Preheat oven to 325°F. Coat a 10- cup bundt pan with baking spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and the sugar for 5 minutes on medium speed.
Add in the eggs, vanilla, baking soda, and salt and mix until combined, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined. Add in the sour cream and mix on low for 1 minute until incorporated, scarping the sides and bottom of the bowl to ensure everything is mixed evenly.
Pour batter into the prepared pan and bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 20 minutes. Loosen the sides of the cake by running a butter knife around the edges. Invert the bundt pan onto a cake or serving plate. Dust with powdered sugar if desired.
Serve warm or room temperature. Cool. Enjoy the Pound Cake recipes !!!
Mix Crisco and sugar until well blended. Add sifted dry ingredients alternately with milk. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Bake in a large tube pan at 350 degrees for 1 hour and 15 minutes, or until firm and golden brown.
Variation: For chocolate pound cake, add 6 tablespoons cocoa sifted in with dry ingredients to batter.
The crispy butter pound cake recipe is ready to serve....! Enjoy it !
butter-pecan-pound-cake-recipe
2. In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine flour and baking powder.
4. In a small bowl, combine milk, rum and vanilla.
5. Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
6. Pour batter into prepared pan; sprinkle evenly with chopped pecans.
7. Bake 30-40 minutes (1 hour and 10-15 minutes if in tube pan) or until toothpick inserted into center comes clean.
8. Pierce top of cakes 10-15 times with a thin skewer. Pour Rum Glaze over hot cake.
9. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
10.
Rum Glaze:
11. In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
The butter pound cake recipe is ready...enjoy the cake ! Nice one !
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
3. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
4. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
5. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours
or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool. The butter pound cake recipe is ready to serve....enjoy the cake !
Preheat oven to 325 degrees Fahrenheit.
Grease and flour a 9x5 loaf pan.
With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
Once all the sugar has been added, beat until the mixture is fluffy.
Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
Add the flour and salt, mix until smooth.
Add vanilla extract and milk; mix until smooth.
Pour into the loaf pan.
Bake for 75 to 90 minutes or until golden brown. Enjoy !
