How to make my great Grandmas pound cake?
Make My Great Grandmas Pound Cake. Recipe by Brit Morin. 19. 8 ingredients. Refrigerated. 6 Eggs. Baking & Spices. 1/4 tsp Baking soda. 2 tsp Lemon flavor. 3 cup Sugar. 3 cup Swandown cake flour. 1 tsp Vanilla flavor. Dairy. 3 Butter sticks. 1 cup Sour cream.
How to make a Super moist pound cake?
preheat oven to 325. Cream cheese and butter should be room temperature. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick.
What is the best pound cake recipe?
- The PieCaken has pecan pie, pumpkin pie, spice cake, and apple-pie filling, all in one dessert.
- I tried it for the first time and couldn't believe how delicious every layer was.
- The PieCaken wowed everyone at my Friendsgiving.
How do you make a pound cake?
This moist and buttery pound cake is perfumed with lemon and orange and has an easy ... Pour batter into the loaf pan, and lightly rap on the counter a few times to make sure it’s settled and smooth on top. Bake for 45 minutes, or until a cake tester ...
What makes pound cake more moist?
Adding buttermilk, sour cream, or cream cheese gives more moisture and flavor to the cake. The acid in buttermilk and sour cream produces a very fine crumb because it tenderizes the gluten in the flour. Sour cream and cream cheese add so much richness that cakes made with them are super moist and almost springy.
What flour is best for pound cake?
all-purpose flourCake Flour: Cake flour is lighter than all-purpose flour and produces the best pound cake in my opinion. Since it's so light, the attention remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick.
What ingredient makes a cake moist and fluffy?
Creaming Butter & Sugar. Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar for long until the mixture becomes pale yellow and fluffy because of incorporation of air. The process is known as creaming.
Can you substitute Crisco for butter in a pound cake?
Butter or Margarine – I use salted butter for everything and I know pro bakers would cringe but I'm a home cook and it works just fine for me. Crisco Shortening – The shortening will help lend extra moistness to the cake. Granulated Sugar – We need sugar because we want our cake to be sweet after all.
What is the secret to a good pound cake?
"Pound cake should be light, with a finely textured, moist, and even crumb," says Claire Saffitz, BA's associate food editor and baker extraordinaire. She has created, tested, and made dozens of pound cakes, plus she's well-versed in the science of baking (yep, it's a science).
Should flour be sifted for pound cake?
Make sure the flour is sifted before you add it to the cake. It's even better if you can sift it AGAIN when you're adding it to the cake, but that's not necessary. This is to reduce the likelihood of flour lumps forming when mixing the flour. If you're able to incorporate the flour with a baking spatula – DO IT!
Does adding an extra egg make cake more moist?
Because emulsifiers hold water and fat together, adding extra egg yolks to the batter enables the batter to hold extra liquid and, consequently, extra sugar. This helps create a moister and sweeter cake that will still bake up with a good structure rather than falling into a gooey mass.
What happens if you add an extra egg to cake mix?
Add an Extra Egg: Boxed cake mixes tend to be lighter in consistency, but if you're craving that thicker, moister cake, then all you have to do is add an extra egg to your mix. Prepare to be shocked and amazed at the difference one egg will make when you bite into that rich cake.
What does adding sour cream to cake do?
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
What causes a sad streak in pound cake?
Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks.
How much Crisco equals a stick of butter?
1 cupFor your convenience, Crisco shortening is now available in easy to measure sticks in both original and butter flavor. Each shortening stick is equal to 1 cup....Crisco Spray.3 teaspoons= 1 tablespoon12 tablespoons= 3/4 cup16 tablespoons= 1 cup2 cups= 1 pint4 cups= 1 quart4 more rows
Is shortening or butter better for cake?
Cake Made with Butter vs Shortening Taste is the obvious difference as butter produces a more flavorful cake. Cakes made with butter can be as light and tender as those made with shortening.
What kind of flour do you use for cakes?
soft wheatCake flour is the best choice when you're making a cake with a fine, tender crumb, such as pound cake, devil's food cake or sponge cake. Cake flour is milled from soft wheat, and contains between 5 and 8 percent protein, according to Fine Cooking.
Can you use self-rising flour in a pound cake recipe?
Delicious Old-Fashioned Pound Cake With Self-Rising Flour It is flavorful and has a wonderful texture, making it a great cake for your next party. You can serve it plain or with your favorite frosting, whipped cream, and fresh fruit, ice cream, or powdered sugar.
Can I use self-rising flour instead of all-purpose flour in a pound cake?
It calls for self-rising flour, which to me makes the texture seem not as tight as a regular pound cake. But you can also use either cake flour or all purpose flour. See comment at bottom. I personally have always used the self-rising flour with this recipe.
Can you substitute bread flour for all-purpose flour in pound cake?
You can use bread and all-purpose flour interchangeably in a 1-to-1 ratio but know that it will impact the texture. Breads won't be quite as chewy with all-purpose flour and I wouldn't recommend using bread flour for delicate baked goods, such as celebration cakes and pastries.
How to Make Classic Pound Cake
Cream sugar, butter, margarine and Crisco; add eggs one at a time, fulling incorporating between each one.
Notes About Old Fashioned Pound Cake recipe
This old fashioned pound cake is unique because it uses three types of fat – butter, margarine and Crisco.
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Grandma's Traditional Pound Cake
Grandma's Traditional Pound Cake is a special recipe that uses butter, margarine and Crisco for a perfectly moist and dense texture. Amateurs and professional bakers alike will fall for this easy recipe. Serve it up for dessert or breakfast, it will be a favorite for all.
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Old Fashioned Pound Cake Recipe Notes
Over Beating: This may sound strange after you read the recipe and see that the first thing you do is beat the butter 6-7 minutes! It’s after the eggs are added that you need to beat just to incorporate. Do NOT over beat your eggs! This leads to differences in the crust texture, and we don’t want that. Add your eggs and mix until JUST combined!
Recipe Variations
This old fashioned pound cake recipe is perfect on its own — there’s no way we could make it even better! Is there?
Old Fashioned Pound Cake
Velvety texture, vanilla and butter flavor, and that perfectly dense bite come together in none other than the BEST Old Fashioned Pound Cake recipe!
Best Old-Fashioned Pound Cake
For decades, people have requested Granny’s old-fashioned pound cake by name for parties and dinners with friends. The recipe is a favorite of anyone who has tried it. My grandmother makes this cake, my mom makes this cake, and now, on special holidays, I make this cake.
A couple of important things to note about this recipe
Cake flour. It’s lighter and will make a difference in your cake. Using regular flour (especially unsifted) will result in a denser cake that takes longer to cook. Use cake flour if you want the BEST old-fashioned pound cake. I actually used regular flour the last time I made this cake and regretted it. Don’t skip the cake flour. Trust me.
Description
The best old-fashioned pound cake with a perfect, crumbly topping and sweet, tender crumb!