Classic Pound Cake Recipes

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CLASSIC POUND CAKE RECIPE



Classic Pound Cake Recipe image

A homemade pound cake is an easy dessert that uses just a few pantry staples!

Provided by Holly Nilsson

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 teaspoon vanilla
4 eggs (room temperature)
1 ⅔ cups flour
¼ teaspoon salt

Steps:

  • Preheat oven to 325°F. Grease an 8x4 loaf pan.
  • Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
  • Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
  • Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool completely.

Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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.

CLASSIC POUND CAKE



Classic Pound Cake image

Provided by Virginia Willis

Time 1h35m

Yield One 10-inch cake

Number Of Ingredients 10

2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan
3 cups cake flour (not self-rising) or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3 cups sugar
1/2 cup vegetable shortening, at room temperature
1 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
5 large eggs, at room temperature
1/2 teaspoon almond extract, optional

Steps:

  • Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
  • Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
  • Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.

ORIGINAL POUND CAKE FROM 1700'S ENGLAND



Original Pound Cake from 1700's England image

My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.

Provided by ameatlanta

Categories     Dessert

Time 1h55m

Yield 20-24 serving(s)

Number Of Ingredients 7

1 lb sugar (2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ((4 cups before sifting)
1 dozen egg (12-10 depends how hen is laying today!)
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated

Steps:

  • Preheat oven 325 degrees.
  • In mixing bowl cream butter and sugar.
  • Add 1 egg at a time, beating after each.
  • Gradually add sifted flour, 1/2 cup at a time, til all blended.
  • Add lemon juice and lemon rind, blend inches.
  • Pour into a buttered and floured tube pan.
  • Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.

Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9

CLASSIC POUND CAKE



Classic Pound Cake image

A very tender, simple version of this old classic. Serve it plain, with a dusting of powdered sugar, berries and icecream. Just about anything goes! Once you get the hang of it double this recipe and bake it in a bundt pan. (same cooking temp/time)

Provided by Steve_G

Categories     Dessert

Time 1h40m

Yield 1 loaf cake, 8 serving(s)

Number Of Ingredients 7

1 2/3 cups cake flour, can use all purpose,but it's not as good
1/2 teaspoon salt
1 cup unsalted butter, softened to 65 degrees f,about 2 hours
1 1/2 cups granulated sugar, superfine preferred but not necessary
5 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated lemon, zest of (OPTIONAL)

Steps:

  • Set oven rack to center position and preheat to 325 degrees f.
  • Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.
  • Sift flour and salt into a medium bowl and set aside.
  • Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.
  • Gradually add sugar and beat until butter is very white and fluffy.
  • About 3 minutes on your stand mixer, 5 mins by hand.
  • It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.
  • Add the whole eggs, one at a time and beat for 20 seconds after each addition.
  • The mixture should be dull and smooth at this point.
  • If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.
  • Allow it to warm then rebeat for a few seconds.
  • This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.
  • DO NOT OVERBEAT, It will make the cake tough.
  • Add vanilla extract and beat for a few more seconds.
  • Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.
  • Be sure to scrape up from the bottom of the bowl frequently.
  • Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.
  • In 70 minutes test the cake with a wooden toothpick.
  • If it's not done continue to bake and check every 5 minutes.
  • Cool on rack for 5 minutes before removing from pan.

OLD FASHIONED POUND CAKE II



Old Fashioned Pound Cake II image

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

1 ½ cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract

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

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.

CLASSIC POUND CAKE



Classic Pound Cake image

We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 6

2 cups butter, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup whole milk

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

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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HOMEMADE POUND CAKE (CLASSIC) - THE COOKIE ROOKIE®
2020-12-11 Adjust oven rack to middle positions, preheat oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; set aside. Coarse raw sugar. Cream the butter and shortening together using a hand mixer set on medium speed for 1 minute.
From thecookierookie.com
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