Old-Fashioned Pound Cake

[MissPrissy]

I don't buy cake flour. I use either King Arthur or Martha White self-rising.

 

[Texgran]

That's very close to my Grandmothers recipe. I was born in 1950 and this cake has been served by my family for as long as I remember.
For something a little different I like to substitute Lemon extract for the almond.

 

[MoonbeamQueen]

This looks like a wonderful recipe! Was hoping to bake something today that took lots of eggs and you guys did not disappoint! Bought fresh lemons and limes yesterday, maybe I'll add a little zest to the batter and use the juice for a glaze...

 

[ams3651]

Ive got to buy a pan for this cake. Ive got 2 dozen eggs in the fridge. I like pound cake with vanilla yogurt and strawberries

 

[halo]

Im going to try this today, but I only have a half pound of butter, so Im going to try a half of a recipe and bake it in a bread pan.

 

[Poulets De Cajun]

donuts? pound cake? am I being punished for something?

 

[keljonma]

Quote:
Note: If you don't have cake flour you can substitute all-purpose flour. For each 1 cup cake flour needed, use 1 cup minus 2 tablespoons of all-purpose flour instead.

 

[ams3651]

Quote:
Note: If you don't have cake flour you can substitute all-purpose flour. For each 1 cup cake flour needed, use 1 cup minus 2 tablespoons of all-purpose flour instead.

thats what I did, came out perfect. I added lemon juice and a lemon glaze. Was delish.

 

[msgenie516]

Quote:
I found the EXACT same recipe for greasing baking pans on a baking site and it also said it was what bakeries used. I have been using and it has not failed me yet. Only the one I found was written in a more "generic" manner. They said to use equal parts of shortening, vegetable oil, and flour. No brand names mentioned. The only difference is that I usually use a pastry brush to coat the pans. I don't remember what was recommended, getting old, I guess!!

 

[msgenie516]

Hi,

One question about this recipe...

I made a pound cake once that had no baking powder and it came out with a very hard crust and dry. I have to admit the recipe was not the same as this one and didn't use as many e ggs.

Do you think it would be okay to add a teaspoon of baking powder? I know this is not the traditional way pound cake is made but I don't want to have to feed it to the chickens again!

With all that butter and sugar, I could only give them a little at a time, anyway!

Thanks for any help!

Genie