POUND CAKE PHOTOS RECIPES

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THE BEST POUND CAKE RECIPE | ALLRECIPES



The Best Pound Cake Recipe | Allrecipes image

This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!

Provided by RBLAIR

Categories     Desserts    Cakes    Pound Cake Recipes

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 1 - 10 inch tube pan

Number Of Ingredients 9

1 cup margarine
½ cup shortening
3 cups white sugar
5 eggs
2?½ cups all-purpose flour
½ cup self-rising flour
1 cup evaporated milk
1 tablespoon lemon extract
½ teaspoon vanilla extract

Steps:

  • Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
  • In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
  • Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 498.2 calories, CarbohydrateContent 65.2 g, CholesterolContent 75.7 mg, FatContent 23.8 g, FiberContent 0.7 g, ProteinContent 6.5 g, SaturatedFatContent 6.5 g, SodiumContent 227.9 mg, SugarContent 44.8 g

HOMEMADE POUND CAKE | ALLRECIPES



Homemade Pound Cake | Allrecipes 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

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 1 Bundt(R) cake

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, CarbohydrateContent 79.4 g, CholesterolContent 169.7 mg, FatContent 26.4 g, FiberContent 0.9 g, ProteinContent 7.8 g, SaturatedFatContent 15.7 g, SodiumContent 172.3 mg, SugarContent 54.6 g

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