Best 4 Pound Cake An Entenmannss Clone Recipes
Are you searching for the perfect pound cake recipe that captures the delightful flavors and texture of the classic Entenmann's pound cake? Look no further! In this article, we'll guide you through the steps to create a mouthwatering pound cake that rivals the beloved Entenmann's version. We'll share essential tips and tricks for achieving that perfect golden crust, moist and tender crumb, and rich, buttery flavor that will satisfy your cravings. Whether you're a seasoned baker or just starting, this article will provide you with all the information you need to bake an Entenmann's-style pound cake that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
HOMEMADE POUND CAKE
Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.
Provided by Must Love Home
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g
POUND CAKE ............. (AN ENTENMANNS'S CLONE)
I found this on the internet a couple years ago. What a delicious little loaf cake this is. A simple desert to serve. Wonderful served with strawberries, and equally good a plain with your morning coffee. Keeps very well in your freezer for when you have that unexpected company....that just drops in! You might be surprised, it...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Pre-heat oven to 350F. Spray a 8 inch loaf pan with Pam. Cream butter with sugar on high speed mixer for 5 minutes. Add 1 egg then a little flour, continue beating for ,2 minutes. Add 2nd egg and half of remaining flour and beat for another 2 minutes. Add 3rd egg and extract,rest of flour and beat an additional 2 minutes. Spread batter evenly in prepared loaf pan. Bake 60 minutes or until tested center with a toothpick that comes out clean. No toothpick ??...use a wooden chop stick. Cool in baking dish on a wire rack 30 minutes. Remove from dish. Slice and serve. A sprinkle of powdered sugar on top is nice.
ENTENMANN'S POUND CAKE
I have divine childhood memories of Entenmann's pound cake, which my mother rarely buy since she would usually bake her own. I found this recipe on a copycat site, and never ever thought of using powdered sugar before.
Provided by Mirj2338
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Spray an 8-1/2 inch Pyrex loaf dish with Pam.
- Cream the butter with the powdered sugar on high speed of mixer for 5 minutes.
- Add 1 egg and then a little flour, beating 2 minutes.
- Add 2nd egg and half of remaining flour and beat 2 minutes.
- Add 3rd egg, the rest of the flour and the extract, beating 2 minutes.
- Spread thick and creamy batter evenly in prepared loaf dish.
- Bake 65 minutes or until tester inserted into the center comes out clean.
- Cool in the baking dish on a wire rack for 30 minutes.
- Remove from the dish.
- Slice into 1/2 inch thick slices.
- If you are going to be freezing the cake, be sure to slice before freezing the loaf.
- Thaw to use within 6 months.
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
Tips:
- Use room temperature ingredients for a smoother batter and better texture.
- Cream the butter and sugar together until light and fluffy; this will help incorporate air into the batter and make the cake lighter.
- Gradually add the eggs, one at a time, to avoid curdling the batter.
- Sift the flour and baking powder together before adding them to the batter; this will help prevent lumps.
- Do not overmix the batter; overmixing can make the cake tough.
- Bake the cake in a preheated oven to ensure even baking.
- Allow the cake to cool completely before frosting or serving; this will help prevent the cake from crumbling.
Conclusion:
This Entenmann's pound cake clone recipe is a delicious and easy-to-make treat that will satisfy your cravings for a classic pound cake. With its moist and dense texture, this cake is perfect for any occasion. Whether you're serving it for dessert, breakfast, or a snack, this cake is sure to be a hit. So next time you're in the mood for a pound cake, give this recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
