OLD-FASHIONED POUND CAKE
In the South, we love a good pound cake. This one is positively heavenly-sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.
Provided by Southern Living Editors
Categories Cakes
Time 3h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
- Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).
SOUTHERN LEMON POUND CAKE
This is a must-try, easy, moist southern lemon pound cake made from scratch. A deliciously sweet treat!
Provided by I Heart Recipes
Categories Dessert / Treat
Time 1h30m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees.
- Generously grease and flour a bundt pan.
- Combine the flour, baking powder, salt and set aside.
- Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.
- Slowly fold in the flour mixture.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour 10 minutes, or until completely done.
- While the lemon pound cake is baking, combine the ingredients for the glaze.
- Once the cake is done baking, move from oven and let cool a few minutes.
- Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
- Drizzle the glaze over the cake while it's still warm.
- Let sit until cool.
- Serve & enjoy!
OLD FASHIONED POUND CAKE
7 simple ingredients make up this classic, old fashioned pound cake. It's thick and rich with a golden interior. Top with a sweet vanilla glaze for a simple dessert.
Provided by Julie Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.
- In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.
- Add the sugar and beat until the mixture is light and fluffy.
- Mix in the vanilla.
- Add the eggs, one at a time, beating well after each addition.
- Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.
- Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
- Allow the cake to cool for 5 minutes, then invert it to a serving plate.
- To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.
- Drizzle the glaze over the top of the cake.
- Serve with raspberry sauce, caramelized bananas or fresh fruit.
Nutrition Facts : ServingSize 139 g, Calories 476 kcal, Carbohydrate 57 g, Fat 25 g, Protein 7 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 158 mg, Sodium 287 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 9 g
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
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
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
OLD FASHIONED POUND CAKE II
This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.
Provided by Sylvia Zumpano
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
- Bake in the preheated oven for 90 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 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g
OLD FASHIONED POUND CAKE
This is a very easy recipe from the old time cook books, no fancy baking, just down to earth cooking, and taste so good!!
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter. Add sugar to butter and beat until real creamy. Add egg yolks, one at a time. Add flour, salt, baking powder and vanilla. In a small bowl, beat egg whites until stiff. Blend egg whites into batter.
- Bake in 325F oven for 1 hour.
Nutrition Facts : Calories 378.4, Fat 18, SaturatedFat 10.5, Cholesterol 146.4, Sodium 271.6, Carbohydrate 49.6, Fiber 0.6, Sugar 33.6, Protein 5.5
OLD-FASHIONED CREAM CHEESE POUND CAKE
This classic Old-Fashioned Cream Cheese Pound Cake is surprisingly simple to make and has a distinct buttery taste. The outside crust is crisp, golden and delicious with just a dusting of confectioners' sugar.
Provided by Pat Nyswonger
Categories Desserts
Time 1h22m
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside. (*See Notes)
- Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.
- Add the eggs one at a time and beat until each egg is throughly mixed before adding the next egg.
- Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
- Pour the batter into the prepared pan and fill to 2/3 full. Bake for 1 hour and10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when it is done.
Nutrition Facts : Calories 650 calories, Carbohydrate 94 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 334 milligrams sodium, Sugar 61 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
BEST OLD-FASHIONED POUND CAKE
The best old-fashioned pound cake with a perfect, crumbly topping and sweet, tender crumb!
Provided by Lisa @ This Pilgrim Life
Categories Dessert
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325°.
- 2. In the bowl of a stand mixer fitted with the paddle, cream together the butter, cream cheese and sugar until light and fluffy with the mixer on medium speed. (No higher than medium).
- 3. Add each egg, one at a time, blending after each addition. Add both extracts.
- 4. Turn the mixer down to low and add the salt and the flour a little at a time until it is all added. Mix for another minute on low until the flour is completely incorporated.
- 5. Grease and flour a tube pan. Pour the cake batter into the pan and smooth the top with a spatula. Sprinkle a couple teaspoons of sugar evenly across the top of the batter.
- 6. Bake for 90 minutes in preheated oven or until a toothpick inserted in the center of the cake comes out clean. (If the cake is not finished at 90 minutes, let it cook for another ten minutes, checking again afterwards).
- 7. Remove the cake from the oven and set it on the counter and let it rest for 10 minutes. After ten minutes, run a butter knife around the outer edges of the tube pan. Lift the cake out from the pan's outer piece by pulling up on the center tube (while using a pot holder). Set the cake back down on the counter and cover it with a cake cover and let it 'sweat' for ten more minutes.
- 8. Run the butter knife around the bottom of the cake, separating the bottom of the cake from the pan. Carefully and quickly turn the cake over onto your flat hand or plate, remove the pan's tube piece, and then flip the cake back right side up on a serving plate.
- 9. Serve with coffee, hot tea, whipped cream, fresh fruit, or other scrumptious things.
REAL OLD FASHION POUND CAKE
My Mother always had Pound Cake and Date Nut Cake in the house. She used so many different recipes using them. I wish now I had been smart enough as a kid to gather all of her recipes using Pound Cake or Date Nut Cake. Whoever said, kids were smart? Mom could whip up some amazing desserts at the last minute just with those...
Provided by Bonnie Beck
Categories Other Side Dishes
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350*. Bake 1 1/4 hours or until cake test done. Grease a bundt pan or two loaf pans.
- 2. There are two ways of making the dough.
- 3. Method 1; which I like best. Cream the butter and work in the flour until it looks like cornmeal or cat litter. Beat the egg yolks in a separate bowl and add the sugar and extract. Beat until thick and fluffy. Add the butter and flour mixture slowly to the egg yolk mixture. Continue beating till all is throughly incorporated. Beat the egg whites till stiff. Fold into the other mixture and beat by hand for about 15 minutes.
- 4. Method 2: Cream butter, sugar and extract untill fluffy. Beat the egg yolks until thick and add to the creamed butter. Beat the egg whites until stiff. Fold into the egg and butter mixture till well incorporated. Fold in the flour gradually and hand beat for 15 minutes or longer. Pour all into the greased bundt or loaf pans. Bake.
- 5. If this is the cake I have on hand I use it for my Rum Baba or my Lemon Trifle. Sometimes I will fry slices of the Pound cake and serve Banana Foster over it.
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