Crystal Pound Cake Recipes

CHERRY POUND CAKE

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.

BEST CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Cream shortening and butter until light and fluffy, gradually adding sugar. Beat well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.
• Sift flour, baking powder, salt, cocoa and cinnamon together. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla and almond extracts.
• In a clean bowl, beat egg whites until stiff peaks form. Fold carefully into cake batter, mixing only until no streaks remain. Pour batter into a greased and floured 10 inch tube pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove from pan, and let cool completely on a wire rack.

CHOCOLATE POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• Sift together flour, cocoa and salt. Set aside.
• Cream margarine and shortening. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition.
• Add flour mixture alternately with milk. Add vanilla.
• In a separate bowl, beat egg whites until stiff. Fold into cake batter.
• Pour into a greased and floured tube pan. Sprinkle nuts on top.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes. Do not over bake.

CLASSIC POUND CAKE RECIPE BY TASTY

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

PASTEL POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with marshmallows. Top with remaining batter. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

THE BEST CARAMEL POUND CAKE

Steps:

• For cake, beat sugars and butter or margarine at medium speed until well blended.
• Add oil, beating until blended.
• Add eggs one at a time beating just until yellow disappears.
• Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
• Beat at low speed until well blended, about 2 minutes.
• Stir in vanilla extract.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes, remove from pan and cool completely.
• Drizzle with Caramel frosting.
• Caramel Frosting:.
• Bring first 4 ingredients to boil in medium saucepan, stirring often.
• Boil, stirring constantly for 3 minutes.
• Remove from heat.
• Add baking powder and vanilla.
• Beat at medium speed for 5-7 minutes.
• Drizzle quickly over cake.

GREAT-GRANDMA ELECTRA'S POUND CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place oven rack on the lowest level.
• Beat sugar, butter, and cream cheese together until creamy. Add eggs one at a time, beating until smooth.
• Sift flour, baking soda, and salt together in a bowl and stir into the batter. Stir in vanilla extract. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes.

POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY

Steps:

• Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
• Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
• Sift the self-rising flour and salt into a large bowl.
• Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
• Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
• Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
• Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
• Pour the glaze over the cooled cake, then slice and serve.
• Enjoy!