12 Egg Pound Cake Recipes

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12 EGG POUND CAKE



12 Egg Pound Cake image

My family loves this recipe, sometimes I make a lemon glaze to pour over the cake.

Provided by Kiamisha Page

Categories     Cakes

Time 1h15m

Number Of Ingredients 7

1 lb butter
3 1/2 c sugar
1/4 tsp salt
1 tsp baking powder
12 eggs
1 tsp pure vanilla extract
4 c sifted flour (plain)

Steps:

  • 1. Cream butter thoroughly, gradually add sugar, beat until light and fluffy.
  • 2. Mix baking powder with flour. Add 3 tablespoons flour mixture to butter and sugar mixture; beat well.
  • 3. Add remaining flour and eggs alternately until all have been added. Add Vanilla
  • 4. Bake in two 10 inch tube pans for 1 hour at 325 degrees F

PERFECT POUND CAKE



Perfect Pound Cake image

Our retooled pound cake recipe adjusts the traditional ingredient ratios (a pound of each ingredient), and adds baking powder and sour cream for a dense but fluffy loaf that's a sure-fire winner. Adding the baking powder while creaming the butter and sugar is a game-changing trick, it means it is fully distributed into the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Yield Makes one 8 1/2-by-4 1/2-inch loaf

Number Of Ingredients 8

2 sticks unsalted butter, softened (but still cool to the touch-a finger pressed in should leave a dent but not sink in deeply), plus more for pan
1 1/2 cups unbleached all-purpose flour, plus more for dusting
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
2 teaspoons pure vanilla extract
4 large eggs, room temperature, lightly beaten
1/3 cup sour cream or full-fat Greek yogurt, room temperature

Steps:

  • 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.
  • 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.
  • 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.)
  • 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).

Nutrition Facts : Calories 429 g, Fat 26 g, Fiber 1 g, Protein 7 g

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