i need the best homemade pound cake recipe !?

I can never decide which of these are my favorite... I guess it's the one I'm eating at any given time! In other words, all are stellar! It just depends upon if you want your cake very plain (like for fruit on top) or to have a bit of lemon flavor to stand alone.

Cream Cheese Pound Cake

• 1 cup butter

• 2-1/4 cups sugar

• 3 cups cake flour

• 1 tsp. baking powder

• 1 tsp. vanilla

• 8 oz. cream cheese

• 6 eggs

• Cream cream cheese, butter and sugar for 5 minutes. In the meantime grease bundt-pan really well and dust with flour.

Heat oven to 325°.

• To butter/cream cheese mix add eggs, two at a time, but be sure to beat 5 minutes more.

• Add vanilla extract.

• Mix flour and baking powder, add to creamed mixture and beat until smooth.

• Pour batter into pan and bake 1½ hours.

• Place pan on rack and let cake cool in pan for 20-30 minutes. Remove cake from pan, let cool on rack.

• Flavor is best if you wait one day before slicing.

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Buttermilk Pound Cake

1 cup butter (no substitutes), softened

3 cups sugar

4 eggs

3 cups all-purpose flour

1/4 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

Confectioners' sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.

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Sugar Pie's Lemon Cream Pound Cake

3 sticks butter, room temp

3 cups sugar

5 eggs, room temp

Zest of 1 lemon

Juice of 1 lemon

1 tsp vanilla

1 cup whipping cream

3¼ cups A/P flour

1 tsp. baking soda

Preheat oven to 325ºF. Grease and flour a tube pan; set aside.

Beat butter and sugar together until light and fluffy, scraping down bowl as needed. Add eggs, 1 at a time, beating until well incorporated before adding the next egg. Add lemon zest, lemon juice, and vanilla, mix well. Slowly add whipping cream and stir until combined.

Mix flour and baking soda together. Add to wet ingredients in mixing bowl, stirring just to combine. Do not mix much after flour is wet or cake will become tough.

Bake 1½ hours until toothpick inserted in center comes out clean.

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Ma E’s Sour Cream Pound Cake

(**This is an OLD recipe passed to me by a guy in his 70's, this was his GM's recipe!**)

1 Cup butter (2 sticks)

3 Cups sugar

3 Cups flour

¼ tsp baking soda

8 oz Sour Cream

Lots of vanilla & Lemon juice

6 eggs

That’s all, no instructions, bake 350°F for one hour check with toothpick to make sure its done.

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Cream Cheese Pound Cake

This is a heavy, dense, extremely good pound cake that has been in my family forever.

INGREDIENTS

1 (8 ounce) package cream cheese

1 1/2 cups butter

3 cups white sugar

6 eggs

3 cups all-purpose flour

1 teaspoon vanilla extract

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DIRECTIONS

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

hope this helps!!! ♥ ♥ ♥

Unsalted butter, room temp 2 sticks

Shortening 1/2 cup

Cake flour 3 cups

Sugar 3 cups

Eggs 5

Whole milk 1 cup

Baking powder 1 tsp

Vanilla 1 tsp

Lemon extract 1 tsp

Oven Temp ~ 350° Baking Time ~ 1 Hour & 15 Min.

Pan Type ~ 10 inch tube pan

Do not preheat oven on this recipe!

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 enough to blend, until all ingredients are combined. Beat batter on medium speed for 5 minutes. Place into greased and floured pan and place into COLD oven. Bake until a cake tester inserted in the middle comes out clean.

BUTTERMILK POUND CAKE

3 cups sifted flour

3 cups sugar (or powdered sugar)

3 sticks salted butter (softened)

5 eggs

1 cup buttermilk

1 teaspoon salt

1/8 teaspoon baking soda

1 tablespoon vanilla

Preheat oven to 325°F. Sift flour 3 times with sea salt and baking soda, then set aside.

Put softened butter and sugar in mixing bowl, mix for 15 minutes on medium speed.

Break eggs into a bowl, then reduce speed to low. Add eggs one at a time.

Stir vanilla.

Divide flour into three portions then add, alternating with liquid, as follows:

When thoroughly mixed, add one cup of flour, then a half cup of buttermilk, one more cup of flour, then another cup of buttermilk, then the last cup of flour. Mix well, but do not overmix!

(A rubber spatula helps to scrape down sides of bowl while mixing).

Pour batter into a greased and flour-dusted Bundt Pan.

Bake At 325°F for 70-75 minutes for a 12 cup Bundt, or 45-60 minutes when using mini Bundt pans.

Best results are room temperature.

I have a dozen at the link below, but if you want to make a nice festive one for the holidays, I recommend this one:

Cherry Pound Cake

Prep Time: 25 minutes

Ingredients:

1 1/4 cups butter, softened

2 3/4 cups sugar

5 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 (14-ounce) can Eagle Brand(r) Sweetened Condensed Milk (NOT evaporated milk), divided

2 cups quartered maraschino cherries, well drained, reserving 1/3 cup juice

Powdered sugar or Chocolate Frosting (recipe follows)

Directions:

In large bowl with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.

Combine flour, baking powder and salt. Add dry ingredients alternately with 1/2 cup sweetened condensed milk to creamed mixture, mixing lightly after each addition.

Fold in cherries. Turn batter into greased and floured 10-inch bundt or tube pan.

Bake at 350 F for 55 minutes. Cover loosely with foil, shiny side out; continue baking for 15 to 20 minutes or until toothpick inserted near center comes out clean.

Let cool in pan 5 minutes; invert cake onto rack and let cool completely.

Dust with powdered sugar just before serving or, spoon Chocolate Frosting over cooled cake. Store leftovers covered.

*Chocolate Frosting:

In medium saucepan, combine remaining sweetened condensed milk with 2 (1-ounce) squares unsweetened chocolate. Cook and stir over low heat until chocolate melts and mixture is thickened. Stir in cherry juice.

Mini Cherry Pound Cakes

Same recipe as above only use entire can of sweetened condensed milk in batter. Bake at 350 F for 45 minutes or until light brown. Makes 6

Makes 1 (10-inch) Cake

For more recipes and information

Nonstick cooking spray

1/4 cup butter

2/3 cup sugar

2/3 cup applesauce

1/2 teaspoon vanilla extract

1 egg

2 egg whites

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/3 cup skim milk

Preheat oven to 350 degrees F.

Coat a 9 by 5-inch loaf pan with nonstick cooking spray; set aside. In a mixer, cream butter and sugar together. Then add applesauce and vanilla and beat until well blended. Add egg and egg whites and blend into mixture. In a separate bowl, sift together the flour, baking powder, and salt. With mixer on low, add 1/3 of the flour mixture and then add half of the milk; beat until combined. Add another 1/3 of the flour mixture, followed by the rest of the milk, and then the final 1/3 of the flour mixture. Scrape down the sides of the bowl and continue beating until just incorporated.

Pour batter into prepared loaf pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes before slicing.

1/2 pound (2 sticks) butter

3 cups sugar

1 cup sour cream

1/2 teaspoon baking soda

3 cups all-purpose flour

6 large eggs

1 teaspoon vanilla

Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

1 pound (2 cups or 4 sticks) unsalted butter, softened at room temperature

1 pound (2 1/8 cups) sugar

1 pound (12) eggs, separated

1/4 cup brandy

2 teaspoons rose water (optional)

1/4 teaspoon nutmeg (1/8 teaspoon if freshly grated)

1/2 teaspoon salt

1 pound (3 1/2 cups) flour, sifted 3 times

Mixed berries and fruit, garnish

Preheat the oven to 325 degrees. Butter 2 (6-cup) loaf pans and line them with parchment or waxed paper.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until very light and fluffy, about 10 minutes. Add the sugar and mix. Working 2 at a time, add the egg yolks, mixing well between each addition. The mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. In a clean dry bowl, whip the egg whites until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand. Pour the batter into the prepared pans and smooth the tops. Bake until golden brown and split on the top and a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30 minutes. Knock the cake out of the pan and let cool (do not remove the parchment paper; it helps the cake stay moist).

You can help yourself to my recipe here, I learned this in baking school

http://www.mycookery.com/blog/106/two-ways-to-do-y...