Best Golden Vanilla Pound Cake King Arthur Flour Recipes

GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR

Golden Vanilla Pound Cake - King Arthur Flour image

I received an email today from King Arthur Flour and this recipe was featured. You can refer to the www.kingarthurflour.com website: This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze drizzled on top before baking, which gives the cake a crackly-crunchy top crust.

Provided by senseicheryl

Categories Dessert

Time 1h15m

Yield 9 inch pan, 18 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 (3 ounce) package cream cheese, at room temperature
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
1 3/4 cups flour, King Arthur Unbleached All-Purpose Flour
2 tablespoons flour, King Arthur Unbleached All-Purpose Flour
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon water

Steps:

Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
Drizzle the topping over the batter.
Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.

Nutrition Facts : Calories 236.2, Fat 12.1, SaturatedFat 7.2, Cholesterol 87.7, Sodium 119.8, Carbohydrate 28.4, Fiber 0.3, Sugar 18.3, Protein 3.5

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 :