WOULD ANYONE LIKE SOME POUND CAKE RECIPES

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CLASSIC POUND CAKE RECIPE | MARTHA STEWART



Classic Pound Cake Recipe | Martha Stewart image

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 6

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

PERFECT POUND CAKE RECIPE - HOW TO MAKE THE BEST POUND CAKE



Perfect Pound Cake Recipe - How to Make the Best Pound Cake image

This is a beautiful, moist, flavorful, delicious, yummy, happy pound cake…and it contains pop. Get Ree Drummond's perfect pound cake recipe right here.

Provided by Ree Drummond

Categories     Christmas    Easter    Valentine's Day    dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12 servings

Number Of Ingredients 7

3

sticks butter

3 c.

sugar

5

whole eggs

1 tsp.

butter flavoring

2 tsp.

lemon flavoring

3 c.

all-purpose flour

1 c.

Sprite, 7-UP, or Sierra Mist

Steps:

  • Preheat oven to 325 degrees. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly. Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly. Remove cake from oven and invert pan until cake drops out. Slice and chow down!

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