Best Mothers Day Pound Cake Recipes

MOM'S POUND CAKE

Mom's Pound Cake image

A sweet, dense pound cake with a nice orange flavor. Ice with your favorite chocolate or cream cheese icing.

Provided by ARVILLALAR

Categories Desserts Cakes Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 7

Ingredients

2 cups butter
4 cups confectioners' sugar, sifted
1 tablespoon orange juice
1 tablespoon vanilla extract
6 eggs
¼ teaspoon salt
3 ½ cups all-purpose flour

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange juice, vanilla and salt. Beat in the flour. Pour batter into prepared pan.
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 52.5 g, Cholesterol 130.8 mg, Fat 25.2 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 15.2 g, Sodium 227 mg, Sugar 31.1 g

BASIC POUND CAKE

Basic Pound Cake image

Enjoy a slice of this classic cake on its own or topped with berries and whipped cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 2 loaves

Number Of Ingredients 8

Ingredients

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
4 cups sifted cake flour, plus more for pans
1 teaspoon salt
4 teaspoons baking powder
2 3/4 cups sugar
8 eggs, room temperature
1 cup milk, room temperature
2 teaspoons pure vanilla extract

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.