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The Tastiest Pound Cake Recipes
Moistest, Most Flavorsome, and Decadent Pound Cakes Ever
By: Tyler Sweet
2022 Tyler Sweet, All Rights Reserved.
This book or any of its content may not be replicated by any means. Copying, publishing, distributing the contents of this publication without the explicit permission of the author is an infringement of the country's copyright law and will leave you liable to litigation. The contents of this book are well researched and fact-checked before printing to ensure that the readers get the best value. The author is not liable or responsible for the wrongful use of the information provided in the contents of this book.
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Table of Contents
When considering baking cakes, pound cakes are some of the simplest. Yet, they are the right canvases to work in many flavors to create themed cakes.
In this cookbook, all we do is try out pound cakes in different ways. We assure you that the outcomes are awesome. Whatever your flavoring favorites are, we are positive about a satisfying piece for you.
So, to speed things up, lets head right into the recipes and bake some sumptuous goodness together.
The excitement awaits!
This classic vanilla cake is one that you can have on your dessert tray often. It makes for a nice snack and dessert and can pair with ice creams, syrups, and other compliments.
Prep Time: 15 mins
Cook Time: 55 mins
Serves: 4 to 6
Ingredients:
- 3 large eggs, cracked into a bowl
- 3 tbsp milk
- 1 and1/2 tsp vanilla extract
- 1 and 1/3 cups cake flour, leveled
- 3/4 tsp baking powder
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 13 tbsp unsalted butter, softened
Instructions:
Preheat your oven to 350 degrees F. Line a loaf pan with baking paper and grease with cooking spray or melted butter. Set aside.
Whisk the eggs, milk, and vanilla until smooth in a medium bowl.
Add the baking powder, flour, sugar, and salt to the electric mixer's bowl. Mix on low speed until well-combined.
Add the butter and half of the egg mixture and mix slowly until combined and moistened. Scrape down the batter and increase the speed to medium. Whisk further for 1 minute or until smooth.
Add the remaining egg mixture and whisk on medium speed for 30 seconds or until well-combined but not overly mixed.
Pour the batter into the loaf pan and bake for 50 to 55 minutes or until the cake is golden brown and set within when tested with a toothpick.
Take out of the pan and let it rest for 10 minutes.
Transfer the cake to a wire rack and let cool completely.
Slice and serve.
The moisture in this cake is advanced while giving you comforting, creamy and cheesy satisfaction.
Prep Time: 15 mins
Cook Time: 90 mins
Serves: 4 to 6
Ingredients:
- 1 and 1/2 cups unsalted butter, softened
- 2 and 1/2 cups granulated sugar
- 1 block (8 oz) softened cream cheese
- 1/3 cup sour cream, room temperature
- 2 tsp vanilla extract
- 6 large eggs, cracked into a bowl
- 3 cups cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
Instructions
Preheat your oven (350 degrees F). Grease a bundt pan with cooking spray or melted butter and set aside.
In the bowl of an electric mixer, add the butter and beat on low-medium until creamy. Add the cream cheese. Beat until smooth. Add the sugar and beat further until fluffy. Pour in the sour cream and vanilla; beat until smooth.
While whisking, add an egg at a time after each incorporation until the mixture is smooth.
Mix the cake flour, baking powder, and salt in a bowl and add to the batter. Whisk on low speed until moistened. Scrape down the batter and increase the speed to medium. Whisk further for 1 to 2 minutes or until smoother.
Pour the batter into the pan and bake for 70 to 90 minutes or until the cake is golden brown and set within when tested with a toothpick.
Take out of the pan and let it rest for 10 minutes.
Transfer the cake to a wire rack and let cool completely.
Slice and serve.
If you like a subtle tang, you would love each bite of this cake. You can have it with fruits as a good treat.
Prep Time: 15 mins
Cook Time: 55 mins
Serves: 4 to 6
Ingredients:
- 6 large eggs, room temperature and cracked into a bowl
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp almond extract
- 1 cup sour cream, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 3 cups granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
Instructions:
Preheat your oven to 350 degrees F. Grease a bundt pan with cooking spray or melted butter and set aside.
In a medium bowl, whisk the eggs, vanilla, lemon, and almond extracts until smooth. Pour in the sour cream and whisk until smooth.
In the bowl of an electric mixer, add the baking soda, flour, salt, and sugar. Mix on low speed until well-combined.
Add the butter and half of the sour cream mixture and mix slowly until combined and moistened. Scrape down the batter and increase the speed to medium. Whisk further for 1 minute or until smooth.
Add the remaining sour mixture and whisk on medium speed for 30 seconds to 1 minute or until well-combined but not overly mixed.
Pour the batter into the pan and bake for 50 to 55 minutes or until the cake is golden brown and set within when tested with a toothpick.
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