CLASSIC POUND CAKE RECIPE
A homemade pound cake is an easy dessert that uses just a few pantry staples!
Provided by Holly Nilsson
Categories Dessert
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Grease an 8x4 loaf pan.
- Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
- Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
- Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
- Cool completely.
Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
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.
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
MARY FRANCES GREENE'S POUND CAKE
I never have been a big fan of plain pound cake until I ate this one. It got its name from a lady that used to work with me. We used to request this for birthdays, holidays or just because we would like a pound cake. This is some melt-in-your-mouth goodness.
Provided by Wanda Bonham
Categories Dessert
Time 2h30m
Yield 1 10-inch tube cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar, shortening and margarine together.
- Add flour.
- Put milk in 1 cup measuring cup and fill the remainder with water to make 1 cup; add slowly while mixing.
- Add eggs one at a time.
- When above is mixed well, add vanilla & lemon extracts.
- Pour into greased & floured tube pan.
- Cook at 300 degrees for 2 hours.
- * Note: Prep time does not include time needed to soften butter.
- * Note: Ovens vary; make sure the top is brown. If toothpick comes out clean when inserted, remove.
Nutrition Facts : Calories 431.8, Fat 20.2, SaturatedFat 4.8, Cholesterol 68.7, Sodium 164.8, Carbohydrate 58, Fiber 0.7, Sugar 37.7, Protein 5.3
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- Set a rack in the lower-middle position and heat the oven to 350°F. Grease a 9x5-inch metal loaf pan with butter.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, baking powder, and salt on medium-high speed until pale and very fluffy, stopping once during mixing to scrape down the paddle and bowl, 6 to 8 minutes total.
- Scrape down the paddle and sides of the bowl. On medium-high speed, beat in the eggs and yolk one at a time, scraping down the paddle and the bowl after each addition.
- Scrape down the paddle and sides of the bowl. In a small bowl, stir together the sour cream and vanilla until lump-free and totally smooth.
- Add half of the sour cream and mix on medium-low until just incorporated, about 15 seconds. Add half of the flour and mix until just incorporated, about 15 seconds.
- Scrape the batter into the prepared pan and roughly level the batter with the spatula. With a butter knife or offset spatula, swirl the knife through the batter to make sure it is evenly distributed into the pan with no big air pockets and give the pan a few swift taps against the counter.
- Bake until the crust is deeply browned, the loaf rises and splits, and the cake feels firm and set when you gently press the top, 60 to 70 minutes. (This is a very moist cake and it is better to overbake rather than underbake.
- Cool the cake in the pan for 10 minutes, then run an offset spatula or butter knife around the sides to loosen. Tip the cake into your hand, then place on a wire rack to fully cool before slicing.
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