Happy Cake 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

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

HAPPY CAKE ( POUND CAKE )



Happy Cake ( Pound Cake ) image

Make and share this Happy Cake ( Pound Cake ) recipe from Food.com.

Provided by BakerNurse

Categories     Dessert

Time 1h45m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

3 cups cake flour
6 eggs
1 lb butter
2 1/4 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour a 10" Bundt or tube pan.
  • In a large bowl, beat the butter.
  • Add sugar, vanilla and eggs, mixing well.
  • Add milk.
  • Sift dry ingredients and add slowly to mixture.
  • Pour into prepared pan.
  • Bake 1 hour and 20 minutes.
  • Cool in pan 15-20 minutes.
  • Remove and finish cooling on platter.
  • Serve with fresh fruit or lemon curd.

Nutrition Facts : Calories 437.5, Fat 25.2, SaturatedFat 15.2, Cholesterol 140.6, Sodium 321.6, Carbohydrate 48.8, Fiber 0.4, Sugar 28.8, Protein 5

AWESOME POUND CAKE



Awesome Pound Cake image

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

Provided by Diva Nay

Categories     Dessert

Time 1h40m

Yield 1 cake

Number Of Ingredients 9

3 cups cake flour
6 large eggs
1 lb butter
3 cups sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • Preheat the oven to 325 degrees.
  • Take your standard tube cake pan and oil it with butter. Then lightly flour the oiled pan. Shake the excess flour from the pan and put to the side.
  • Sift the flour, baking soda,and baking powder into a large mixing bowl.
  • Stir in salt and the sugar.
  • Add the butter. Melt the butter in a pan over slow heat to make it blend easier. (You can do this or just let the butter soften at room temperature.).
  • Add the eggs. At this point I break out my mixer and begin mixing on slow.
  • Slowly add buttermilk, and then the vanilla extract. After it is thoroughly stirred, I turn the mixer up to medium for a few minutes, and then finally on high. If the mixture is a little thick I add just a touch more buttermilk.
  • Pour the mix in, and bake the cake for about 1 hour and twenty minutes.
  • Allow the cake to cool 15 or 20 minutes in the pan before removing.

Nutrition Facts : Calories 7581.5, Fat 402.7, SaturatedFat 243.7, Cholesterol 2250, Sodium 5327.7, Carbohydrate 931.2, Fiber 7, Sugar 610.2, Protein 79.4

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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