Best 2 Rae Simpsons World Famous Pound Cake Recipes

Indulge your taste buds with Rae's Simpson's world-famous pound cake, an exquisite culinary delight that has captured the hearts of dessert enthusiasts worldwide. This classic recipe, passed down through generations, promises a moist, dense, and flavorful cake that will tantalize your senses. Explore variations of this timeless treat, including a decadent chocolate pound cake, a zesty lemon pound cake, and a delightful gluten-free option, ensuring there's a perfect pound cake for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

RAE SIMPSON'S WORLD FAMOUS POUND CAKE

Rae Simpson's World Famous Pound Cake image

This is a recipe that I adopted in a whirlwind Zaar adoption in September 2006. It looks like according to some of the comments that it is a Mean Chef Original. I haven't myself made it and when I do I'll add my two cents into the description.You can make two smaller ones too

Provided by bmxmama

Categories Dessert

Time 1h50m

Yield 1 cake

Number Of Ingredients 7

Ingredients

1 cup heavy whipping cream
1/2 teaspoon salt
3 cups sifted cake flour
1 cup unsalted butter, at room temperature
1 tablespoon pure vanilla extract
3 cups granulated sugar
6 large eggs, at room temperature

Steps:

Set an oven rack in the middle position and reposition the remaining rack below it.
Preheat the oven to 325 degrees.
Generously butter a 9-inch removable-bottom tube pan.
Heat cream and salt on low heat only enough to dissolve salt. Flour needs to be sifted BEFORE measuring.
Whip the butter on high speed until creamy; add the vanilla and whip until well-blended.
Gradually add the sugar, then whip the butter and sugar on high speed for several minutes, or until the mixture is airy and turns whitish.
Reduce the speed to slow and add the eggs, one at a time, mixing thoroughly between additions.
Stop the mixer and scrape down the sides after every other egg.
Now stop mixing.
Remove the mixing bowl from the stand (if you are using one) and sift about one-quarter of the flour into the mixture through a strainer or sifter.
Replace the bowl and thoroughly mix the flour into the batter on low speed.
Drizzle in about one third of cream, mixing until thoroughly incorporated.
Continue to alternate, sifting in flour and drizzling in cream, ending with the flour.
When the last of the flour has been added, scrape down the mixture and beat for a few more seconds just to make sure that everything is well-incorporated.
Remove the bowl from the stand and scrape the batter into the prepared tube pan.
Run a knife through the batter to break up any air pockets, and then smooth the top of the batter.
Bake the cake on the middle rack for 1 1/2 hours, turning it from front to back after about one hour for even browning.
The cake should be well-browned, with a golden, crackling top, when fully baked.
Stick a toothpick in the cake, if desired, to test it; the toothpick should come out clean if the cake is fully baked.
Let the cake cool on a rack for 20 minutes, then remove the cake from the pan, running a knife around the edges if it sticks, and let it cool upside down on a cooling rack.
Refrigerate overnight before serving.

MOM'S FAMOUS POUND CAKE

Mom's Famous Pound Cake image

This is my dad's all time favorite cake-he wants it for his birthday, Father's day--any excuse will do! Another cake my relatives ask my mom to make for them in lieu of Christmas gifts! It is a family favorite!!

Provided by TGirl

Categories Dessert

Time 1h35m

Yield 1 cake, 14-16 serving(s)

Number Of Ingredients 9

Ingredients

1 cup butter, at room temperature--no substitute
1/2 cup shortening (i.e. crisco)
3 cups sugar
5 eggs
3 cups plain flour
1/2 teaspoon baking powder
1 cup milk
1/2 teaspoon vanilla
1/2 teaspoon lemon flavoring

Steps:

Cream butter, shortening and sugar.
Add eggs one at a time, beating well.
Add baking powder,vanilla and lemon flavorings; mix well.
Add 1/3 of the flour and 1/3 of the milk; stir well.
Repeat until all the milk and flour are added and well combined.
Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.

Tips:

Use room temperature ingredients. This will help the cake to bake evenly and prevent lumps.
Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter and make the cake lighter.
Add the eggs one at a time, beating well after each addition. This will help to prevent the cake from curdling.
Sift the flour before measuring it. This will help to ensure that the cake is light and airy.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake at the correct temperature and for the correct amount of time. This will help to prevent the cake from being under or overcooked.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Rae Simpson's World Famous Pound Cake is a classic recipe that is sure to please everyone. With its moist and flavorful crumb, this cake is perfect for any occasion. Whether you are a beginner or an experienced baker, this recipe is easy to follow and will produce a delicious cake that you will be proud of. So next time you are looking for a special dessert, give Rae Simpson's World Famous Pound Cake a try.