Best 2 Homemade Pound Cake Recipes

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

Ingredients

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

Ingredients

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.