NEVER-FAIL POUND CAKE
A simple and delicious pound cake that always turns out great!
Provided by Paula Deen
Categories baking classics sweets vegetarian
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Special equipment: a 10-inch bundt pan, greased and floured
- In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan.
- Place pan in a cold oven and heat oven to 325 °F. Bake cake for 1 hour. Increase the temperature to 350 °F and bake for 30 minutes more.
- *Cook's Note: Do not open the oven door while baking.
- Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
NEVER-FAIL POUND CAKE RECIPE - (4.4/5)
Provided by Eternallylawson
Number Of Ingredients 6
Steps:
- 10-inch bundt pan, greased and floured In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more. *Cook's Note: Do not open the oven door while baking. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
NEVER-FAIL POUND CAKE - PAULA DEEN
I saw this recipe this morning on Paula's Best Dishes. Looked too yummy not to post! Recipe courtesy of Uncle Bubba.
Provided by senseicheryl
Categories Dessert
Time 1h40m
Yield 1 10-inch bundt pan, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Special equipment: a 10-inch bundt pan, greased and floured
- In a large bowl, using a mixer, combine the butter and sugar until creamy.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the flour and milk alternately, beginning and ending with the flour.
- Stir in the lemon extract.
- Spoon the batter into the prepared pan.
- Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more.
- *Cook's Note: Do not open the oven door while baking.
- Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
Nutrition Facts : Calories 515.7, Fat 12.8, SaturatedFat 7.2, Cholesterol 120.8, Sodium 129.9, Carbohydrate 93.4, Fiber 0.7, Sugar 60.1, Protein 7.4
NEVER-FAIL SPONGE CAKE
Make certain to have your egg whites at room temperature before starting this cake, the secret to perfect sponge cake is to beat your egg yolks until very thick and lemon colored, using a heavy-duty stand mixer will speed things up, this recipe was tested using extra large eggs
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Set oven rack to second-lowest position).
- Prepare an ungreased tube pan with removable sides.
- Sift together the flour, baking powder and salt.
- In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
- Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
- Add in sifted flour mixture alternately with water; beat until just blended.
- In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
- Transfer to the ungreased tube pan.
- Bake for 55-60 minutes.
- Immediately turn the pan upside down and cool completely before removing.
NO FAIL POUND CAKE
This is one of the best pound cakes I've ever tasted. It's simple to make, starting with a store bought mix. I often take one to work where it quickly disappears. I also use this recipe at Christmas time to make 6 small loaves for gifts, which take about 15 minutes less.
Provided by patsy
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon extract. Beat in water and sour cream. Beat in the cake mix and flour. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 44.4 g, Cholesterol 57 mg, Fat 13.5 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.4 g, Sodium 274 mg, Sugar 26.6 g
NEVER FAIL POUND CAKE
Steps:
- 1. In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Place the pan in a cold oven and set the oven temperature to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more. *Cook's Note: Do not open the oven door while baking. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.
NO FAIL SOUR CREAM POUND CAKE
Make and share this No Fail Sour Cream Pound Cake recipe from Food.com.
Provided by Ang11002
Categories Dessert
Time 1h45m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Cream butter& sugar.
- Add eggs one at a time.
- Slowly add flour.
- Add baking soda to sour cream, then add to mixture.
- Add vanilla.
- Spray bundt pan w/ Baker's Joy.
- Pour batter into pan.
- Bake for 1 hour 15 minutes.
Nutrition Facts : Calories 7031.1, Fat 355.6, SaturatedFat 212.4, Cholesterol 1972.5, Sodium 3377.1, Carbohydrate 895.8, Fiber 10.1, Sugar 610, Protein 84.3
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