MOIST POUND CAKE
Any cooks out there have a great recipe for a moist pound cake.I've tried sour cream pound cake recipes and many times they're heavy,any ideas?
The Almond Cream cheese Pound Cake from the Cake Mix Doctors cookbook is excellent. Rich and moist
This is THE best. It is similar to a few other recipes, but the differences make a big difference. Let me know if you try it.
Perfect Pound Cake
1 cup unsalted butter 1 teaspoon salt
3 cups granulated sugar 1 teaspoon baking powder
*5 large eggs 2 teaspoons vanilla
3 cups all-purpose flour 1 cup whipping cream
(Sift 3 times before measuring)
Butter and flour 2 9by5 inch loaf pans.
Whisk salt and baking powder into presifted flour. Set aside.
Cream butter and sugar together in an electric mixer until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides. Add eggs one at a time slowly, beating well after each addition. Add one third of flour mixture into the mixer set at low speed. Add half the whipping cream. Continue alternating flour and cream, ending with flour. Add vanilla. With rubber spatula scrape down sides and bottom until completely mixed. Pour into loaf pans, up to 2/3 full.
**Start in a cold oven**.
Place pans on middle rack of oven. Turn oven to 325 degrees. Bake for 1 hour and 20 minutes or until toothpick comes out clean. (Note: It only took mine 55 minutes, so check early)
*You can also do a variation. You can add up to 7 eggs. I did 5 eggs and an extra yolk. Supposedly the 7 egg version is Elvis’s favorite pound cake.
re: Becca Porter
I realize this is an old thread I am hoping you are still a user of Chowhound. I was wondering if this pound cake is a sturdy cake? I am looking to possibly use this recipe to build a guitar cake. I like using pound cake for the stability but the people I am making this one for like moist cake.
I generally find cream-based pound cakes to be moist but only of middling sturdiness. Butter helps sturdiness (and dryness...) because it is solid at room temperature; cream, like oil, is not. The sturdiness of the cake flows in part from that.
There's a reason why pound or solid-fat based cakes are sturdy and dry and thus traditionally soaked in syrup or liquor to make them less dry but still sturdy.....
It should be a straightforward 50% reduction in quantities, especially since the original cake is baked in two 9x5 loaf pans. The eggs are the only ingredient not readily halved as the recipe calls for five, beaten into the batter one at a time. I'd just use three eggs, or beat in two, one at a time, then whisk the third egg in a measuring cup, and beat in half of that egg, if precision is important. OTH, I don't think a half egg will make much of a difference in a pound cake.
I'll vouch for this recipe. It is simply the best I've made so far.
I did make a lemon version by adding some lemon zest & substituting 3/4 of the cream with creme fraiche.
I have never been disappointed with this recipe. Follow the instructions exactly.
Lemon Lovers Pound Cake
From the 2004 Taste of Home Annual Cookbook
1 c. butter, no subs
3 c. sugar
5 T. lemon juice
1 T. lemon peel, grated
1 t. lemon extract
3 c. AP flour
1/2 t. baking soda
1/4 t. salt
1 1/4 c. sour cream.
1/4 c. sour cream
2 T. soft butter
2 1/2 c. powd. sugar
3 T. lemon juice
2 t. grated lemon peel
In large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes; Add eggs, one at a time, beating well after each one; Stir in lemon juice, peel and extract; Combine flour, baking soda and salt, add to creamed mixture alternately with sour cream. Beat until just combined. Pour into greased and sugared (yes, sugar, not flour!)10-in. fluted tube pan. Bake at 350 for 55-60 minutes or until toothpick comes out clean. Cool for 10 minutes before removing to wire rack to cool completely. For icing, beat sour cream and butter until blended, gradually add confectioners sugar then beat in lemon juice and peel. Drizzle over cake. Store in refrigerator.
Last week I made the pound cake loaf recipe from the Moosewood dessert cookbook. It was tasty and moist. I served with strawberry sauce (using How To Cook Everything's berry sauce method #2) and whipped cream.
Yes, this is the recipe that is closest to my recipe. However, the differences are dramatic in the finished recipe.
Let me say that pound cake by nature tends to be heavy and dry according to the preferences of many people. You may also want to consider other types of cake that are less prone to those problems.
Here's a recipe for a lemon pound cake that I developed for "Maran Illustrated Cooking Basics" (Thomson Course Technology PTR, 2006).
It has a very nice "crumb", slices beautifully, and was tested by amateur home cooks, for whom it worked perfectly.
* Exported from MasterCook *
Lemon Pound Cake
Recipe By :Gail Gordon Oliver/developed for Maran Illustrated Cooking Basics
(Thomson Course Technology, 2006)
Serving Size : 12 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1/4 cup fresh lemon juice
2 teaspoons pure vanilla extract
Optional Glaze: 1/3 cup lemon juice and 1/3 cup sugar
Preheat oven to 325F. Grease the bottom of a 9 x 5 x 3 loaf pan; line bottom with parchment paper. Grease and lightly flour pan (or spray with baking spray) and parchment paper.
In a medium bowl, whisk together flour, baking powder, salt and grated lemon zest; set aside. In a small bowl, gently whisk eggs; set aside.
In bowl of stand mixture or large bowl, add butter. Using an electric mxer (preferably a stand mixer) beat butter until creamy, about 2 minutes. While continuing to beat, slowly add all of sugar. Then beat more vigorously until mixture is light and fluffy, about 5 to 6 minutes, scraping down sides of bowl once or twice. This "creaming" step is very important. Do not under-beat.
While continuing to beat, add one-half of eggs. Beat to combine. Add remaining eggs and beat for 1 minute.
Add in lemon juice and one-half of flour mixture and blend well at slow speed. Add in remaining flour and blend well. Add vanilla and increase speed to beat well for 2 minutes.
Using a rubber spatula, spread batter into prepared pan, smoothing top with back of a spoon.
Bake until cake is a deep golden brown and a toothpick inserted into center comes out clean, about 65 to 70 minutes.
Remove cake from oven and place pan onto cooling rack. Allow to cool for 15 minutes.
Run a knife carefully between cake and sides of pan to loosen cake. Invert onto a large plate. Carefully invert right-side up.
Allow cake to cool completely on wire rack. When completely cooled, wrap cake tightly in plastic wrap. Cake is best the day after it is made. Slice thinly and serve with a mixture of equal parts sour cream and berries, adding sugar if desired.
FOR OPTIONAL GLAZE: While cake is cooling in pan, in a small saucepan, heat together 1/3 cup lemon juice and 1/3 cup granulated sugar, until sugar is dissolved. After removing cake from pan, invert right side-up. Using a toothpick, immediately make holes over surface of cake. Spoon 3/4 of warm glaze over surface of warm cake. Using a pastry brush, brush remaining glaze onto edges and sides of cake. Allow to cool completely and wrap as directed.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 299 Calories; 17g Fat (51.2% calories from fat); 4g Protein; 33g Carbohydrate; trace Dietary Fiber; 112mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 239 0 0 802 0 1553 0 5403 0 0
This recipe was my grandmother's, and is by far the best pound cake I've ever had. The cake itself is moist and rich and dense, and while baking, the top becomes an incredible, crunchy, cookie-like layer. So yes, there's probably something technically wrong with the formula, but my entire family would disown my pastry-chef mother if she "fixed" it. That crunchy top is the best part.
This pound cake is extraordinarily moist, but it's pound cake. It's going to be dense by definition. It's very different than what you'd buy in a supermarket--and in my opinion, vastly better. I *like* moist and dense.
Now, I haven't made this since the new crisco formulation. While I like the no-trans-fats move for health reasons, it has really screwed with some of my recipes. I nearly wept when I made 12 batches of our no-fail gingerbread house dough (the White House recipe) and it baked up horribly wrong this past Christmas. Hmm, maybe I'll do a test run today with the new product and come back with a review.
Crunchy-topped pound cake
makes 2 loaves
3 c sugar
1 c crisco
1 c buttermilk
3 c flour
1/4 t salt
1/4 t baking soda
1 T vanilla
1. Cream the sugar and crisco.
2. Add the four eggs, one at a time, beating after each.
3. Add the buttermilk, flour, salt, and soda.
4. Add the vanilla.
5. Divide the batter between two greased bread pans.
6. Bake at 350 degrees for one hour and 15 minutes. Reduce the temperature to 300 for the last 15 minutes. Test with a toothpick in the center to check to see if it's done.
Thank You Thank You My Cake Was SOOOOOO Good . In my stove it cooked for 1 hr 15 mins. It was just like my GrandMother Pound Cake, Thank You .