Original Pound Cake Recipes

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POUND CAKE



Pound Cake image

Pound cake doesn't have to be complicated. This recipe calls for basic ingredients that you most likely have in your pantry. Bake this cake in an angel food or fluted tube cake pan, dust it with powdered sugar and voila, you have a perfect dessert!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 24

Number Of Ingredients 9

3 cups all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter or margarine, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
  • In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
  • Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 22 g, TransFat 0 g

GRANDMOTHER'S POUND CAKE II



Grandmother's Pound Cake II image

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Provided by WHOLEGRAINWOMAN

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 5

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
  • Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g

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

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

ORIGINAL POUND CAKE FROM 1700'S ENGLAND



Original Pound Cake from 1700's England image

My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.

Provided by ameatlanta

Categories     Dessert

Time 1h55m

Yield 20-24 serving(s)

Number Of Ingredients 7

1 lb sugar (2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ((4 cups before sifting)
1 dozen egg (12-10 depends how hen is laying today!)
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated

Steps:

  • Preheat oven 325 degrees.
  • In mixing bowl cream butter and sugar.
  • Add 1 egg at a time, beating after each.
  • Gradually add sifted flour, 1/2 cup at a time, til all blended.
  • Add lemon juice and lemon rind, blend inches.
  • Pour into a buttered and floured tube pan.
  • Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.

Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9

OLD FASHIONED POUND CAKE



Old Fashioned Pound Cake image

This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.

Provided by Emily Bruno

Categories     Desserts

Time 1h15m

Number Of Ingredients 4

1 cup unsalted butter, softened, (2 sticks)
2 cups all-purpose flour
2 cups granulated sugar
6 large eggs (room temperature)

Steps:

  • Preheat the oven to 350 degrees.
  • Grease and flour a tube pan.
  • Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
  • Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
  • Slowly incorporate the flour into the mixture one 1/2 cup at a time.
  • Bake for 60 minutes or until an inserted toothpick comes out clean.
  • Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.

Nutrition Facts : Calories 371 calories, ServingSize 12 people

OLD FASHIONED BLUE RIBBON POUND CAKE



Old Fashioned Blue Ribbon Pound Cake image

Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!

Provided by Paula

Categories     cake     Dessert     pound cake

Time 1h45m

Number Of Ingredients 5

2 cups butter, no substitutes
3 and 1/2 cup granulated sugar
10 large eggs (at room temperature)
4 cups all-purpose flour (sifted (always sift, then measure))
2 teaspoons vanilla extract (I use this)

Steps:

  • Allow butter and eggs to come to room temperature.
  • Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
  • Preheat oven to 350 degrees.
  • Cream 2 cups butter until soft and there are no lumps.
  • Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
  • Add one at a time, beating until just mixed in before adding the next egg.
  • Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
  • Add vanilla and mix in completely.
  • Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
  • Bake at 350 degrees F for 1 hour and 20 minutes.
  • *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
  • Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
  • Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
  • The recipe is correct as written. There are no baking soda or baking powder in it.

Nutrition Facts : Carbohydrate 25 g, Protein 6 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 54 mg, Sodium 20 mg, Fiber 1 g, Sugar 35 g, Calories 431 kcal, ServingSize 1 serving

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

HOMEMADE POUND CAKE



Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • 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.
  • 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.
  • Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

ORIGINAL POUND CAKE



Original Pound Cake image

Make and share this Original Pound Cake recipe from Food.com.

Provided by Zunal2

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 8

2 cups sugar
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup butter, softened
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon extract (optional)

Steps:

  • Combine all ingredients in a large mixer bowl until smooth about 5 or 6 minutes. Add eggs , one at a time while you mix.
  • Pour into well buttered Bundt pan, or you can use a bread loaf pan.
  • Bake at 325 for 60 minutes, or until cake tests done.

Nutrition Facts : Calories 4471.2, Fat 211.4, SaturatedFat 124.7, Cholesterol 1545.5, Sodium 3503, Carbohydrate 593.5, Fiber 6.8, Sugar 403.2, Protein 59.2

OLD-FASHIONED POUND CAKE



Old-Fashioned Pound Cake image

In the South, we love a good pound cake. This one is positively heavenly-sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.

Provided by Southern Living Editors

Categories     Cakes

Time 3h30m

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 (5-oz.) can evaporated milk
2/3 cup heavy cream
1 tablespoon vanilla extract
Shortening
Garnishes: sweetened whipped cream, fresh strawberries

Steps:

  • Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
  • Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

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