Best Basic Pound Cake Recipes

BASIC CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well. , Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the glaze: Combine 2 cups confectioners' sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.

BASIC POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Butter and flour two 9-by-5-by-3-inch (or larger) loaf pans and set aside.
• Sift the flour with the salt and baking powder two times and set aside.
• With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.
• Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended.
• Pour batter into the prepared pans, making sure to divide the batter evenly between the two pans. Level tops with an offset spatula. Bake for about 1 1/2 hours, until a cake tester comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

AMERICAN KITCHEN CLASSIC BASIC POUND CAKE

Steps:

• Position a rack in the center of the oven and heat the oven to 325 degrees F. Using a pastry brush, thoroughly coat an 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan with 1 tbsp softened butter. Line the bottom with a rectangle of parchment.
• In a medium bowl, combine the flour and salt and whisk thoroughly.
• Using a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until thickened and lightened in color, 3 to 4 minutes. Transfer to a medium bowl and set aside. Clean the bowl of the stand mixer and fit it with the paddle attachment.
• Beat the butter on medium-low speed until smooth and creamy, 1 to 2 minutes. Add the vanilla extract and mix 1 minute longer. Add the sugar 1 to 2 tbsp at a time, taking about 4 minutes to add it all and scraping the bowl as needed.
• Still on medium-low speed, slowly add half of the beaten eggs, taking about 2 minutes to add them. Scrape the bowl as needed and beat for 30 seconds more.
• Reduce the speed to low and add the dry ingredients alternately with the remaining eggs (divide the flour into 3 parts and the eggs into 2 parts), mixing just until each addition is incorporated. Scrape the bowl and beat on medium low for 10 seconds more.
• Spoon the batter into the prepared pan. Smooth the top with the back of a large soup spoon, making sure to reach well into the corners. Bang the pan on the counter two times to remove any air pockets.
• Bake the cake until the top is golden-brown, the sides begin to pull away from the pan, and a thin wooden skewer inserted slightly off center into the cake (not into the crack) comes out clean, 1 hour and 20 to 25 minutes.
• During the last 15 minutes of baking, lightly spray a 12-inch strip of aluminum foil with nonstick cooking spray and rest it loosely on top of the cake. Transfer to a wire rack and let cool for at least 20 minutes before removing from the pan.
• Dust the top with confectioners' sugar and use a serrated knife to cut the cake into 1/2-inch slices.

VERY BASIC CHOCOLATE CHIP POUND CAKE

Steps:

• Heat oven to 325°F Coat TWO 9x5x3 inch loaf pans with non stick spray and dust lightly with flour (shake off excess); set aside.
• Stir together flour and salt; set aside.
• In a small bowl, stir together eggs, egg yolks, and vanilla; set aside.
• Mix butter and sugar together on medium high speed for 6 minutes or until very light and fluffy.
• Reduce speed to medium and gradually pour in egg mixture then increase speed to medium high and beat 3 minutes or until light and fluffy.
• Reduce speed to low and gradually add in flour mixture and beat until just blended.
• Hand stir in chocolate chips.
• Evenly divide batter between the two loaf pans and smooth tops.
• Bake at 325F for 1 hour 12 minutes or check after an hour and remove after pick inserted in center comes out clean.
• Cool in pans on wire rack for 30 minutes then remove from pans and cool completely on the wire rack.

BITE-SIZE SOUR CREAM-POUND CAKE CUPCAKES (BASIC CUPCAKE BATTER)

Steps:

• Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
• Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
• Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream, or dip in glaze.
• VARIATIONS:
• Fresh Citrus Cupcakes with Orange Buttercream
• Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange zest and 2 Tbsp. fresh orange juice to batter. Pipe or spread Orange Buttercream onto cupcakes.
• Orange Buttercream
• Substitute 1 Tbsp. orange zest for vanilla. Reduce milk to 2 Tbsp. Prepare Buttercream as directed in Steps 1 and 2, beating in 2 Tbsp. fresh orange juice with 1 Tbsp. milk in Step 2. Beat in remaining 1 Tbsp. milk as directed in Step 3. Beat in 1 drop red food coloring and 1 drop yellow food coloring until blended, if desired.
• Mocha Latte Cupcakes
• Microwave 1 (12-oz.) package dark chocolate morsels at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Prepare Cupcakes as directed, stirring melted chocolate into batter. (Batter will be very thick.) Bake 11 to 13 minutes or until a wooden pick inserted in centers comes out clean. Cool as directed. Top with Double Shot Latte Buttercream. Garnish with chocolate shavings, if desired. Makes 6 1/2 dozen.
• Double Shot Latte Buttercream
• Prepare Buttercream as directed, beating in 1 1/2 Tbsp. instant espresso with butter.
• Salted Caramel-Chocolate Cupcakes
• Prepare Cupcakes as directed, substituting 1 1/4 cups granulated sugar and 3/4 cup firmly packed dark brown sugar for 2 cups granulated sugar. Microwave 8 oz. chopped semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at HIGH 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp. whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Buttercream onto cupcakes. Garnish with sea salt flakes and caramels, cut into quarters.
• Note: We tested with Artisan Salt Company Cyprus Mediterranean Flake Salt.
• Salted Caramel Buttercream
• Prepare Buttercream as directed in Step 1, using 3 Tbsp. milk and adding 1/4 tsp. kosher salt with butter. Melt 15 caramels with 1 Tbsp. milk in a small microwave-safe bowl at HIGH 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. (Do not completely blend.)
• Fresh Citrus Cupcakes with Ruby Red Grapefruit Glaze
• Prepare Cupcakes as directed, omitting vanilla and adding 1 Tbsp. orange zest and 2 Tbsp. fresh orange juice to batter. Drizzle tops of cupcakes with Ruby Red Grapefruit Glaze, and top with pink grapefruit-flavored jelly beans.
• Ruby Red Grapefruit Glaze
• Stir together 3 cups powdered sugar, 1 tsp. grapefruit zest, 5 to 6 Tbsp. fresh grapefruit juice, and 1 drop red food coloring until blended. Makes about 1 1/2 cups.
• Cappuccino Cupcakes
• Prepare Cupcakes as directed. Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish with instant espresso, ground cinnamon, and chocolate-covered coffee beans, if desired.
• Double Shot Latte Buttercream
• Prepare Buttercream as directed, beating in 1 1/2 Tbsp. instant espresso with butter.

BASIC POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. Sift together the flour, baking powder and baking soda, set aside.
• In a medium bowl, cream together the butter, white sugar, confectioners sugar and brown sugar until smooth. Add egg whites and egg yolks, beating after each addition. Stir in the vanilla. Stir in the dry ingredients alternately with the milk. Divide the batter evenly between the two pans.
• Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

BASIC POUND CAKE

Steps:

• Beat sugar, butter, vanilla and eggs in large bowl, low speed for 30 seconds, scraping sides of bowl, then at high speed for 5 minutes, scrape occasionally.
• In separate bowl, mix flour, baking powder and salt.
• Beat flour mixture into sugar mixture alternately with milk on low speed.
• Spread into pan.
• Bake in 2 loaf pans (9x5x3") for approx 55 minutes at 350 degrees.
• (Variation: substitute 1 tsp lemon extract for vanilla and 1 T lemon rind).

BASIC POUND CAKE.

Steps:

• Preheat oven to 350°.
• Add all the ingredients to a bowl of a cake mixer.
• Beat on high for 7 minutes.
• Grease a loaf dish.
• Pour cake batter into dish.
• Bake for 65 minutes; check doneness with toothpick or cake tester.
• Allow to cool covered with paper towel for 30 minutes.
• Transfer to cooling rack and allow to cool covered.
• Once cooled, cut into slices and serve.

MAMA'S BASIC POUND CAKE

Steps:

• Preheat oven to 325 degrees. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each. Sift together dry ingredients and add to mixture alternately with milk, starting with flour and ending with flour. Add vanilla. Pour into greased and floured tube pan or Bundt pan and bake for 1 1/2 hours. Cool for about 10 minutes on a cooling rack, then turn turn onto cake plate.