POUND CAKE RECIPE SOUTHERN LIVING RECIPES

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MILLION DOLLAR POUND CAKE RECIPE - SOUTHERN LIVING



Million Dollar Pound Cake Recipe - Southern Living image

If a picture's worth a thousand words, then one of these pound cakes is worth a million dollars. Hyperbole? We think not. Our Million Dollar Pound Cake is just that good (really).This recipe requires only seven ingredients, all of which you likely already have on hand. You know you already have butter, sugar, eggs, flour, milk, and almond and vanilla extracts stocked and waiting in your refrigerator or pantry. Waiting for what, exactly? This dessert. They're waiting to be made into this homemade pound cake. These common pantry staples come together to make the best pound cake recipe—one that's worth raving about. It's rich, classic, and destined for your favorite recipe box—the one where you keep the recipes you turn to again and again. This old fashioned recipe deserves to be one of those relied-upon favorites. Taste-wise, it's delicious and airy. Prep-wise, it's oh-so easy to make. Also be sure to check out more of our favorite pound cake recipes for additional dessert ideas.

Provided by Southern Living

Categories     Cakes

Yield Makes 10 to 12 servings

Number Of Ingredients 7

1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Steps:

  • Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
  • Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
  • Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
  • Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

BUTTERMILK POUND CAKE RECIPE: HOW TO MAKE IT



Buttermilk Pound Cake Recipe: How to Make It image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 20 servings.

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 45g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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  • 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.
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SWEET POTATO POUND CAKE RECIPE: HOW TO MAKE IT
Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I’ve treated with it at various social events. — Diane Mannix, Helmville, Montana
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BUTTERMILK POUND CAKE RECIPE: HOW TO MAKE IT
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
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Reviews 4.7
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Category Desserts
Cuisine North America, Southern
Calories 285 calories per serving
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Since we are originally from Texas, we naturally love sweet potatoes, but this sweet potato cake deserves to be a tradition in any home, whether you’re from the South, East, North or West. My Montana husband rancher loves it and I get great revues from ladies I’ve treated with it at various social events. — Diane Mannix, Helmville, Montana
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