Best 2 Homemade Pound Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a classic and comforting dessert to satisfy your sweet cravings, look no further than the irresistible homemade pound cake. This timeless treat has been a staple in kitchens for generations, and for good reason. With its dense, buttery texture, rich flavor, and versatile nature, pound cake is perfect for any occasion, whether it's a special celebration, a cozy afternoon tea, or a simple indulgence. In this comprehensive guide, we'll take you on a culinary journey to discover the secrets of creating the perfect homemade pound cake, ensuring that every bite is a delightful experience.

Here are our top 2 tried and tested recipes!

HOMEMADE POUND CAKE



Homemade Pound Cake 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

Time 1h55m

Yield 12

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, 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

HOMEMADE STRAWBERRY POUND CAKE RECIPE - (4.4/5)



Homemade Strawberry Pound Cake Recipe - (4.4/5) image

Provided by cwyorkiex3

Number Of Ingredients 17

STRAWBERRY POUND CAKE:
2 1/2 cups fresh strawberries, chopped
1 cup butter, room temperature
2 cups white sugar, divided
4 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon strawberry extract
STRAWBERRY GLAZE:
1 cup white sugar, divided
1 cup strawberries, chopped
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract

Steps:

  • Preheat oven to 325°F. Grease and flour a tube pan. Place strawberries in a bowl and cover with 1/2 cup of the sugar. Let sit for two hours or until you have 1/2 cup strawberry juice; set aside. Place the strawberries for the glaze in a bowl and cover with 1/2 of the sugar also to make strawberry juice. In a mixing bowl, beat the butter and sugar until light and fluffy; approximately 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the creamed mixture alternately with the sour cream; mix well. Fold in the strawberries and juice. Pour into the prepared cake pan and bake for 55 minutes, or when a knife inserted in the center comes out clean. Let cool in pan for 10 minutes, remove and invert onto a wire rack. Poke holes on the top of the cake with a fork. In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Drizzle some of the sauce over the warm cake. Serve cake with remaining sauce and homemade whipped cream.

Tips:

  • Use room temperature ingredients. This will help the batter to emulsify properly and create a smooth, consistent cake.
  • Cream the butter and sugar together until light and fluffy. This will incorporate air into the batter, making the cake lighter and more tender.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Be careful not to overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

Pound cake is a classic dessert that is perfect for any occasion. It is easy to make and can be customized with a variety of flavors. With these tips, you can make a perfect pound cake every time.

Related Topics