POUND CAKE RECIPE WITHOUT BUTTER RECIPES
GRANDMOTHER'S POUND CAKE II RECIPE | ALLRECIPES
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Provided by WHOLEGRAINWOMAN
Categories Desserts Cakes Pound Cake Recipes
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Cook Time 1 hours 10 minutes
Yield 3 8x4-inch loaves
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts : Calories 263.6 calories, CarbohydrateContent 33.1 g, CholesterolContent 70.2 mg, FatContent 13.5 g, FiberContent 0.5 g, ProteinContent 3.3 g, SaturatedFatContent 8.2 g, SodiumContent 103.7 mg, SugarContent 20.4 g
VANILLA POUND CAKE RECIPE | MARTHA STEWART
How sweet it is—pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Provided by Martha Stewart
Categories Cake Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 450 g, FatContent 26 g, ProteinContent 7 g
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