THE VERY BEST POUND CAKE
I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.
Provided by A Pinch of This ...
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cream flour and butter together until smooth. I do this part in my stand mixer.
- Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
- Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
- Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
- Bake @ 300° for 1 ½ hours or until tests done with toothpick.
Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 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 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 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.
BEST POUND CAKE
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
- With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
- Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
ELVIS PRESLEY'S FAVORITE POUND CAKE
Categories Cake Milk/Cream Egg Dessert Bake Quick & Easy Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position, but do not preheat oven.
- Generously butter pan and dust with flour, knocking out excess flour.
- Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
- Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
- Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
MILLION DOLLAR POUND CAKE
This is a dense, classic-style pound cake with a fantastic flavor and buttery, soft texture, topped with a creamy honey buttercream frosting.
Provided by Shelly
Categories Dessert
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Coat a 10- inch (10 - 15 cup) bundt pan liberally with nonstick spray. Alternately you can coat the pan with butter/shortening and dust it with flour or powdered sugar, tapping off excess. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 3 minutes, until fluffy and pale in color. Add in the eggs and extract(s), mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour and buttermilk in alternating portions until just combined, beginning and ending with the flour.
- Spread the batter into the prepared pan and bake for 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes, and then invert the pan onto a wire rack to cool completely.
- To prepare the frosting, in the bowl of your stand mixer fitted with the paddle attachment, mix the butter and honey together on medium speed for 1 minute, until smooth. Turn the mixer to low and slowly add in the powdered sugar. Once it's all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary.
- Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 903 calories, Sugar 82.3 g, Sodium 298.8 mg, Fat 49.6 g, SaturatedFat 30 g, TransFat 1.2 g, Carbohydrate 112.5 g, Fiber 4.4 g, Protein 9.1 g, Cholesterol 215.3 mg
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!
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
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
- Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
- Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
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
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!
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MILLION DOLLAR POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (62)Servings 10-12
- Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
- Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
- Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
- Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
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.
THE VERY BEST POUND CAKE RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
4.8/5 (4)Total Time 1 hr 10 minsCategory Cake, DessertCalories 423 per serving
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy.
- Turn the mixer on low and slowly add the sugar to the butter. Beat until fluffy, approximately 2-3 minutes.
- Add the eggs to the bowl one at a time, stopping to scrape down the sides of the bowl with a spatula. Add the lemon zest and vanilla mixing on medium speed for 30 seconds longer to combine.
THE BEST AUTHENTIC TRES LECHES CAKE RECIPE - THE FOOD ...
From thefoodcharlatan.com
4.9/5 (16)Total Time 4 hrs 45 minsCategory DessertCalories 652 per serving
- Preheat the oven to 350 degrees F. Grease a 9x13 inch cake pan with nonstick spray or rub with butter.In a large bowl or stand mixer, add 5 egg whites.
- Place the egg yolks in a small bowl and set aside.Beat the egg whites about 2-4 minutes, until stiff peaks form.
- See photos.Scrape the egg whites into a medium bowl and store in the fridge.In the same bowl that you beat the egg whites, add 1/2 cup butter and beat until smooth, scraping edges.
- Add 1 cup sugar and beat until light and fluffy, about 2 minutes, scraping sides halfway through.
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5/5 (3)Calories 1220 per servingCategory Dessert
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From selfproclaimedfoodie.com
5/5 (4)Total Time 1 hr 20 minsCategory DessertCalories 251 per serving
- Preheat oven to 325°F. Grease one 9x5x3-inch loaf pan and dust with flour, shake out excess flour, and set aside.
- In bowl of stand mixer with paddle attachment, beat sugar, butter, cream cheese and extracts for 4 to 5 minutes, until very creamy and light in color. Add eggs, one at a time, mixing after each addition and scraping sides of bowl, as needed.
- In separate bowl, whisk together flour, baking powder and salt. Add to the sugar mixture, about a half cup at a time, mixing well after each addition for a smooth batter.
- Spoon batter evenly into prepared pan. Cut through batter several times with a knife to break large air bubbles.
PERFECT CREAM CHEESE POUND CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (251)Category DessertServings 12Total Time 4 hrs
- Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
- Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
THE BEST POUND CAKE RECIPE - ONE SWEET APPETITE
From onesweetappetite.com
5/5 (1)Category DessertsCuisine AmericanTotal Time 1 hr 30 mins
- Combine the butter and sugar in the bowl of an electric mixer, or a large mixing bowl. Beat with the paddle attachment, or hand mixer, for 2 to 5 minutes, or until the mixture is light and fluffy.
THE BEST CHOCOLATE BUNDT CAKE EVER - NEIGHBORFOOD
From neighborfoodblog.com
Reviews 455Calories 443 per servingCategory Dessert
- For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
- In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
- Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
I TRIED 4 FAMOUS POUND CAKE RECIPES - HERE'S THE BEST | …
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- The Best Basic Recipe: King Arthur’s Velvet Pound Cake. Overall Rating: 7.5/10. Get the Recipe: King Arthur’s Velvet Pound Cake. Read More: I Tried King Arthur Baking’s “Velvet” Pound Cake (It’s Shockingly Simple to Make)
- The One Packed with Smart Upgrades: Ina Garten’s Perfect Pound Cake. Overall Rating: 9.5/10. Get the Recipe: Ina Garten’s Perfect Pound Cake. Read More: Ina Garten’s “Perfect” Pound Cake Lives Up to Its Name (I’m Completely Smitten)
- The Craveworthy Classic: Grandbaby Cakes’ Cream Cheese Pound Cake. Overall Rating: 10/10. Get the Recipe: Grandbaby Cakes Cream Cheese Pound Cake. Read More: I Tried Grandbaby Cakes’ Southern Cream Cheese Pound Cake (It’s as Good as Promised)
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