How To make Lighter Pound Cake
2 1/4 Cups Flour,All-Purpose
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Mace,Ground
1/2 Cup Margarine,Corn Oil
1 Cup Sugar
3 Egg Whites
1 1/2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk
Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch loaf pan with nonstick cooking spray. In a bowl, combine flour, baking powder, baking soda, salt and mace. Mix well and set aside. In a mixing bowl, cream margarine and sugar together until smooth. Add egg whites and vanilla; blend until smooth. Alternately add flour mixture and buttermilk to batter in two additions each, blending well after each addition. Spoon batter into prepared pan and bake for 1 hour. Let cake cool before slicing. This was a first place winner in the pound cake division at the Del Mar county fair,1993. Jo Anne Merrill
How To make Lighter Pound Cake's Videos
Light Pound Cake | How to make Pound Cake | Pound Cake recipes
Light Pound Cake or How to make Pound Cake or Pound Cake recipes
As pound cakes have become more popular throughout history and throughout different parts of the world, different variations of the classic pound cake have emerged, that are lighter and more moist. Each region (or country) has their own version of a classic pound cake, incorporating different ratios of the main ingredients, and sometimes including extra liquid and baking powder too.
Pound Cake from the 1700's - Food Wishes
I read somewhere recently that recipes for pound cake appeared in cookbooks dating all the way back to the 1700’s, which made me wonder, how in the world did they ever make a decent one, without the benefit of electric mixers? Turns out they didn’t.
There is no fully formatted, printable, written recipe being published on Allrecipes for this experiment. I’m going to list the ingredients below, and you saw how I did it, but I highly recommend you use an electric mixer.
Classic Pound Cake (Makes one 9 x 5 inch loaf)
1/2 pound (1 cup) soft, room temp unsalted butter
1/2 pound (about 1 cup plus 1 tablespoon) white granulated sugar
1/4 teaspoon vanilla, optional
pinch of salt
4 large eggs or 1/2 pound by weight after cracking
1/2 pound (about 1 3/4 cups) all-purpose flour
- Bake at 350 F. for about 50-60 minutes, or until a toothpick comes out clean.
To become an official “Food Wisher” and read Chef John’s in-depth article about this F Pound Cake from the 1700's, follow this link:
You can also find more of Chef John’s content on Allrecipes:
The BEST 7UP Pound Cake Recipe with Lemon Syrup and Lemon Glaze
Old fashioned 7UP cake made from scratch! This is the BEST 7UP pound cake recipe! You’ll certainly appreciate how easy it is to make this 7UP cake. Lemon syrup adds moisture and lemon flavor to the cake's interior and lemon glaze adds a crunchy lemon flavor to the exterior.
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#7up #7upcake #7uppoundcake #poundcake #lemonglaze #lemonsyrup
Pound cake (with evaporated milk)
INGREDIENTS
1 cup unsalted butter - slightly cooler than room temperature
1 cup granulated sugar
4 large eggs
2 cups self-raising flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup evaporated milk
2 teaspoon vanilla extract
OR
227g unsalted butter
225g granulated sugar
4 large eggs
270 grams all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
120ml evaporated milk
2 teaspoon vanilla extract
Preheat oven to 350°F / 175°C. Line a 10-in x 5-in loaf pan with parchment paper or any tin of your choice. If your tin is nonstick and greased well, you can skip the parchment paper.
In this video I used twice the recipe above, so you can tweak the recipe to your desire quantity.
Happy baking!!!!
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By: Judson Crane
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Lemon Frosted Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Lemon Frosted Pound Cake. This Lemon Frosted Pound Cake is very similar to the one my mother used to make. It has a lovely golden brown crust which contrasts so beautifully with the buttery yellow interior that's soft and moist and rich with cream cheese, butter, and eggs. Vanilla is the flavoring in this pound cake, along with freshly grated lemon zest which provides a nice citrus flavor and helps to balance both the sweetness and richness of the cake. While this cake is delicious without the icing, I couldn't resist pouring over a lemon frosting that dries to a beautiful hard matte finish.
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Condensed Milk Pound Cake | Not your regular pound cake recipe
This condensed milk pound cake will leave you wanting for more!
Ingredients used
3 sticks salted butter
1/2 cup butter flavored shortening
2 cups sugar
6 egg yolks
3 cups AP flour
1 tsp baking powder
14 oz sweetened condensed milk
6 egg whites
2 tsp vanilla extract
1 tsp lemon extract
Process steps
1. Preheat oven to 325F and Greased a 14-16 cup Bundt pan.
2. Cream together butter and sugar until fluffy.
3. Add in egg yolks one at a time. Alternate adding flour and condensed milk, scraping down sides occasionally.
4. In a separate bowl, whip egg whites until fluffy and Fold into the batter.
5. Put batter in a greased pan and bake at 325F for 80-90 minutes.
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