KellyTheChef
Gold Member
- 7,533
Help Me Find the Perfect Pound Cake Recipe!
- Thread starter KellyTheChef
- Start date
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Discussion Overview
The thread centers around participants sharing their experiences and recipes for making pound cake, particularly using cake mixes and variations to enhance flavor.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant recalls a previous post about making pound cake with a regular cake mix and seeks help in finding the recipe.
- Another participant suggests that the recipe may have originated from them.
- A participant, identifying as a consultant, shares their specific recipe for a lemon pound cake using cake mix, pudding, and other ingredients.
- One participant mentions their preference for buying a box mix for pound cake due to cost considerations.
- Another participant notes that any standard cake mix can be adapted into a pound cake by adding an extra egg and pudding mix, sharing a recipe for a Pumpkin Spice pound cake.
Areas of Agreement / Disagreement
No clear consensus emerges, as participants share various recipes and methods without indicating agreement on a single approach.
Contextual Notes
Participants discuss personal experiences with adapting cake mixes for pound cake, highlighting different flavor variations and preparation methods.
Who May Find This Useful
Consultants looking for creative ways to make pound cake using cake mixes and those interested in sharing or discovering new recipes.
KellyTheChef
Gold Member
- 7,533
chefmelody
- 464
That was me! Here's what I used:
1 box lemon cake mix
1 4-serving-size box instant vanilla pudding (lemon would probably work too, stronger flavor!)
1/2 cup melted butter
4 eggs
1 cup water
Mix with a hand mixer for 30 sec. on low, then 2 min. on medium. Spray large bar pan with Baker's Joy. Pour in batter. Bake for 30 minutes at 350 degrees. Turn out onto cooling rack and cool completely. Slice with serrated bread knife.
Here's the original post:
http://www.chefsuccess.com/showthread.php?t=15404
1 box lemon cake mix
1 4-serving-size box instant vanilla pudding (lemon would probably work too, stronger flavor!)
1/2 cup melted butter
4 eggs
1 cup water
Mix with a hand mixer for 30 sec. on low, then 2 min. on medium. Spray large bar pan with Baker's Joy. Pour in batter. Bake for 30 minutes at 350 degrees. Turn out onto cooling rack and cool completely. Slice with serrated bread knife.
Here's the original post:
http://www.chefsuccess.com/showthread.php?t=15404
chefann
Gold Member
- 22,050
You can make any standard cake mix into pound cake by adding an extra egg and a box of instant pudding mix.
My SD had a recipe for a fantastic Pumpkin Spice pound cake that was:
1 yellow cake mix
1 box pumpkin spice instant pudding
4 eggs
1 cup milk
1/2 cup oil
Combine ingredients and beat with an electric mixer for 3 minutes. Pour into sprayed stoneware fluted pan and bake (I don't remember the time).
I think that would be really good made in the bar pan for trifle. MMMMM..... pumpkin.....
My SD had a recipe for a fantastic Pumpkin Spice pound cake that was:
1 yellow cake mix
1 box pumpkin spice instant pudding
4 eggs
1 cup milk
1/2 cup oil
Combine ingredients and beat with an electric mixer for 3 minutes. Pour into sprayed stoneware fluted pan and bake (I don't remember the time).
I think that would be really good made in the bar pan for trifle. MMMMM..... pumpkin.....
KellyTheChef
Gold Member
- 7,533
Frequently Asked Questions
What ingredients do I need for a basic pound cake recipe?
A basic pound cake recipe typically requires equal parts of flour, sugar, butter, and eggs. You will need about 1 cup of unsalted butter, 2 cups of granulated sugar, 4 large eggs, and 2 cups of all-purpose flour. Additionally, you may want to include a teaspoon of vanilla extract and a pinch of salt for flavor.
How do I ensure my pound cake is moist and fluffy?
To achieve a moist and fluffy pound cake, make sure to cream the butter and sugar together thoroughly until light and fluffy. This incorporates air into the batter, which helps with leavening. Also, avoid overmixing once you add the flour, as this can lead to a dense texture. Lastly, using room temperature ingredients can also contribute to a better texture.
Can I add flavors or mix-ins to my pound cake?
Absolutely! You can customize your pound cake by adding flavors such as lemon zest, almond extract, or cocoa powder. You can also incorporate mix-ins like chocolate chips, nuts, or dried fruits. Just be mindful of the quantity; too many mix-ins can affect the cake's structure.
What is the best way to store leftover pound cake?
To store leftover pound cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can keep it at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, consider freezing slices in an airtight container for up to 3 months. Just be sure to thaw it at room temperature before serving.
How can I tell when my pound cake is done baking?
You can tell your pound cake is done baking when it is golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the cake should spring back when lightly pressed in the center. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last part of baking.
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