Best Classic Pound Cake Recipe By Tasty Recipes

CLASSIC POUND CAKE

Classic Pound Cake image

This Classic Pound Cake recipe uses only 4 simple ingredients that all weigh in at 1 pound each to create a traditional butter cake that is perfect topped with strawberries and whipped cream!

Provided by Shelly

Categories Cake

Time 1h30m

Number Of Ingredients 4

Ingredients

2 cups salted butter, room temperature
2 cups granulated sugar
9 large eggs
3 1/4 cups all purpose flour

Steps:

Preheat oven to 350°F. Coat a 10- cup bundt pan liberally with nonstick spray and set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes until light and fluffy.
Add the eggs, one at a time, mixing until combined, scraping the sides as needed.
Turn the mixer to low and add in the flour slowly until combined, again scraping the sides to ensure everything is combined evenly.
Spread the batter into the prepared pan and bake for 70-80 minutes, or until a knife inserted comes out clean. If you notice it is browning too much on the top, tent with foil.
Allow the cake to cool in the pan for about 20 minutes and then release onto a wire rack to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 433 calories, Sugar 25.1 g, Sodium 223.1 mg, Fat 25.9 g, SaturatedFat 15.5 g, TransFat 0.9 g, Carbohydrate 44.6 g, Fiber 0.7 g, Protein 6.4 g, Cholesterol 165.6 mg

CLASSIC POUND CAKE

Classic Pound Cake image

We've always included pound cake on our family menus, and through the years, I've tried many recipes, I can honestly say this one is the best! It has a very fine, rich texture that makes it unusually smooth. That texture, plus fantastic flavor, makes this pound cake a special treat each time we serve it.

Provided by Taste of Home

Categories Desserts

Time 2h

Yield 16 servings.

Number Of Ingredients 6

Ingredients

2 cups butter, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup whole milk

Steps:

Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes. Cool 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

CLASSIC POUND CAKE RECIPE BY TASTY

Classic Pound Cake Recipe by Tasty image

This classic pound cake is perfect for any occasion. With a tender, moist crumb and sweet neutral flavor, it's a deliciously blank canvas-serve with fresh fruit, ice cream, or drizzled with your sauce of choice!

Provided by Aleya Zenieris

Categories Bakery Goods

Time 1h35m

Yield 2 loaf cakes

Number Of Ingredients 11

Ingredients

nonstick cooking spray, for greasing
3 ½ cups all purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon baking soda
4 sticks unsalted butter, room temperature
2 ½ cups granulated sugar
1 teaspoon kosher salt
6 large eggs, room temperature
½ cup buttermilk
2 teaspoons vanilla extract
½ cup sour cream

Steps:

Preheat the oven to 325°F (160°C). Grease a 10-inch Bundt pan or 2 8 x 5-inch (20 x 12 cm) loaf pans with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl, combine the butter, sugar, and salt. Beat with an electric hand mixer on medium speed for about 6 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes. Add the eggs, 1 at a time, beating well after each addition.
With the mixer running on low speed, add the buttermilk and vanilla. Increase the mixer speed to high and beat for 30 seconds.
Add ⅓ of the flour mixture and beat on medium speed until incorporated. Add ½ of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
Transfer the batter to the prepared Bundt pan or divide between the loaf pans and bake for about 60 minutes, or until a cake tester inserted to the center of the cake comes out clean. Let the cake cool in the pan(s) for 15-20 minutes, then invert onto a wire rack and unmold from the pan(s). Let cool completely.
Slice and serve.
Enjoy!
RECIPE BY: Morgan Baker