES

Name: Wonderful Buttery Moist Pound Cake!
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10-12 serving(s)
Ingredients: 1 cup butter, softened (no substitutes!); 2 cups sugar; 3 cups flour; 6 eggs, room temperature; 1 cup half-and-half cream, warmed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons fresh lemon juice; 1/3 cup sugar (or to taste); 1/2 cup chopped almonds (or other nuts)

WONDERFUL BUTTERY MOIST POUND CAKE! RECIPE - FOOD.COM

Wonderful Buttery Moist Pound Cake! Recipe - Food.com image

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

Ingredients

1 cup butter, softened (no substitutes!)
2 cups sugar
3 cups flour
6 eggs, room temperature
1 cup half-and-half cream, warmed
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh lemon juice
1/3 cup sugar (or to taste)
1/2 cup chopped almonds (or other nuts)

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

POUND CAKE RECIPE - BETTYCROCKER.COM

Pound Cake Recipe - BettyCrocker.com image

Pound cake doesn’t have to be complicated. This recipe calls for basic ingredients that you most likely have in your pantry. Bake this cake in an angel food or fluted tube cake pan, dust it with powdered sugar and voila, you have a perfect dessert!

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 20 minutes

Yield 24

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
Powdered sugar, if desired

Steps:

Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Nutrition Facts : Calories 230 , CarbohydrateContent 33 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 115 mg, SugarContent 22 g, TransFatContent 0 g

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