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
MOM'S VANILLA POUND CAKE
This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!
Provided by withanh
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
- Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 77.2 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 13 g, Sodium 150.3 mg, Sugar 51.4 g
MOM'S FAMOUS POUND CAKE
This is my dad's all time favorite cake-he wants it for his birthday, Father's day--any excuse will do! Another cake my relatives ask my mom to make for them in lieu of Christmas gifts! It is a family favorite!!
Provided by TGirl
Categories Dessert
Time 1h35m
Yield 1 cake, 14-16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter, shortening and sugar.
- Add eggs one at a time, beating well.
- Add baking powder,vanilla and lemon flavorings; mix well.
- Add 1/3 of the flour and 1/3 of the milk; stir well.
- Repeat until all the milk and flour are added and well combined.
- Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.
HONEY VANILLA POUND CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h35m
Yield one 8-inch loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
- Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.
VANILLA POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan
- In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
- In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
- Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.
VANILLA POUND CAKE
Make and share this Vanilla Pound Cake recipe from Food.com.
Provided by MarBear
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine sugar and melted butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Add eggs,, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
- Stir together flour and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
- Pour batter into greased and floured 10-inch angel food cake pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Nutrition Facts : Calories 314.7, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 73, Carbohydrate 44, Fiber 0.6, Sugar 25.2, Protein 4.6
PLAIN VANILLA POUND CAKE
I found this pound cake recipe in a church cookbook that my mother gave me in the early 90's. I was really wanting that "classic" pound cake taste, and I found it in this. I put a powdered sugar glaze on top once it was done, but you don't really have to. Also, it made a bit more than one bundt pan full, so have an extra cake pan ready!
Provided by Carla_Lee
Categories Dessert
Time 1h35m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter, shortening, and sugar well; add eggs, one at a time, beating well after each additon, until well mixed. Add dry ingredients, sifted together, alternately with milk. Add flavorings. Bake in a tube or bundt pan for 1-1/4 hours (or until done) at 325 degrees.
Nutrition Facts : Calories 568.4, Fat 27.3, SaturatedFat 13.2, Cholesterol 136.5, Sodium 293.7, Carbohydrate 75.1, Fiber 0.8, Sugar 50.1, Protein 7.2
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
VANILLA MARBLED POUND CAKE
Make and share this Vanilla Marbled Pound Cake recipe from Food.com.
Provided by Kerriebear
Categories Dessert
Time 1h45m
Yield 1 nine inch bundt cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, baking soda, baking powder,& salt.
- Set aside.
- Beat butter& sugar together until light& fluffy.
- Add eggs, one at a time.
- Add vanilla.
- Alternately add flour mixture with the yogurt, ending with flour.
- Spoon about 2/3 of the batter into a lightly greased bundt pan.
- Add cocoa powder to the remainng batter, mixing well.
- Stir in chocolate chunks.
- Drop chocolate batter over pan& cut in with a knife.
- Bake in a preheated 350 degree over for one hour& 15 minutes, or until cake tests done.
- Cool completely.
VANILLA BUTTERCREAM POUND CAKE
This cake is an ode to the well-known pound cake from Stocks Bakery in Philadelphia that my family had at every get-together when I was a kid. It's got a velvety melt-in-your-mouth crumb and a smooth vanilla buttercream. Pound cakes have a better taste and texture after resting overnight, so I plan to make this loaf a day before serving, when possible.
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 8-inch loaf (10 servings)
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
- In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
- With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
- Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
- Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
- For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
- Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.
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