MOIST & RICH Pistachio Pound Cake Recipe | Impress Your Guests W/This One | SL From Home
While many pound cake recipes begin by creaming together butter and sugar, this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors. Make the cake in advance without glazing it, and you can wrap it in plastic wrap to store in the fridge for several days. The ultimate Southern sweet to have on hand or the ideal gift to give to a friend or neighbor, our Pistachio Pound Cake will leave you with plenty of requests for the recipe.
INGREDIENTS:
CAKE
• 1 cup plus 1 Tbsp. granulated sugar, divided
• 1 ½ cups plus 3 Tbsp. raw hulled pistachios, divided
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• Zest of 2 lemons, divided
• 1 cup sour cream
• 2 eggs
• 1 stick unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
GLAZE
• 2 cups powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon vanilla extract
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Pound Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Pound Cake. This Pound Cake recipe is wonderfully rich, moist, and buttery with a lovely golden brown crust.
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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.
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The Best FIVE FLAVOR POUND CAKE Recipe! With Baking tips | Mansa Queen
Let’s get into these flavors: a 5 flavor pound cake is so versatile and you can make it anything you want it to be. Here’s my version of it and some great Baking tips. Enjoy
Ingredients used
For the Cake
3 cups all purpose flour
2 1/2 cups sugar
5 eggs
3 sticks salted butter
1 cup heavy whipping cream at room temperature
1 tsp vanilla extract
1 tsp rum extract
1 tsp butter extract
1 tsp coconut extract
1 tsp pineapple extract
Zest of 1 lemon
1 tsp baking powder
For the Glaze
1 cup powder sugar
1/4 tsp of each extract (vanilla, coconut, butter, rum, pineapple)
2-3 Tbsp whole milk or more to your desired consistency
Mix the cake batter as directed in the video and Bake @ 325 F for 70-80 minutes or until a toothpick inserted comes out dry. Prepare the glaze as instructed. Allow the cake to cool down completely before pouring the glaze. Enjoy!
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BEST Easy Pound Cake Recipe (Sour Cream Pound Cake)
This is the BEST Pound Cake Recipe! It's an easy old fashioned sour cream pound cake that's moist and tender and full of vanilla flavor. If you want to make a classic pound cake recipe, this is the one to try.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
1 1/2 cups unsalted butter softened
2 3/4 cups granulated sugar
6 large eggs room temperature
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
3/4 cup sour cream room temperature
3 cups all purpose flour
2 tablespoons cornstarch
INSTRUCTIONS
Preheat oven to 350°F. Grease and flour a 10-inch fluted bundt pan (or spray well with the nonstick cooking spray that has flour in it).
Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream the mixture for a few minutes, or until it’s light and fluffy and light in color.
Mix in the eggs, one at a time, beating just until the egg is mixed in before adding the next one.
Add baking powder, vanilla extract, and salt and stir, then add the sour cream, cornstarch and flour. Mix just until combined.
Pour mixture into prepared pan. Bake for about 55-65 minutes or until a toothpick comes out clean from close to the middle of the cake.
Let cool 15 minutes then turn out onto serving plate and cool completely. (The cake will come out easier when it’s warm.)
Dust cooled cake with powdered sugar for serving. Store in an airtight container for up to 4 days.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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The Science Behind Pound Cake - Kitchen Conundrums with Thomas Joseph
Recipe:
How do you like your pound cake? Using just one recipe, learn how you can alter the texture from rich and dense to light and moist, with the addition of two ingredients.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.