or a fruit topping such as peaches. This is probably one of the best if
not the best pound cake recipe I have ever made. I have made cream cheese,
sour cream,buttermilk, etc and whipping cream still seems to be the best
to me. This cake is very moist, easy to make and very delicious. Oh, my
goodness talk about exceptional! This cake is so incredibly good! These
classic cakes have a dense crumb, a tender, moist texture and a rich,
buttery taste.Bakers use the creaming method-beating the fat and sugar
together to hold air bubbles-and chemical liveners like baking powder,
rather than beaten eggs like sponge cakes and angel food cakes to create
their fine texture. Some recipes also call for chemical liveners baking
powder or baking soda, milk, buttermilk or sour cream, flavoring extracts,
and a pinch of salt to heighten the flavors. Over-mixing, which would
cause the cookies to spread flat when baking, is hard to do when creaming
butter and sugar for a cake. Since there are so few ingredients in these
cakes, use high-quality butter and pure flavoring extracts, measure with
perfect accuracy and follow the recipe directions to achieve the best
results. This is my favorite style of pound cake, resulting in a firm cake
that is great for cubing, slicing or snacking it's highly addictive and is
great for dipping in ganaches and creams or sauces. Butter Pound cake
recipe
Ingredients 1 cup butter 1 8-ounce package cream cheese 6 eggs 3 cups
all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2-1/4 cups
sugar 1/4 cup poppy seed 2 teaspoons vanilla Directions 1. Allow butter,
cream cheese, and eggs to stand at room temperature for 30 minutes.
Meanwhile, grease and lightly flour a 10-inch tube pan; set aside. Combine
flour, baking powder, and salt. Set aside. 2. In a large mixing bowl beat
butter and cream cheese with an electric mixer on medium to high speed
about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at
a time, beating on medium speed about 5 minutes or until very light and
fluffy. Add poppy seed and vanilla. Add eggs, 1 at a time, beating on low
to medium speed 1 minute after each addition and scraping bowl frequently.
Gradually add flour mixture, beating on low speed just until combined.
Pour batter into prepared pan. 3. Bake in a 325 degree F oven about 75
minutes or until a wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on
wire rack. Drizzle Lemon Icing over cake. Makes 16 servings. Gooey Butter
Cake Recipe Easy butter cake recipe that yields moist and delicious butter
cake, with drool some butter cake pictures. Those butter cake slices look
so appetizing with afternoon coffee. For the crust: 1 (18.5 ounce)box of
yellow cake mix 1 egg 1 stick (1/2 cup) of butter, melted For the Filling:
1 (8 ounce) package cream cheese, softened 2 eggs 1 teaspoon vanilla 1
pound box of confectioners sugar 1 stick (1/2 cup) of butter, melted
Preheat oven to 350 degrees F. Spray a 13x9x2-inch glass baking dish with
Non-Stick cooking spray. In a large mixing bowl, mix together the cake
mix, the egg, and the melted butter. Pat the dough down into the bottom of
the glass baking dish. Set aside. In the same bowl, mix together softened
cream cheese until smooth. Add the eggs and vanilla. Mix in the
confectioner's sugar. Beat well and then slowly add the butter until all
ingredients are well mixed. Pour onto crust and bake for 40 to 50 minutes.
When you go to take it out of the oven, it will seem awfully "gooey" in
the center but it will set up a bit as it cools. More tips at
http://www.Teegoes.com
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