Pound cake recept

Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.

Then remove from the oven and transfer to a wire rack to allow to cool completely before removing from the loaf pan.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Measure the ingredients carefully. To keep your pound cake from getting dry, measure your flour properly with either a kitchen scale or by spooning flour into your measuring cup and leveling the top off with a knife.

  Here’s everything you need to know to make it the best it can be, every time.

  What People Are Saying:
  "When I say this is the best pound cake I've ever had, I'm not kidding. Tip: Overmixing can lead to a dense cake.

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

  Preheat your oven to 350° and grease a loaf pan evenly with cooking spray. Tip: Adding eggs one at a time ensures they emulsify properly into the batter, contributing to the cake’s fine texture.

• Sift together the flour and salt, then gradually add to the wet ingredients, mixing just until combined. Serve it with a dollop of whipped cream and a sprinkle of toasted coconut for an extra indulgent touch.

  Strawberry Shortcake Pound Cake

  Elevate your dessert game with this Strawberry Shortcake Pound Cake, a luxurious twist on the classic that marries the rich, buttery texture of pound cake with the fresh, vibrant flavors of strawberry shortcake.

  Add in the sour cream and mix until just combined and no streaks remain. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking triumphs on Pinterest. Mix until just combined. Serve it simply dusted with powdered sugar or alongside fresh berries for a touch of brightness that complements its rich profile.

  Blueberry Swirl Pound Cake

  Delightfully moist and bursting with fruity flavor, this Blueberry Swirl Pound Cake is a testament to the beauty of simple ingredients coming together to create something extraordinary.

  Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. Add dry ingredients and beat on low speed until just a few dry streaks remain. Tip: Cover the cake with foil halfway through baking if the top is browning too quickly.

• Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.

  Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Serve it with a dusting of powdered sugar or a side of whipped cream for an extra indulgent treat.

  Raspberry White Chocolate Pound Cake

  Exquisite in its simplicity and decadence, the Raspberry White Chocolate Pound Cake marries the tartness of fresh raspberries with the creamy sweetness of white chocolate, creating a dessert that’s as visually stunning as it is delicious.

  

   

  Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Enjoy it as is or dress it up for special occasions and holidays all year long. Dive in and discover your next baking adventure that’s sure to impress both your taste buds and your loved ones.

  Classic Vanilla Pound Cake

  Silky and rich, the Classic Vanilla Pound Cake stands as a testament to the beauty of simplicity in baking, offering a moist, buttery crumb that melts in your mouth with every bite.

  Serve it with a dollop of whipped cream and fresh berries for a delightful contrast of textures and flavors.

  Lemon Glazed Pound Cake

  Whisking together the bright zest of lemons with the rich, buttery depth of a classic pound cake, this Lemon Glazed Pound Cake is a sublime treat that marries simplicity with sophistication. Some whipped cream and strawberries would be a great take on a strawberry shortcake, a little custard and chocolate sauce could spin it into a Boston creme pound cake, some sugared pecans could make it a pecan pie pound cake…get creative, and have fun with it!

  Storage

  Your unfrosted pound cake will last for 2 to 3 days at room temperature or up to a week when covered in the refrigerator.

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  Ingredients
• Nutrition Information
Calories3956 Fat244 gSaturated fat138 gTrans fat1 gCholesterol1146 mgSodium2358 mgCarbohydrates391 gFiber6 gSugar208 gProtein50 gVitamin D3 mcgCalcium858 mgIron15 mgPotassium745 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation.

Serve it warm with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.

Orange Cranberry Pound Cake

Heirloom recipes often carry the warmth of tradition, and this Orange Cranberry Pound Cake is no exception, blending the tartness of cranberries with the sweet, citrusy notes of orange in a moist, buttery loaf that’s as visually appealing as it is delicious.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1 tbsp orange zest
  • 1/4 cup fresh orange juice
  • 1 cup fresh cranberries, halved
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh orange juice
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9×5 inch loaf pan, then line it with parchment paper for easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes, ensuring a smooth base for your cake.
3. Add the eggs one at a time, beating well after each addition to incorporate air and volume into the batter.
4. Whisk together the flour, baking powder, and salt in a separate bowl, then gradually add to the butter mixture, alternating with the sour cream, to keep the batter smooth.
5. Fold in the orange zest, orange juice, and halved cranberries gently to distribute evenly without crushing the berries.
6. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake cools, whisk together the powdered sugar, orange juice, and vanilla extract for the glaze until smooth.
8. Drizzle the glaze over the cooled cake, allowing it to set for a few minutes before slicing.

Absolutely divine, this pound cake boasts a tender crumb and a vibrant burst of flavors, perfect for pairing with a cup of tea or serving as a festive dessert garnished with additional cranberries and orange slices.

Peanut Butter Pound Cake

Perfectly balancing the rich, nutty essence of peanut butter with the classic, buttery tenderness of pound cake, this Peanut Butter Pound Cake is a decadent twist on a beloved dessert.

Drizzle over the cooled cake.

Delightfully moist and tender, this cake boasts a perfect balance of sweet and tangy flavors, with the coconut adding a subtle richness. Then remove the cake from the pan and cool completely on a lightly buttered wire rack.