THE VERY BEST POUND CAKE
I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.
Provided by A Pinch of This ...
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cream flour and butter together until smooth. I do this part in my stand mixer.
- Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
- Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
- Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
- Bake @ 300° for 1 ½ hours or until tests done with toothpick.
Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4
BEST POUND CAKE
Here's the test kitchen's favorite recipe for a classic pound cake. If you prefer your pound cake with a slightly less dense texture, follow our instructions below for a lighter variation that incorporates baking powder and sour cream into the batter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-by-5-inch loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a bowl, whisk together flour and salt. (If making the lighter version, add baking powder at same time as salt.)
- With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs, one at a time, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 2 batches (alternating with sour cream if making the lighter version), beating until just incorporated.
- Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester inserted into center of each cake comes out clean, about 70-75 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely.
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
- Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
- Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
- Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
- Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.
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.
CLASSIC POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
- Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
- Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
- Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
- Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.
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
THE BEST POUND CAKE (COOK'S ILLUSTRATED)
From the Cook's Illustrated Website: Be careful not to overbeat the butter-sugar mixture, especially on a hot day -- you could rupture the air cells and cause the batter to be heavy. It's important to beat in the eggs very slowly. If you don't think you can pace yourself, set a timer or watch the clock. When you are folding in the flour, fold up from the very bottom of the bowl, otherwise some of the batter will have little flour in it, and this will either rise to the surface, never cooking through, or settle in hard, dense streaks near the bottom of the cake. You may double the recipe and bake the cake in a large nonstick bundt pan (14 cup capacity); the baking time remains the same. The recipe also makes four miniature pound cakes; use four two-cup pans and reduce baking time to 40 minutes. Though best when freshly baked, the cake will keep reasonably well for 4 to 5 days.
Provided by senseicheryl
Categories Dessert
Time 1h20m
Yield 1 9 inch loaf pan, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to center position and heat oven to 325 degrees. Grease a 9-by-5-by-3 1/2-inch loaf pan (7 1/2-inch capacity) with vegetable shortening or spray. Line the bottom and sides of pan with parchment paper.
- Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl.
- Mix eggs, yolks, vanilla and water in a 2 cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium-high speed, take 3 to 5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt.
- Remove bowl from mixer stand. Turn 1/2 cup flour into sieve or shaker; sprinkle it over batter. Fold gently with rubber spatula, scraping up from bottom of the bowl, until flour is incorporated. Repeat twice more, adding flour in 1/2-cup increments.
- Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon. Bake until cake needle or tester inserted into crack running along top comes out clean, 70 to 80 minutes. Let cake rest in pan for 5 minutes, then invert onto wire rack. Place second wire rack on cake bottom, then turn cake top side up. Cool to room temperature, remove and discard parchment, wrap cake in plastic, then in foil. Store cake at room temperature.
Nutrition Facts : Calories 475.8, Fat 26.8, SaturatedFat 15.8, Cholesterol 219, Sodium 178.4, Carbohydrate 53.9, Fiber 0.4, Sugar 33.7, Protein 5.7
BEST SOUR CREAM POUND CAKE IN THE WORLD
I have NEVER tasted a poundcake as light and delicious as this one. This recipe is from a lady in a rural town in Alabama. She is the best cook! You will not be sorry if you make this one. Please try it and rate it. I feel confident you will like it!
Provided by Sally Lyn
Categories Dessert
Time 2h
Yield 1 cake, 20 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and sugar.
- Add eggs on at a time and beat well.
- Add sifted flour and baking soda alternating with sour cream.
- Add Vanilla.
- Place in greased and floured pan.
- Bake at 300 for 1 hour and 30 minutes or until done.
Nutrition Facts : Calories 311.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 86.4, Sodium 128.3, Carbohydrate 44.8, Fiber 0.5, Sugar 30.5, Protein 4.2
THE BEST AND RICHEST POUND CAKE FROM A MIX
This quick and easy pound cake starts with a yellow cake mix and then adds some key ingredients to make it very rich tasting.
Provided by Marie
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°.
- Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
- Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
- Add the sugar and beat until creamy, 1 to 2 minutes longer.
- Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
- Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
- Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
- Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
- Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
- Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
- Allow the cake to cool completely, 20 minutes longer.
Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
"BEST EVER" BUTTERMILK POUND CAKE
This pound cake is simple to prepare, and can be put together very quickly. It is wonderful when still warm from the oven, or toasted the next day with butter slathered onto it. Exellent with berries.
Provided by The Fat Man
Categories Dessert
Time 1h15m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease and flour large bundt pan.
- Spoon flour into measuring cup, add to sifter and when all 3 cups are added, sift.
- Combine flour, sugar and baking soda in mixer bowl of standing mixer (hand-held OK if that is all you have) and mix on medium speed for 30 seconds.
- In separate bowl, lightly beat eggs, then add buttermilk and flavorings and mix.
- Add softened butter and 1/3 of wet mixture to dry ingredients, and mix on medium speed until ingredients are just moistened.
- Scrape bowl down, then beat on high for 1 full minute, turning bowl several times and scraping down sides at least once.
- Add remainder of wet ingredients in 2 additions, beating about 30 seconds after each addition.
- Remove mixer bowl, scrape any batter off beaters into bowl, and with rubber spatula mix batter a few turns to insure that it is well mixed.
- Pour batter into prepared pan, and firmly tap pan on counter top to pop any bubbles in the batter.
- Place on middle rack of preheated oven and cook until done, about 50 minutes to 1 hour.
- If cake bakes longer than 50 minutes, you can butter a piece of foil and lay on top to avoid overbrowning.
- Don't fret if top splits in a circle concentric to the pan -- that is proper for this cake.
- When done, remove to wire rack; cool for 5 minutes, then invert pan and remove (may need to loosen edges with thin knife).
- Do not cover until cool.
Nutrition Facts : Calories 482.3, Fat 17.8, SaturatedFat 10.5, Cholesterol 119, Sodium 124.2, Carbohydrate 75, Fiber 0.8, Sugar 51.1, Protein 6.7
More about "best pound cake recipes"
12 BEST POUND CAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
- Basic Vanilla Pound Cake. For the best basic pound cake, start with all of your ingredients at room temperature, and follow the directions to the letter.
- Sour Cream Pound Cake. Tangy sour cream gives this pound cake a nice richness, and a sweet vanilla glaze contrasts nicely with the cake. Beaten egg whites keep the batter from getting too leaden, but don't overbeat the batter, or you'll deflate the air bubbles.
- Lemon Lavender Pound Cake. For a delicate, floral cake, try this one that uses fresh lemon juice, lemon zest, and dried lavender flowers for its unique flavor.
- Sweet Potato Pound Cake. Mashed sweet potato adds an earthy sweetness to this autumnal pound cake that makes a great alternative to pumpkin or sweet potato pie.
- Chocolate Pound Cake. Dutch-Process cocoa gives this simple chocolate pound cake a deep brown color and lots of chocolatey flavor. It bakes up in a tube or bundt pan, so it travels well.
- Pineapple Pound Cake. With crushed pineapple and juice in the batter and more crushed fruit in the topping, this pound cake brings tons of tropical flavor.
- Pumpkin Pound Cake with Maple Pecan Glaze. Add this pumpkin pound cake to your holiday dessert rotation, or whip it up anytime you want an easy dessert that tastes and looks like a special occasion.
- Peach Cobbler Pound Cake. When you can't decide between peach cobbler and pound cake, solve that problem with this hybrid treat. Stew fresh peaches into a flavor-packed chunky paste that imbues it with the taste of Southern summer then decorate the top with fresh slices for a pretty presentation.
- Lemony Pound Cake. Brushing this super citrus-forward lemon pound cake with a fresh lemon and sugar sauce while it's still warm gives it a moist, lemon grove sweetness.
- Chocolate Pumpkin Pound Cake. Chocolate and pumpkin may sound like an unlikely combination, but the squash gives this pound cake a moist texture and earthy richness without adding a ton of flavor itself.
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- The Flavor-Packed Family Recipe: Carla Hall’s Granny’s Five-Flavor Pound Cake. Overall Rating: 7/10. Get the Recipe: Carla Hall’s Granny’s Five-Flavor Pound Cake.
- The Best Basic Recipe: King Arthur’s Velvet Pound Cake. Overall Rating: 7.5/10. Get the Recipe: King Arthur’s Velvet Pound Cake. Read More: I Tried King Arthur Baking’s “Velvet” Pound Cake (It’s Shockingly Simple to Make)
- The One Packed with Smart Upgrades: Ina Garten’s Perfect Pound Cake. Overall Rating: 9.5/10. Get the Recipe: Ina Garten’s Perfect Pound Cake. Read More: Ina Garten’s “Perfect” Pound Cake Lives Up to Its Name (I’m Completely Smitten)
- The Craveworthy Classic: Grandbaby Cakes’ Cream Cheese Pound Cake. Overall Rating: 10/10. Get the Recipe: Grandbaby Cakes Cream Cheese Pound Cake. Read More: I Tried Grandbaby Cakes’ Southern Cream Cheese Pound Cake (It’s as Good as Promised)
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