Best Grandmas Southern Pound Cakecin Recipes

GRANDMA'S POUND CAKE

Grandma's Pound Cake image

After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.

Provided by Braelyn

Categories Desserts Cakes Pound Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon baking soda
1 (8 ounce) container sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons powdered sugar, or to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g

GRANDMOTHER'S POUND CAKE II

Grandmother's Pound Cake II image

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Provided by WHOLEGRAINWOMAN

Categories Desserts Cakes Pound Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 5

Ingredients

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g

GRANDMA'S SOUTHERN POUND CAKE...CIN

GRANDMA'S SOUTHERN POUND CAKE...Cin image

Here's another old pound cake recipe I like.. (not my orininal recipe) I love to put Jams on them for a glaze and decorate with fresh fruits. It makes a nice size cake, so you can share (if you want to). Kid's love it too. Enjoy!!!

Provided by Straws Kitchen(*o *) @CinCooks

Categories Cakes

Number Of Ingredients 12

Ingredients

3 cup(s) cake flour (or all purpose); sifted twice
3 cup(s) splenda or stevia (or sugar)
6 - eggs (adding one at a time)
3/4 teaspoon(s) pure vanilla
1/2 teaspoon(s) salt
2 1/2 stick(s) of butter
3/4 teaspoon(s) lemon extract
1 teaspoon(s) baking powder
1 cup(s) carnation evaporated milk
JAM GLAZE:
- small jar of *sugar-free raspberry jam (size depends on how much glaze you want)
- fresh raspberries to garnish

Steps:

Preheat oven to 350 dF. Prepare pan by generously spraying with Bakers Joy non stick spray.
In a medium bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
In a large bowl combine the butter and sugar. Beat in each egg one at a time until smooth.
Add the lemon and vanilla.
Gradually add the dry ingredients to the egg-sugar, lemon and vanilla mixture.
Pour into prepared fluted tube (bundt) pan, loaf pan or tube pan.
Bake at 350 dF for one hour (being sure you do not open oven door to look at cake until one hour has gone by).
Test cake with a toothpick in center for doneness (toothpick should come out clean).
When cake is done..cool on wire rack for a bit then turn out onto cake plate.
While cake is cooling heat Raspberry Jam and pour over cake after it's removed from pan an on the cake plate. Then decorate with fresh Raspberries on top and around cake dish.
*NOTE: If you are using sugar in the cake you will probably want to use regular Jam for your glaze instead of sugar-free. This is your choice. I also use a Jam called Fifty-50 sometimes. OR you can just dust with powdered sugar if you prefer it that way...however you make it, Enjoy!!!