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
CLASSIC POUND CAKE
We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
$100,000 POUND CAKE
Make and share this $100,000 Pound Cake recipe from Food.com.
Provided by hennypenny49
Categories Brunch
Time 3h40m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients well and pour into a greased and floured cake pan( unsure of size).
- Bake at 300* for 1 hr and 40 minute.
Nutrition Facts : Calories 798, Fat 41, SaturatedFat 24.8, Cholesterol 227.1, Sodium 313.6, Carbohydrate 99.4, Fiber 1.4, Sugar 60.5, Protein 9.9
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- Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Grease and line a 9 x 5 baking pan with baking or parchment paper.
- In a large mixing bowl, add butter, sugar and vanilla. Beat with an electric mixer on low speed until combined and then turn speed up to medium and beat for a further 1-2 minutes or until butter turns pale, creamy and almost fluffy.
- Add eggs, one at a time, and beat briefly to combine – don’t worry if the mixture goes a little bit lumpy at this stage – then scrape down the sides of the bowl.
- Add flour, baking powder and salt. Start to mix together on a low speed. Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix).
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- Measure your flour properly. When it comes to pound cake, it’s all about ratios of ingredients. After all, pound cake got its name because early versions were made by using a pound each of flour, eggs, sugar, and butter (or another fat).
- Use the right pan (both in size and material) Don’t just grab the first pan you see in your pantry and pour in your pound cake batter. This is another moment for careful choices.
- Don’t overbake. Once the pound cake is in the oven, take a deep breath but don’t go too far away! The last thing you want is to forget about your cake and let it become toasted and dry.
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