CLASSIC POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
- Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
- Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
- Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
- Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.
BASIC POUND CAKE
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
CLASSIC POUND CAKE
Provided by Virginia Willis
Time 1h35m
Yield One 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
- Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
- Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.
BUTTER POUND CAKE
This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.
Provided by Diana Moore
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
- With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
- Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
- Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 64.5 g, Cholesterol 161.2 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 16.9 g, Sodium 137 mg, Sugar 43.2 g
VANILLA POUND CAKE
Make and share this Vanilla Pound Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix sugar, butter, eggs and vanilla in large bowl.
- Beat on low to mix ingredients well.
- Beat on high for 5 minutes.
- On low, add flour and baking powder alternately with buttermilk.
- Beat well after each addition.
- Make sure you end with the dry ingredients.
- Spoon batter into greased and floured 10 inch tube pan.
- Bake for 65-75 minutes, until a pick comes out clean.
- Cool for 15 minutes; invert onto cake plate.
Nutrition Facts : Calories 369.2, Fat 19.4, SaturatedFat 11.6, Cholesterol 116.1, Sodium 218.1, Carbohydrate 43.9, Fiber 0.6, Sugar 25.9, Protein 5.5
CLASSIC POUND CAKE
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
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
POUND CAKE
Pound cake doesn't have to be complicated. This recipe calls for basic ingredients that you most likely have in your pantry. Bake this cake in an angel food or fluted tube cake pan, dust it with powdered sugar and voila, you have a perfect dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
- Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 22 g, TransFat 0 g
BASIC POUND CAKE.
A very easy recipe to follow--makes a nice dense pound cake. Add coco powder for a chocolate pound cake.
Provided by Mayas Mama
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Add all the ingredients to a bowl of a cake mixer.
- Beat on high for 7 minutes.
- Grease a loaf dish.
- Pour cake batter into dish.
- Bake for 65 minutes; check doneness with toothpick or cake tester.
- Allow to cool covered with paper towel for 30 minutes.
- Transfer to cooling rack and allow to cool covered.
- Once cooled, cut into slices and serve.
Nutrition Facts : Calories 306.1, Fat 17.3, SaturatedFat 10.3, Cholesterol 111, Sodium 236, Carbohydrate 33.7, Fiber 0.5, Sugar 19, Protein 4.5
BASIC POUND CAKE
Make and share this Basic Pound Cake recipe from Food.com.
Provided by J e l i s a
Categories Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- Beat sugar, butter, vanilla and eggs in large bowl, low speed for 30 seconds, scraping sides of bowl, then at high speed for 5 minutes, scrape occasionally.
- In separate bowl, mix flour, baking powder and salt.
- Beat flour mixture into sugar mixture alternately with milk on low speed.
- Spread into pan.
- Bake in 2 loaf pans (9x5x3") for approx 55 minutes at 350 degrees.
- (Variation: substitute 1 tsp lemon extract for vanilla and 1 T lemon rind).
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
- Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
- Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
CLASSIC POUND CAKE
We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
CLASSIC POUND CAKE RECIPE BY TASTY
This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h35m
Yield 2 loaf cakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
- With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
- Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
- Slice and serve.
- Enjoy!
- RECIPE BY: Morgan Baker
AMERICAN KITCHEN CLASSIC BASIC POUND CAKE
The name Pound Cake comes from the fact that the original pound cake contained one pound each of butter, sugar, eggs, and flour. The pound cake dates back to the early 18th century, and was favored because its ingredients were easy to remember: one pound each of four things. By modern times, the proportions of the recipe were adjusted to make the cake less heavy. It can be served dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
Provided by Member 610488
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and heat the oven to 325 degrees F. Using a pastry brush, thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with 1 tbsp softened butter. Line the bottom with a rectangle of parchment.
- In a medium bowl, combine the flour and salt and whisk thoroughly.
- Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment.
- Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 tbsp at a time, taking about 4 minutes to add it all and scraping the bowl as needed.
- Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more.
- Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.
- Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.
- Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean, 1 hour and 20 to 25 minutes.
- During the last 15 minutes of baking, lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan.
- Dust the top with confectioners' sugar and use a serrated knife to cut the cake into 1/2-inch slices.
Nutrition Facts : Calories 483.6, Fat 27.7, SaturatedFat 16.5, Cholesterol 181.1, Sodium 194, Carbohydrate 52.5, Fiber 0.7, Sugar 31.5, Protein 7
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
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
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