Best 2 Six Egg Pound Cake Recipes
For a delightful and satisfying treat, look no further than the six egg pound cake. This classic dessert is known for its rich flavor and dense, moist texture, making it a favorite among cake enthusiasts. Whether you're a seasoned baker or a novice in the kitchen, this guide will provide you with the essential steps and tips to create a perfect six egg pound cake. From gathering the right ingredients to understanding the baking process, we'll cover everything you need to know to achieve a golden-brown, fluffy pound cake that will impress your family and friends. So grab your apron, preheat your oven, and let's embark on a delicious journey into the world of baking!
Here are our top 2 tried and tested recipes!
SIX EGG POUND CAKE
This recipe for the best pound cake ever rises very high above all others thanks to the use of six eggs. Top with confectioners' sugar or glaze.
Provided by Diane Dippolito
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 8
Steps:
- Grease and flour a tube or Bundt® pan. Do not preheat oven.
- In a medium bowl, mix flour, baking powder and salt. Set aside.
- In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.
- Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 22.4 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 13.4 g, Sodium 363.6 mg, Sugar 36.6 g
BUTTERMILK POUND CAKE II
Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.
Provided by Cathy
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
- Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 75.1 g, Cholesterol 134.5 mg, Fat 18.3 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 10.7 g, Sodium 289.2 mg, Sugar 51.3 g
Tips:
- Use room temperature ingredients: This will help the cake batter to emulsify properly, resulting in a smooth and even texture.
- 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.
- Sift the flour and baking powder together before adding them to the batter: This will help to ensure that the cake rises evenly.
- Bake the cake in a preheated oven: This will help to prevent the cake from sinking in the middle.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
Pound cake is a classic dessert that is easy to make and always a crowd-pleaser. By following the tips above, you can make a perfect pound cake every time.
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