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Pound cake depression...

I have made pound cake after pound cake and cannot make it like the older ladies make it. Does anyone have the recipe for a dense but soft pound cake that has the "crispy" crust on top?

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Asked by SuperBamaMom at 10:21 PM on Nov. 29, 2008 in Food & Drink

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Answers (4)
  • I have this one, haven't made it in ages but it weighs half a ton when it's done so it may be something you like:
    1/2 lb (2 sticks butter)
    3 cups sugar
    1 cup sour cream
    3 cups flour
    1/2 teaspoon baking soda
    6 large eggs
    1 teaspoon vanilla
    Cream butter, sugar and sour cream. mix baking soda and flour, add to creamed mixture alternating with eggs while beating. Add vanilla, pour into a greased/floured tube pan, bake for 1 hour and 20 minutes at 325

    Answer by Slinkee at 10:30 PM on Nov. 29, 2008

  • Use REAL butter only. and not cheap butter. Buy Lano-O-lakes butter. If you use sour cream in your recipe as well buy the good stuff. has some awsome pount cake recipes and they all come out well if you use Good ingredients.

    Answer by vbruno at 10:44 PM on Nov. 29, 2008

  • The recipe above is very similiar to my own. A few key points though. Make sure the butter and eggs are both at room temperature. Make sure you cream your butter and sugaruntil it is light and fluffy and changes color to a aple yellow. Then add sour cream..etc.

    Answer by GrnEyedGrandma at 12:17 AM on Nov. 30, 2008

  • One thing to remember about Pound Cake, was not how much it weighed, but the history in the name was a pound of butter, a pound of Flour and a pound of sugar.

    The above recipe is the same one I use and the added sour cream really makes a moist cake.
    Don't forget that you can add different flavors to that recipe to make it really special.

    Answer by PrincessDi106 at 11:48 AM on Nov. 30, 2008

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