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
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
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
JUST PLAIN OLD POUND CAKE
This has got to be quickest and easiest pound cake ever. It is great served with fresh fruit and whipped cream, or just pour you a cup of coffee and enjoy!!!!
Provided by Jellyqueen
Categories Dessert
Time 1h5m
Yield 1 bundt or tube cake
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Prepare bundt pan by spraying with Cookers Joy or grease pans and lightly flour them, bumping off extra flour.
- Cream eggs and sugar.
- Add vanilla.
- Alternate adding the flour and oil until well mixed.
- Pour into a bundt or tube pan.
- Bake for 50 to 60 minutes.
- Test with tooth pick inserted into cake. If it comes out clean, cake is done. If there is batter on the tooth pick, bake for 5 more minutes and test again.
Nutrition Facts : Calories 5397.6, Fat 260.2, SaturatedFat 41, Cholesterol 1692, Sodium 566.2, Carbohydrate 695.4, Fiber 6.8, Sugar 504.9, Protein 76.2
More about "plain pound cake recipes"
EASY OLD FASHIONED POUND CAKE RECIPE - ONLY 4 …
From cookiesandcups.com
5/5 (43)Total Time 1 hr 30 minsCategory CakeCalories 433 per serving
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
- Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
CLASSIC POUND CAKE RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
4.9/5 (54)Total Time 1 hr 20 minsCategory DessertCalories 285 per serving
VANILLA POUND CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PERFECT CREAM CHEESE POUND CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
26 DIFFERENT POUND CAKE RECIPES YOU'LL WANT TO MAKE
From tasteofhome.com
BAREFOOT CONTESSA | PERFECT POUND CAKE | RECIPES
From barefootcontessa.com
BEST POUND CAKE RECIPE - HOW TO MAKE CLASSIC POUND …
From delish.com
POUND CAKE FROM HEAVEN - PLAIN CHICKEN
From plainchicken.com
PERFECT POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
BEST EVER POUND CAKE (SOFT AND MOIST) - SWEETEST MENU
From sweetestmenu.com
Reviews 10Calories 401 per servingCategory Cake
- 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).
OUR BEST POUND CAKE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
SOUTHERN POUND CAKE 101: HOW TO MAKE THE BEST CLASSIC POUND …
From youtube.com
POUND CAKE RECIPES
From allrecipes.com
THE 14 BEST RECIPES TO BAKE IN MAY | KING ARTHUR BAKING
From kingarthurbaking.com
THE BEST POUND CAKE RECIPE IN THE SOUTH - DIVAS CAN COOK
From divascancook.com
50+ EASY POUND CAKE RECIPES - DELISH
From delish.com
THE BEST HOMEMADE POUND CAKE - PLAIN CHICKEN
From plainchicken.com
THE BEST POUND CAKE | RECIPETIN EATS
From recipetineats.com
You'll also love