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Your Favorite Pound Cake Recipe

post #1 of 12
Thread Starter 
I do not currently have a pound cake recipe. Do you have one that you and your customers love?

Also, how do you change the flavor of them? Oils, extracts, etc?

Thanks so much
Started my business legally February 2012! Commercial kitchen and all!
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Started my business legally February 2012! Commercial kitchen and all!
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post #2 of 12
My favorite pound cake is the 1-2-3-4 cake. You can change the flavor with oils and extracts and also by exchanging the liquid for other liquids:

1-2-3-4 Cake  
This is a nice, dense sort of poundcake. Its great for carving and can withstand any amount of fondant and heavy decorations. Stacks well, too. And it can be made in any size, from very small to a half sheet.

1 cup of butter
2 cups of sugar
3 cups of flour
4 eggs
pinch of salt
2 t. baking powder
1 cup milk/orange juice
1 T. vanilla
1 T. almond extract

Preheat oven to 325°F (160°C). Prepare pan(s) with shortening (not butter!) and flour and place baking strips around the outside edge at the bottom of the pans. This cake doesnt rise very much, but at least it will rise evenly with baking strips.

Sift flour, baking powder and salt. Set aside. Cream butter till light and fluffy. Add sugar and continue to beat. Add eggs one at a time until incorporated. Beat for 2-3 more minutes. Add extracts. Add flour mixture and liquid alternately until everything is incorporated. Turn into pan(s) and bake until top is firm and a toothpick inserted into cake comes out nearly clean.

Remove from oven. Cool on rack for 10-15 minutes and turn out.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #3 of 12
Try my *original* WASC recipeicon_smile.gif It comes soooooo very close to a pound cake and can be made in any flavor you want icon_smile.gif http://cakecentral.com/recipe/the-original-wasc-cake-recipe
post #4 of 12
I never think of the WASC as a pound cake, but it's delicious, infinitely variable and my go-to cake recipe now. Glad to get a chance to say "Thanks!", kakeladi.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #5 of 12
This is all you need:

http://www.food.com/recipe/elvis-presleys-favorite-whipping-cream-pound-cake-36806

It is so incredibly delicious. I make strawberry and blueberry sauce to serve with it.

Annie
post #6 of 12
I agree with AnnieCahill Elvis Presley's favorite pound cake recipe is delicious.I've made three times last month. huge hit, everyone loved it.I added 1/2 tsp of orange zest to the batter and dusted the pans with turbinado sugar.YUM thumbs_up.gif
post #7 of 12
Yep, with using various zests, oils, and extracts, you can change the flavor easily, so it's very adaptable. I love scraping a vanilla bean and adding the seeds to the batter. It looks so pretty and tastes very rich!
post #8 of 12
Thread Starter 
Quote:
Originally Posted by AnnieCahill

Yep, with using various zests, oils, and extracts, you can change the flavor easily, so it's very adaptable. I love scraping a vanilla bean and adding the seeds to the batter. It looks so pretty and tastes very rich!



Thank you guys so much!

Do you use it for carved cakes?
Started my business legally February 2012! Commercial kitchen and all!
Reply
Started my business legally February 2012! Commercial kitchen and all!
Reply
post #9 of 12
Marianna, Does your recipe call for milk and juice or one or the other? Thanks
post #10 of 12
Honestly I don't do carved cakes. But I think it would work fine since it's so dense.

Annie
post #11 of 12
Hi, fearlessbaker! I use either milk OR juice, because I'm afraid that if I used them together, the milk would curdle, although that might not make any difference once the cake was baked. In my experience, the basic cake tastes better with juice although milk might be better for certain flavor adaptations. My family (this was the standard birthday cake recipe in my family for a long time) always wanted it with lots of almond extract. But it lends itself to a lot of manipulation and it's hard to do it so wrong that the cake doesn't come out.
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #12 of 12
Thank You again for responding Marianna. This looks like a really good recipe. I have another recipe that I use orange juice in and it really does add to the taste of a cake. I am going to make your recipe somethime very soon.
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