Addies Pound Cake Recipes

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THE BEST POUND CAKE



The Best Pound Cake image

This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!

Provided by RBLAIR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 9

1 cup margarine
½ cup shortening
3 cups white sugar
5 eggs
2 ½ cups all-purpose flour
½ cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
½ teaspoon vanilla extract

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g

OLD FASHIONED CHOCOLATE POUND CAKE



Old Fashioned Chocolate Pound Cake image

Easy to make and about as rich and decadent a chocolate cake that you'll find anywhere. It's impressive to serve by itself and delicious with fresh fruit or ice cream.

Provided by Melinda O'Malley Keckler

Categories     Dessert

Number Of Ingredients 8

3 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
3 cups sugar
1 1/2 cups butter (softened, unsalted, 3 sticks)
5 eggs
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°
  • Grease a 10" tube pan with shortening and dust with a little flour. Set aside.
  • Sift cocoa powder, flour and baking powder.
  • Whisk eggs and milk together lightly, about 5 seconds.
  • Cream together butter and sugar. Alternately, add about a third of the milk and eggs then about a third of the flour and cocoa mixture and mix for a few seconds after each addition. Continue until all of the ingredients are in the mixing bowl. Add the vanilla extract and mix gently to combine.
  • Be careful not to over mix.
  • Pour batter into the tube pan and bake for 90 minutes. Cake is done when a toothpick inserted in the center comes out clean.
  • Let the cake cool for 10-15 mintues before tipping over to release the cake onto a cooling rack. Using a second cooling rack, gently flip the cake over so it cools right side up.
  • As an option, dust the top with powdered sugar.Slice, serve and enjoy!

Nutrition Facts : Calories 479 kcal, Carbohydrate 66 g, Protein 6 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 112 mg, Sodium 49 mg, Fiber 2 g, Sugar 44 g, ServingSize 1 serving

ADDY'S POUND CAKE (AMERICAN GIRL COLLECTION)



Addy's Pound Cake (American Girl Collection) image

This recipe comes from the American Girls collection. This was found in Addy's cookbook. I enjoyed making this as a kid and my daughter loves to make this now. The only difference is the updated directions. The original recipe calls for you to cream the butter by hand- I dont have the time for that. I was looking online for the recipe when we wanted to make it this weekend and was sent into a sheer panic that it could not be found. So here's our first post . Enjoy!

Provided by nyangeldivine

Categories     Dessert

Time 55m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

shortening, and flour to grease pan
6 eggs (at room temperature)
1 lb butter (softened)
2 cups sugar
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Grease a loaf or bundt pan with shortening. Add about a tablespoon of flour and shake around pan to coat evenly. Set aside. Preheat oven.
  • Separate eggs into small bowls.
  • Unwrap the sticks of butter. Cut the butter into small, manageable one-inch long portions and place them in a heavy, cool mixing bowl.
  • Add 1/4cup of sugar to bowl.Set your mixer to its lowest speed and mix the butter and sugar until no clumps remain. Turn your mixer to medium speed and continue to mix for about two minutes while regularly scraping off beater buildup with a rubber spatula.Continue to add 1/4 cup of sugar at a time and keep mixing.
  • Blend until fluffy and smooth.
  • Beat eggs yolks and mix well. Add to sugar mixture.
  • Add vanilla.
  • Sift dry ingrdients together and gradually add into the sugar mixture.
  • Take the egg whites and beat until stiff.
  • Gradually add the whites to your sugar mixture.
  • Pour your batter into prepared pan.
  • Place in a 350 degree oven for 35 minutes.
  • Turn down temp to 325 and cook for another 25 minutes.
  • Cake is ready when a toothpick inserted into the center comes out clean. Cool at least 10 minutes before removing from pan.

Nutrition Facts : Calories 1104, Fat 66.7, SaturatedFat 40.5, Cholesterol 348.7, Sodium 770.7, Carbohydrate 115.1, Fiber 1.7, Sugar 67.1, Protein 13.4

ADDIE'S POUND CAKE



Addie's Pound Cake image

This is a recipe that belonged to my husband's grandmother. Through the years, it has been the birthday cake of choice in his family.

Provided by Miss Fannie

Categories     Dessert

Time 1h40m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 7

1 cup butter
3 cups sugar
6 eggs
3 cups flour
1/2 pint whipping cream
1 teaspoon vanilla extract
1 teaspoon lemon extract

Steps:

  • Cream butter and sugar. Add eggs one at a time. Sift flour three times. Add flour and whipping cream alternately to butter mixture. Add extracts. Grease steeple pan. Bake on middle rack for 1 1/2 hours at 350 degrees.
  • Cool for 15 minutes then invert pan.

EASIEST POUND CAKE RECIPE EVER



Easiest Pound Cake Recipe Ever image

Yield 2 loaves (about 16 slices)

Number Of Ingredients 0

Steps:

  • 1. Preheat oven to 325 degrees F. Spray two 8x5-inch loaf pans with nonstick spray (best to use "baking spray," if you have it). 2. In a large bowl, use an electric mixer to cream the butter, cream cheese and sugar until light and fluffy. Add the vanilla and salt. Add the eggs, one at a time, and beat after each addition. Gradually add the flour, 1 cup at a time. 3. Divide the batter between the prepared pans. Bake 60 to 75 minutes or until it tests done. Toothpick inserted in the middle should come out clean. Let the cakes cool completely before slicing. If you'd like to freeze the cake, wrap in plastic wrap, then wrap in foil and freeze until ready for use (up to 2 months).

CLASSIC POUND CAKE



Classic Pound Cake image

This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!

Provided by Shelly

Categories     Cake

Time 1h30m

Number Of Ingredients 4

2 cups salted butter, room temperature
2 cups granulated sugar
9 large eggs
3 1/4 cups all purpose flour

Steps:

  • Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
  • Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
  • Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
  • Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
  • Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 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

LEMON AND RASPBERRY CREAM CAKE



Lemon and Raspberry Cream Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 15

Nonstick baking spray, for the cake pan
1 cup raspberries
Zest and juice of 1 lemon
1 cup plus 1 tablespoon granulated sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup sour cream, at room temperature
3 tablespoons salted butter, softened
4 cups confectioners' sugar
Fresh mint leaves, for garnish
1/4 cup raspberries, for garnish, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
  • Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
  • In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
  • Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
  • For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
  • Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.

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