BUTTERY POUND CAKE
Steps:
- Heat oven to 350°F. Grease and flour 12-cup Bundt or 10-inch angel food cake (tube) pan.
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed. Add sour cream, milk and vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed just until moistened.
- Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired. Top each serving with whipped cream, if desired.
Nutrition Facts : Calories 390 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 135 milligrams, Sodium 290 milligrams, Carbohydrate 52 grams, Fiber
THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE
This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
- In a bowl cream the butter and cream cheese until smooth.
- Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
- Add the eggs one at a time beating well after each addition.
- Mix in vanilla.
- With mixer on low add the flour and salt in two additions.
- Immediately pour in batter into prepared pan.
- Tap pans to eliminate any large air bubbles in the batter.
- Bake 60-75 minutes, or until cakes tests done.
- Note: if the tops begin to brown too quickly tent loosely with foil.
- Cool in pans for 10 minutes.
- Turn out the cakes then cool completely with the tops up on a wire rack.
- Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.
Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8
BEST EVER BUTTER POUND CAKE
Yummy yummy butter pound cake. Just a little effort, but very well worth it. Just like Grandma use to make.
Provided by lsustacy
Categories Dessert
Time 1h25m
Yield 20-24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cream butter and sugar.
- Add eggs one at a time.
- Add sifted flour a cup at a time.
- Add milk and flavoring.
- Pour into a greased bundt cake pan.
- Bake about 1 hour.
Nutrition Facts : Calories 467.1, Fat 26.9, SaturatedFat 16.2, Cholesterol 159.8, Sodium 205.2, Carbohydrate 51.7, Fiber 0.8, Sugar 30.2, Protein 6
WONDERFUL BUTTERY MOIST POUND CAKE!
If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a large springform pan (do not use a Bundt or tube pan!).
- In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
- Add in the flour and beat until combined (mixture will be thick and coarse).
- Add in eggs (one at a time) mixing well after each addition.
- In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
- In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
- Add the lemon juice/baking soda mix to the batter; mix until combined.
- Pour the batter into prepare greased springform pan.
- Combine the 1/3 cup sugar with the chopped nuts.
- Sprinkle on top of cake.
- Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
- Cool the cake completely in the pan before removing.
- Delicious!
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.
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.
BUTTERY POUND CAKE
This buttery pound cake serves as the basis for decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Make 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper.
- In a medium bowl, mix together milk, eggs, and vanilla; set aside.
- Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.
- Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.
- Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.
OLD FASHION BUTTER POUND CAKE
Make and share this Old Fashion Butter Pound Cake recipe from Food.com.
Provided by johnvac52
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Grease and flour a 9x5 loaf pan.
- *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
- With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
- Once all the sugar has been added, beat until the mixture is fluffy.
- Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
- Add the flour and salt, mix until smooth.
- Add vanilla extract and milk; mix until smooth.
- Pour into the loaf pan.
- Bake for 75 to 90 minutes or until golden brown.
BUTTERY POUND CAKE RECIPE
Delight the whole family with this Buttery Pound Cake Recipe. This moist and buttery pound cake recipe's secret ingredient is JELL-O Vanilla Flavor Instant Pudding. Buttery pound cake is a delightful recipe perfect for parties and other special occasions!
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Combine flour, dry pudding mix, baking powder, cinnamon and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating until well blended after each addition.
- Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
- Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.62 g, Sugar 0 g, Protein 4 g
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
MAHOGANY POUND CAKE
I'm not sure where this recipe originated; I've made it for my family for over 20 years. To me, it tastes like chocolate ice cream. Make it a mocha pound cake by adding 2 tablespoons instant coffee granules! Make the cake extra special by adding Recipe #387021. :) If Hershey's Special Dark dutch-processed cocoa is used, the cake will be a rich dark color! *Note: For a lighter, even more tender cake, separate the eggs; cream in the egg yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h39m
Yield 18-20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven at 325 degrees Fahrenheit.
- Sift together salt, flour and cocoa.
- Cream together butter, both sugars, and eggs. (See Note* ).
- Add optional instant coffee granules for a mocha pound cake!
- Add vanilla.
- Combine sour cream and baking soda.
- Combine creamed mixture with dry ingredients and alternate with sour cream mixture.
- *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added.
- Pour into a greased and floured 10 inch tube pan.
- Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.
ANOTHER GOOD POUND CAKE
This cake has a nice texture and a crust that is just crunchy enough. I hope it is not already posted on Recipezaar. I looked at MANY pound cakes and could not find an exact match. Some called for 2 cups of powdered sugar but this one uses a whole pound.
Provided by GrandmaIsCooking
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter or margarine and sugar well.
- Add eggs one at a time, beating well after each addition.
- Add flour 1/2 cup at a time, beating in each addition before adding the next.
- When well blended, add the vanilla and lemon extracts.
- Turn into a well greased and floured Bundt pan.
- Bake in preheated 350 degree (Fahrenheit) oven for 45 to 55 minutes.
- Cool briefly, then turn out onto serving plate.
ULTIMATE BUTTER POUND CAKE
This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!
Provided by LisaK
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g
SUPER MOIST POUND CAKE
I wanted a cream cheese flavored cake but it tastes more like entenmann's. Its a dense cake but really moist and .great with strawberries
Provided by golden_angelk
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 325. Cream cheese and butter should be room temperature.
- Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick. Pour into bundt pan. Bake for 1 hr 15 minutes
- I prefer to add the glaze while its still warm.
Nutrition Facts : Calories 565.1, Fat 31.2, SaturatedFat 16.4, Cholesterol 100, Sodium 376.4, Carbohydrate 63.8, Fiber 0.5, Sugar 39.3, Protein 7
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