Best 9 Moist Pound Cake Recipes

MOIST CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

SUPER-MOIST CAKE MIX LEMON POUND CAKE

Steps:

• Preheat oven to 350°F and grease bundt pan.
• Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. (I cook mine for 50 mins.) Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
• For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Repeat if necessary. Do not over heat. Add Lemon extract one teaspoon at a time until desired flavor is reached. Stir well. (I use 2 teaspoons for a moderate lemon taste. Add more according to preference.) Drizzle over cake.

WONDERFUL BUTTERY MOIST POUND CAKE!

Steps:

• Set oven to 350 degrees.
• Grease a large springform pan (do not use a Bundt or tube pan!).
• In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
• Add in the flour and beat until combined (mixture will be thick and coarse).
• Add in eggs (one at a time) mixing well after each addition.
• In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
• In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
• Add the lemon juice/baking soda mix to the batter; mix until combined.
• Pour the batter into prepare greased springform pan.
• Combine the 1/3 cup sugar with the chopped nuts.
• Sprinkle on top of cake.
• Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
• Cool the cake completely in the pan before removing.
• Delicious!

MOIST CHOCOLATE POUND CAKE

Steps:

• Cream butter, sugar and vanilla in a large bowl for five minutes. Add eggs, one at a time, beating well after each addition.
• Dissolve coffee granules in hot water, combine with buttermilk, set aside.
• Combine flour, cocoa, salt and baking powder; add alternately with buttermilk to creamed mixture, beating just until blended. Pour batter into a greased and floured Bundt or tube pan.
• Bake at 325 degrees for 1 hour and 20 minutes, or until the cake tests done. Remove from oven and cool 20 minutes, then remove from pan.
• Cool completely before frosting, or sprinkling with confectioners' sugar.
• NOTE: to make a buttermilk substitute, add 1 tablespoon vinegar to a measuring cup, add milk until it reached the 1 cup mark. Let stand for 5 minutes, and use as buttermilk!

MOIST PEACH POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
• Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MOIST BLUEBERRY POUND CAKE

Steps:

• In a small bowl, combine blueberries and 2 tablespoons flour; set aside. In a large bowl, cream the butter, cream cheese, sugar and vanilla until light and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with yogurt. Fold in reserved blueberries. , Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, whisk glaze ingredients until smooth. Drizzle over warm cake.

SUPER MOIST BUTTERMILK LEMON POUND CAKE WITH GLAZE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Use Pam baking spray a fluted tube pan (such as Bundt(R)
• 2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg & egg white into the butter mixture before adding the next.
• 3. Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice, pudding & zest into batter. Pour batter into prepared tube pan.
• 4. Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• 5. GLAZE' Beat confectioner's sugar, lemon juice, butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

MOIST POUND CAKE

Steps:

• 1. 1) Preheat oven to 325* (F) 2) Spread solid shortening in a 9-inch tube pan. 3) Dust evenly with flour; tap out excess. 4) Set prepared pan aside. 5) Sift together flour, salt, and baking powder. 6) In a mixing bowl, beat butter until soft and fluffy. 7) Gradually add sugar and beat until very light and creamy.
• 2. 8) Add the eggs, one at a time, beating well after each addition.
• 3. 9) Beat in Vanilla.
• 4. 10) By hand or on low speed, gradually stir in flour mixture, blend well.
• 5. 11) Pour batter into prepared pan and bake in preheated oven for 40-45 minutes for tube pan, or until toothpick comes out clean. 12) Cool the cake in pan on a wire rack for 20 minutes. 13) Remove cake from pan, flip up-right, and cool completely on wire rack.

MOIST CHOCOLATE, CHOCOLATE POUND CAKE

Steps:

• 1. Heat oven to 350. Spray a 12 cup bundt pan with a light spraying of cooking spray. Dust pan lightly w/ unsweetened cocoa powder. In lg bowl, with mixer on med speed, mix cake mix, pudding mix, sugar, water, oil and applesauce until creamy.
• 2. Stir in sour cream, beat in eggs. Stir in chocolate chunks. Pour batter into pan and even it out with a spatula. Bake 1 hr, or until a toothpick inserted in center comes out clean. In my oven, it ook 50 mins.
• 3. Take cake out of oven and let cool 10 mins. In a small microwave bowl, melt butter with chocolate chips until just melted. Drizzle over cake. I sometimes like to decorate the cake with thin slices of fresh strawberries. I didn't have any available at the time I made this.