Best Homemade Pound Cake Recipes

HOMEMADE POUND CAKE

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.

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Steps:

• Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
• In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
• Add the lemon zest, lemon extract, and eggs. Beat until well combined.
• Add the lemon juice and sour cream. Mix until combined.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Add half the dry ingredients to the butter mixture and mix until combined.
• Pour the milk into the bowl and mix.
• Add the remaining flour and mix until combined.
• Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
• While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
• When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.

HOMEMADE LEMON POUND CAKE

Steps:

• In a small bowl, combine the sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired., Pour into a greased and floured 5-3/4x3x2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk confectioners' sugar and lemon juice until smooth; drizzle over cake.

SEMI-HOMEMADE VANILLA POUND CAKE

Steps:

• 1. Preheat oven to 350° Grease and flour a tube pan.
• 2. Mix all dry ingredients. Add remaining ingredients. Mix for 2-3 minutes on medium.
• 3. Pour evenly into prepared pan. Bake for 45 minutes.
• 4. Let cool for 15 minutes in pan then turn onto serving plate.

HOMEMADE STRAWBERRY POUND CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 325°F. Grease and flour a tube pan. Place strawberries in a bowl and cover with 1/2 cup of the sugar. Let sit for two hours or until you have 1/2 cup strawberry juice; set aside. Place the strawberries for the glaze in a bowl and cover with 1/2 of the sugar also to make strawberry juice. In a mixing bowl, beat the butter and sugar until light and fluffy; approximately 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the creamed mixture alternately with the sour cream; mix well. Fold in the strawberries and juice. Pour into the prepared cake pan and bake for 55 minutes, or when a knife inserted in the center comes out clean. Let cool in pan for 10 minutes, remove and invert onto a wire rack. Poke holes on the top of the cake with a fork. In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Drizzle some of the sauce over the warm cake. Serve cake with remaining sauce and homemade whipped cream.