CLASSIC POUND CAKE
Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
CLASSIC 7-UP POUND CAKE
This is an outstanding pound cake and one I have made many times in the past, follow the steps properly and you will have pound cake like no other!
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h
Yield 14 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 300 degrees F.
- Grease and flour a 10" tube pan.
- In a large bowl combine butter, shortening, 3 cups sugar (use only 3 cups sugar) vanilla and almond extract; beat using an electric mixer until light and fluffy (about 5 minutes).
- Sift the flour and salt together.
- Add eggs, 7-up, and the flour mixture to the butter mixture, using the following directions:.
- This method must be followed; add 1 egg in at a time; then add a bit of Seven-Up, then a bit of the flour mixture, then a bit more of Seven-Up; repeat until all the eggs, flour mixture and 1 cup Seven-Up is used up (you will use the remaining 1/4 cup for glaze).
- Spoon mixture into prepared baking pan.
- Bake at 300 degrees for 1 hour and 40 minutes, or until cake tests done.
- Cool in pan on a wire rack for 10 minutes.
- Remove from pan.
- Mix the remaining 1/2 cup sugar and the 1/4 cup Seven-Up soda.
- Spread the glaze mix over cake.
CLASSIC POUND CAKE
A very tender, simple version of this old classic. Serve it plain, with a dusting of powdered sugar, berries and icecream. Just about anything goes! Once you get the hang of it double this recipe and bake it in a bundt pan. (same cooking temp/time)
Provided by Steve_G
Categories Dessert
Time 1h40m
Yield 1 loaf cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Set oven rack to center position and preheat to 325 degrees f.
- Grease a standard 9x5x3 metal loaf pan with crisco or softened butter-- dust with flour.
- Sift flour and salt into a medium bowl and set aside.
- Place butter in your mixing bowl and beat until smooth, creamy and light colored-- 30 seconds on a stand mixer, 60 seconds by hand.
- Gradually add sugar and beat until butter is very white and fluffy.
- About 3 minutes on your stand mixer, 5 mins by hand.
- It's critical that everything is at room temperature at this point, feel the outside of the mixing bowl-- if it's too cool then allow it to sit until it reaches room temperature.
- Add the whole eggs, one at a time and beat for 20 seconds after each addition.
- The mixture should be dull and smooth at this point.
- If it appears grainy and/or curdled then the temperature is probably too cold for the eggs to combine properly with the butter.
- Allow it to warm then rebeat for a few seconds.
- This is critical for this cake as there is no chemical levener and having the eggs and butter properly mixed is the only thing that will give this cake structure and allow it to rise.
- DO NOT OVERBEAT, It will make the cake tough.
- Add vanilla extract and beat for a few more seconds.
- Sift the flour in three equal parts into the butter/sugar/egg mixture, folding gently into the after each addition until all the flour has been incorporated and the batter is well mixed.
- Be sure to scrape up from the bottom of the bowl frequently.
- Pour batter into prepared pan and bake for 70 minutes, rotating 180 degrees halfway thru the baking process.
- In 70 minutes test the cake with a wooden toothpick.
- If it's not done continue to bake and check every 5 minutes.
- Cool on rack for 5 minutes before removing from pan.
CLASSIC POUND CAKE
Provided by Virginia Willis
Time 1h35m
Yield One 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
- Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
- Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.
CLASSIC POUND CAKE
Steps:
- Preheat oven to 350 degrees. Line bottom of a 9 by 5 by 3 loaf pan with waxed paper; grease paper well, also sides of pan. Sift flour, salt and nutmeg together and set aside. Cream butter until light, then add sugar slowly, creaming until fluffy. Beat egg yolks until thick and light, then add to butter mixture, a little at a time, beating well after each addition. Blend flour in gradually, then mix in vanilla and beat just until smooth. Beat egg whites until soft peaks form and fold gently into batter. Spoon into pan and bake 65-70 minutes until cake pulls slightly from sides of pan. Cool upright in pan on a wire rack 30 minutes; carefully turn out, peel off waxed paper, turn cake right-side-up, then cool thoroughly before slicing.
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.
CLASSIC POUND CAKE
Steps:
- Preheat the oven to 350°F. Butter a 9-by-5-inch loaf pan; set aside. In a medium bowl, whisk together the flour and salt; set aside.
- In the bowl of an electric mixture fitted with the paddle attachment, beat the butter, granulated sugar, and vanilla on medium-low speed until light and fluffy, 3 to 5 minutes, scraping down the sides as needed. Add the eggs, one at a time, beating until combined. With mixer on low speed, add flour mixture; beat until just combined.
- Spoon the batter into the prepared pan, and smooth with an offset spatula. Bake until cake is golden and a cake tester inserted in the center comes out clean, 50 to 55 minutes. Transfer to a wire rack to cool, 10 to 15 minutes. Turn out the cake onto the rack to cool completely. Before serving, dust with confectioners' sugar, if using. Cake can be kept at room temperature, wrapped well in plastic, for up to 3 days.
BASIC POUND CAKE
Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
- Sift the flour with the salt and baking powder two times and set aside.
- With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
- Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.
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
POUND CAKE
Pound cake doesn't have to be complicated. This recipe calls for basic ingredients that you most likely have in your pantry. Bake this cake in an angel food or fluted tube cake pan, dust it with powdered sugar and voila, you have a perfect dessert!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
- Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 22 g, TransFat 0 g
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
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 :
CLASSIC POUND CAKE
Provided by Nick Malgieri
Categories Cake Mixer Egg Dessert Bake Kid-Friendly Mother's Day Wedding Vanilla Shower Potluck Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 9 x 5-inch loaf cake, about 12 servings
Number Of Ingredients 6
Steps:
- 1 Set rack in the middle of the oven and preheat to 325 degrees.
- 2 Place the butter and sugar in the bowl of a heavy-duty mixer and beat on medium speed with the paddle attachment until very light, about 5 minutes. Beat in the vanilla. One at a time, beat in 3 of the eggs, beating until smooth after each addition.
- 3 Reduce the mixer speed to low and beat in one-third of the four, then another egg, beating until smooth after each addition. Stop the mixer occasionally to scrape the bottom and sides of the bowl with a rubber spatula. Beat in another third of the flour, then, after the flour has been absorbed, beat in the final egg. Scrape again and beat in the last of the four.
- 4 Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
- 5 Bake for about 1 1/4 to 1 1/2 hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center emerges dry.
- 6 Cool the cake in the pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
- Variations
- Vanilla Bean Pound Cake: Omit the vanilla extract. Split a vanilla bean lengthwise and scrape out the seeds with the point of a paring knife. Add the vanilla seeds to the butter and sugar mixture. The vanilla flavor will be stronger than a cake made with extract, and the visible vanilla seeds make a strong "vanilla statement."
- Mace Pound Cake: Add 1/4 teaspoon ground mace to the flour.
- Hint of Lemon Pound cake: Add the finely grated zest of a large lemon to Classic Pound Cake or Vanilla Bean Pound Cake.
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
AMERICAN KITCHEN CLASSIC BASIC POUND CAKE
The name Pound Cake comes from the fact that the original pound cake contained one pound each of butter, sugar, eggs, and flour. The pound cake dates back to the early 18th century, and was favored because its ingredients were easy to remember: one pound each of four things. By modern times, the proportions of the recipe were adjusted to make the cake less heavy. It can be served dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
Provided by Member 610488
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and heat the oven to 325 degrees F. Using a pastry brush, thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with 1 tbsp softened butter. Line the bottom with a rectangle of parchment.
- In a medium bowl, combine the flour and salt and whisk thoroughly.
- Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment.
- Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 tbsp at a time, taking about 4 minutes to add it all and scraping the bowl as needed.
- Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more.
- Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.
- Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.
- Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean, 1 hour and 20 to 25 minutes.
- During the last 15 minutes of baking, lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan.
- Dust the top with confectioners' sugar and use a serrated knife to cut the cake into 1/2-inch slices.
Nutrition Facts : Calories 483.6, Fat 27.7, SaturatedFat 16.5, Cholesterol 181.1, Sodium 194, Carbohydrate 52.5, Fiber 0.7, Sugar 31.5, Protein 7
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