POUND CAKE
Provided by Alton Brown
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Arrange a rack in the middle of the oven and heat to 350 degrees F.
- Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
- Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.
- With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.
- Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.
STRAWBERRY POUND CAKE
This strawberry pound cake is a recipe to write home to mama about.
Provided by L.M. Black
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
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®).
- Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.
Nutrition Facts : Calories 665.9 calories, Carbohydrate 76.2 g, Cholesterol 172.2 mg, Fat 37.8 g, Fiber 1.2 g, Protein 7.6 g, SaturatedFat 23.1 g, Sodium 123.5 mg, Sugar 46.9 g
CREAM CHEESE POUND CAKE WITH SASSY FRUIT SALSA
Pound cake from a cake mix, what could be easier! Pound cake topped with fruit salsa, what could be yummier!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 12
Steps:
- In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
- Heat oven to 325°F. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.
- Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.
- Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 45 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 17 g, TransFat 0 g
AUNT GUSSIE'S POUND CAKE RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, shortening, eggs, whole milk, lemon extract, vanilla extract, flour, baking powder, salt, vanilla ice cream, fresh berry
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
- Mix the eggs, one at a time, into the batter.
- In a medium bowl, combine the milk, lemon extract, and vanilla extract.
- In a separate medium bowl, whisk the flour, baking powder, and salt.
- Alternately add the dry and wet ingredients into the batter.
- Pour the batter equally into two greased and lightly floured loaf pans.
- Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
- Cool for 30 minutes before slicing.
- Serve with vanilla ice cream and berries.
- Enjoy!
Nutrition Facts : Calories 760 calories, Carbohydrate 77 grams, Fat 45 grams, Fiber 1 gram, Protein 11 grams, Sugar 37 grams
STRAWBERRY POUND CAKE
Make and share this Strawberry Pound Cake recipe from Food.com.
Provided by Sassy J
Categories Dessert
Time 2h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Coat a 12- cup bundt pan with baking spray and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking soda, baking powder, and salt. Mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and in alternating additions add in the buttermilk and flour, beginning and ending with flour, scraping the sides of the bowl as necessary. Mix until just incorporated.
- Stir in the strawberries until evenly mixed inches.
- Bake for 85-90 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes and then invert the pan onto a cake plate.
- Once the cake is mostly cooled whisk together the powdered sugar and the milk for the icing. Pour this on top of the cake. The cooler the cake is, the thicker the icing will remain.
Nutrition Facts : Calories 502.2, Fat 17.6, SaturatedFat 10.4, Cholesterol 103.6, Sodium 505, Carbohydrate 81.3, Fiber 1.6, Sugar 55.7, Protein 6.3
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
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