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
HOMEMADE POUND CAKE
Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.
Provided by Must Love Home
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
- Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
- Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
- Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g
ITTY BITTY POUND CAKE
This recipe makes one mini sized loaf of pound cake--number of servings depends on how big your slices are-but if you're cooking for one or two, this recipe makes the perfect amount. This recipe can be changed up by using different flavors of extract each time you make it-try orange, almond, or coconut, or even rum..just use your favorite flavor!
Provided by TGirl
Categories Dessert
Time 35m
Yield 1 mini loaf
Number Of Ingredients 8
Steps:
- In bowl, cream butter and sugar,then beat in egg.
- In seperate bowl, combine dry ingredients, then add to butter mixture, alternating with buttermilk.
- Add flavorings/extracts, and pour into greased mini-loaf pan and bake at 350 degrees for 30-35 minutes, or until cake tests done.
- Cool for 10 minutes before removing from loaf pan.
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
KENTUCKY BLUE RIBBON ALL-BUTTER POUND CAKE
This is the recipe my Grandmother would make every year during the holidays. I found the recipe tucked in her Bible when she passed, and it was written in her Grandmother's handwriting. It's been in my family for at least 7 generations, and in 2012, I won a Blue Ribbon at the Kentucky State fair by following her exact instructions. Tastes like pure love!
Provided by Taylor Piercefield
Categories Desserts Cakes Pound Cake Recipes
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour.
- Mix flour, baking powder, and salt together in a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
Nutrition Facts : Calories 551.9 calories, Carbohydrate 75.1 g, Cholesterol 140.1 mg, Fat 25.8 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 15.5 g, Sodium 339.1 mg, Sugar 51.2 g
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- Use room-temperature ingredients. A cardinal rule of cake baking is to begin with room-temperature ingredients (unless otherwise called for in the recipe).
- 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.
- Use a cake soak. If the idea of soaking a cake is new to you, buckle up for a whole new baking adventure! Cake soaks or soaking syrups are flavorful liquids, usually simple-syrup based, that are brushed onto cake after it comes out of the oven.
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