The Best Pound Cake

Betts · January 28, 2006

I have made that cream cheese pound cake many times and it is always a big hit with the customers and does well by me with ease of preparation. I'll have to give Gale Gand's pound cake a try. Her recipes are always winners.

Becca Porter · January 28, 2006

I have put my pound cake recipe into RecipeGullet. It is tiltled Cold Oven Pound Cake. It is here: http://recipes.egullet.org/recipes/r1598.html

:wub:

Swisskaese · January 28, 2006

I have placed Million Dollar Pound Cake in RecipeGullet.

etalanian · January 30, 2006

This is great! Does anyone want to bake some of these also so -- then compare notes?

Eileen

Ling · January 31, 2006

I made the Elvis Presley pound cake today. I'm not a fan...way too dense, even for a pound cake.

picture and more comments here

Jujubee · January 31, 2006

Well, I don't know about variations on this recipe, but my absolute favorite pound cake is the Cream Cheese Pound Cake from Rosie's Bakery All Butter, Fresh Cream, Sugar Packed, No Holds Barred Baking Book.

Becca Porter · January 31, 2006

Ling, try the Cold Oven pound cake I posted. One of the things I love about it is that it is slightly lighter than most pound cakes, while still being a pound cake.

The flavor also is so buttery and strong.

Ling · January 31, 2006

^I saw the recipe...it's very similar to the Elvis Presley recipe I tried today. I noticed that you prefer the Cold Oven cake with 5 eggs and 2 yolks. I definitely think the 7 eggs was too much in the EP cake. I'll give yours a try soon! Thanks. :smile:

Ling · February 1, 2006

I made your cake this afternoon, Becca. I did like it a lot more than the Elvis Presley pound cake...it's amazing what a little less egg and a little leavening can do! It is much lighter. However, I don't think I beat the EP cake long enough when I made it on Monday, b/c I was in a big rush. So perhaps the comparison isn't 100% fair, but I do like your pound cake recipe a lot. It would be great with a tart lemon glaze!

link to a photo of Becca's cake

Becca Porter · February 1, 2006

I am so glad you made it. It is my idea of the perfect pound cake. I should try a lemon variation Sounds good.

Ling · February 2, 2006

Hmm...no one else baking pound cakes? :huh:

Today I made RLB's "Perfect Pound cake"...

comments and picture here

etalanian · February 4, 2006

I will be baking some next week...have to finish a project right now that is due on Monday morning.

Patrick S · February 5, 2006

I tried your pound cake recipe, Becca. I love it! I halved the recipe to make 1 9x5 loaf. I've been on a vanilla kick lately, so I doubled the amount of vanilla the recipe called for, plus added some tahitiensis vanilla beans. My cake was done in about 53 minutes. I'll try to add some pictures later.

Becca Porter · February 5, 2006

I am so glad you made it Patrick. I would love to see a picture, Lings picture was beautiful. I love that you loved it :wub: .

-Becca

Patrick S · February 7, 2006

Here's what the pound cake looks like. Several days later, and its still great stuff. Sweet, dense, vanilla goodness.

Ling · February 7, 2006

I just learned how to use Photoshop tonight...I touched up the photo of your pound cake recipe, Becca. :smile:

I guess I'm going to move onto the sour cream and cream cheese pound cakes this week.

Edited February 7, 2006 by Ling (log)

sugarbuzz · February 7, 2006

After viewing this thread I decided to make Becca's recipe. But after putting the baby to sleep I realized I used all the cream for ice cream a few days ago & didn't want to wake him. So I substituted some coconut creme fraiche I had leftover from a dessert I made over the weekend. I did thin it out with some coconut milk & I added the zest of 3 lemons. I'll let you know how it turns out.

I also used smaller loaf pans..7x3 I think they are.

Edited February 7, 2006 by sugarbuzz (log)

Becca Porter · February 8, 2006

I think this recipe would be good in a smaller pan. They are a little short.

I'm interested to see how it works with those substitutions.

Ling · February 8, 2006

^Becca, could you tell us which other recipes you tested against your Cold Oven pound cake? Did you try the sour cream and cream cheese variations? I remember doing a few recipes that had sour cream and cream cheese...but can't remember which ones I liked the best. Thanks!

OnigiriFB · February 8, 2006

Do you think you can use Becca's recipe in any other type of pan? I bought all the stuff to make the recipe only to find out I don't have a loaf pan in the house. *grumble* I'd really like to try it but the thought of running out to the market just for a temporary loaf pan (a friend has mine so I don't really want to get a new one).

CanadianBakin' · February 8, 2006

Do you think you can use Becca's recipe in any other type of pan? I bought all the stuff to make the recipe only to find out I don't have a loaf pan in the house. *grumble* I'd really like to try it but the thought of running out to the market just for a temporary loaf pan (a friend has mine so I don't really want to get a new one).
←

Do you have a bundt pan? I think you would need to make the full recipe to fill it.

Becca Porter · February 8, 2006

Ling, off the top of my head:

Cooks Illustrated

Cake Bible

Fine Cooking (sour cream and cream cheese versions)

Martha stewart

That along with a couple that were so forgettable I forgot them :rolleyes: .

OnigirlFB, It works fine in a bundt pan. Just increase the baking time some.

-Becca

sugarbuzz · February 8, 2006

The cakes came out great. Moist & light. The lemon & creme fraiche give it a nice tang. I'm sure some thinned out sour cream can be substituted. I put a lemon glaze on it as well. My kids ate almost a whole loaf by themselves.

I used the smaller pans & they came out damn near perfect.

I'm going to try a marble version today and the girls definitely want more lemon. I might use yogurt in place of the creme fraiche to see how that turns out.

Edited February 8, 2006 by sugarbuzz (log)

skyflyer3 · February 8, 2006

I think smaller pans are key. Mine tasted great, were very moist, but the 1/2 I put in the large loaf pan sunk, while the ones I split over three loaf pans did better. Although, I'm wondering if my baking powder is kaput. Could that be a factor in a sinking center, or would it be more like overcooking?

Edited to day: This recipe is much better than the Perfect Pound Cake recipe in the Cake Bible. I think the heavy cream is key.

Edited February 8, 2006 by skyflyer3 (log)

sugarbuzz · February 9, 2006

Here's the marble version of Becca's recipe. It was very dense but still very moist. I added 1/2 c. scharffenberger cocoa & 1 1/2 oz melted unswtnd chocolate..also Scharffenberger.

I started with only the cocoa but the batter tasted a bit too sweet so I added the unsweetenend chocolate to cut it a bit.

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