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.