Best Addies Pound Cake Recipes

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CLASSIC POUND CAKE RECIPE



Classic Pound Cake Recipe image

A homemade pound cake is an easy dessert that uses just a few pantry staples!

Provided by Holly Nilsson

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 teaspoon vanilla
4 eggs (room temperature)
1 ⅔ cups flour
¼ teaspoon salt

Steps:

  • Preheat oven to 325°F. Grease an 8x4 loaf pan.
  • Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
  • Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
  • Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool completely.

Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

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

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

ADDY'S POUND CAKE (AMERICAN GIRL COLLECTION)



Addy's Pound Cake (American Girl Collection) image

This recipe comes from the American Girls collection. This was found in Addy's cookbook. I enjoyed making this as a kid and my daughter loves to make this now. The only difference is the updated directions. The original recipe calls for you to cream the butter by hand- I dont have the time for that. I was looking online for the recipe when we wanted to make it this weekend and was sent into a sheer panic that it could not be found. So here's our first post . Enjoy!

Provided by nyangeldivine

Categories     Dessert

Time 55m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

shortening, and flour to grease pan
6 eggs (at room temperature)
1 lb butter (softened)
2 cups sugar
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Grease a loaf or bundt pan with shortening. Add about a tablespoon of flour and shake around pan to coat evenly. Set aside. Preheat oven.
  • Separate eggs into small bowls.
  • Unwrap the sticks of butter. Cut the butter into small, manageable one-inch long portions and place them in a heavy, cool mixing bowl.
  • Add 1/4cup of sugar to bowl.Set your mixer to its lowest speed and mix the butter and sugar until no clumps remain. Turn your mixer to medium speed and continue to mix for about two minutes while regularly scraping off beater buildup with a rubber spatula.Continue to add 1/4 cup of sugar at a time and keep mixing.
  • Blend until fluffy and smooth.
  • Beat eggs yolks and mix well. Add to sugar mixture.
  • Add vanilla.
  • Sift dry ingrdients together and gradually add into the sugar mixture.
  • Take the egg whites and beat until stiff.
  • Gradually add the whites to your sugar mixture.
  • Pour your batter into prepared pan.
  • Place in a 350 degree oven for 35 minutes.
  • Turn down temp to 325 and cook for another 25 minutes.
  • Cake is ready when a toothpick inserted into the center comes out clean. Cool at least 10 minutes before removing from pan.

Nutrition Facts : Calories 1104, Fat 66.7, SaturatedFat 40.5, Cholesterol 348.7, Sodium 770.7, Carbohydrate 115.1, Fiber 1.7, Sugar 67.1, Protein 13.4

CLASSIC POUND CAKE



Classic Pound Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 10 to 12 servings

Number Of Ingredients 9

3 1/2 cups all-purpose flour, plus more for the pan
1/2 teaspoon fine salt
8 large eggs, at room temperature
2 large eggs yolks, at room temperature
2 tablespoons milk, at room temperature
4 teaspoons pure vanilla extract
2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
2 3/4 cups sugar
1 teaspoon lightly packed finely grated lemon zest

Steps:

  • Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
  • Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more.
  • Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
  • Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
  • Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.

ADDIE'S POUND CAKE



Addie's Pound Cake image

This is a recipe that belonged to my husband's grandmother. Through the years, it has been the birthday cake of choice in his family.

Provided by Miss Fannie

Categories     Dessert

Time 1h40m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 7

1 cup butter
3 cups sugar
6 eggs
3 cups flour
1/2 pint whipping cream
1 teaspoon vanilla extract
1 teaspoon lemon extract

Steps:

  • Cream butter and sugar. Add eggs one at a time. Sift flour three times. Add flour and whipping cream alternately to butter mixture. Add extracts. Grease steeple pan. Bake on middle rack for 1 1/2 hours at 350 degrees.
  • Cool for 15 minutes then invert pan.

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Addie's Pound Cake Recipes are a collection of recipes passed down from generation to generation in the southern United States. Pound cakes are a staple in Southern homes, used for morning breakfasts, afternoon tea, and dessert after dinner. Addie's recipes have stood the test of time and are beloved by her family and friends.

The History of Pound Cake

Pound cake has been a popular dessert for centuries, with origins dating back to the 18th century. The name "pound cake" refers to the traditional recipe that uses a pound of each main ingredient: flour, butter, sugar, and eggs. The result is a dense, rich cake that is perfect for pairing with coffee or tea.

What Makes Addie's Pound Cake Unique?

Addie's Pound Cake Recipes have a few unique twists that set them apart from traditional pound cakes. For example, she uses sour cream in some of her recipes, which gives the cake a tangy flavor and a moist, tender crumb. She also uses different flavorings and add-ins, such as lemon zest, almond extract, or fresh berries, to create unique and delicious variations.

The Basic Ingredients

While Addie's recipes may differ slightly, they all use some basic ingredients. Flour, butter, sugar, and eggs are the main components that make up the foundation of the cake. Addie's recipes also call for baking powder, salt, and milk or sour cream to create the perfect texture and flavor.

The Preparation Method

The preparation method for Addie's cakes is straightforward but requires some patience and attention to detail. First, the butter and sugar are creamed together until light and fluffy. Then, the eggs are added one at a time, along with any flavorings or extracts. The dry ingredients are mixed together separately before being added slowly to the wet mixture. Finally, the milk or sour cream is added, and the batter is beaten until smooth.

Baking Tips and Tricks

Addie's baking tips are essential to creating a perfect pound cake every time. She believes that ingredients should be at room temperature when starting the recipe, and that the butter should be creamed for at least five minutes to ensure a fluffy texture. Another tip is to preheat the oven and let the cake bake for the recommended time, resist the urge to peek, and to check for doneness with a toothpick or cake tester.

Variations on Addie's Recipe

While Addie's recipes are perfect on their own, there are many ways to switch things up and add a unique twist. Addie's family members have created variations, such as adding grated carrots, using coconut or almond flour, adding chocolate chips or nuts, or even switching out the traditional butter for cream cheese.

Conclusion

In conclusion, Addie's Pound Cake Recipes are a timeless collection of delicious and beloved desserts. The secret to their success lies in the combination of high-quality ingredients, attention to detail in the preparation, and a little bit of patience and care throughout the baking process. Whether enjoyed as a morning treat, afternoon pick-me-up, or dessert after dinner, Addie's recipes are sure to delight friends and family for generations to come.
Addie's Pound Cake recipe is a classic dessert recipe that has been enjoyed by generations. The cake is known for its moist and delicate crumb, and it is usually baked in a loaf pan or Bundt pan. If you are planning to make Addie's Pound Cake recipe, then there are a few useful tips that you can keep in mind to ensure that your cake turns out perfect every time. This article will provide you with some valuable tips when making Addie's Pound Cake recipes.

Tip #1 - Use room temperature ingredients

One of the most important tips to keep in mind when making Addie's Pound Cake recipe is to use room temperature ingredients. This ensures that all the ingredients will blend together easily, and the cake will have a smooth texture. Room temperature ingredients also help the cake to rise properly during baking.
Why is this important?
When you use cold ingredients in your cake batter, it can result in a lumpy batter. Cold eggs, for example, can create a curdled-looking batter that won't give you a smooth end result. Room temperature butter and eggs are easier to mix together, which creates a smoother batter that will give your cake that coveted fine crumb.

Tip #2 - Cream butter and sugar until light and fluffy

Another important tip when making Addie's Pound Cake recipe is to cream the butter and sugar until it is light and fluffy. This process helps to incorporate air into the batter, which helps the cake to rise properly during baking. Be sure to cream the butter and sugar until it is pale and fluffy, which takes about 3 to 5 minutes.
Why is this important?
Creaming butter and sugar together is a crucial step in cake making because it creates the base for the cake's structure. When creaming the butter and sugar, it creates air pockets that expand when the cake is placed in the oven. Without this step, the cake may not rise properly, which leaves you with a dense and heavy cake.

Tip #3 - Add the eggs one at a time

Adding the eggs one at a time is an important step to take when making Addie's Pound Cake recipe. Adding the eggs one at a time helps to incorporate each egg into the batter evenly. It also helps to keep the batter smooth.
Why is this important?
When making a cake's batter, adding in the eggs one at a time is important because it ensures each egg is well incorporated. This step will help the cake to hold together and not fall apart. If you add in all the eggs at once, you risk overmixing the cake, which can lead to a dense cake with a tough crust.

Tip #4 - Alternate adding flour and liquid ingredients

Another tip when making Addie's Pound Cake recipe is to alternate adding flour and liquid ingredients. You should start and end with flour when adding it. This technique helps to keep the batter smooth and well blended.
Why is this important?
When adding the flour and wet ingredients, it’s best to alternate between them. This technique helps to keep the mixture smooth and homogenous, as well as keeping the batter from separating. It’s important to mix slowly when adding these ingredients so that the gluten won’t overdevelop, leading to a tough texture cake or gluten overgrowth.

Tip #5 - Don't overmix the batter

When making Addie's Pound Cake recipe or any other cake, one thing to keep in mind is to mix the batter gently and avoid over mixing. Overmixing can cause gluten to develop in the batter, which will result in a dense cake.
Why is this important?
When overmixing the batter, you risk overdeveloping the gluten, which will cause your cake to be dense and dry. As previously mentioned, this can also lead to a crust that is too thick or tough. When making the cake batter, you want to strike a balance between mixing enough to create a homogeneous mixture and not overdoing it.

Tip #6 - Don't overbake the cake

When baking Addie's Pound Cake recipe, or any cake, it’s important to keep an eye on the cake while it is in the oven. You don't want to overbake it, as this can result in a dry and crumbly cake.
Why is this important?
When overbaking a cake, it will lose its moisture and flavor, leaving it dry and tasteless. Be sure to keep a close eye on the cake while it’s baking, using a toothpick or cake tester to check for doneness. You don't want to take it out of the oven too soon or too late; this will ensure your Addie's Pound Cake recipe is a perfect dessert!

Conclusion

Addie's Pound Cake recipe is a delicious dessert that is perfect for any occasion. By following the above tips, you can make a perfect Addie's Pound Cake every time. From using room temperature ingredients, creaming the butter and sugar, and not overmixing the batter, the tips above will ensure that your cake has a delicate crumb and is incredibly moist. Try these techniques for your next baking adventure!

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