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
VANILLA BUTTERCREAM POUND CAKE
This cake is an ode to the well-known pound cake from Stocks Bakery in Philadelphia that my family had at every get-together when I was a kid. It's got a velvety melt-in-your-mouth crumb and a smooth vanilla buttercream. Pound cakes have a better taste and texture after resting overnight, so I plan to make this loaf a day before serving, when possible.
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 8-inch loaf (10 servings)
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
- In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
- With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
- Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
- Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
- For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
- Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.
VANILLA POUND CAKE
Make and share this Vanilla Pound Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Mix sugar, butter, eggs and vanilla in large bowl.
- Beat on low to mix ingredients well.
- Beat on high for 5 minutes.
- On low, add flour and baking powder alternately with buttermilk.
- Beat well after each addition.
- Make sure you end with the dry ingredients.
- Spoon batter into greased and floured 10 inch tube pan.
- Bake for 65-75 minutes, until a pick comes out clean.
- Cool for 15 minutes; invert onto cake plate.
Nutrition Facts : Calories 369.2, Fat 19.4, SaturatedFat 11.6, Cholesterol 116.1, Sodium 218.1, Carbohydrate 43.9, Fiber 0.6, Sugar 25.9, Protein 5.5
VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING
Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.
Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.
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
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
Make and share this Vanilla Pound Cake recipe from Food.com.
Provided by MarBear
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine sugar and melted butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Add eggs,, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
- Stir together flour and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
- Pour batter into greased and floured 10-inch angel food cake pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Nutrition Facts : Calories 314.7, Fat 13.5, SaturatedFat 8.1, Cholesterol 79.1, Sodium 73, Carbohydrate 44, Fiber 0.6, Sugar 25.2, Protein 4.6
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