MOM'S VANILLA POUND CAKE
This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!
Provided by withanh
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
- Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.
Nutrition Facts : Calories 574.9 calories, Carbohydrate 77.2 g, Cholesterol 121.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 13 g, Sodium 150.3 mg, Sugar 51.4 g
VANILLA POUND CAKE
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
- Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Nutrition Facts : Calories 450 g, Fat 26 g, Protein 7 g
PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
VANILLA POUND CAKE
This is by far the best recipe I have ever tried for pound cakes. Add your own flavors but follow ingredients to a tee. The cake flour and whipping cream make this vanilla pound cake recipe special.
Provided by Lisa
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.
- Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 71.7 g, Cholesterol 160.8 mg, Fat 26.6 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 15.2 g, Sodium 45.4 mg, Sugar 43.3 g
PLAIN VANILLA POUND CAKE
I found this pound cake recipe in a church cookbook that my mother gave me in the early 90's. I was really wanting that "classic" pound cake taste, and I found it in this. I put a powdered sugar glaze on top once it was done, but you don't really have to. Also, it made a bit more than one bundt pan full, so have an extra cake pan ready!
Provided by Carla_Lee
Categories Dessert
Time 1h35m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter, shortening, and sugar well; add eggs, one at a time, beating well after each additon, until well mixed. Add dry ingredients, sifted together, alternately with milk. Add flavorings. Bake in a tube or bundt pan for 1-1/4 hours (or until done) at 325 degrees.
Nutrition Facts : Calories 568.4, Fat 27.3, SaturatedFat 13.2, Cholesterol 136.5, Sodium 293.7, Carbohydrate 75.1, Fiber 0.8, Sugar 50.1, Protein 7.2
DOUBLE VANILLA POUNDCAKE
Provided by Jeannette Ferrary
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Grease and flour 9-inch tube pan.
- In large mixing bowl, cream butter, sugar and salt. Add eggs one at a time, beating well after each addition, stirring in a bit of the flour after the third egg. Add remaining flour, mixing until well combined.
- Scrape the insides from one inch of a vanilla bean and add along with the teaspoon of vanilla, blending well. Pour batter into prepared pan and bake 1 hour.
- Remove from oven, let cool on wire rack about 15 minutes and unmold. When cool, store covered with plastic wrap or foil. Serve with fresh raspberries or vanilla ice cream.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 7 grams, Sodium 67 milligrams, Sugar 30 grams, TransFat 0 grams
VANILLA POUND CAKE*
This pound cake is so yummy! It's soooo simple and easy to make, anyone can make it! And you will love the results! I like it plain, or topped with whipped cream and berries for an elegant touch! If you try it, you will love it!
Provided by leenielt3
Categories Dessert
Time 45m
Yield 1 loaf, 8-15 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Cream sugar and butter for 3 minute or until pale and fluffy. Beat in eggs 1 at a time, and then the extracts.
- In a seprate bowl sift the remaining ingredients and slowly beat into the mix.
- Pour into a greased loaf pan, and bake until a tooth pick inserted in center comes out clean.
Nutrition Facts : Calories 404.8, Fat 25.2, SaturatedFat 15.2, Cholesterol 140.3, Sodium 232.6, Carbohydrate 39.1, Fiber 0.8, Sugar 15, Protein 5.8
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5/5 (3)Category Breakfast, DessertCuisine AmericanCalories 345 per serving
- Grease and flour baking pan. Pour half a tablespoon of oil into a 9 by 5 inch loaf pan. Brush the pan with the oil ensuring the oil completely coats the pan. Add a tablespoon of flour to the pan and tap the pan to ensure the flour completely coats the pan. Discard the excess flour.
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