MOIST POUND CAKE CUPCAKES 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

THE BEST POUND CAKE RECIPE | ALLRECIPES

The Best Pound Cake Recipe | Allrecipes image

This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!

Provided by RBLAIR

Categories Desserts Cakes Pound Cake Recipes

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 1 - 10 inch tube pan

Number Of Ingredients 9

Ingredients

1 cup margarine
½ cup shortening
3 cups white sugar
5 eggs
2?½ cups all-purpose flour
½ cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
½ teaspoon vanilla extract

Steps:

Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 498.2 calories, CarbohydrateContent 65.2 g, CholesterolContent 75.7 mg, FatContent 23.8 g, FiberContent 0.7 g, ProteinContent 6.5 g, SaturatedFatContent 6.5 g, SodiumContent 227.9 mg, SugarContent 44.8 g

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