Pound Cake Recipe Easy

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POUND CAKE



Pound Cake image

"This is my own low-fat recipe and I often use cubes of it to make a wonderfully light blueberry trifle," writes Joyce Grasby from Rochester, New York. She also likes to spoon fresh or frozen fruit or berries over each slice for added flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
3 large eggs, room temperature
1/4 cup unsweetened applesauce
1-1/4 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 185 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 159mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.

EASY POUND CAKE RECIPE



Easy Pound Cake Recipe image

This Easy Pound Cake Recipe is always a crowd pleaser! It's rich, with incredible texture. It's tender, moist and dense with vanilla flavor. You'll make this Traditional Pound Cake again and again - it's perfect for Easter, Mother's Day, birthdays, or an incredible treat! It's moist, delicious and made with just 6 staple ingredients!

Provided by Julie Blanner

Categories     Dessert

Time 1h30m

Number Of Ingredients 6

1 cup butter (softened)
1½ cups white granulated sugar
3 eggs
2 cups all purpose flour
¾ cup milk
2 teaspoons vanilla extract

Steps:

  • Grease 1 pound bread pan and preheat oven to 300°F.
  • In a mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until fluffy.
  • Add eggs one at a time. Blend in on low.
  • Alternate adding flour and milk, add vanilla until smooth.
  • Pour into bread pan and bake for 1 hour 20 minutes. Insert a toothpick into the center of the cake. When the toothpick comes out clean, it is done.
  • Allow to cool and top with glaze if desired.

Nutrition Facts : Calories 241 kcal, Carbohydrate 50 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 51 mg, Sodium 29 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving

EASY POUND CAKE



Easy pound cake image

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

200g unsalted butter , softened
200g caster sugar
3 eggs , beaten
200g self-raising flour
1 tsp baking powder
3 tbsp whole milk
1 tbsp vanilla paste / ½ vanilla pod seeds
125g icing sugar
1 tbsp vanilla paste / ½ vanilla pod seeds

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

PERFECT POUND CAKE



Perfect Pound Cake image

Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert.

Categories     Desserts

Time 1h5m

Yield 8

Number Of Ingredients 8

3 tablespoons milk (skim, low fat, or whole)
3 large eggs
1½ teaspoons vanilla extract
1⅓ cups cake flour, spooned into measuring cup and leveled with a straight edge
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 tablespoons unsalted butter, softened (no need to cut it in pieces)

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker's Joy or Pam Baking Spray with Flour.)
  • In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
  • In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
  • Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
  • Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
  • The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 slice, Calories 339, Fat 21 g, Carbohydrate 34 g, Protein 4 g, SaturatedFat 13 g, Sugar 19 g, Fiber 0 g, Sodium 139 mg, Cholesterol 120 mg

VANILLA POUND CAKE



Vanilla Pound Cake image

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

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt

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

CLASSIC POUND CAKE



Classic Pound Cake image

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

2 cups salted butter, room temperature
2 cups granulated sugar
9 large eggs
3 1/4 cups all purpose flour

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

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

POUND CAKE



Pound Cake image

Moist, buttery, and rich, this Pound Cake recipe comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake!

Provided by John Kanell

Categories     Dessert

Time 50m

Number Of Ingredients 8

4 eggs
1 cup unsalted butter ((226g) room temperature)
1 cup sugar ((200g))
1½ cup all-purpose flour ((180g))
½ cup sour cream ((120mL))
1 teaspoon salt
2 tablespoon vanilla
½ teaspoon baking powder

Steps:

  • Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.
  • In a medium bowl whisk together the flour, salt, and baking powder then set aside.
  • In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
  • Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
  • Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
  • Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
  • Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
  • Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

Nutrition Facts : ServingSize 1 slice, Calories 303 kcal, Carbohydrate 29 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 100 mg, Sodium 225 mg, Fiber 1 g, Sugar 17 g

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