CLASSIC POUND CAKE
Provided by Virginia Willis
Time 1h35m
Yield One 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
- Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
- Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.
HOMEMADE POUND CAKE
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
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
MAKEOVER POUND CAKE
Low-fat version which uses applesauce. Found in Light & Tasty Mag Feb 07 - submitted by J. Grasby. Nice and light cake.
Provided by HokiesMom
Categories Dessert
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs, one at a time, beating well after each egg addition.
- Stir in the applesauce, vanilla and lemon peel.
- Combine the flour, baking powder and salt together and add to the creamed mixture just until blended.
- Transfer to an 8" loaf pan which has been sprayed with non-stick cooking spray.
- Bake at 350F for 45-55 minutes or until golden brown and cake tester inserted comes out clean.
- Cool for 10 minutes before removing to a wire rack to cool completely.
MAKEOVER LEMON POUND CAKE RECIPE - (4.5/5)
Provided by á-382
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray. 2. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in oil, lemon juice, peel, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. 3. Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices. Yield: 1 loaf (16 slices). Taste of Home April/May 2016
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