Perfect Pound Cake Recipe

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 …

Rating: 5/5(76)
Total Time: 15 mins
Servings: 15

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Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt …

Rating: 3.7/5(209)
Total Time: 2 hrs 30 mins
Servings: 1
Calories: 429 per serving
1. Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
2. Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
3. Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn’t get too dark.)
4. Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).

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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 …

Rating: 5/5(5)
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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The cake should start to shrink from the sides of the pan only after removal from the oven. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.

Servings: 8
Total Time: 1 hr 5 mins
Category: Dessert
Calories: 365 per serving

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Instructions. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour. In a large bowl, beat butter, cream cheese, and sugar with a …

Estimated Reading Time: 1 min

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Perfect Pound Cake from Barefoot Contessa. DO NOT preheat the oven. Place a rack in the oven so the cake will sit in the center. Generously spray a 12-cup …

1. DO NOT preheat the oven. Place a rack in the oven so the cake will sit in the center. Generously spray a 12-cup tube pan (not one with a removable bottom!) or two loaf pans (8½ x 4½ x 2½ inches) with the baking spray to coat evenly. Sprinkle with the demerara sugar, tilting the pan or pans to make an even coating of the sugar over the bottom and sides. Set aside. Combine the sifted cake flour and salt and pass the mixture through a sieve or a sifter from one bowl into another THREE times. Set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 5 minutes, until the mixture is light yellow and fluffy. With the mixer on medium-low, add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, vanilla seeds, and orange zest. With the mixer on low, add the flour mixture in thirds alternately with the cream, beginning and ending with flour and scraping down the sides of the bowl to combine. (Don’t worry if it looks a little curdled.) Increase the speed to medium and beat for 3 minutes. The batter should be very light and fluffy.
3. Pour the batter into the prepared pans, smooth the top, and place in the cold oven. Turn the oven to 350 degrees and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool in the pan for 30 minutes, carefully remove the cake to a baking rack, rounded side up, and allow to cool completely.

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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

Cuisine: American
Total Time: 1 hr 5 mins
Category: Desserts
Calories: 339 per serving
1. Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter or nonstick cooking spray. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, such as Baker’s Joy or Pam Baking Spray with Flour.)
2. In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
3. 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. Do not over-mix. (The batter may have a slightly curdled or grainy appearance -- that's okay.)
4. Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 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.

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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(18)
Total Time: 1 hr 55 mins
Category: Desserts, Cakes, Pound Cake Recipes
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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Beat in 1/3 of flour until blended. Add egg whites and beat until smooth. Reserve 1/4 flour. Add remaining flour to bowl. Increase speed to medium and beat for 5 minutes. Grease 1 (9") and 1 (10") tube pan generously. Coat evenly with reserved flour, tapping excess into bowl. Add 2 teaspoon vanilla and 1 teaspoon grated lemon rind.

Rating: 5/5(6)

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Best pound cake ever. Perfect crumb. Just added 1 TBS of vanilla rather than 1 top. Not big on icings but mixed up 1/4 c brown sugar & 1 tsp of …

Rating: 4.9/5(21)
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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Recipe: Strawberry Swirl Cream Cheese Pound Cake. There are a few things to note about this recipe before you start baking. First, the cream cheese is added after beating the butter and sugar. And, yes, you read the cooking instructions …

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The Original recipe for the pound cake has a pound of each of the following, sugar, flour, butter, and eggs. The cake is called a pound cake for …

Reviews: 8
Category: Cake, Dessert
Cuisine: American
Total Time: 1 hr
1. Preheat the oven to 350F/180C. Grease and dust with flour a 9x5-inch loaf pan, I prefer to line the baking pan with parchment paper.
2. In a bowl, beat the eggs, milk, and vanilla until combined, set aside.
3. In a mixing bowl, sift or whisk the flour, sugar, salt, and baking powder.
4. Add the butter to the flour mixture and beat until combined; it will take few seconds.

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Sep 17, 2019 - Explore Alberta Ballen's board "Perfect pound cake recipe" on Pinterest. See more ideas about perfect pound cake recipe, pound cake recipes, pound cake.

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Creating the perfect pound cake requires just a little attention to detail! This classic pound cake is buttery, rich, and moist. The simple flavor of …

Rating: 4.5/5(104)
Category: Advanced Techniques
Servings: 1
Total Time: 1 hr 15 mins
1. Preheat your oven to 350 degrees F (175 degrees C). Grease an 8 x 4 inch (20 x 10 cm) loaf pan with pan spray or by rubbing it with butter, and line it with parchment paper. Set aside.
2. In the bowl of a stand mixer fit with the paddle attachment, beat the room temperature butter on medium speed for about 2 minutes.
3. With the mixer still running, slowly stream in the sugar. Continue beating for 5 additional minutes. Stop the mixer and scrape down the sides of the bowl halfway through. The mixture should be very pale yellow, almost white, and light and fluffy after mixing.
4. While the butter and sugar are creaming together, combine the whole eggs, egg yolks, vanilla, and water together in a small bowl. Lightly whisk together just until combined.

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The picture below shows 2 pound cake disasters I experienced before landing on the perfect pound cake recipe and method. Mistake #1 – Left Picture: This is seriously under …

Rating: 4.9/5(236)
Category: Dessert
Servings: 12
Total Time: 4 hrs
1. Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
3. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
4. Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.

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Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until …

Rating: 5/5(38)
Category: Baking, Dessert
1. Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray.
2. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition then add vanilla and almond extract.
4. In a separate large bowl whisk together flour, baking powder, and salt.

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The 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. From: MustLoveHome.

Estimated Reading Time: 8 mins

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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.

How long does it take to bake a pound cake?

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and sugar until light and fluffy. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Is pound cake and sponge cake the same thing?

Sponge cake and pound cake are cake cousins, their ingredients are similar but not the same: flour, eggs, and sugar for traditional sponge cakes, and add butter for pound cakes, A traditional sponge cake is made with separated eggs, with the whites whipped, so it has a lighter, ‘spongier’ texture.

What is a good recipe for pound cake?

Directions Cream together Crisco, butter and sugar. Add eggs, beating well after each addition. Sift flour and baking powder in separate bowl. Add dry ingredients and milk alternately to butter mixture, beginning and ending with flour. Add rum and coconut extracts. Pour into a large greased and floured bundt pan and place pan on a cookie sheet.

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