| This moist and tender yellow cake is an American classic. It can be paired with any of the frostings you love: chocolate, vanilla, coconut, caramel... We make this cake using the "paste method;" soft butter and room-temperature liquids are beaten into the dry ingredients, then the eggs are added one by one. It's a no-fuss way of making a delicious cake every time. Our guarantee: This cake will be tender and moist. It makes a good layer cake, cupcake, or eat-out-of-the-pan cake, with a fine crumb that you can pick up with the back of your fork.
Directions
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Tips from our bakers
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Golden Vanilla Cake
Sour Cream Pound Cake
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
4 large egg whites
2 tsp vanilla
1 cup sour cream (low fat will work)
10 tbsp butter, softened
2 cups sugar
Preheat oven to 350F. Grease a 10-12 cup bundt pan.
Sift together flour, baking powder, baking soda and salt into a medium bowl. In a small bowl, lightly beat eggs and egg whites together until combined. Stir in vanilla extract.
In a large bowl, cream together butter and sugar until light and smooth, 2-3 minutes. With the mixer on low speed, gradually pour in beaten eggs until batter is well combined. Stir in 1/3 of flour mixture until just blended, followed by 1/2 cup of sour cream. Repeat with another addition of flour, followed by remaining sour cream. Stir in the rest of the flour until batter is just smooth and no streaks of flour remain.
Don’t worry if the batter looks curdled at any point, just keep going and it will smooth out.
Spoon batter into prepared bundt pan and tap it on the counter to eliminate any bubbles. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when gently pressed.
Let cake cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling.
Serves 12-16.
http://bakingbites.com/2005/07/sour-cream-pound-cake/Sweetened condensed milk cake
from a Brazilian cookbook
1 can (395g) sweetened condensed milk
4 eggs
120g all purpose flour
½ tablespoon baking powder
50g unsalted butter, melted and cooled
icing sugar, for dusting
Preheat the oven to 180ºC/350ºF; generously butter a 22cm* (9in) ring cake pan.
Place all the ingredients in a large bowl and mix well. Pour the batter into prepared pan and bake for 20 minutes, or until risen and a skewer inserted in the cake comes out clean (my cake took 35 minutes to bake).
Remove from the oven and place on a wire rack to cool completely before unmolding.
Dust with icing sugar before serving.
* I used a 20cm (8 in) pan.
Serves 10-12
Elvis Presley's Favorite Pound Cake
| This is the best pound cake we have ever tasted. Its tender appeal is owed in part to cake flour and cream, and in part to beating the batter an extra 5 minutes. Yield: Makes 10 to 12 servingsActive Time: 20 min Total Time: 3 1/2 hr (includes cooling)  2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting 3/4 teaspoon salt 3 cups sugar 7 large eggs, at room temperature 30 minutes 2 teaspoons vanilla 1 cup heavy cream Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)  Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. Cooks' note: Cake keeps, covered well with plastic wrap or in an airtight container, at room temperature 5 days. |
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http://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642
RLB's Pound Cake
Rose Levy Berenbaum's Cake Bible's recipe for pound cake is similar to Sara Lee (she actually mention Sara Lee in the into to the recipe):
3 tbsp. milk
3 eggs
1.5 tsp vanilla
1.5 cups sifted cake flour
3/4 cup sugar
3/4 tsp powder
1/4 tsp sale
13 tbsp butter, softened
Mix ingredients and bake at 350 for 55-65 min in 8x4 loaf pan or 6 cup tube pan.
Simple Vanilla Butter Cake
Here is a simple recipe for a butter cake that is sturdy enough to hold the weight of fondant yet is not as dense as pound cake ...
8 ounces of unsalted butter .. softened to room temperature
2 cups of sugar
4 whole eggs
1 teaspoon vanilla extract
3 1/2 cups of cake flour
1 Tablespoons baking powder
1 teaspoon salt
1 1/2 cups of whole milk
Cream the butter and sugar together for at least 5 minutes in a heavy duty mixer...add the whole eggs one at a time..then add the vanilla extract..
(scraping the bowl is one of the most important steps in the process of making cakes..it is wise to scrape the bowl during the creaming process, as the flour and milk are added and after the batter is completely mixed..)
Sift the flour, baking powder and salt together...(cake flour is bleached which allows the moisture in the batter to be absorbed in a way that creates a tender cake with a tight crumb)
Alternate the flour and milk in three turns starting with the flour and ending with flour..
Prepare your cake pans with parchment and vegetable oil..I do not fill any cake pan more than half way up the side of the pan..so you can simply calculate the number of pans you will need according to the number and size of each layer..
Bake at 350 degrees for 25 - 30 minutes..test with a toothpick and bake longer if needed..
Cool in the pans for at least 15 to 20 minutes...turn out onto a cake board..allow to cool..wrap and refrigerate until completely chilled before splitting and filling...remember to make a dam aroung the rim of the cake when using a filling that may leak out such as preserves or mousse or curds..
Crumb coat your cake and chill well..then finish with Italian meringue buttercream .. chill well again and if you are going to keep your cake in refrigeration overnight...remember to cover the completely chilled cake with plastic wrap right to the cake surface...allow butter cakes to come up to room temperature at least one hour before serving...wedding cakes take a whole lot longer to come up to room temperature.
http://www.sugarcakestudio.com/tobeyblog/French Buttercream
3/4 cup nonfat dry milk
1/2 cup cold water
Combine ingredients in mixer until dissolved
Add - 2 cups Crisco (or) Sweetex shortening, *See Note following recipe
Combine and mix ingredients until fluffy, add;
1 teaspoon salt
1 heaping tablespoon Meringue powder *See Note
2 teaspoons butter/vanilla (or) flavor of choice
Mix until fluffy;
Add 2-1/2 pounds sifted powdered sugar. Mix 5 minutes
Add - 1/4 to 1/3 cup water at end of first mixing.
Continue to mix on low to medium speed, 8 to 10 minutes until fluffy. (If icing is too thin, add extra sifted powdered sugar)
*Note - Sweetex Shortening & Meringue Powder may be found at a bakery supply store.
Source: http://confectionarychalet.com/recipes02.shtml
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