Pound Cake Recipe Old Fashioned

Steps:

• Cream butter. Add sugar to butter and beat until real creamy. Add egg yolks, one at a time. Add flour, salt, baking powder and vanilla. In a small bowl, beat egg whites until stiff. Blend egg whites into batter.
• Bake in 325F oven for 1 hour.

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Grease and flour a 9x5 loaf pan.
• *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
• 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.

Steps:

• Preheat your oven to 350 degrees. Grease and flour a loaf pan (9"X3"). With an electric mixer, cream butter, sugar and eggs until fluffy. Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Now add the vanilla. Mix. Pour into your prepared loaf pan. Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean. If you have moist batter stuck to the toothpick you need to bake it a bit longer. Add 5 minutes and check again.
• Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Then stand the cake back upright and let it cool completely.

Steps:

• Pre heat oven to 325 degrees.
• Grease loaf pan. Can line if desired.
• Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
• Sift the flour and measure.
• Add the salt and mace.
• Sift all together once more.
• Add eggs one at a time, alternating with the flour to the creamed mixture.
• Beat until light and fluffy.
• Add the vanilla.
• Pour into prepared greased pan.
• Bake 325 degrees for 50 to 60 minutes.
• Using tester to test.

Steps:

• Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.
• Sift together the flour, baking powder and salt. Set aside.
• In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.
• Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
• Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Steps:

• Heat oven to 350F and butter a 10-inch tube pan.
• Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
• Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
• Add the eggs, 1` at a time, beating well after each addition.
• Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
• Pour the batter into the prepared pan.
• Bake for 1 1/2 hours or until a toothpick comes out clean.
• Remove the pan to a wire rack and cool for 10-15 minutes.
• Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
• After it is completely cool, sprinkle the cake with the powdered sugar.

Steps:

• Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds. Pour batter into greased and floured 10-inch tube pan. Bake at 350°F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan. Yield: 16 servings. Per serving: About 419 cal, 5 g pro, 44 g carb, 25 g fat, 143 mg chol, 378 mg sod.