Basic Pound Cake Recipes

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HOMEMADE POUND CAKE



Homemade Pound Cake image

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

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

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

BASIC POUND CAKE



Basic Pound Cake image

Make and share this Basic Pound Cake recipe from Food.com.

Provided by J e l i s a

Categories     Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 8

2 1/2 cups sugar
1 cup margarine or 1 cup butter, softened
1 teaspoon vanilla
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk

Steps:

  • Beat sugar, butter, vanilla and eggs in large bowl, low speed for 30 seconds, scraping sides of bowl, then at high speed for 5 minutes, scrape occasionally.
  • In separate bowl, mix flour, baking powder and salt.
  • Beat flour mixture into sugar mixture alternately with milk on low speed.
  • Spread into pan.
  • Bake in 2 loaf pans (9x5x3") for approx 55 minutes at 350 degrees.
  • (Variation: substitute 1 tsp lemon extract for vanilla and 1 T lemon rind).

BASIC POUND CAKE.



Basic Pound Cake. image

A very easy recipe to follow--makes a nice dense pound cake. Add coco powder for a chocolate pound cake.

Provided by Mayas Mama

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 7

1/2 lb flour (any type of white flour)
1/2 lb egg (weigh eggs with their shells)
1/2 lb soft butter
1/2 lb sugar
1 teaspoon vanilla extract
1 pinch salt
2 teaspoons baking powder

Steps:

  • Preheat oven to 350°.
  • Add all the ingredients to a bowl of a cake mixer.
  • Beat on high for 7 minutes.
  • Grease a loaf dish.
  • Pour cake batter into dish.
  • Bake for 65 minutes; check doneness with toothpick or cake tester.
  • Allow to cool covered with paper towel for 30 minutes.
  • Transfer to cooling rack and allow to cool covered.
  • Once cooled, cut into slices and serve.

Nutrition Facts : Calories 306.1, Fat 17.3, SaturatedFat 10.3, Cholesterol 111, Sodium 236, Carbohydrate 33.7, Fiber 0.5, Sugar 19, Protein 4.5

PLAIN POUND CAKE



Plain Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 loaf cakes

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

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



Classic Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 9

3 1/2 cups all-purpose flour, plus more for the pan
1/2 teaspoon fine salt
8 large eggs, at room temperature
2 large eggs yolks, at room temperature
2 tablespoons milk, at room temperature
4 teaspoons pure vanilla extract
2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
2 3/4 cups sugar
1 teaspoon lightly packed finely grated lemon zest

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.

VANILLA POUND CAKE



Vanilla Pound Cake image

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

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt

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

THE BEST POUND CAKE



The Best Pound Cake image

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

1 cup margarine
½ cup shortening
3 cups white sugar
5 eggs
2 ½ cups all-purpose flour
½ cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
½ teaspoon vanilla extract

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

POUND CAKE



Pound Cake image

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

3 cups all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
Powdered sugar, if desired

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



Classic Pound Cake image

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 6

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

EASY POUND CAKE



Easy pound cake image

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

200g unsalted butter , softened
200g caster sugar
3 eggs , beaten
200g self-raising flour
1 tsp baking powder
3 tbsp whole milk
1 tbsp vanilla paste / ½ vanilla pod seeds
125g icing sugar
1 tbsp vanilla paste / ½ vanilla pod seeds

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

MOM'S VANILLA POUND CAKE



Mom's Vanilla Pound Cake image

This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!

Provided by withanh

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 8

3 cups white sugar
1 cup butter
½ cup shortening (such as Crisco®)
5 eggs
3 ¼ cups all-purpose flour
½ cup evaporated milk
½ cup water
3 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
  • Pour batter into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Nutrition Facts : Calories 574.9 calories, Carbohydrate 77.2 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 13 g, Sodium 150.3 mg, Sugar 51.4 g

BUTTER POUND CAKE



Butter Pound Cake image

This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.

Provided by Diana Moore

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 7

1 cup butter
6 eggs
3 cups white sugar
3 cups all-purpose flour
1 pint heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
  • With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
  • Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
  • Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 64.5 g, Cholesterol 161.2 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 16.9 g, Sodium 137 mg, Sugar 43.2 g

BASIC POUND CAKE



Basic Pound Cake image

Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 loaves

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
4 cups sifted cake flour, plus more for pans
1 teaspoon salt
4 teaspoons baking powder
2 3/4 cups sugar
8 eggs, room temperature
1 cup milk, room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
  • Sift the flour with the salt and baking powder two times and set aside.
  • With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
  • Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

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5-INGREDIENT POUND CAKE RECIPE | YUMMLY
Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside. Place the butter and sugar in a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream the ingredients together on medium speed for 3-4 minutes, or until pale and fluffy.
From yummly.com
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EASY POUND CAKE RECIPE - JULIE BLANNER
2016-03-07  · Prep – Grease 1 pound bread pan and preheat oven to 300 degrees. Fluff – In a mixing bowl, beat the butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until light and fluffy. Add eggs one at a time and blend in on low, careful not to over mix.
From julieblanner.com
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POUND CAKE RECIPES | ALLRECIPES
Rating: 4.5 stars. 686. This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!) By WHOLEGRAINWOMAN.
From allrecipes.com
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BASIC POUND CAKE RECIPE - POUND CAKE RECIPE FROM SCRATCH
2012-12-03  · Directions. Preheat oven to 325 degrees F. Grease and flour 9- by 5-inch metal loaf pan. In medium bowl, stir together flour, baking powder, and salt. In large bowl, with mixer at medium speed ...
From goodhousekeeping.com
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POUND CAKE RECIPE- A CLASSIC SOUTHERN FAVORITE
Preheat oven to 350 degrees F. In a separate bowl whisk the all purpose flour and baking powder to combine, set aside for later. Cream the softened unsalted butter in the mixing bowl of a stand mixer (using a paddle attachment). Gradually add the sugar and beat until light and fluffy 3 …
From mycakeschool.com
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50+ EASY POUND CAKE RECIPES - DELISH
2019-11-25  · 16 of 50. Ricotta-Orange Pound Cake with Prosecco Strawberries. Prosecco is the only reason you need to bake this pound cake. Get …
From delish.com
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POUND CAKE - PREPPY KITCHEN
2019-08-12  · In a medium bowl, whisk together the flour, salt, and baking powder, then set aside. 2. Cream the butter and sugar in a stand mixer fitted with a whisk attachment until light and fluffy. 3. Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated. 4.
From preppykitchen.com
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EASY HOMEMADE POUND CAKE RECIPE | THE WORKTOP
2018-11-08  · To avoid dense pound cake, cream together the butter and sugar until it's light and fluffy. The first step in this recipe is to cream together the butter and the sugar, and this is important. The purpose of this step is add air to the batter, which will give you a lighter cake. Traditional homemade pound cake recipes rely on this step to give ...
From theworktop.com
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Top Asked Questions

How to make a pound cake?
How To Make Pound Cake 1 Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes. 2 Add eggs one at a time. Finally mix in flour & salt. 3 Bake until golden on top.
What temperature do you bake a pound cake at?
This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit! Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
What is pound cake with 4 Ingredients?
It’s a traditional butter cake that is perfect topped with strawberries and whipped cream! Classic Pound Cake with Only 4 Ingredients! Pound Cake is one of those old fashioned cake recipes that will always have place on my dessert table.
Can I add baking powder to a butter pound cake recipe?
Adding baking powder to a butter pound cake recipe makes it easier to make from scratch. Traditional pound cake recipes get all the rise and lift from perfectly creamed butter and sugar. It's a delicate process which I describe in detail below.

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