2 2 2 5 Pound Cake Recipes

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POUND CAKE II



Pound Cake II image

A good pound cake recipe from scratch. This is great served with fresh fruit and ice cream.

Provided by Asada

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 8

2 ½ cups white sugar
¾ cup butter, softened
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round tube pan.
  • In a medium bowl, cream together the sugar and butter until smooth. Beat in the eggs, one at a time. Combine the flour, baking powder, baking soda and salt, add to the creamed mixture alternately with the milk. Stir until just blended, then pour into the prepared pan.
  • Bake for 20 to 25 minutes in the preheated oven. Cake is done when a toothpick inserted, comes out clean. Cool before removing from pan.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 50 g, Cholesterol 82.2 mg, Fat 10.7 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 6.2 g, Sodium 199 mg, Sugar 32.1 g

PERFECT POUND CAKE



Perfect Pound Cake image

Elegant and simple, this rich and buttery pound cake is like the little black dress of dessert.

Categories     Desserts

Time 1h5m

Yield 8

Number Of Ingredients 8

3 tablespoons milk (skim, low fat, or whole)
3 large eggs
1½ teaspoons vanilla extract
1⅓ cups cake flour, spooned into measuring cup and leveled with a straight edge
¾ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
13 tablespoons unsalted butter, softened (no need to cut it in pieces)

Steps:

  • 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.)
  • In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
  • 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.)
  • 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.
  • 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.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : ServingSize 1 slice, Calories 339, Fat 21 g, Carbohydrate 34 g, Protein 4 g, SaturatedFat 13 g, Sugar 19 g, Fiber 0 g, Sodium 139 mg, Cholesterol 120 mg

CLASSIC POUND CAKE RECIPE



Classic Pound Cake Recipe image

A homemade pound cake is an easy dessert that uses just a few pantry staples!

Provided by Holly Nilsson

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 teaspoon vanilla
4 eggs (room temperature)
1 ⅔ cups flour
¼ teaspoon salt

Steps:

  • Preheat oven to 325°F. Grease an 8x4 loaf pan.
  • Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
  • Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
  • Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool completely.

Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

CLASSIC POUND CAKE



Classic Pound Cake image

Light on effort, heavy on flavor, pound cake has earned its centuries-long popularity. Learn how to make this traditional, crowd-pleasing dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 6

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

FIVE EGG POUND CAKE



FIVE EGG POUND CAKE image

Categories     Cake     Egg     Dessert     Bake

Number Of Ingredients 9

3-1/2 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 cup unsalted butter, softened
2 cups sugar
5 eggs
1 tsp. vanilla extract
½ tsp. almond extract
¾ cups milk

Steps:

  • Preheat oven to 350 F. In a medium bowl stir together the flour, baking powder and salt. In a large bowl cream butter and sugar on high speed until light and fluffy. Add eggs one at a time and beat until very light and fluffy, about 5 minutes. Stir the extract into the milk. Reduce the speed to low and alternately add the flour and milk beginning and ending with the flour. Pour the batter into a greased tube pan and bake for 50 to 60 minutes or until a toothpick inserted in the middle comes out clean. Variations For lemon or orange pound cake omit the vanilla and almond extracts and add the zest of an orange or lemon. For Currant Pound Cake add 1-1/2 cups currants and zest of half a lemon and omit the almond extract.

POUND CAKE



Pound Cake image

Moist, buttery, and rich, this Pound Cake recipe comes together quickly and easily in a few simple steps. All you need are a few basic ingredients to make this cake!

Provided by John Kanell

Categories     Dessert

Time 50m

Number Of Ingredients 8

4 eggs
1 cup unsalted butter ((226g) room temperature)
1 cup sugar ((200g))
1½ cup all-purpose flour ((180g))
½ cup sour cream ((120mL))
1 teaspoon salt
2 tablespoon vanilla
½ teaspoon baking powder

Steps:

  • Preheat oven to 350F. Butter and flour a 9x5 inch baking tin.
  • In a medium bowl whisk together the flour, salt, and baking powder then set aside.
  • In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
  • Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
  • Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
  • Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
  • Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
  • Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.

Nutrition Facts : ServingSize 1 slice, Calories 303 kcal, Carbohydrate 29 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 100 mg, Sodium 225 mg, Fiber 1 g, Sugar 17 g

2-2-2-5 POUND CAKE



2-2-2-5 Pound Cake image

This recipe was handed down from my grandmother. It is a very simple pound cake that goes great with strawberries and whipped cream, ice cream, or a good cup of coffee.

Provided by Gena Burris

Categories     Cakes

Time 1h15m

Number Of Ingredients 5

2 c sugar
2 stick butter, softened
2 c all purpose flour
5 large eggs
1 tsp each of vanilla and lemon extracts

Steps:

  • 1. Grease and sugar (not flour) a bundt pan. Preheat oven to 350 degrees. Cream the butter and sugar until light and fluffy. Add both flavorings and mix.
  • 2. Alternate adding flour and eggs starting and ending with an egg. The batter will be very thick.
  • 3. Pour batter in a greased and sugared tube or bundt pan. Bake @ 350 degrees for 45 to 50 minutes. Do not over bake as it will make the cake dry. Start checking for done-ness about 30-35 min.

POUND CAKE FOR TWO



Pound Cake for Two image

With just myself and hubby, I wanted smaller portions of stuff we liked...This little cream cheese pound cake is perfect for a quick dessert. I mix it up, pop it into the oven while I fix the rest of dinner and it has time to cool while we eat. Goes great with peaches and ice cream...

Provided by Debbie Bankston

Categories     Cakes

Time 40m

Number Of Ingredients 8

3 Tbsp butter, softened
6 Tbsp sugar
1 egg
6 Tbsp self rising flour
7 tsp buttermilk or regular milk
1 Tbsp cream cheese, softened
1/4 tsp pure vanilla extract
greased mini loaf pan

Steps:

  • 1. Heat oven to 350...prepare pan. Cream the butter and cream cheese, add the sugar, blend well. Add the egg, mix well, then add the vanilla.
  • 2. Add the flour alternately with the buttermilk, begin and end with flour. Pour into prepared pan, bake at 350 for approx 25-30 minutes, toothpick comes clean when done.

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