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Pound Cake

Pound Cake

Directions

Preheat oven to 350 degrees. In a large mixer, cream together butter and sugar on high speed. Scrape down the sides of the bowl in 1-minute intervals, continuing to beat the mixture until it lightens to a lemony color, about 5 minutes.

Add eggs, 1 at a time, mixing well on medium-high after each addition to ensure the previous addition is fully incorporated into batter.

In a separate large bowl, stir together dry ingredients until homogenous. Starting and ending with the flour mixture, add the flour and milk in alternating batches at a stir, about ½ cup flour and a couple of tablespoons of milk each time, until fully incorporated. Add the vanilla and stir to combine.

Pour batter into a parchment lined, greased 9-inch-round cake pan and bake for about 1 ½ hours, or until the top is golden, a tester inserted into the middle comes out clean, and the edges begin to pull away from the side of the pan.


Recipe Summary

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 ½ cups white sugar
  • 1 ½ cups butter
  • 6 eggs
  • 1 ½ teaspoons vanilla extract
  • ¾ cup milk

Grease and flour a tube or Bundt® pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside.

In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.

Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt

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.


Best 5 Pound Cake Recipes

Towering layers and ornate decorations may add an air of elegance to special occasion cakes, but for everyday indulgences as well as crowd-pleasing summertime get-togethers, tried-and-true pound cakes are a go-to dessert. The most-traditional recipes feature little more than butter, flour and sugar, but they can be dressed with rich cocoa, fresh citrus and creamy buttermilk. Read on below to get Food Network's top-five pound cake recipes, and get sweet inspiration from Ina Garten, Trisha Yearwood, Alton Brown, Giada De Laurentiis and Food Network Kitchen.

5. Honey-Vanilla Pound Cake — A squeeze of honey adds subtle sweetness to Ina's fuss-free pound treat, made with cake flour to guarantee a more delicate finished product.

4. Chocolate Pound Cake — Buttery and decadent, Trisha's cocoa-laced pound cake is a crowd-pleasing favorite that's best served with cool vanilla ice cream.

3. Buttermilk Pound Cake — Alton's simple pound cake comes together with just a handful of ingredients, including tangy buttermilk, which promises moist results.

2. Ricotta-Orange Pound Cake with Strawberries — Fragrant orange zest complements the almond flavor of the amaretto liqueur in Giada's impressive dessert, featuring a scoop of ricotta cheese for richness. Top the dish with sweetened strawberries for a fresh finish.

1. Classic Pound Cake — A big-batch treat that's easy to prepare, Food Network Kitchen's recipe for pound cake (pictured above) yields two loaves, so serve one now and freeze the other for a ready-to-go dessert later on.


Topping Ideas For Pound Cake

Once the cake is baked and cooled, you can get creative. It’s like a blank canvas for your sweet tooth! In today’s recipe I am sharing an extra delicious honey buttercream that pairs beautifully with this cake, but really there is no wrong answer here:

  • Berries like strawberries, blackberries, or raspberries are great on this cake. Or even a combination of them all.
  • Caramel. Drizzle some caramel on top for a quick sweet glaze.
  • Honey is another great drizzle idea for this pound cake
  • A dusting of powdered sugar is always an easy and pretty garnish and sprinkles to make this into a birthday cake! because buttercream is always the answer. would be great to spread on top

And absolutely a combination of any of those topping ideas, like frosting AND berries is pretty perfect!

Like are you even for real right now? The cake, the frosting, the berries…

I highly suggest you cut yourself a small(ish) slice.

This Million Dollar Pound Cake is the BEST Pound Cake Recipe ever!

Looking for more pound cake ideas? Try these:


Perfect Pound Cake

A scrumptious, moist cake made with the lemon-lime pop of your choice!

Sprite, 7-UP, or Sierra Mist

  1. Preheat oven to 325 degrees.
  2. Cream butter. Add sugar, 1 cup at a time, mixing after each addition. Add eggs, 1 at a time, mixing after each addition. Add butter and lemon extracts and mix well. Add flour, 1 cup at a time, mixing well after each addition. Add soft drink, then mix together until combined. Scrape sides of bowl, then mix briefly.
  3. Pour into a greased Bundt pan and bake for 1 hour to 1 hour 10 minutes, until the cake is no longer jiggly.
  4. Remove cake from oven and invert pan until cake drops out. Slice and chow down!

This is a beautiful, moist, flavorful, delicious, yummy, happy pound cake&hellipand it contains pop.

(Important question: do you say &ldquopop&rdquo to describe soft drinks? I do. I tried to resist it, I did&hellipbut soft drinks are &ldquopop&rdquo around here, and it&rsquos cemented in my lexicon forever.)

(I used to say &ldquocoke.&rdquo Whether it was Sprite, Dr. Pepper, Diet Pepsi, or Fresca, if I had a hankering for something fizzy I&rsquod always say &ldquoI need a coke.&rdquo)

But then the Wranglers came into my life. It&rsquos been &ldquopop&rdquo ever since.

This is a version of the old 7-Up cakes many of us enjoyed in the seventies, and this isn&rsquot the first dessert I&rsquove shared with you that incorporates pop. Have you tried the Apple Dumplings made with Mountain Dew? If not&hellipdon&rsquot. They&rsquore evil. And they must be destroyed.

This pound cake must be destroyed, too. But not until after you try it once! It&rsquos my ten-year-old daughter&rsquos favorite&mdash&ldquoThis is the best cake of my whole life,&rdquo she says.


Old Fashioned Pound Cake

This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.

My mom is forever making treats for my dad to take with him to work. She switches it up regularly between his favorite M&M cookies and various other sweets, like these Salted Caramel Blondies or her Classic Peanut Butter Cookies, but this Old Fashioned Pound Cake might be the most popular choice. The dense cake holds up well in a sack lunch and retains its smooth, buttery flavor for days.

True Pound Cake, or Traditional Pound Cake, is a recipe that dates back to the 1700s. It gets its name from its simple ingredients. Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.

Throughout the years that recipe has been amended to include spices and flavorings such as vanilla, lemon, or almond extract. Some even include dairy (such as buttermilk or sour cream) or additional leavening agents (like baking soda or baking powder). My mom's Old Fashioned Pound Cake includes real vanilla extract for added depth of flavor.

Tips for the Perfect Pound Cake

  • Use softened butter. You should be able to pick up the stick of butter and bend it without it melting in your fingers or becoming glistening or sticky. If the butter is too soft, it won't be able to hold the tiny pockets of air created during the creaming process that will eventually expand during cooking and help to lighten the cake.
  • Use room-temperature eggs. Eggs are the only leavening agent used in traditional pound cakes and are important to incorporate air into the batter that will later expand in the oven and cause the cake to rise.
  • Do not overbeat the batter. Overbeating the butter can soften it too much, making it greasy, which will diminish its ability to trap air. Overbeating the eggs whips in too much air and creates tunnels in the finished cake. Overbeating once the flour has been added promotes gluten formation and toughens the cake.

Pound cake batter should be a beautiful, pale-yellow emulsion. A well-emulsified batter will trap and hold air bubbles that then expand during baking. This produces the rise and is a major factor in the final texture of the cake.

A cake baked from a poorly emulsified batter will be grainy and uneven and can sink. If your emulsion breaks you might see what looks like curds or weeping. If this happens, try gently adding flour one tablespoon at a time until the texture recovers.

Before Baking the Pound Cake

The cardinal sin of baking pound cakes is not properly preparing your pan. Always grease cake pans with solid vegetable shortening, such as Crisco, and always dust with flour—a slippery surface keeps the batter from rising to its full volume.

This is the exact tube pan for pound cakes that I use- be sure to choose one that has a light colored interior.

While the Pound Cake is Baking

Resist the urge to take the pound cake out of the oven too soon. You want to place the cake pan in the center of the oven and keep the door closed until the minimum baking time has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall if it’s not done.

After the Pound Cake is Finished Baking

Always allow the cake to cool in the pan, right side up, for about 10-15 minutes before attempting to remove it from the pan. It should still be warm but not hot. Cooling too long in the pan will cause the cake to be damp and stick to the pan. Remove the pound cake from pan to a wire rack and let cool completely.

A pound cake is the perfect "company" dessert because of its simplicity. I almost always have the ingredients on hand and it doesn't require any fussy frosting. It can be further embellished with a simple lemon or orange zest glaze, or topped with strawberries and homemade whipped cream, both of which can be made ahead of time.

Serve this classic pound cake with this fresh fruit salad for a quick and easy dessert!


Before we get to the step-by-step instructions, a few words about the method. Pound cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour.

Why does this matter? Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes.

To begin, combine the milk, eggs, and vanilla in a medium bowl. Whisk with a fork until just combined and set aside.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt.

Mix on low speed for about 30 seconds or until blended.

Add the butter and half of the egg mixture.

Mix on low speed until the dry ingredients are moistened.

Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute.

Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine.

Be sure not to over-mix, or you’ll incorporate too much air into the batter and your pound cake won’t dome as nicely.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon.

Bake for 45 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.

Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack.

Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag. The wrapped pound cake will keep for several days at room temperature, for one week when refrigerated, or it can be frozen for two months. Enjoy!


FAQs: Bundt Cakes

What is the difference between a pound cake and a bundt cake?

Not much. Essentially, the defining characteristic of a bundt cake is that it's baked in a bundt pan. So it typically has a decorative exterior. Pound cake recipes are most often used for bundt cakes. But you can bake any dense cake recipe in a bundt pan and call it a bundt cake!

Why is a pound cake called a pound cake?

Originally, back in the 1700's, a pound cake recipe called for a pound each of flour, sugar, butter, and eggs.

What is the secret to a moist pound cake?

Always, always, always use room temperature ingredients. You wouldn't believe the difference this makes in creating moisture and the perfect tender crumb in any cake!


Southern Butter Pound Cake

Pound cakes are my true love! Like seriously they speak to my heart and soul. Butter pound cakes instantly remind me of childhood summers at my great grandfather’s house in Elberton, GA.

The slam of that screen door, the sound of nothing but buzzing insects and bubbling creeks and catching lightning bugs at dawn!

Ahhhhh memories! Butter pound cakes were always present at his home.

It’s true you just can’t go wrong with a good, old-fashioned butter pound cake! Whether you are topping it with fresh fruit like peaches or strawberries or just eating it as is, it’s just a Southern classic!

Butter pound cakes are pretty darn simple and a lot like a vanilla pound cake, only with more buttery flavor!

To bump up that buttery flavor and create a delicate crumb, I’m using butter-flavored shortening. If you can’t get your hands on buttered flavored shortening, then regular shortening with a bit of butter flavoring will work just fine!

The texture of this butter pound cake is just perfect! The crumb is so fluffy and moist. It only gets better the next day, and it freezes like a dream!

How To Freeze Pound Cake

At the end of the video, I show you how I like to freeze my pound cakes. Pound cakes are some of the BEST cakes to freeze because once thawed, they come back to that amazing crumb texture & flavor as if it’s freshly baked!

You can ALWAYS find frozen pound cake in my freezer. It’s great for last minute guests! There is nothing like ending a spring/summer dinner with warm pound cake topped with grilled pineapples or freshly picked strawberries & whipped cream! Especially if you can just grab the cake from the freezer and thaw!

To freeze my pound cake I cut the cake into slices. Then I wrap each slice tightly with plastic wrap. Next, I wrap them in foil paper and place the slices in a freezer container.

Now, this might seem like overkill but I even taste a hint of “freezer” on my food, I can’t eat it.

This method keeps pound cake fresh and protected for up to 4 months! Cake thaw really fast so I just place it on the counter and let it thaw out.


Watch the video: How to Make Delicious Lemon Pound Cakes. Easy Recipes (December 2021).