Best 5 Pound Cake Iii Recipes

Pound cake III is considered a classic, rich, dense, and buttery cake by many. Pound cakes are known for their simple ingredients, but there are techniques and ingredients that can take the flavor to a new level. This article will first delve into the history of this scrumptious cake, then explore key ingredients needed, as well as step-by-step instructions on how to make the best pound cake III you've ever tasted. Finally, a few fun variations to the classic recipe will be offered in order to satisfy everyone's unique tastes.

Here are our top 5 tried and tested recipes!

CREAM CHEESE POUND CAKE III

Cream Cheese Pound Cake III image

This is a heavy, dense, extremely good pound cake.

Provided by Nanci

Categories Desserts Cakes Pound Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 6

Ingredients

1 (8 ounce) package cream cheese
1 ½ cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g

APRICOT BRANDY POUND CAKE III

Apricot Brandy Pound Cake III image

From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!

Provided by VTGIRL22

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes

Time 1h30m

Yield 15

Number Of Ingredients 13

Ingredients

3 cups sifted all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ teaspoon rum flavored extract
1 teaspoon orange extract
¼ teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. 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 mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g

POUND CAKE III

Pound Cake III image

I use this recipe all the time for weddings, and people love it!

Provided by BROWNEYES230117

Categories Desserts Cakes Wedding Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 9

Ingredients

1 cup butter
½ cup shortening
3 cups white sugar
5 eggs
1 tablespoon vanilla extract
1 ¼ cups milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
¼ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 56.6 g, Cholesterol 90.2 mg, Fat 20.1 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 9.6 g, Sodium 170.8 mg, Sugar 38.7 g

LEMON POUND CAKE III

Lemon Pound Cake III image

This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.

Provided by Tamara

Categories Desserts Cakes Pound Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¼ teaspoon nutmeg
1 cup butter flavored shortening
2 cups white sugar
3 eggs
½ cup sour cream
1 ¼ teaspoons vanilla extract
1 ¼ teaspoons lemon extract
1 cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, salt and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream, vanilla and lemon extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 44.2 g, Cholesterol 39.3 mg, Fat 16.4 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 4.8 g, Sodium 236.5 mg, Sugar 25.9 g

CHOCOLATE POUND CAKE III

Chocolate Pound Cake III image

A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.

Provided by SDFS

Categories Desserts Cakes Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 10

Ingredients

1 ½ cups butter, softened
3 cups white sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1 cup buttermilk
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
1 teaspoon salt

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 52.6 g, Cholesterol 104.5 mg, Fat 19.7 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 11.8 g, Sodium 318.4 mg, Sugar 38.5 g

Tips:

Use room temperature ingredients. This will help the batter mix together more smoothly and evenly.
Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, making the cake lighter and more tender.
Gradually add the eggs, one at a time, beating well after each addition. This will help prevent the batter from curdling.
Be careful not to overmix the batter. Overmixing can make the cake tough.
Bake the cake at the correct temperature and for the correct amount of time. Underbaking will result in a gooey cake, while overbaking will result in a dry cake.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

Pound cake is a classic dessert that is easy to make and always a crowd-pleaser. With its dense, moist texture and rich flavor, pound cake is the perfect cake for any occasion. Whether you are making it for a special occasion or just because you have a sweet tooth, pound cake is sure to be a hit.