Looking for pound cake recipes, I lilke to collect them. Thank You Ed?

here are alot here





http://www.bhg.com/recipe/searchSummary.鈥?/a>Looking for pound cake recipes, I lilke to collect them. Thank You Ed?
The Best Richest Pound Cake Recipe





This quick and easy pound cake recipe uses a yellow cake mix for a base and then adds a few simple ingredients to give it the rich taste of a traditional pound cake without all the eggs, butter and sugar.





INGREDIENTS:


solid vegetable shortening, for greasing the pan


1 C. all-purpose flour, plus more for dusting the pan


8 T. (1 stick) butter, at room temperature


1/2 C. vegetable oil


1 C. sugar


5 large eggs


1 pkg. (18.25 oz.) plain yellow cake mix


1 container (8 oz.) sour cream, at room temperature


1 C. evaporated milk


1 T. pure vanilla extract





PREPARATION:


Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease a 10-inch tube pan with vegetable shortening; then dust it with flour. Shake out the excess flour. Set the tube pan aside.Looking for pound cake recipes, I lilke to collect them. Thank You Ed?
Measurement Description


1/2 cup whole milk


6 large eggs


1 tablespoon vanilla extract


3 cup all-purpose flour


2 cup granulated sugar


1 tablespoon lemon zest, minced


1/4 cup poppy seed


1 1/2 teaspoon baking powder


1/2 teaspoon salt


1 cup unsalted butter, melted


Cook:60 Min (cooking time)


Preparation





1. Preheat oven to 350 degrees F (175 degrees C) and position rack in center of oven. Lightly oil a 10-inch springform (or similar) cake pan. Whisk the milk, eggs and vanilla together in a bowl.


2. In a separate bowl, combine the flour, sugar, lemon zest, poppy seeds, baking powder and salt. Using a hand-held electric mixer or hand blender, mix in the milk and egg mixture until a smooth batter forms. Slowly blend in the butter.


3. Transfer the batter to the prepared pan and bake for 40 to 45 minutes, or until the edges just begin to brown and a wooden skewer inserted in the center comes out clean.


4. Remove the rim of the pan and slide the cake onto a rack to cool slightly before slicing.





Nutritional Analysis


Number of Servings: 8


Per Serving Amount


calories 677


protein 11 g


fat 30 g


carbohydrate 93 g


sodium 297 mg


cholesterol 224 mg
ok why do u collect poundcake recipies???? ne way this one is good =) it makes 12 servings





LEMON POUND CAKE!!!!





Ingredients:


1 lemon


3 cups all-purpose flour


1-1/2 tsp. baking powder


1 tsp. baking soda


1/4 tsp. salt


1 cup (2 sticks) unsalted butter


1-1/2 cups granulated sugar


4 large eggs


1 cup dairy sour cream


1/2 tsp. vanilla


Confectioners' sugar for garnish, optional





Directions:


Preheat oven to 325掳F. Butter and lightly flour a 10-inch tube pan. Grate zest from lemon and squeeze juice; set both aside.





On a piece of waxed paper, sift together flour, baking powder, baking soda, salt; set aside.





In large bowl mix, at medium speeds, beat butter until smooth. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Using low speed, beat in flour mixture alternately with so





Pour into prepared pan. Bake about 1 hour or until wooden pick inserted near center of cake comes out clean. Cool cake in pan on wire rack 20 minutes, then remove from pan to wire rack to cool completely.





Just before serving, sprinkle, if desired, with confectioners' sugar.
coconut pound cake





love it





Ingredients:


2 Sticks butter


3 c Sugar


3 c Flour


5 Eggs; separated


1 c Buttermilk


1/4 ts Soda; dissolved in


1 tb -water


1 ts Vanilla


1/2 ts Butter flavoring


1 c Coconut





Instructions:


Cream butter and sugar. Add egg yolks and beat until blended. Sift flour 3


times, add to creamed mixture; mix well. Add buttermilk, flavorings and


coconut; mix. Beat egg whites and add to batter along with dissolved soda;


fold in (do not beat). Pour into greased and floured tube or bundt pan.


Bake at 200 for about 2-1/2 hours or until a toothpick inserted comes out


clean.
Ingredients:


3 cups cake flour


6 large eggs


1 pound butter


1 pound sugar


2 teaspoons of pure vanilla extract


1/2 teaspoon salt


1/2 cup buttermilk


1/2 teaspoon baking soda


1 teaspoon baking powder








Sift the flour, baking soda,and baking powder


into a large mixing bowl.


Stir in salt andthe sugar. I use a large spoon for this. Next I add


the butter. My grandmother would melt the butter


in a pan over slow heat to make it blend easier.


You can do this or just let the butter soften at


room temperature. Add the eggs, whole. At this


point I break out my mixer and begin mixing on


slow. I slowly add my buttermilk, and then the


vanilla extract. After it is thoroughly stirred,


I turn the mixer up to medium for a few minutes,


and then finally on high. If the mixture is a little


thick I add just a touch more buttermilk. If you don't


mix things thoroughly you will have lumps that will


form air bubbles in your mixture and leave holes


in your finished cake. It was always a matter of pride


not to have these air pocket holes in our cakes so we


always made sure we got all of the lumps. In the


pre-electric-mixer day that involved a lot of whipping


the cake by hand. We usually didn't have a hand cranked


mixer


that worked well, so this involved a large mixing spoon


to whip it. Some old timers even counted the number


of times they whipped the mixture - sort of made it


fun and you didn't notice your arm tiring.





Preheat the oven to 325 degrees.





Take your standard tube cake pan and oil it with


butter. Then lightly flour the oiled pan. Shake


the excess flour from the pan.





Pour the mix in, bake the cake for about 1 hour


and twenty minutes. Keep looking at how your cake


is doing through the oven door but avoid opening


the door too much while it is cooking as I have


seen this, or jarring a cake, cause it to collapse.


When you think it is done, do the toothpick test.


Stick a wooden toothpick into one of the thickest


parts of the cake. If it's dry when you pull it our,


the cake is done.





Allow the cake to cool 15 or 20 minutes in the pan.


Then gently remove it, and stick it on your favorite


decorative cake plate.
Cream Cheese Pound Cake


3 sticks softened margarine, 8 oz cream cheese, 6 eggs (at room temperature), 3 c sugar, 3c + 6 tbsp cake flour, 1/2 tsp baking powder, 2tsp vanilla





Let margarine and cream sit out until softened. Cream margarine, cream cheese, and sugar until well blended. Add eggs one at a time. Add vanilla. Combine flour and baking powder. Slowly add in flour mix. Beat until well blended. Bake in tube pan at 325 for 90 minutes.