Pound Cake Recipes

HOMEMADE POUND CAKE Ingredient:
  • 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

Homemade Pound Cake

Desserts , Cakes , Pound Cake Recipes

Author: Must Love Home

Buttery Homemade Pound Cake That's Rich With The Flavor Of Shortbread Cookies, But Still Tender And Light As A Feather.

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


POUND CAKE Ingredient:
  • 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

Pound Cake

Dessert

Author: By Betty Crocker Kitchens

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!

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


EASY POUND CAKE Ingredient:
  • 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

Easy Pound Cake

Afternoon tea , Dessert , Treat

Author: Liberty Mendez

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

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


SOUR CREAM POUND CAKE Ingredient:
  • 1 ½ cups all-purpose flour
  • 1 ½ cups white sugar
  • ½ cup butter
  • ½ cup sour cream
  • 3 eggs
  • 1 pinch baking soda

Sour Cream Pound Cake

Desserts , Dessert , Cakes , Pound Cake Recipes

Author: Will Barber

Much Better Than The Standard Pound Cake, I Got The Recipe From A Great-aunt, Over 40 Years Ago.

Yield: 10

Number Of Ingredients: 6

Steps:
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
  • Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.
Nutrition Facts:

Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g


BEST SOUR CREAM POUND CAKE IN THE WORLD Ingredient:
  • 1 cup butter
  • 3 cups sugar
  • 6 eggs
  • 3 cups sifted flour
  • 1/4 teaspoon baking soda
  • 1 (8 ounce) container sour cream
  • 2 teaspoons vanilla

Best Sour Cream Pound Cake In The World

Dessert

Author: Sally Lyn

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!

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


SOUR-CREAM POUND CAKE Ingredient:
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups sugar
  • 6 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup reduced-fat sour cream

Sour-cream Pound Cake

Food & Cooking , Dessert & Treats Recipes , Cake Recipes

Author: Martha Stewart

Sour Cream Gives This Pound Cake A Rich, Moist Texture. This Recipe Is From Julie Richards, Of Charlottesville, Virginia.

Time: 1h40m

Number Of Ingredients: 8

Steps:
  • Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • In a large mixer bowl, beat butter and sugar until light. Add eggs one at a time, beating after each addition, then add vanilla; beat until well combined.
  • With mixer on lowest speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture; beat just until combined. Spoon batter into prepared pan, and smooth top with a rubber spatula. Tap pan on counter to let batter settle.
  • Bake until toothpick inserted in center comes out clean and cake is golden brown, 75 to 85 minutes. Let cool in pan 20 minutes. Run a metal spatula around the inner and outer edges of pan. Then invert onto cooling rack, and cool completely.
Nutrition Facts:


GRANDMA'S SOUR CREAM POUND CAKE Ingredient:
  • 2 cups butter, softened
  • 3 cups white sugar
  • 6 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 pinch ground mace
  • 1 cup sour cream
  • 1 tablespoon confectioners' sugar, or as needed

Grandma's Sour Cream Pound Cake

Desserts , Cakes , Pound Cake Recipes

Author: Lvjoanne

This Is A Recipe The Whole Family Loves. It's Always A Hit!

Time: 2h

Yield: 16

Number Of Ingredients: 10

Steps:
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
  • Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.
Nutrition Facts:

Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g


SOUTHERN SOUR CREAM POUND CAKE Ingredient:
  • 1 cup butter (at room temperature)
  • 3 cups sugar
  • 1 teaspoon vanilla extract
  • 3 -4 teaspoons almond extract
  • 6 large eggs (at room temperature)
  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 8 ounces sour cream

Southern Sour Cream Pound Cake

Dessert

Author: Ms. Nat

There Is Nothing Like An Old School And Basic But Very Delicious Pound Cake. This Cake Is And Moist And Delicious And The Sour Cream Works To Give The Cake The Tangy Zing In Its Taste. A Few Useful Cooking Tips--bake This Cake A Day Or Two Prior To Serving To Allow The Flavors To Set Well. Also Never Bake This Cake In A Loaf Pan Because The Cook Time Is Too Long And The Cake Will Dry Out. Also Adjust The Flavorings To Your Liking If You Prefer More Vanilla/less Almond Extract Or You Want To Substitute/add Lemon Extract (i Have Seen Other Pound Cake Recipes With All Three Extracts But I Personally Prefer Almond Flavoring And More Of It).

Time: 1h30m

Yield: 16 serving(s)

Number Of Ingredients: 9

Steps:
  • Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt or tube pan.
  • Cream butter and sugar in a large mixing bowl at medium speed. Blend until mixture is light and fluffy and sugar is no longer granulated. (About ten minutes).
  • Add vanilla & almond extracts, scraping sides of bowl so it is thoroughly incorporated.
  • Add eggs one at a time, beating well after each egg is added.
  • Add sour cream all at once and blend thoroughly.
  • Sift flour, baking soda and salt into small bowl (A wire whisk works perfectly to sift/mix dry ingredients). Slowly add flour mixture and continue beating until mixture is smooth and well blended. (Add by approximately three parts-roughly 1-cup additions).
  • Pour batter into the well-greased and floured bundt or tube pan.
  • Bake for 1 hour or until toothpick inserted near center comes out clean. Cool in pan for 5 minutes and then invert pan onto wire rack and cool completely.
Nutrition Facts:

Calories 390.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 108, Sodium 178.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.2, Protein 5.2


BUTTERMILK POUND CAKE Ingredient:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract

Buttermilk Pound Cake

Desserts , Dessert

Author: Mom2brebre

This Is A Wonderful Pound Cake That Even The Most Picky Eaters Will Love! Every Time I Make This, It Is Gone In No Time.

Time: 1h20m

Yield: 1 cake

Number Of Ingredients: 9

Steps:
  • Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
  • Add eggs, one at a time, beating after each addition.
  • Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Stir in flavorings.
  • Pour into greased and floured 10-inch tube pan.
  • Bake at 325 degrees F (163 degrees C) for 1 hour.
Nutrition Facts:

Calories 4946.6, Fat 209, SaturatedFat 124.8, Cholesterol 1241.8, Sodium 3384.7, Carbohydrate 700, Fiber 10.1, Sugar 413.4, Protein 73.9


BUTTERMILK POUND CAKE II Ingredient:
  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter
  • 3 cups white sugar
  • 6 large eggs eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

Buttermilk Pound Cake Ii

Desserts , Cakes , Pound Cake Recipes

Author: Cathy

Tangy, Moist, And Flavorful Pound Cake. Can Be Eaten Plain Or Use As A Base For Numerous Dessert Ideas.

Time: 1h45m

Yield: 12

Number Of Ingredients: 9

Steps:
  • Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
  • In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
  • Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts:

Calories 488.8 calories, Carbohydrate 75.1 g, Cholesterol 134.5 mg, Fat 18.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 10.7 g, Sodium 289.2 mg, Sugar 51.3 g


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