There is no one specific recipe for poundcake that is universally considered to be the best. However, there are many recipes available online and in cookbooks that offer different takes on this classic cake. Some recipes use different kinds of flour, add fruit or nuts for flavor, or use different kinds of milk or cream in the batter. Ultimately, it is up to the baker to decide which recipe they prefer and what ingredients they want to use.
TOPPING1/4 cBROWN SUGAR1 cCHOPPED PECANS1/3 cSUGAR1 ts CINNAMON IN A LARGE BOWL CREAM TOGETHER BUTTER AND 1 CUP SUGAR UNTIL LIGHT ANDFLUFFY.
ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION.
SIFTFLOUR, SODA, BAKING POWDER, AND SALT TOGETHER.
ADD TO CREAMED MIXTURE.
BEAT WELL UNTIL MIXED COMPLETELY.
ADD VANILLA AND SOUR CREAM.
MIX WELL.
TOPPING: COMBINE NUTS, 1/3 CUP BROWN SUGAR AND CINNAMON.
PLACE 1/2 OF THECAKE BATTER IN A 9 X 13 GREASED PAN.
TOP WITH HALF THE TOPPING.
REPEATAGAIN.
BAKE AT 350 DEG F.
FOR 25 MINUTES.
Ingredients
Directions
TOPPING1/4 cBROWN SUGAR1 cCHOPPED PECANS1/3 cSUGAR1 ts CINNAMON IN A LARGE BOWL CREAM TOGETHER BUTTER AND 1 CUP SUGAR UNTIL LIGHT ANDFLUFFY.
ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION.
SIFTFLOUR, SODA, BAKING POWDER, AND SALT TOGETHER.
ADD TO CREAMED MIXTURE.
BEAT WELL UNTIL MIXED COMPLETELY.
ADD VANILLA AND SOUR CREAM.
MIX WELL.
TOPPING: COMBINE NUTS, 1/3 CUP BROWN SUGAR AND CINNAMON.
PLACE 1/2 OF THECAKE BATTER IN A 9 X 13 GREASED PAN.
TOP WITH HALF THE TOPPING.
REPEATAGAIN.
BAKE AT 350 DEG F.
FOR 25 MINUTES.
