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
CLASSIC POUND CAKE
This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!
Provided by Shelly
Categories Cake
Time 1h30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
- Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
- Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
- Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
- Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg
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
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
POUND CAKE
Heavenly Pound Cake! It's deliciously buttery and moist, amazingly soft and melt-in-your-mouth tender and it has an irresistible flavor. It's the perfect dessert for any celebration and it doesn't require a frosting!
Provided by Jaclyn
Categories Dessert
Time 2h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- In the bowl of an electric stand mixer blend butter and cream cheese until smooth. Add in sugar and salt and whip on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl.
- Mix in eggs one at a time, until just blended, and adding in vanilla with last egg. Scrape down bowl.
- Add in flour then mix just until combined.
- Spray a 12 cup** (10-inch) bundt pan or tube pan (without a removable base) generously with non-stick cooking spray, be sure to cover entire surface everywhere if an area is missed cake will stick. Dust with flour and shake out excess.
- Pour batter around into prepared pan then spread evenly.
- Bake in preheated oven until a wooden skewer or toothpick inserted into cake comes out clean, about 1 hour 10 minutes to 1 hour 30 minutes.
- Let cool in pan on a wire rack 20 minutes, loosen edges with a knife, then invert onto wire rack to cool completely.
- Once cool slice and serve with lightly sweetened whipped cream and berries or fruit compote if desired.
Nutrition Facts : Calories 427 kcal, Carbohydrate 49 g, Protein 5 g, Fat 24 g, SaturatedFat 14 g, Cholesterol 123 mg, Sodium 145 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
POUND CAKE
Moist, buttery, and rich, this Pound Cake recipe comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake!
Provided by John Kanell
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.
- In a medium bowl whisk together the flour, salt, and baking powder then set aside.
- In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
- Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
- Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
- Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
- Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
Nutrition Facts : ServingSize 1 slice, Calories 303 kcal, Carbohydrate 29 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 100 mg, Sodium 225 mg, Fiber 1 g, Sugar 17 g
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 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
PERFECT POUND CAKE
Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert.
Categories Desserts
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
- In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
- In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
- Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
- The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : ServingSize 1 slice, Calories 339, Fat 21 g, Carbohydrate 34 g, Protein 4 g, SaturatedFat 13 g, Sugar 19 g, Fiber 0 g, Sodium 139 mg, Cholesterol 120 mg
POUND CAKE
This rich, moist cake has several variations (see bottom of directions). I made the blueberry variation. Very yummy, although I had to bake it considerably longer than the recipe said to get it baked all the way through and the bottom got a bit too dark. Still enjoyed by all. This is adapted from the New Moosewood Cookbook.
Provided by MathMom.calif
Categories Dessert
Time 1h20m
Yield 1 bundt cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350.
- Butter and flour the bottom and sides of a 10-inch tube pan or a bundt pan.
- In a large bowl, cream together the butter and sugar until they are light and fluffy.
- Add eggs, one at a time, beating well after each. Set aside.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Mix the milk together with the vanilla in another separate bowl.
- Add the flour mixture and milk mixture to the creamed butter/sugar alternating dry and wet. Start and end with dry. Do not overmix. Mix by hand, just enough to blend.
- Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool in the pan for 10 minutes, then turn it out onto a plate.
- Allow to cool completely before slicing. If desired, dust with sifted powdered sugar, or drizzel with a glaze made from powdered sugar and milk or water.
- Variations follow. The above is the plain poundcake recipe. Below is lemon poundcake, blueberry poundcake, or mocha-swirl poundcake.
- Lemon Poundcake: replace the vanilla above with lemon extract. Also add 1/4 cup fresh lemon juice and 1 tsp freshly grated lemon zest.
- Blueberry poundcake: Make the Lemon Poundcake variation above and gently fold in 2 cups of fresh blueberries with the last addition of dry ingredients.
- Mocha-Swirl poundcake: Replace milk in the standard recipe with 1 cup strong black coffee. After mixing up the batter, take about 1/3 of the batter and add 1 oz of melted, unsweetened chocolate (1 square). Spread the plain batter into the pan. Spoon the chocolate batter on top in clumps and then use a knife to swirl the dark and light batters together.
Nutrition Facts : Calories 668.8, Fat 34.3, SaturatedFat 20.7, Cholesterol 189.9, Sodium 451.4, Carbohydrate 83.3, Fiber 1.1, Sugar 50.4, Protein 8.4
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!
PERFECT POUND CAKE
This is a beautiful, moist, flavorful, delicious, yummy, happy pound cake...and it contains pop. Get Ree Drummond's perfect pound cake recipe right here.
Categories brunch Christmas Easter Valentine's Day baking comfort food dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 325˚ and thoroughly grease a bundt pan with cooking spray.
- In the bowl of a stand mixer, add the butter and cream until fluffy. Add the sugar, 1 cup at a time, mixing after each addition. Add the eggs, 1 at a time, mixing after each addition. Add the butter flavoring and lemon extract and mix well.
- Add the flour, 1 cup at a time, mixing well after each addition. With the mixer on low, add the soft drink, then mix together gently until combined. Scrape sides of bowl, then mix briefly.
- Pour into the greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
- Remove cake from oven and invert pan until cake drops out. Slice and chow down!
VANILLA POUND CAKE
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
- Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Nutrition Facts : Calories 450 g, Fat 26 g, Protein 7 g
OLD FASHIONED BLUE RIBBON POUND CAKE
Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!
Provided by Paula
Categories cake Dessert pound cake
Time 1h45m
Number Of Ingredients 5
Steps:
- Allow butter and eggs to come to room temperature.
- Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
- Preheat oven to 350 degrees.
- Cream 2 cups butter until soft and there are no lumps.
- Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
- Add one at a time, beating until just mixed in before adding the next egg.
- Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
- Add vanilla and mix in completely.
- Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
- Bake at 350 degrees F for 1 hour and 20 minutes.
- *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
- Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
- Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
- The recipe is correct as written. There are no baking soda or baking powder in it.
Nutrition Facts : Carbohydrate 25 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 20 mg, Fiber 1 g, Sugar 35 g, Calories 431 kcal, ServingSize 1 serving
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.
OLD FASHIONED POUND CAKE
This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.
Provided by Emily Bruno
Categories Desserts
Time 1h15m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour a tube pan.
- Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
- Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
- Slowly incorporate the flour into the mixture one 1/2 cup at a time.
- Bake for 60 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.
Nutrition Facts : Calories 371 calories, ServingSize 12 people
POUND CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 16 to 20 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a tube pan.
- Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
- Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
- In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
- Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
- Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
- Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
- Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
- Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.
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- Strawberry Short Stacks. Whip up this delectable dessert in just a few steps—and with only three ingredients: fresh strawberries, ready-made poundcake and creamy strawberry-flavored frosting.
- No-Bake Mocha Roll. Rich, creamy and surprisingly simple—it only takes a half-hour to prep—this recipe layers store-bought poundcake with a generous slathering of chocolate- and coffee-flavored custard.
- Chocolate-Raspberry Trifle. Drizzle store-bought poundcake slices with a robust coffee and liqueur mixture, then spread with chocolate pudding and top with chocolate shavings, raspberries and homemade whipped cream.
- Boston Cream Pie Loaf. Your favorite doughnut is just as delectable in pie-loaf form. And since it takes only 12 minutes from start to finish, you can enjoy it sooner than you would if you had to run to the dessert shop.
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- Strawberry-Peach Butterflies. Perfect for a wedding or baby shower, these dessert sandwiches use poundcake as the bottom and top layers and a luscious filling of heavy cream, gelatin and the fruit that give these treats their name.
EASY HOMEMADE POUND CAKE RECIPE - THE WORKTOP
From theworktop.com
4.6/5 (62)Total Time 1 hr 10 minsCategory Brunch, CakeCalories 316 per serving
- Place the butter and sugar in a large mixing bowl, and cream together on medium speed until very pale and fluffy. Stop and scrap down the bowl as necessary. It should take about 5 minutes.
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THE BEST POUND CAKE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 410Calories 696 per servingCategory Dessert
- Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10 inch tube pan or 12 cup bundt pan. Shake out excess flour and set aside.
- Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.
- Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
- In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
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