Southern Recipe Pound Cakes

I found these great inspirations for pound cake recipes from Southern Living magazines March 2011 issue.  I tried the lemon coconut one first, the combination is great together.  The aroma and taste of the lemon and coconut and sweet butter cake is heavenly.

 

Lemon-Coconut Pound Cake Recipe

Cake

1/2 cup butter, softened

1 1/3 cup sugar

3 large eggs

1 1/2 cups flour

1/2 tsp salt

1/8 tsp baking soda

1/2 cup sour cream

2 tsp lemon zest

1 cup sweetened flaked coconut, divided

Lemon Glaze

2 cups confectioners sugar

2 tbsp milk

2 tsp fresh lemon juice

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the sour cream.  Beat at low speed after each addition just until blended.  Stir in lemon zest and 1/2 of the coconut.  Pour batter into prepared pan.  Bake for 1 hour and 5 minutes or until a toothpick comes out clean.  Cool in pan for 15 mins, then remove onto wire rack and let cool completely.  

Whisk together all of the glaze ingredients.  Spoon glaze over cake and sprinkle with remaining coconut and lemon zest if desired. 

Adapted from Southern Living magazine

Then I tried the Key Lime Pound Cake and that one may be even better, I'm not sure though because they are both so darn good!  I made these into mini loaves for a bake sale I was in, I forgot to take a close up of one, next time I make it I will, promise :)

 

Key Lime Pound Cake Recipe

Cake

1 cup butter

1/4 cup shortening

1 1/2 cups sugar

3 large eggs

1 1/2 cups flour

1/4 tsp baking powder

pinch of salt

1/2 cup milk

1/2 tsp vanilla

1/2 tsp lime zest

2 tbsp + 1 tsp key lime juice

Glaze

1 cup powdered sugar

 2 Tbsp key lime juice

 1/2 tsp vanilla

 

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter and shortening in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the milk.  Beat at low speed after each addition just until blended. Stir in vanilla, zest and lime juice.  Pour batter into prepared pan. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Whisk together all of the glaze ingredients. Cool in pan for 15 mins, then remove onto wire rack and brush the glaze over top and sides of cake while still warm.  Let cool completely.  

Adapted from Southern Living magazine

 

Enjoy!

Chocolate Chip Cream Crumb Cake

The last few times I passed an Entemann's cake section in the grocery store I searched for my favorite cake:  Filled Chocolate Chip Crumb Cake.  To my disappointment there were none.  I haven't had this cake in years and was craving it so decided to try to recreate it at home.  I searched for recipes and experimented, had a lot of trial and errors and I think I finally got it!  The taste was just as I remembered, maybe better :)

 

**This recipe was slightly updated on 12/7/15 using readers comments and suggestions**

*Recipe was slightly tweaked again on 11/10/17*



9" cake (recipe doubled) added 12/7/15

Recipe:

Cake
1 cup sifted cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsps.  unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla
3/4 cup sour cream
1/3 cup mini chocolate chips
Topping
1/4 cup flour
1/3 cup light brown sugar
3 Tbsps. unsalted butter, melted
pinch cinnamon
1/3 cup mini chocolate chips
confectioners sugar

Chocolate Buttercream Filling
1 stick unsalted butter at room temperature
1 1/4 cups powdered sugar, sifted
1 tsp vanilla
1 oz  bittersweet chocolate chips plus 1 oz semisweet chocolate chips melted and cooled
1-2 tsp or more heavy cream

Preheat oven to 350.  Spray  a 6 in round cake pan with baking spray generously.  Sift 1st 4 ingredients together, set aside.  Cream butter in electric mixer with paddle attachment.  Add sugar and blend for about 4 minutes, scraping the sides of bowl as needed with a spatula. 

Add egg blending till combined, blend in the vanilla.  Add the dry ingredients alternately with the sour cream, mix until just incorporated after each addition.

  Mix 10 seconds longer after last addition.  Fold in chocolate chips.

  Pour batter into pan.

Prepare topping, mix 1st 3 ingredients until blended then mix in chocolate chips. 

 Sprinkle topping on top of cake. 

Bake for about 45 minutes or until cake is golden brown on top and toothpick comes out clean.  Allow the cake to cool, loosen sides with a knife,remove from pan then slice in half with serrated knife to give you 2 cake circles - a top and bottom.

Prepare chocolate buttercream: chop chocolates or use chocolate chips and melt in a bowl over simmering water until smooth, alternatively you can melt in the microwave at 30 second intervals on high, stirring after each 30 seconds until melted and smooth, then cool.  Beat butter in the bowl of an electric mixture with paddle attachment on medium speed, add sugar beat until well incorporated, scraping bowl as needed.  Add the chocolate, vanilla and mix until completely blended and smooth, add heavy cream as needed and continue to beat until you get a fluffy buttercream that is smooth and firm enough for piping.  Pipe the buttercream in concentric circles over bottom layer of cake.

 Place top layer over filling. 

Sprinkle generously with confectioners sugar.  

*this recipe made the perfect amount for a small 6 inch round cake, you can increase ingredients by doubling the recipe to make a 9 inch round cake.

 

Enjoy!