African American Pound Cake Recipes

CLASSIC POUND CAKE

Classic Pound Cake image

Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation!

Provided by Rachel Farnsworth

Categories Dessert

Time 1h10m

Number Of Ingredients 4

Ingredients

2 cups softened salted butter (or 1 pound)
2 cups sugar (or 1 pound)
9 large eggs (or 1 pound)
3 1/4 cups all-purpose flour (or 1 pound)

Steps:

Lightly grease 2 (9x5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
Pour in prepared pans.
Bake in the preheated 350 degree oven for 1 hour. Tent with aluminum foil to prevent over browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 3424 kcal, Carbohydrate 356 g, Protein 47 g, Fat 204 g, SaturatedFat 123 g, Cholesterol 1224 mg, Sodium 1908 mg, Fiber 5 g, Sugar 201 g, ServingSize 1 serving

OLE FASHIONED POUND CAKE

Ole Fashioned Pound Cake image

This recipe has been passed down from generation to generation. Pound cake dates back to the early 1700s. It is a staple in the African American community for church anniversaries and funeral repast. It is served by itself or with a glaze or icing. I like mine a few days old and grilled. Sometimes I eat it by itself or with fresh fruits and whipped cream.

Provided by Food Network

Categories dessert

Time 1h45m

Yield 16 servings

Number Of Ingredients 11

Ingredients

3 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
3 sticks (1 1/2 cups) salted butter, at room temperature
3 cups sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
1 cup sour cream
Nonstick cooking spray, for the pan

Steps:

Preheat the oven to 325 degrees F.
Sift the flour, baking powder, baking soda and salt into a medium bowl, then set aside. Cream the butter and sugar in a stand mixer on low speed until it looks pale yellow, about 4 minutes. Add the eggs one at a time. Scrape down the sides after adding each egg. Mix in the vanilla and lemon extracts. Add a third of the flour mixture. Mix well and scrape down the sides. Add half of the sour cream. Mix well and scrape down the sides. Add another third of the flour mixture. Mix well and scrape down the sides. Add the remaining sour cream. Mix well and scrape down the sides. Add the remaining flour. Mix well and scrape down the sides. Use your spatula to scrape the bottom of the mixing bowl to be sure everything is incorporated well.
Spray a 9-inch Bundt pan well. Pour the batter into the Bundt pan and smooth the top. Bake until golden brown on top, 1 hour 15 minutes. Use a cake tester to check to see if the cake is done; if the tester comes out clean, it's done. If not ready, bake in increments of 5 minutes. Let the cake cool in the Bundt pan for 15 minutes, then invert onto a wire rack and remove the pan to cool completely.
Grilled pound cake is best with cake that is 3 to 5 days old. Preheat a griddle with lines. Cut slices about 1/2 inch thick. Grill each side for 2 to 3 minutes. (If cooking on an outdoor grill, grill just until grill marks appear, 30 seconds to 1 minute per side.) Serve immediately with fresh berries or a fruit compote.

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