pound cake

[lvalle]

I have been looking for a recipe for pound cake that is moist, has a small crumb and is flavorful. I have have tried many over the years and have not found the right one. Can anyone help me?

[NOCHEF&JUSTLOVESFOOD.YUM]

I have been looking for a recipe for pound cake that is moist, has a small crumb and is flavorful. I have have tried many over the years and have not found the right one. Can anyone help me?
This one meets your criteria of small crumb and great tasting. I don't remeber where I got it, but I love it. It is not "overly moist" however:

Pound Cake


2 sticks unsalted butter, room temperature
1/2 cup shortening
3 cups cake flour, preferably Soft As Silk brand
3 cups sugar
5 eggs
1 cup whole milk
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon extract

Cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together. Add vanilla and lemon extract to milk. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured 10-inch tube pan and place into COLD oven. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean.

[KAYLINDA]

Please excuse the caps..this was a copy and paste. My recipe is almost the same...but a lower baking temp. Perhaps that would help in the moistness.

POUND CAKE

CREAM TOGETHER:

2 STICKS MARGARINE
3 CUPS SUGAR
1/2 CUP SHORTENING

ADD 5 EGGS BEATING WELL

ADD 1 CUP MILK
3 CUPS FLOUR
1 TEASPOON SALT
2 TABLESPOONS VANILLA


BAKE AT 325 FOR ABOUT 40 MINUTES.

[lvalle]

Thank you I will give these a try.

[NOCHEF&JUSTLOVESFOOD.YUM]

Try changing half of the milk to Buttermilk to add a little fat which should give the perception of moistness.

Also, try adding 1/2 cup of sour cream to the mix. You may have to play with the dry ingredients to mainatain the proper balance, but that should do the trick.

Let me know??

[ClaudiafromKraftKitchens]

This is a really delicious pound cake.
The pineapple makes it really moist .

3 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. salt
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup (2 sticks) butter, softened
2 cups granulated sugar
5 eggs
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate, melted, cooled slightly
2 tsp. vanilla
1/2 cup BAKER'S ANGEL FLAKE Coconut
Powdered sugar (optional)



PREHEAT oven to 350°F. Lightly grease and flour 12-cup fluted tube pan or 10-inch tube pan.
MIX flour, baking powder and salt; set aside. Mix sour cream and pineapple; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture alternately with sour cream mixture, beating until well blended after each addition. Add coconut; mix well. Pour into prepared pan.
BAKE 1 hour 10 minutes to 1 hour 15 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes on wire rack. Loosen cake from side of pan with small knife or metal spatula. Invert cake onto rack; gently remove cake. Cool completely on wire rack. Sprinkle with powdered sugar.

Claudia