CLASSIC POUND CAKE RECIPE
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
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
This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!
Provided by Shelly
Categories Cake
Time 1h30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
- Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
- Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
- Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
- Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg
JUST PLAIN OLD POUND CAKE
This has got to be quickest and easiest pound cake ever. It is great served with fresh fruit and whipped cream, or just pour you a cup of coffee and enjoy!!!!
Provided by Jellyqueen
Categories Dessert
Time 1h5m
Yield 1 bundt or tube cake
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Prepare bundt pan by spraying with Cookers Joy or grease pans and lightly flour them, bumping off extra flour.
- Cream eggs and sugar.
- Add vanilla.
- Alternate adding the flour and oil until well mixed.
- Pour into a bundt or tube pan.
- Bake for 50 to 60 minutes.
- Test with tooth pick inserted into cake. If it comes out clean, cake is done. If there is batter on the tooth pick, bake for 5 more minutes and test again.
Nutrition Facts : Calories 5397.6, Fat 260.2, SaturatedFat 41, Cholesterol 1692, Sodium 566.2, Carbohydrate 695.4, Fiber 6.8, Sugar 504.9, Protein 76.2
CLASSIC POUND CAKE
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
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
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
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 RECIPE BY TASTY
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
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
HOMEMADE POUND CAKE
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
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
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