Posted by: Jonjon | January 15, 2009

Pound Cakes!!!





Cake – Poundcake – BoterCake (Dutch Butterkoek) 8/10
January 15/01/2009

http://allrecipes.com/Recipe/Botercake/Detail.aspx

INGREDIENTS (Nutrition)
• 2 tablespoons and 1-1/4 teaspoons butter, softened 35g
• 2 tablespoons and 2 teaspoons white sugar 35g
• 1/8 teaspoon vanilla sugar 0.7g
• 3/4 teaspoon grated lemon zest 2g
• 1/2 teaspoon white sugar 2g
• 1/8 teaspoon salt 0.8g
• 2/3 eggs 35g
• 1/4 cup and 1 teaspoon all-purpose flour 35g
• 1/8 teaspoon baking powder 0.6g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 10 inch loaf pan.
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch loaf pan.
2. Mix grated lemon rind with 1 tablespoon sugar.
3. Beat butter and sugar with vanilla sugar and lemon rind until the mixture becomes white and fluffy. Add eggs one at a time mixing after each one.
4. Mix flour and baking powder together and then carefully fold into the butter and egg mixture. Pour batter into prepared loaf pan.
5. Bake cake for 60 to 75 minutes or until a knife inserted in the middle comes out clean.

Conclusion
Tastes like a pound cake nothing else more. The lemon zest was just enough to fragrant subtly but not enough to surface as a flavor of its own. On a muffin tray, it was stiff and done 10 minutes earlier than the buttermilk and cream cheese pound cake. However, I put it in for another 5 minutes and instead of a moist cake, you end up with a stiff crunchier shell with a firm interior like the ones they sold at the shops, so I would let it bake for a bit longer next time.

*Cake – Pound Cake – Buttermilk Pound Cake II 9.5/10

January 15 2009

http://allrecipes.com/Recipe/Buttermilk-Pound-Cake-II/Detail.aspx

INGREDIENTS (Nutrition)
• 3/4 cup and 1 tablespoon and 2 teaspoons all-purpose flour 105g
• 1/8 teaspoon baking soda 0.3g
• 1/8 teaspoon salt 0.9g
• 1/4 cup and 2 teaspoons butter 65g
• 3/4 cup and 1 tablespoon and 2 teaspoons white sugar 170g
• 1-3/4 eggs
• 1/4 teaspoon lemon extract (use ¼ of large lemon + zest) 1ml
• 1/4 teaspoon vanilla extract 1ml
• 1/4 cup and 2 teaspoons buttermilk 70ml

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 9 or 10 inch tube pan.
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Conclusion
This is the best poundcake. It took about 45minutes to bake on a circular glass tray because of the bigger surface area, compared to only 30 minutes in a muffin tray. Because of the longer time in the circular glass tray, what you end up with is a browner top with a firmer interior which was very nice, because the surface becomes very crunchy when it cools, but it kinda loses its crunchiness after a while if not cooled properly I guess. There was no lemon flavor, but the lemon did give the bread a sort of fragrance. Unlike the other pound cake recipes, this one is the only one that you end up with a sweet and crunchy outer crust. Because of the wetness, the surface is quite sticky, thus the tendancy for this cake to stick to pans. By the way, as other reviewers suggested, I used ¼ of large lemon + zest instead of using lemon extract.
Cake – Pound Cake – Cream Cheese Pound Cake 8.3/10

January 15 2009

http://allrecipes.com/Recipe/Cream-Cheese-Pound-Cake-III/Detail.aspx

INGREDIENTS (Nutrition)
• 1/8 (8 ounce) package cream cheese 30g
• 3 tablespoons and 1-1/4 teaspoons butter 50g
• 1/4 cup and 3 tablespoons white sugar 85g
• 7/8 eggs 43g
• 1/4 cup and 3 tablespoons all-purpose flour 55g
• 1/8 teaspoon vanilla extract

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 1 – 10 inch tube pan.
1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. 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.

Conclusion
This was better than the normal poundcake recipe because of the cream cheese texture. It made the poundcake smoother in terms of texture in the middle (which I don’t really like) but the added saltiness of the cream cheese gave it more flavor than a normal poundcake recipe. It was done about 30 -35 minutes in a muffin tray.

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