Moist Homemade Pound Cake Recipe

DIRECTIONS. preheat oven to 325. Cream cheese and butter should be room temperature. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next …

Servings: 12
Total Time: 1 hr 25 mins
Category: Dessert
Calories: 565 per serving
1. preheat oven to 325. Cream cheese and butter should be room temperature.
2. Mix together cream cheese, butter, shortening, eggs, sugar, and vanilla. Next add the milk salt and baking powder. Add cake flour a half a cup at a time. Batter will be thick. Pour into bundt pan. Bake for 1 hr 15 minutes
3. I prefer to add the glaze while its still warm.

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Step 2. 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 …

Rating: 5/5(6)
Total Time: 1 hr 55 mins
Category: Pound Cake
Calories: 580 per serving
1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
2. 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.
3. 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.
4. Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.

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Sift together the all purpose flour and self-rising flour; set aside. Advertisement. Step 2. In a large bowl, cream together the margarine, …

Rating: 5/5(79)
Total Time: 1 hr 30 mins
Category: Desserts, Cakes, Pound Cake Recipes
Calories: 498 per serving
1. Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
2. In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
3. Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

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Instructions. Preheat oven to 325°F. Grease an 8x4 loaf pan. Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. …

Rating: 4.9/5(25)
Total Time: 1 hr 20 mins
Category: Dessert
Calories: 285 per serving
1. Preheat oven to 325°F. Grease an 8x4 loaf pan.
2. Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
3. Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
4. Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.

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Instructions to make sunshine pound cake. Beat the butter on medium-less high for 5 minutes, scraping occasionally (use paddle not whisk) …

Estimated Reading Time: 6 mins

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Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. …

Rating: 5/5(1)
Total Time: 1 hr 45 mins
Category: Desserts
Calories: 461 per serving
1. Preheat oven to 325°. Grease and flour a 10-in. tube pan.
2. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. In a small bowl, whisk flour and baking powder.

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Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix). Pour cake batter into your prepared tin and smooth the top. Bake for approximately …

Rating: 5/5(6)
Category: Cake
1. 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.
2. 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.
3. 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.
4. 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).

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Preheat oven to 350 degrees. Cream 2 cups butter until soft and there are no lumps. Add 3 and 1/2 cups granulated sugar and cream until light …

Rating: 4.7/5(180)
Total Time: 1 hr 45 mins
Category: Cake, Dessert, Pound Cake
Calories: 431 per serving
1. Allow butter and eggs to come to room temperature.
2. Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
3. Preheat oven to 350 degrees.
4. Cream 2 cups butter until soft and there are no lumps.

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Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. …

Rating: 5/5(14)
1. Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
2. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
3. Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
4. Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

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This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.

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Step 4. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. …

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
2. In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
3. Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
4. Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.

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Preheat oven to 325 degrees. 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 …

Rating: 5/5(7)
Category: Christmas, Easter, Valentine's Day, Dessert
Servings: 12
Total Time: 1 hr 15 mins
1. Preheat oven to 325 degrees. Cream butter.
2. Add sugar, 1 cup at a time, mixing after each addition.
3. Add eggs, 1 at a time, mixing after each addition.
4. Add butter and lemon extracts and mix well.

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First of all, in a large bowl, combine the eggs, vanilla essence & milk. Beat well and set aside. Next, in another bowl, sift the flour & baking powder together. Set aside. Then, in …

Category: High Tea
1. In a large bowl, combine the eggs, vanilla essence & milk. Beat well and set aside
2. In another bowl, sift the flour & baking powder together. Set aside
3. Now, in another bowl again, beat the butter & sugar together until light & fluffy. Add the beaten eggs & milk mixture and beat
4. Add in the flour mixture and fold using a spatula. The mixture should be smooth with no lumps

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RecipeMoist Butter Pound Cake – Classic Vanilla Bundt Cake (Save/Pin) Veena Azmanov. large eggs, white sugar, unsalted butter, all purpose flour, salt and 9 more.

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How to Make Chocolate Pound Cake. Prepare for Baking: Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray and set it aside. Dissolve …

Rating: 4.9/5(14)
Category: Dessert
Cuisine: American
Total Time: 1 hr 15 mins
1. Preheat the oven to 325°F. Generously coat a 10 – 12 cup bundt pan with baking spray. Set aside.
2. In a medium bowl, dissolve the coffee granules into the hot water. When dissolved, stir in the buttermilk. Set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 5 minutes until light and fluffy.
4. Add in the eggs one at a time, mixing until combined, scraping the sides of the bowl as necessary. Add in the vanilla, salt, baking powder, and cocoa powder and mix until combined and smooth.

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Steps: In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan.

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Cream butter and sugar in a mixer. Add 1 egg at a time. Add flour and cream, alternating between the two. Add baking powder. Add salt. Add vanilla. Put in greased and floured “pound cake pan,” you know, the one with the funnel in the middle. Put in cold oven, middle rack. Turn oven to 350 °F and go run errands.

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Frequently Asked Questions

How do you make a homemade pound cake?

Directions Mix together 1 cup sugar and butter. Add eggs and 1 tablespoon of lemon juice; mix well. Add salt, flour, and baking powder to mixture. Add milk. Bake at 325°F in a well greased loaf pan for 1 hour,or until golden brown. Mix 1/3 cup lemon juice and 1/4 cup sugar.

What is the secret to a moist pound cake?

The secret to a moist pound cake. It is moist and rich, without being heavy. Just as it should be! Note: You can replace the sour cream with cream cheese (which yields a much denser but still moist cake and is great with 1 cup added chocolate chips!), heavy cream or milk, then you would use baking powder. With an acid ingredient like sour cream or yogurt, use baking soda.

What are the ingredients in a pound cake?

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.

What is a perfect pound cake?

Perfect Pound Cake is buttery and sweet, with a hint of vanilla. This cake is rich, with the flavor of shortbread cookies, but is still light as a feather. Serve with fresh whipped cream and berries as a fancy dessert or brunch dish – can also be made ahead and frozen.

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