Traditional Poundcake Recipes

EASY POUND CAKE RECIPE

Steps:

• Grease 1 pound bread pan and preheat oven to 300°F.
• In a mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until fluffy.
• Add eggs one at a time. Blend in on low.
• Alternate adding flour and milk, add vanilla until smooth.
• Pour into bread pan and bake for 1 hour 20 minutes. Insert a toothpick into the center of the cake. When the toothpick comes out clean, it is done.
• Allow to cool and top with glaze if desired.

THE VERY BEST POUND CAKE

Steps:

• Cream flour and butter together until smooth. I do this part in my stand mixer.
• Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
• Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
• Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
• Bake @ 300° for 1 ½ hours or until tests done with toothpick.

OLD FASHIONED BLUE RIBBON POUND CAKE

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.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

VANILLA POUND CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
• Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

CLASSIC POUND CAKE

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.

CLASSIC POUND CAKE

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.

CLASSIC POUND CAKE

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.

CLASSIC POUND CAKE RECIPE

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.

HOMEMADE POUND CAKE

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.

POUND CAKE

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.

OLD FASHIONED POUND CAKE

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.

TRADITIONAL POUNDCAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour bottom of pan. Cream butter and sugar in a standing mixer or hand held mixer. Add eggs one at a time. Add vanilla, then flour, salt and lemon juice. Pour into prepared pans and bake 1 1/4 to 1 1/2 hours (50 minutes for mini pans) or until a toothpick comes out clean. Cool in the pan for 5 minutes before taking out. Garnish with whipped cream and berries.for mini pans) or until a toothpick comes out clean. Cool in the pan for five minutes before taking out. Garnish with whipped cream and berries.