Best Perfect Pound Cake Recipes

PERFECT POUND CAKE

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
• Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
• Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
• Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

"ONE BOWL" PERFECT POUND CAKE

Steps:

• Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
• Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed.
• Beat 3 minutes at medium speed.
• Pour into prepared pan.
• Bake for 1 hour or until top springs back when touched lightly in center.
• Cool in pan for about 15 minutes then remove and cool completely on rack.
• Serve plain or glaze if you like.

JULIE HAGGERTY'S PERFECT POUND CAKE TRIFLE

Steps:

• .Trim crusts from pound cake, cut cross-wise in 3/4 inch slices.
• Cut each slice diagonally into triangles.
• Place slices in bottom of 2 1/2 quart clear glass bowl.
• Brush generously with sherry.
• Spoon berries evenly over the slices.
• Whisk milk and pudding mix in a large bowl until creamy and thickened.
• Refrigerate 15 minutes until set.
• Pour mixture over berries.
• Refrigerate trifle 10 minutes.
• Spread cool whip on top, and cover with plastic.
• Refrigerate until served.

PERFECT POUND CAKE

Steps:

• Preheat oven to 350°F
• In a medium bowl, lightly combine the milk, eggs and vanilla.
• In a large mixing bowl, combine the dry ingredients, and mix on low speed for 30 seconds to blend.
• Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened.
• Increase to medium speed and beat for 1 minute to areate and develop cake structure.
• Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
• Scrape down the sides, then scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 -inch from the top of a 4-cup loaf pan. (if pan is smaller, use excess for cupcakes).
• Bake 55-65 minutes or until a wooden tothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning.
• The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack.
• If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.

PERFECT POUND CAKE (7-UP CAKE) ADAPTED FROM THE PIONEER WOMAN RECIPE - (4.2/5)

Steps:

• Preheat oven to 325 degrees fahrenheit. 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 enjoy plain, with a freshly brewed cup of coffee-- or add a glaze if you wish. This would be a perfect cake to serve with fresh strawberries (in season, of course) and whipped cream. It's moist but dense enough to not become soggy.