Best 6 Crusty Top Pound Cake Recipes

OLD FASHIONED POUND CAKE WITH A CRUNCHY TOP

Steps:

• Cream the sugar and vegetable shortening (Crisco) together. Add the eggs, one at a time, beating after each addition.
• Mix all the dry ingredients together (flour, salt, baking soda). Add the wet ingredients (vanilla and buttermilk). Alternate adding the wet and dry ingredients (about 1/3 of the quantity at a time), mixing after each addition.
• Divide batter between two bread loaf pans.
• Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes. Reduce the heat to 300 and bake for another 15 or so minutes, until a toothpick stuck in the center of the cake comes out clean.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• Butter and flour one Bundt pan. Preheat oven to 325°F.
• Cream together butter, cream cheese, and shortening.
• Add sugar and beat until the mixture is light and fluffy.
• Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
• Stir in vanilla and pour into prepared bundt pan.
• Cook for 1 hour and 15-20 minutes or until tester comes out clean.

THE BEST POUND CAKE

Steps:

• Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
• In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
• Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

CRUNCHY POUND CAKE

Steps:

• Preheat oven to 325º.
• Grease and flour bundt pan.
• Combine butter and shortening in mixer bowl.
• Add eggs and blend well.
• Add other ingredients.
• Beat on medium speed for 10 minutes.
• Pour into pan.
• Bake 70 minutes or until golden brown.
• Cool in pan 10 minutes.

CRUSTY POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN. All ingredients room temperature (75F or above) WELL GREASE and Flour: one tube pan, or two loaf pans
• 2. Cream the sugar and butter. Reduce speed and add one egg, whip for 1/2 minute then add the other eggs, one at a time, whipping for 1/2 minute between each one.
• 3. Reduce speed to slowest and add 1/4 of the flour, blend for 2 minutes using spatula to scrape the bowl. Now add 1/3 of milk, the food coloring and whip 1 minute then repeat alternating flour and milk. Starting and ending with flour.
• 4. Do not preheat the oven. Place the cake on the middle rack and turn oven to 325 F. Bake for 1 1/4 hour -- then set oven to 350 F and bake for 15 minutes more. Cake should be very brown but not burnt.
• 5. Remove the cake from the pan immediately when taken out of oven and place it on a cooling rack to cool.

CRUSTY TOP, SOUR CREAM POUND CAKE

Steps:

• Sift flour and measure; resift twice with soda.
• Set aside.
• Cream oleo and add the sugar slowly, beating constantly to cream well.
• Add eggs, 1 at a time, beating after each addition.
• Stir in sour cream.
• Add flour mixture, 1/2 cup at a time, beating well.
• Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
• Bake in 325°F oven about 1 1/2 hours.
• Place pan on rack to cool 5 minutes.
• Loosen cake around edge of pan.
• Turn cake onto rack to cool completely.