Homemade Pound Cake Food

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EASY POUND CAKE



Easy pound cake image

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

200g unsalted butter , softened
200g caster sugar
3 eggs , beaten
200g self-raising flour
1 tsp baking powder
3 tbsp whole milk
1 tbsp vanilla paste / ½ vanilla pod seeds
125g icing sugar
1 tbsp vanilla paste / ½ vanilla pod seeds

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

POUND CAKE



Pound Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 16 to 20 servings

Number Of Ingredients 10

8 ounces unsalted butter, at room temperature (2 sticks), plus more for greasing
3 cups all-purpose flour, sifted, plus more for dusting
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs
1 teaspoon baking powder
1/2 teaspoon table salt
1 cup milk, at room temperature
1 tablespoon vanilla extract
Confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a tube pan.
  • Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
  • Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
  • In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
  • Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
  • Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
  • Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
  • Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
  • Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.

ANGEL FOOD CAKE I



Angel Food Cake I image

Homemade angel food cake is worth the work. It is moist, unlike the sweet styrofoam available in the grocery bakery. A tube pan with a removable bottom is highly recommended.

Provided by Syd

Categories     Desserts     Cakes     Angel Food Cake Recipes

Yield 16

Number Of Ingredients 7

1 ¼ cups cake flour
1 ¾ cups white sugar
¼ teaspoon salt
1 ½ cups egg whites
1 teaspoon cream of tartar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
  • Sift together flour, sugar, and salt. Repeat five times.
  • Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  • Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
  • Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 30.9 g, Fat 0.1 g, Fiber 0.2 g, Protein 3.4 g, Sodium 74.5 mg, Sugar 22.1 g

DEVIL'S FOOD CAKE I



Devil's Food Cake I image

This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.

Provided by Debra Steward

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 10

½ cup butter
3 (1 ounce) squares unsweetened chocolate
2 cups white sugar
2 eggs
1 cup water
2 ¼ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
¼ cup milk
1 teaspoon distilled white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
  • In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
  • Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
  • Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
  • Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!

Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g

7 UP POUND CAKE



7 Up Pound Cake image

OLD FASHIONED 7-UP POUND CAKE RECIPE MADE FROM SCRATCH THE SOUTHERN WAY! VELVETY SOFT, MOIST AND FINISHED OFF WITH A CLASSIC 7-UP GLAZE!"

Provided by Divas Can Cook

Categories     cake     Dessert     pound cake

Time 1h25m

Number Of Ingredients 14

1 cup unsalted butter (softened)
1/2 cup butter-flavored shortening
3 cups granulated sugar
5 large eggs (room temperature)
1 teaspoon vanilla extract
1 teaspoon lemon extract
Zest of 1 lemon
Zest of 1 lime
3 cups all-purpose flour (sifted)
1/2 teaspoon salt
1/4 cup heavy whipping cream
1 cup 7-Up soda
1 cup powdered sugar
2 tablespoons 7-up

Steps:

  • Preheat oven to 325 F.
  • Generously grease and lightly flour a bundt pan. Set aside.
  • In a large bowl, cream together butter, shortening and sugar.
  • Mix in the eggs one at a time.
  • Fold in the vanilla extract and lemon extract.
  • Fold in the lemon zest and lime zest.
  • Gradually add in the flour and salt and mix until combined.
  • Mix in the heavy whipping cream and 7-up until well combined and batter is fluffy.
  • Spoon batter into bundt pan.
  • Bake for 1 hour and 10-15 minutes (check on it after the 1 hour mark) or until knife inserted into middle comes out clean.
  • Let cake sit in pan until pan is warm to the touch.
  • Remove from pan and place on a cooling rack until completely cooled.
  • Drizzle with 7-up glaze if desired.

THE VERY BEST POUND CAKE



The Very Best Pound Cake image

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

4 cups sifted all-purpose flour (Sift flour into measuring cup to total 4 cups)
1 lb unsalted butter, softened (4 sticks)
10 large eggs
3 cups sugar

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

PLAIN POUND CAKE



Plain Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 loaf cakes

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

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.

POUND CAKE



Pound Cake image

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

3 cups all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
Powdered sugar, if desired

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

VANILLA POUND CAKE



Vanilla Pound Cake image

Make and share this Vanilla Pound Cake recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 7

2 cups sugar
1 1/2 cups butter, softened
6 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup buttermilk

Steps:

  • Heat oven to 350°F.
  • Mix sugar, butter, eggs and vanilla in large bowl.
  • Beat on low to mix ingredients well.
  • Beat on high for 5 minutes.
  • On low, add flour and baking powder alternately with buttermilk.
  • Beat well after each addition.
  • Make sure you end with the dry ingredients.
  • Spoon batter into greased and floured 10 inch tube pan.
  • Bake for 65-75 minutes, until a pick comes out clean.
  • Cool for 15 minutes; invert onto cake plate.

Nutrition Facts : Calories 369.2, Fat 19.4, SaturatedFat 11.6, Cholesterol 116.1, Sodium 218.1, Carbohydrate 43.9, Fiber 0.6, Sugar 25.9, Protein 5.5

OLD-FASHIONED POUND CAKE



Old-Fashioned Pound Cake image

In the South, we love a good pound cake. This one is positively heavenly-sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.

Provided by Southern Living Editors

Categories     Cakes

Time 3h30m

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 (5-oz.) can evaporated milk
2/3 cup heavy cream
1 tablespoon vanilla extract
Shortening
Garnishes: sweetened whipped cream, fresh strawberries

Steps:

  • Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
  • Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

HOMEMADE POUND CAKE



Homemade Pound Cake image

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

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

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

OLE FASHIONED POUND CAKE



Ole Fashioned Pound Cake image

This recipe has been passed down from generation to generation. Pound cake dates back to the early 1700s. It is a staple in the African American community for church anniversaries and funeral repast. It is served by itself or with a glaze or icing. I like mine a few days old and grilled. Sometimes I eat it by itself or with fresh fruits and whipped cream.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 16 servings

Number Of Ingredients 11

3 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
3 sticks (1 1/2 cups) salted butter, at room temperature
3 cups sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1 cup sour cream
Nonstick cooking spray, for the pan

Steps:

  • Preheat the oven to 325 degrees F.
  • Sift the flour, baking powder, baking soda and salt into a medium bowl, then set aside. Cream the butter and sugar in a stand mixer on low speed until it looks pale yellow, about 4 minutes. Add the eggs one at a time. Scrape down the sides after adding each egg. Mix in the vanilla and lemon extracts. Add a third of the flour mixture. Mix well and scrape down the sides. Add half of the sour cream. Mix well and scrape down the sides. Add another third of the flour mixture. Mix well and scrape down the sides. Add the remaining sour cream. Mix well and scrape down the sides. Add the remaining flour. Mix well and scrape down the sides. Use your spatula to scrape the bottom of the mixing bowl to be sure everything is incorporated well.
  • Spray a 9-inch Bundt pan well. Pour the batter into the Bundt pan and smooth the top. Bake until golden brown on top, 1 hour 15 minutes. Use a cake tester to check to see if the cake is done; if the tester comes out clean, it's done. If not ready, bake in increments of 5 minutes. Let the cake cool in the Bundt pan for 15 minutes, then invert onto a wire rack and remove the pan to cool completely.
  • Grilled pound cake is best with cake that is 3 to 5 days old. Preheat a griddle with lines. Cut slices about 1/2 inch thick. Grill each side for 2 to 3 minutes. (If cooking on an outdoor grill, grill just until grill marks appear, 30 seconds to 1 minute per side.) Serve immediately with fresh berries or a fruit compote.

QUICK POUND CAKE



Quick Pound Cake image

Make and share this Quick Pound Cake recipe from Food.com.

Provided by Mrs. Ed

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 24 serving(s)

Number Of Ingredients 5

1 cup butter
2 cups sugar
6 eggs
2 cups flour
2 teaspoons almond extract

Steps:

  • Cream butter and sugar. Add almond extract.
  • Add eggs and flour alternately.
  • Place in two greased and floured loaf pans.
  • Bake at 325 degrees for 60 minutes.
  • Remove from pan and cool on racks.

WONDERFUL BUTTERY MOIST POUND CAKE!



Wonderful Buttery Moist Pound Cake! image

If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup butter, softened (no substitutes!)
2 cups sugar
3 cups flour
6 eggs, room temperature
1 cup half-and-half cream, warmed
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh lemon juice
1/3 cup sugar (or to taste)
1/2 cup chopped almonds (or other nuts)

Steps:

  • Set oven to 350 degrees.
  • Grease a large springform pan (do not use a Bundt or tube pan!).
  • In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
  • Add in the flour and beat until combined (mixture will be thick and coarse).
  • Add in eggs (one at a time) mixing well after each addition.
  • In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
  • In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
  • Add the lemon juice/baking soda mix to the batter; mix until combined.
  • Pour the batter into prepare greased springform pan.
  • Combine the 1/3 cup sugar with the chopped nuts.
  • Sprinkle on top of cake.
  • Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
  • Cool the cake completely in the pan before removing.
  • Delicious!

POUND CAKE



Pound Cake image

This is my husband's all time favourite cake!! The recipe came from a Betty Crocker cookbook. It is delicious served with sliced strawberries or raspberries and whipped cream. I have also used this cake in trifle.

Provided by snowangel

Categories     Dessert

Time 1h20m

Yield 1 cake, 14 serving(s)

Number Of Ingredients 10

2 3/4 cups sugar
1 1/4 cups margarine or 1 1/4 cups butter, softened
5 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup sugar
3 tablespoons lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • Grease and flour bundt pan.
  • Beat 2 3/4 cups sugar, margarine, eggs & vanilla in large bowl on low speed, scraping bowl constantly for 30 seconds.
  • Beat on high speed scraping bowl occasionally for 5 minutes.
  • Beat in flour, baking powder and salt alternately with milk on low speed.
  • Pour into pan.
  • Bake 65 minutes or until tester comes out clean.
  • Cool 20 minutes before removing cake from pan.
  • For glaze: Combine 1/4 cup sugar and lemon juice. Spoon over warm cake.
  • *Do not use self-rising flour in this recipe*
  • Note: I always use half-and-half in place of evaporated milk.

Nutrition Facts : Calories 387.3, Fat 11.4, SaturatedFat 3.1, Cholesterol 71.7, Sodium 208.1, Carbohydrate 65.7, Fiber 0.7, Sugar 43, Protein 6.3

PERFECT POUND CAKE



Perfect Pound Cake image

This is a beautiful, moist, flavorful, delicious, yummy, happy pound cake...and it contains pop. Get Ree Drummond's perfect pound cake recipe right here.

Categories     brunch     Christmas     Easter     Valentine's Day     baking     comfort food     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 8

Cooking spray
3 sticks butter
3 c. sugar
5 whole eggs, at room temperature
1 tsp. butter flavoring
2 tsp. lemon extract
3 c. all-purpose flour
1 c. Sprite, 7-UP, or Sierra Mist

Steps:

  • Preheat the oven to 325˚ and thoroughly grease a bundt pan with cooking spray.
  • In the bowl of a stand mixer, add the butter and cream until fluffy. Add the sugar, 1 cup at a time, mixing after each addition. Add the eggs, 1 at a time, mixing after each addition. Add the butter flavoring and lemon extract and mix well.
  • Add the flour, 1 cup at a time, mixing well after each addition. With the mixer on low, add the soft drink, then mix together gently until combined. Scrape sides of bowl, then mix briefly.
  • Pour into the greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
  • Remove cake from oven and invert pan until cake drops out. Slice and chow down!

CLASSIC POUND CAKE



Classic Pound Cake image

This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!

Provided by Shelly

Categories     Cake

Time 1h30m

Number Of Ingredients 4

2 cups salted butter, room temperature
2 cups granulated sugar
9 large eggs
3 1/4 cups all purpose flour

Steps:

  • Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
  • 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.
  • Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
  • Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
  • Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
  • Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg

CLASSIC POUND CAKE



Classic Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 9

3 1/2 cups all-purpose flour, plus more for the pan
1/2 teaspoon fine salt
8 large eggs, at room temperature
2 large eggs yolks, at room temperature
2 tablespoons milk, at room temperature
4 teaspoons pure vanilla extract
2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
2 3/4 cups sugar
1 teaspoon lightly packed finely grated lemon zest

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 RECIPE



Classic Pound Cake Recipe image

A homemade pound cake is an easy dessert that uses just a few pantry staples!

Provided by Holly Nilsson

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 teaspoon vanilla
4 eggs (room temperature)
1 ⅔ cups flour
¼ teaspoon salt

Steps:

  • Preheat oven to 325°F. Grease an 8x4 loaf pan.
  • Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
  • Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
  • Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool completely.

Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

POUND CAKE



Pound Cake image

Moist, buttery, and rich, this Pound Cake recipe comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake!

Provided by John Kanell

Categories     Dessert

Time 50m

Number Of Ingredients 8

4 eggs
1 cup unsalted butter ((226g) room temperature)
1 cup sugar ((200g))
1½ cup all-purpose flour ((180g))
½ cup sour cream ((120mL))
1 teaspoon salt
2 tablespoon vanilla
½ teaspoon baking powder

Steps:

  • Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.
  • In a medium bowl whisk together the flour, salt, and baking powder then set aside.
  • In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
  • Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
  • Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
  • Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
  • Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
  • Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

Nutrition Facts : ServingSize 1 slice, Calories 303 kcal, Carbohydrate 29 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 100 mg, Sodium 225 mg, Fiber 1 g, Sugar 17 g

KEY LIME POUND CAKE



Key Lime Pound Cake image

This key lime pound cake is a tart, sweet dessert that is indulgent but light and fresh. Completely homemade and perfect for any occasion!

Provided by I Heart Recipes

Categories     Dessert / Treat

Time 2h25m

Number Of Ingredients 14

1 cup butter at room temperature (unsalted)
1/2 cup shortening
3 cups granulated sugar
7 medium eggs (at room temperature)
3 cups all-purpose flour (sifted)
1/2 tsp baking powder
1/4 tsp salt
1 cup half & half
1 tbsp vanilla extract
2 tsp key lime (or regular lime zest)
1/3 cup key lime juice (or regular lime juice)
1 and 1/2 cups confectioners' sugar
3 tbsp fresh Key lime juice
1 tsp vanilla extract

Steps:

  • Preheat oven to 325 F.
  • In a large bowl, combine the flour, baking powder, and salt. Set aside.
  • Grease and flour a bundt or tube pan.
  • In a separate large mixing bowl combine the butter and shortening on medium speed until nice and creamy.
  • Slow staring adding in the sugar.
  • Add each egg, one at a time.
  • Add flour mixture to butter mixture alternating with the half & half.
  • Reduce the mixers speed from medium to low
  • Stir in vanilla extract, lime zest, and lime juice.
  • Pour the batter into prepared pan.
  • Make sure the batter is even in the pan.
  • Bake for 1 hour 30 minutes, or until done
  • Cool cake in pan on a wire rack 25 to 30 minutes before removing from the pan
  • Combine the ingredients for the icing.
  • When the cake is at room temperature, ice the cake.
  • Serve & enjoy.

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