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Pound Cakes

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Does anyone have a pound cake recipe that resembles the Entenmann's all-butter loaf? I just want to make a moist simple pound cake that is not too dense and end up tasteless and hard as a rock.

Any recipe suggestions will be greatly appreciated!!

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  1. This one? http://www.food.com/recipe/entenmanns...

    1 Reply
    1. re: ipsedixit

      Thanks! Looks good although I'm not necessarily looking to replicate Entenmann's perfectly. That just happened to be the best way I could get across my idea of what I'm looking for in a pound cake.

      Online there are so many cakes simply titled pound cake and many good ratings that its hard to make any conclusions!!

    2. Old Fashioned Pound Cake
      1 cup butter
      1/2 cup Crisco
      3 cups sugar
      5 eggs
      3 cups flour
      1/2 tsp salt
      1/2 tsp baking powder
      1 cup milk
      1 tsp vanilla
      1/2 tsp lemon extract

      Cream butter , Crisco, and sugar until light and fluffy. Add eggs one at a time and beat after each addition. Add dry ingredients alternately with milk. Add vanilla and lemon extract. Mix wekk. Pour into greased and floured 10" tube pan. Bake at 325 F for 1 hour and 15 minutes or until tests done.

      1. I've never had Entenmann's, but this is my favorite pound cake.

        Five Flavor Pound Cake
        1 cup butter
        1/2 cup Crisco
        3 cups sugar
        5 eggs, well beaten
        3 cups flour
        1/2 tsp baking powder
        1/2 tsp salt
        1 cup milk
        1 tsp vanilla extract
        1 tsp lemon extract
        1 tsp butter extract
        1 tsp rum extract
        1 tsp coconut extract

        Cream butter , Crisco, and sugar until light and fluffy. Add beaten eggs. Combine dry ingredients and add to creamed mixture alternately with milk. Stir in extracts. Pour into grased 10" tube cake pan. Bake at 325F for 1 hour and 30 minutes or until tests done.

        Very rich

        10 Replies
        1. re: vafarmwife

          Never had Entenmann's? I had to steady myself to prevent from passing out. They were a cultural icon in their day. It meant breakfast in my home.

          1. re: CCSPRINGS

            They are not sold where I live. Besides if I want a cake, I make it.

            1. re: vafarmwife

              Homemade is always better, for sure. Growing up in NYC, Entenmann's were a staple. My parents still go the outlet store and load up. They have a deal called 'Wacky Wednesday' where you can buy past date products six for $6, they get twelve and freeze them.
              My enchantment with Entenmann's is long gone, especially since I started reading the label.

              Regarding the original post, Joy of Cooking has a pound cake recipe that looks good.

              1. re: CCSPRINGS

                Sometimes homemade isn't necessarily better. My aunt used to make homemade chocolate chip cookies and for some reason they were awful. My cousins thought we were lucky b/c we got store bought cookies. LOL

                1. re: vafarmwife

                  trust me, any VIRGINIA farm wife worth her salt will make a delicious pound cake! one of my favorite aunts and a cousin were terrific virginia farm wives -- and you couldn't beat their pound cakes. the cakes were always made with the freshest ingredients. another cousin, though in florida, made a really envied pound cake that took its delightful flavor only from the freshest of eggs -- without any extracts at all. she always had that pound cake when anyone would come to call at her home. she lived near round lake, in northern florida.

                  1. re: alkapal

                    My eggs still have chicken you know what on them and the butter is made by the neighbor down the road.

            2. re: CCSPRINGS

              Entenmann's Ice Cream Sandwiches were a real treat when I was young.

              Two slices of Entenmann's pound cake, with a nice wedge of Neapolitan Ice Cream in the middle. Yum.

              1. re: ipsedixit

                we would toast that pound cake and have it with vanilla ice cream. mmmmmm. don't think i ever had home-made poundcake til i made it as an adult, lol.

                i've never made poundcake with crisco in it. the mouthfeel would be totally different and not at all to my liking.

                my go-to is the moosewood pound cake recipe, copied here:

                http://www.food.com/recipe/moosewood-...

                1. re: hotoynoodle

                  You could use lard instead of Crisco.

                  1. re: vafarmwife

                    That's the spirit!

          2. The one from the Best Recipe is a little lighter like that. If you can't find it, I can post it, if you'd like. It makes a loaf cake.

            6 Replies
            1. re: chowser

              Is it this one??

              http://www.yummly.com/recipe/The-Best...

              1. re: alliels

                Yes--it's the beating the butter/sugar so long that gives it a lighter texture. I use all vanilla, instead of the water.

              2. re: chowser

                cook's illustrated also did one that was done in the food processor. I actually really like this one, it is super easy and light in texture.

                reprinted here

                http://www.trimblefam.com/Recipes/Coo...

                1. re: thimes

                  I saw their cold oven pound cake on ATK that looked good, too. LOL, how many "best recipes" have they found?

                  1. re: thimes

                    this link isn't working.

                  2. re: chowser

                    Ummm..... I am a pound cake aficionado and I swear I thought none were better than the few recipes I had in my repertoire. But. I stand vastly mistaken. Chowser, this was ahhh-mazing. I drizzled it with Disaronno and that made it even more luscious (tasted it before and after). Thank you.

                  3. I do a buttermilk pound cake which is very nice. And I'd like to try this lighter french cake:

                    http://www.epicurious.com/recipes/foo...

                    It was in this months Bon Appetit.

                    3 Replies
                    1. re: sandylc

                      Ever make a true POUND cake. A pound of everything?

                      1. re: randyjl

                        yes, lol. not at all to the modern palate. :)

                        1. re: randyjl

                          No, and my reading tells me not to! :-)

                          I don't pretend that the ideas I posted are true pound cakes, but they are lovely variations..