Easy Pound Cake Recipes

"It has become favorites in many social functions and a sure delight to your taste buds!"

Have you had your delicious pound cake today? Bake and taste one this weekend when you have extra time.

Historical fact about pound cake; in 18th century Britain, a very popular cake was made with a very easy recipe to remember: one pound each of eggs, sugar, flour and butter hence the name pound cake.

The pound cake recipe was so easy to remember and it was quickly passed on by words of mouth.

Today, this dense, tender cake has become a must for picnics, potlucks, family get-togethers and social functions everywhere.

Lightly toast each slices of the delicious pound cake and then top with fresh fruit, ice cream or whipped cream.

It has the most wonderful moist texture. Frost it with frosting if you like and dusted with powdered sugar.

We promise that this suggestion will most definitely delight your taste buds.

Is it any wonder when your aunt brings in a moist home-made pound cake to the food table every one wants a piece? Or ever notice how most pound cakes served at these functions come from supermarket bakeries?

Well, this time around why don't you bake one of these pound cake recipes for your loved ones.

Easy to make recipes for pound cake and a big hit with those who like chocolate pound cake.

Enjoy these delicious recipes!

Simple Yellow Cake Recipe

Pound Cake Perfection!

1. Carefully read throuhg the entire recipe, and prepare any special ingredients, such as chopped fruits or toasted nuts before mixing batter.

2. Prepare the recipe as directed and use name-brand ingredients. Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat and flours nore hard wheat, making the cake heavy.

3. Measure accurately. Be sure to use dry measuring cups for flour and sugar. Spoon flour into the cups and lightly level with the straight edge of a small offset spatula or knife. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.

4. For maximuc volume, have ingredients at room temprature. We like to premeasure our ingredients and assemble them in the order listed. That way, if interrupted, we are less likely to make a mistake.

5. Beat softened butter and cream cheese or vegetable shortening at medium speed with an electric mixer until creamy. This can take from 1 to 7 minutes, depending on the power of your mixer. Gradually add sugar continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking.

6. Add eggs, one at a time, beating just until the yolk disappeas. Overbeating the eggs may cause the batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates from the cake as it cools.

7. To prevent the batter from curdling, always add the dry ingredients alternatively with liquid, beginning and ending with dry ingredients. Mix just until blended after each addition. Overmixing the batter once the flour has been added creates a tough rubbery cake.

8. Be sure to use the correct type of cake pan. Pound cake recipes calling for a tube pan won't always fit in a Bundt pan. (Tube pans have straight, high sides while Bundt pans are more shallow and fluted). Although both may measure 10 inches in diameter each holds a different of batter. We also found that some 10-inch tube pans hold 12 cups of batter while others hold 14 or 16 cups. The same pound cake recipe rises and bakes differently in each pan. When unsure of size, use a cup measure to fill the cake with water.

9. Grease cake pans with solid vegetable shortening, such as Crisco and always dust wtih flour-slippery surface keeps the batter from rising to its full volume.

10. use and oven thermometer to check your oven's temprature for accuracy. Many home ovens bake hotter or cooler than the tempratures to which they are set.

11. Place the cake pan in the center of the oven and keep the door closed until the minimum baking timne has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat-both can cause a cake to fall if it's not done.

12. Test for doneness by inserting a long wooden pick into the center of the cake. It should come out clean with no batter or wet crumbs clinging to it.(Some cakes will have a crack in the center that appears wet even when fully cooked so avoid this area when testing)

13. After removing from the oven, place the pound cake, right side up in the pan on a wire rack and let cool for 10 minutes away from drafts. This allows the cake to become firm enough to remove the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan. Remove pound cake from pan to wire rack and let cool completely.

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