SHEET PAN POUND CAKE
Sheet Pan Pound Cake is a classic pound cake recipe baked in a nontraditional 9x13-inch pan. It still has the crunchy top and buttery soft inside.
Provided by Paula
Categories Dessert
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F.
- Grease then flour or sugar a 9x13-inch baking pan. Alternately, line with parchment paper if you plan to make petit fours out of this cake.
- In the bowl of your stand mixer on medium, beat butter until smooth. Add sugar and mix until smooth about 2 to 3 minutes on medium speed.
- Add eggs, one at a time, beating until the yolk disappears into the batter before adding the next egg.
- Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour.
- Add vanilla and mix on low to medium until well combined.
- Pour batter into your prepared pan and spread evenly.
- Bake for 55 minutes at 325 degrees F.
- Cake is done when no crumbs or dry crumbs remain on a wooden pick when inserted in the center of the cake.
- Frost or serve as desired. Store in an airtight container on the countertop 3 to 4 days.
Nutrition Facts : Calories 333 kcal, Carbohydrate 45 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 104 mg, Sodium 110 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
BASIC SHEET PAN CAKE
We're certain this all-purpose cake batter will be your go-to recipe for anything from jelly rolls cakes to berry-laden trifles. It is incredibly simple and results in a tender yet pliable crumb.
Provided by Food Network Kitchen
Time 40m
Yield 1 sheet cake
Number Of Ingredients 8
Steps:
- Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
- Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly using the spatula, using broad, gentle strokes to keep the batter airy.
- Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
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
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
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