I Love POUND CAKE

Whole Lemon Pound Cake (Martha Stewart's) w/ pomegranate glaze

https://food52.com/recipes/86607-martha-stewarts-whole-lemon-pound-cake-with-pomegranate-glaze-recipe?utm_source=facebook&utm_medium=social&utm_campaign=dhfacebook&utm_content=null&fbclid=IwZXh0bgNhZW0CMTEAAR3t7l2HY-Eim8JVlIZuCYjzcY44Lj0NVXKBC8cUkVSt53rPb0F798M50I0_aem_7hQtM6HAqxA9_UMrsCs7UQ

Martha Stewart's Whole-Lemon Pound Cake With Pomegranate Glaze Recipe on Food52 This cake gets a whole lemon—boiled, chopped, then stirred, pith and all, into the batter.

Key Lime Pound Cake

1 1/2c. (3 sticks) butter, softened
1 (8-oz.) block cream cheese
3 c. sugar
5 large eggs
3 tbsp. lime juice
3 c. all-purpose flour

For the Glaze

1 c. powdered sugar
1 tsp. lime juice
2 tbsp. water
1/2 tsp. pure vanilla extract

Zest of 1 lime

Directions

Preheat oven to 350 degrees F.
Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined.
Mix in lime juice, then flour. Fold in lime zest.
Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full. Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes.
Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.

Eclair Pound Cake Recipe on Food52 Inspired by the flavors of a chocolate eclair, this pound cake is made with condensed milk and custard powder, and topped off with a silky chocolate ganache glaze.

Eclair Pound Cake

Ingredients

1 1/4 cups all-purpose flour
3 tablespoons custard powder
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup sweetened condensed milk
1 cup chopped dark chocolate (or chocolate chips)
1/2 cup heavy cream
1/4 teaspoon espresso powder (optional)

Directions

Preheat the oven to 350° F. Grease a 9" x 5" loaf pan (you can also line it with parchment paper and then grease the parchment).
Whisk together the flour, custard powder, baking powder, and salt.
In the bowl of stand mixer (or in a large bowl with an electric handheld mixer), cream together the butter and sugar until pale in color and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the sweetened condensed milk and vanilla, alternating with the dry ingredients, in two parts, and mix until the batter just comes together.
Pour the batter into the loaf pan and bake for about 60 minutes, or until a tester inserted into the center comes out clean. Let the cake cool for at least 20 minutes before turning it out of the pan to finish cooling completely before glazing.
To make the glaze: Heat the chocolate with the cream in the microwave in 30-second increments, stirring between each until smooth and melted. Add the espresso powder, if using. Pour over the cooled cake.

FOOD PROCESSOR POUND CAKE

1 1/4 cups (250 grams) sugar
1 teaspoon baking powder
1/2 teaspoon salt (I use fine sea salt)
1 1/2 teaspoons pure vanilla extract
4 large eggs, at room temperature
16 tablespoons (225 grams) unsalted butter, melted and hot
1 1/2 cups (170 grams) cake flour (bleached or unbleached—I used the latter)

Directions

Adjust the oven rack to middle position and heat oven to 350° F (adjust for convection according to the instructions with your oven). Grease and flour a 8 1/2 by 4 1/2 inch loaf pan, or line the bottom and all four sides with parchment. (You can use a 9 by 5 pan, but check for doneness 5 minutes early)
Put the sugar, baking powder, salt, eggs, and vanilla in the bowl of a food processor and process for about 10 seconds until totally blended. With the processor running, add hot melted butter in a steady stream until incorporated. Scrape the mixture into a large bowl.
Sift flour into the bowl in three additions, whisking just until most of the flour is blended after each addition. After the last addition whisk until just until there are no visible lumps or veins of flour (do not over whisk).
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out nearly clean—with few crumbs clinging to it, 50 minutes to 1 hour.
Let the cake cool in the pan on a rack for 10 minutes. Slide a thin knife bade around the sides to detach the cake (or lift the parchment liner) and remove the cake to the rack to cool completely, about 2 hours, before serving. Cake may be wrapped and stored at room temperature for 3 days, or frozen for 1 month. Thaw at room temperature without unwrapping.
VARIATIONS .
Lemon or Orange: Grate the zest of two medium lemons or a large orange directly into the food processor and add 2 teaspoons lemon or orange juice, before adding the sugar etc.
Toasted coriander with cardamom and cinnamon: Add 1 1/2 teaspoons ground toasted coriander seeds*, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon cardamom seeds that have been finely crushed in a mortar (or not-to-finely-ground in a spice grinder) to the hot butter, cover and let steep for 10-15 minutes. Reheat butter if necessary before adding it (with the spices) to the batter as directed. *Toast whole coriander seeds in a dry frying pan over medium heat, shaking the pan, until then are golden brown and fragrant. Pour onto a dish to cool. Grind in spice grinder or crush finely in a mortar.
Brown Butter: Add 1 1/2 tablespoons of water and an extra pinch of salt to the food processor with the sugar. Use hot browned butter in place of the hot melted butter.
Brown Sugar (with or without nutmeg): Replace half of the sugar with dark brown sugar and add an extra pinch of salt. If desired add 1 teaspoon freshly grated nutmeg to the hot butter, cover and let steep 10-15 minutes. Reheat the butter as necessary before using as directed.
Buckwheat: Swap one quarter of the cake flour (6 tablespoons/42 grams) for an equal weight (42 grams/5 1/3 tablespoons) of buckwheat flour. Proceed as directed, adding the cake flour in two additions and the buckwheat flour last
Vanilla saffron: Split a vanilla bean and scrape the seeds into the hot butter. Drop the pods into the butter as well. Add a scant 1/8 teaspoon crushed saffron threads. Cover and let steep 10-15 minutes. Remove the vanilla pods. Reheat the butter if necessary before using as directed.

Food Processor Pound Cake Recipe on Food52 This recipe is adapted very slightly from the pound cake in "The Perfect Cake", published by America's Test Kitchen. When I reviewed the book for *The Wall Street Journal*, I was impressed by the simplicity of this can't-possibly-fail poundcake that's made with hot melted butter

Neapolitan Pound Cake Recipe on Food52 We’ve all heard of Neapolitan ice cream (pink, white and brown). But a Neapolitan pound cake? Now that’s something new! We found the dreamy pink, white, and brown swirled dessert in Sweet: Desserts from London's Ottolenghi, Yotam Ottolenghi and Helen Goh’s sacrament to all things suga...

Sticky Mandarin-Vanilla Pound Cake Recipe on Food52 Food community, recipes, kitchen & home products, and cooking contests.

A Simple, Sparkly Summer Pound Cake That topping! That crust! That fluff! All from the wild, genius mind of Thalia Ho.

https://uncutrecipes.com/EN-Recipes-Japanese/Matcha-Marble-Pound-Cake-Recipe.html

Matcha Marble Pound Cake Recipe ( 抹茶マーブルパウンドケーキ ) | Japanese Recipes | Uncut Recipes TRADITIONAL JAPANESE RECIPE: This Matcha Marble Pound Cake Recipe ( 抹茶マーブルパウンドケーキ ) is gonna be both easy and expensive to put together, sorry. Matcha is quite costly. In Japan Matcha Marble Pound Cake is quite common. It can be found in all supermarkets and convenient stor...

The recipe ~ https://howsweetisthat1.blogspot.com/2012/11/cherry-loaf-pound-cake.html?fbclid=IwAR00Sew9K_PwMPQAfVQVlBO8u_qdmG-Zx-rc16qknfJAB7YsrXFotNmhoM8 -form

Cherry Loaf Pound Cake For this festive looking loaf you can use either red or green candied cherries. I like to use half of each. It keeps well for weeks. I...