Best Gregs Pound Cake With Butter Sauce Recipes

OLD SCHOOL SOUTHERN BUTTER POUND CAKE

Steps:

• Please read post above for substitutions and tips.
• Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
• Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
• In the bowl of an electric mixer, beat butter and cream cheese with a mixer on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.
• Add sugar and extracts. Beat until light and fluffy. Stop mixer and scrape sides. Reduce speed to low and mix again.
• Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Add salt. Stop mixer and scrape sides. Mix again.
• Transfer batter to the prepared pan.
• Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)
• Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.
• Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

CLASSIC POUND CAKE

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

GREG'S POUND CAKE WITH BUTTER SAUCE

Steps:

• 1. Take a box of your favorite yellow cake mix and pour into the mixer.
• 2. Add 4 eggs, 1cup oil, 8 ounces of sour cream, 1/4 cup sugar, and 1 tbs. of extract. You can use almond, lemon, vanilla, or your favorite etc. When I use vanilla, I always use double strength real vanilla.
• 3. Blend on low speed and then scrape the bowl really well.
• 4. Beat 4 minutes on medium speed.
• 5. Prepare a 8 inch bundt cake pan with pan spray or shortening and flour, and pour batter in.
• 6. Bake cake at 325 degrees for 40 to 45 minutes, or a knife inserted comes out clean.
• 7. While cake is baking, make the butter sauce. Add 3/4 cup sugar, 1/2 cup butter (I use unsalted), 3tbs. of water, and 2 tsp. vanilla to a saucepan. Stir and heat mixture on medium heat until sugar is dissolved, but do not boil.
• 8. When cake comes out of the oven, poke holes in it (I use a wooden spoon). Make lots of holes. Slowly pour butter sauce over cake and let it soak into the cake. You may garnish individual pieces with whipped cream.