Best Pound Cake Recipes

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BEST POUND CAKE



Best Pound Cake image

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

1 pound (3 1/4 cups) all-purpose flour, plus more for pans
2 teaspoons coarse salt
1 tablespoon baking powder (lighter version only)
1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
1 pound (2 1/4 cups) sugar
1 teaspoon pure vanilla extract
9 large eggs, room temperature
3/4 cup sour cream, room temperature (lighter version only)

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 VERY BEST POUND CAKE



The Very Best Pound Cake image

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

4 cups sifted all-purpose flour (Sift flour into measuring cup to total 4 cups)
1 lb unsalted butter, softened (4 sticks)
10 large eggs
3 cups sugar

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

WONDERFUL BUTTERY MOIST POUND CAKE!



Wonderful Buttery Moist Pound Cake! image

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

1 cup butter, softened (no substitutes!)
2 cups sugar
3 cups flour
6 eggs, room temperature
1 cup half-and-half cream, warmed
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh lemon juice
1/3 cup sugar (or to taste)
1/2 cup chopped almonds (or other nuts)

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!

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

CLASSIC POUND CAKE RECIPE BY TASTY



Classic Pound Cake Recipe by Tasty image

This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 1h35m

Yield 2 loaf cakes

Number Of Ingredients 11

nonstick cooking spray, for greasing
3 ½ cups all purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon baking soda
4 sticks unsalted butter, room temperature
2 ½ cups granulated sugar
1 teaspoon kosher salt
6 large eggs, room temperature
½ cup buttermilk
2 teaspoons vanilla extract
½ cup sour cream

Steps:

  • Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
  • In a medium bowl, whisk together the flour, baking powder, and baking soda.
  • In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
  • With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
  • Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
  • Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
  • Slice and serve.
  • Enjoy!
  • RECIPE BY: Morgan Baker

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