PIONEER WOMAN POUND CAKE RECIPES

Name: How to Make Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 lb. Unsalted Butter, At Room Temperature; 1 lb. Sugar (2 Cups, Measured); 1 lb. Eggs (8 Large Eggs); 1/2 tsp. Salt; 1 tbsp. Vanilla Paste (or Extract); 1 Orange, Zest Only; 1 lb. Flour (3 1/4 Cups, Measured)

HOW TO MAKE POUND CAKE - THE PIONEER WOMAN

How to Make Pound Cake - The Pioneer Woman image

I remember the first time I read about pound cake in a book called Ratio by Michael Ruhlman. I couldn’t believe its simplicity.

Provided by Joanne Ozug

Categories dessert main dish snack

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 lb. Unsalted Butter, At Room Temperature
1 lb. Sugar (2 Cups, Measured)
1 lb. Eggs (8 Large Eggs)
1/2 tsp. Salt
1 tbsp. Vanilla Paste (or Extract)
1 Orange, Zest Only
1 lb. Flour (3 1/4 Cups, Measured)

Steps:

Preheat oven to 350ºF. Butter and flour 2 standard loaf pans.In a stand mixer fitted with the paddle attachment, cream butter around the bowl, then stream in the sugar with the mixer running. Mix on medium speed for 5 minutes until the mixture lightens in color and looks super whipped.?With the mixer on low, add eggs, one at a time, until incorporated, scraping down the sides about halfway through. Add salt, vanilla paste, and orange zest, and mix on medium speed for 15 seconds.With the mixer on low, gradually add in all the flour. Scrape down the sides, then beat on medium speed for 15 seconds, until it looks smooth. Be careful not to over-mix.Divide the batter between the pans, and smooth with an offset spatula. Bake for 1 hour, until a toothpick inserted into the center comes out clean.Let the cakes cool completely before slicing and serving.?Note: Store for up to 3 days at room temperature, or keep in the freezer for up to 2 months.

BEST LEMON POUND CAKE RECIPE - THE PIONEER WOMAN

Best Lemon Pound Cake Recipe - The Pioneer Woman image

The best part of lemon pound cake is arguably the deliciously bright and citrusy glaze that goes on top, and this recipe has plenty of it!

Provided by Ree Drummond

Categories dessert

Total Time 2 hours

Prep Time 35 minutes

Cook Time 0S

Yield 16 servings

Number Of Ingredients 13

Ingredients

Cooking spray
3 sticks salted butter, softened
3 c. granulated sugar
5 large eggs
1/4 tsp. salt
3 c. all-purpose flour
1 c. lemon-lime soda
3 tbsp. grated lemon zest (from 2 to 3 lemons)
2 tbsp. grated lemon zest (from about 2 lemons)
2 c. powdered sugar, sifted
2 tbsp. fresh lemon juice, plus more if needed
1/4 tsp. salt
1 tbsp. water

Steps:

For the cake: Preheat the oven to 325°. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again. Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely. For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.

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