Best Old Fashioned Pound Cake Recipes

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OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories     Desserts     Cakes     Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  • Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

OLD FASHIONED POUND CAKE II



Old Fashioned Pound Cake II image

This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.

Provided by Sylvia Zumpano

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

1 ½ cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
  • Bake in the preheated oven for 90 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 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g

OLD-FASHIONED SOUR CREAM POUND CAKE



Old-Fashioned Sour Cream Pound Cake image

Make and share this Old-Fashioned Sour Cream Pound Cake recipe from Food.com.

Provided by Seabreeze1116

Categories     Dessert

Time 2m

Yield 1 cake, 1 serving(s)

Number Of Ingredients 2

1 cup water
1 cup water

Steps:

  • ©.
  • Old-fashioned Sour Cream Pound Cake.
  • Ingredients.
  • 3 cups sugar.
  • 1 cup butter.
  • 6 eggs, separated.
  • 2 teaspoons vanilla.
  • 1 tablespoon fresh lemon juice.
  • 1 cup sour cream.
  • 3 cups all-purpose flour, sift before measuring.
  • 1/4 teaspoon baking soda.
  • 1/4 teaspoon salt.
  • Instructions.
  • Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream.
  • Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form.
  • Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1-1/2 hours or until cake tests done.

Nutrition Facts : Sodium 14.2

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE



Old Fashioned Pound Cake with Raspberry Sauce image

A classic old-fashioned pound cake with fresh raspberry sauce.

Provided by Kim Niederreither

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h

Yield 14

Number Of Ingredients 11

3 ¾ cups all-purpose flour
⅛ teaspoon salt
¼ teaspoon ground nutmeg
2 cups butter, room temperature
2 ¾ cups white sugar
6 eggs, room temperature
½ cup milk, room temperature
1 teaspoon vanilla extract
3 cups fresh raspberries
¼ cup white sugar
1 teaspoon creme de cassis liqueur

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • Sift together the flour, salt and nutmeg. Set aside.
  • Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
  • For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

Nutrition Facts : Calories 571.8 calories, Carbohydrate 72.3 g, Cholesterol 150.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 7 g, SaturatedFat 17.6 g, Sodium 241.8 mg, Sugar 44.9 g

OLD FASHIONED POUND CAKE & RASPBERRY TRIFLE



Old Fashioned Pound Cake & Raspberry Trifle image

Elegant, rich, and BEYOND description--don't let the long list of ingredients or directions put you off--this is WELL worth the effort!!!--my family looks forward to our annual FIRST raspberry picking of the year--because THIS is the first thing I make, and we gobble it up! The authentic old-time kind of pound cake--makes three loaf-pans. Use one for this recipe, freeze the other two for future use (you'll want to make this more than once!). Trifle makes enough for ONE large serving bowl. Cooking time is "chilling time"

Provided by Debber

Categories     Dessert

Time 3h45m

Yield 1 big bowl, 12-15 serving(s)

Number Of Ingredients 19

4 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 cups butter
2 1/4 cups sugar
1 1/2 teaspoons vanilla (or brandy extract)
9 eggs, slightly beaten
1 1/2 cups whipping cream
1/4 cup sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 lemon, zest of, chopped
1/2 cup sugar
1 1/2 teaspoons vanilla extract (or lemon)
4 -8 cups fresh raspberries
3/4 cup sugar
1 cup water (optional)
4 teaspoons baking cocoa
fresh berries

Steps:

  • Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
  • In a large bowl, mix pound cake dry ingredients; set aside.
  • In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
  • Now begin adding the flour in about half-cup portions, mixing well after each.
  • Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
  • Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
  • Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
  • When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
  • WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
  • CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
  • BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
  • JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
  • ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
  • Drizzle 3-4 tablespoons of berry juice over the cubes.
  • Spread one fourth of cream cheese mixture over the cake cubes.
  • Sprinkle one teaspoon of cocoa over this, then some crushed berries.
  • REPEAT this twice. Add about half of the reserved berries to the last layer.
  • Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
  • Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).

Nutrition Facts : Calories 999.6, Fat 59.4, SaturatedFat 35.9, Cholesterol 322.3, Sodium 685.9, Carbohydrate 105.9, Fiber 4.2, Sugar 65, Protein 14

OLD-FASHIONED CLEMENTINE POUND CAKE



Old-Fashioned Clementine Pound Cake image

Provided by Nancy Fuller

Categories     dessert

Time 1h50m

Yield 2 pound cakes

Number Of Ingredients 13

2 cups (4 sticks) unsalted butter, softened, plus more for greasing the pans
3 cups sugar
8 large eggs, room temperature
Zest and juice of 1 clementine
4 teaspoons pure vanilla extract
4 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup whole milk, room temperature
1 cup confectioners' sugar
Juice of 2 clementines
Zest of 1 clementine

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Adjust the oven rack to the center of the oven. Grease two loaf pans with butter and dust with flour.
  • Add the butter and sugar to the bowl of a stand mixer. Using the paddle attachment, beat until light and fluffy, stopping once or twice to scrap down the sides of the bowl with a rubber spatula, about 5 minutes. Add the eggs, one at a time, beating well after each addition; then add the clementine juice and zest and the vanilla.
  • In a medium bowl, whisk together the flour, baking powder, salt and cinnamon to get rid of any lumps. Add the flour to the mixer in two additions, alternating with the milk, and mixing until combined.
  • Pour the batter into the prepared loaf pans. Bake for 1 hour 10 minutes, until golden and light. Let the cakes cool for 15 minutes before turning them out of the pans. Set the cakes right-side-up on a rack to cool.
  • For the glaze: In a bowl, combine the confectioners' sugar and the clementine juice and zest. Whisk together until smooth. Apply the glaze to the cakes while they are still warm.

OLD FASHIONED LEMON POUND CAKE



Old Fashioned Lemon Pound Cake image

Straight-to-it, no nonsense, Southern lemon poundcake! A variation from the Fish Family Cookbook, out of South Carolina. You can make this any old way you want, you can substitute some vanilla for the lemon zest, and add anything you want. Cherries, pineapple, coconut, chocolate chips, blueberries, orange zest, just about anything! I like to make a simple glaze for this with 1.5 cups icing sugar, 1 tsp lemon zest, and 1/4 cup lemonade, but you could also use milk or water.

Provided by Megohm

Categories     Dessert

Time 1h10m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon lemon zest or 1 teaspoon lemon extract
2 cups white sugar
1 cup shortening (or butter!)
4 eggs
1 cup buttermilk

Steps:

  • In a bowl, combine flour, baking powder, soda, and salt. Mix well, or use a sifter.
  • Stir in lemon zest.
  • In a mixing bowl, cream sugar and shortening very well, until light and fluffy.
  • Add eggs, one at a time, mixing well each time.
  • Next, add flour mixture and buttermilk alternately, starting and ending with the flour mixture.
  • Pour into a well-greased bundt or tube pan, and place in a 350 degree F oven for about 60 minutes, or until it tests clean with a toothpick/knife, and cake springs back when touched.

Nutrition Facts : Calories 511.4, Fat 23, SaturatedFat 5.9, Cholesterol 75.4, Sodium 329, Carbohydrate 70.1, Fiber 1.1, Sugar 41.3, Protein 7.2

OLD-FASHIONED MARBLE POUND CAKE & CHOCOLATE GLAZE



Old-Fashioned Marble Pound Cake & Chocolate Glaze image

This is an older recipe and it makes a very rich and moist pound cake. If you like a darker chocolate cake, you can adjust the amount of cocoa up to 4 tablespoons. If you like a lighter chocolate, just add the smaller amount. Either way, this cake is delicious, enjoy!

Provided by Elaine Bovender

Categories     Cakes

Time 1h10m

Number Of Ingredients 15

1 1/2 c softened butter, salted
2 c sugar
7 large eggs, room temperature
2 tsp vanilla extract
1/4 tsp salt
3 c all purpose flour, sifted
1/4 c buttermilk or whole milk
2 to 4 Tbsp cocoa, unsweetened
CHOCOLATE GLAZE
2 Tbsp butter, salted
2 to 4 Tbsp cocoa, unsweetened
3 to 4 drops vanilla extract
1 pinch salt
3 to 4 Tbsp whole milk or half and half
1 1/2 c confectioners' sugar

Steps:

  • 1. Preheat oven to 325 degrees. Grease and flour a tube or bundt cake pan, set aside.
  • 2. Cream softened butter and gradually add sugar. Cream until light and fluffy. Mix in vanilla and salt. Add eggs one at a time, beating after each addition.
  • 3. Sift flour, then measure for accuracy and then sift again. Add flour alternately with buttermilk, mixing after each addition (DO NOT OVER MIX)
  • 4. Remove about 1/3 of batter and put in a small mixing bowl. Add cocoa and mix with spoon or spatula. DO NOT USE MIXER. Note: If you like a darker chocolate, use 4 tablespoons, but if you prefer more of a milk chocolate, use only 2 tablespoons.
  • 5. Add half of the yellow cake batter into the tube pan, no need to smooth out yet. Spoon all of the chocolate mixture on top of the yellow. Spoon on the remaining yellow batter on top of the chocolate batter. Lightly swirl with a knife and then gently smooth out the top.
  • 6. Bake for 45 to 55 minutes (my oven took 55) or until cake tests done. Remove from oven and cool in pan for about 10 minutes. Remove from pan and wrap in plastic wrap and cool completely. Transfer to serving plate.
  • 7. CHOCOLATE GLAZE: Melt butter on medium heat in a heavy saucepan. When butter is melted, whisk in cocoa, vanilla and salt. Add confectioner's sugar and milk, mixing well. You may add more milk, if necessary. Pour glaze over cooled cake and allow to set for a few minutes. Enjoy!

OLD-FASHIONED POUND CAKE RECIPE - (4.1/5)



Old-Fashioned Pound Cake Recipe - (4.1/5) image

Provided by HeatherS

Number Of Ingredients 9

3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 cups butter, softened
1/2 cup low-fat milk
1 teaspoon vanilla
1 teaspoon almond extract
6 eggs

Steps:

  • Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds. Pour batter into greased and floured 10-inch tube pan. Bake at 350°F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan. Yield: 16 servings. Per serving: About 419 cal, 5 g pro, 44 g carb, 25 g fat, 143 mg chol, 378 mg sod.

OLD FASHIONED COFFEE POUND CAKE



Old Fashioned Coffee Pound Cake image

From a Maxwell House pamphlet. Can't wait to try this cake this holiday season and give away as gifts. I'm thinking of trying egg substitute in place of all the eggs to help a bit with the healthiness of this recipe.

Provided by HokiesMom

Categories     Dessert

Time 1h50m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
2 cups butter, softened
2 1/2 cups granulated sugar
7 large eggs
1 cup extra strong coffee, double-strength, at room temperature
powdered sugar, for sprinkling over the pound cake

Steps:

  • Heat oven to 350F and butter a 10-inch tube pan.
  • Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
  • Add the eggs, 1` at a time, beating well after each addition.
  • Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
  • Pour the batter into the prepared pan.
  • Bake for 1 1/2 hours or until a toothpick comes out clean.
  • Remove the pan to a wire rack and cool for 10-15 minutes.
  • Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
  • After it is completely cool, sprinkle the cake with the powdered sugar.

Nutrition Facts : Calories 471, Fat 25.5, SaturatedFat 15.3, Cholesterol 153.5, Sodium 374.4, Carbohydrate 55.5, Fiber 0.9, Sugar 31.5, Protein 6.2

OLD FASHIONED POUND CAKE 1972



Old Fashioned Pound Cake 1972 image

Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h10m

Yield 1 loaf pan size cake, 10 serving(s)

Number Of Ingredients 7

1 2/3 cups white sugar
1 cup soft butter
2 cups cake flour or 1 3/4 cups all-purpose flour, sifted then measured
1/2 teaspoon salt
1/4 teaspoon ground mace
5 whole eggs
1 teaspoon vanilla

Steps:

  • Pre heat oven to 325 degrees.
  • Grease loaf pan. Can line if desired.
  • Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
  • Sift the flour and measure.
  • Add the salt and mace.
  • Sift all together once more.
  • Add eggs one at a time, alternating with the flour to the creamed mixture.
  • Beat until light and fluffy.
  • Add the vanilla.
  • Pour into prepared greased pan.
  • Bake 325 degrees for 50 to 60 minutes.
  • Using tester to test.

Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2

OLD-FASHIONED COFFEE POUND CAKE



Old-Fashioned Coffee Pound Cake image

With brewed coffee baked right into it, this is an updated change on classic pound cake. Buttery with a hint of cinnamon, it's sure to become a family favorite.

Provided by My Food and Family

Categories     Dairy

Time 1h45m

Yield Makes 20 servings.

Number Of Ingredients 9

4 cups flour
1-1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 cups (4 sticks) butter, softened
2-1/2 cups granulated sugar
7 eggs
1 cup freshly brewed double-strength MAXWELL HOUSE Coffee, cooled
2 Tbsp. powdered sugar

Steps:

  • Preheat oven to 350°F. Mix flour, baking powder, salt and cinnamon until well blended; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with coffee, beating until well blended after each addition.
  • Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
  • Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool 10 min.; loosen cake from side of pan. Gently remove cake from pan. Cool completely on wire rack. Sprinkle with powdered sugar.

Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 125 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

OLD FASHIONED SOUR CREAM POUND CAKE



Old Fashioned Sour Cream Pound Cake image

It isn't as heavy as a regular pound cake... and not too sweet, it's just right with a hint of almond and egg. Tasty all by itself, or enhanced with ice cream or whipped cream and berries. So comforting!! This cake is made from all high fat sugary goodness. This 40 year old recipe was written when men were men, and cake was cake....

Provided by Karen Basso

Categories     Cakes

Time 1h45m

Number Of Ingredients 7

2 stick butter, softened
3 c sugar
1/2 tsp almond extract
5 eggs
1 c sour cream
3 c flour
1/4 tsp baking soda

Steps:

  • 1. In mixer cream butter and sugar until pale. Beat in eggs one at a time. Add extract and sour cream, combine. Beat in flour one cup at a time adding baking soda with last cup. DO NOT OVER MIX. Scrape into prepared pan. Bake approximately 1½ hours. Test for doneness with toothpick. Cool in pan 10 to 15 minutes then turn out onto rack to continue cooling.

OLD FASHIONED LEMON POUND CAKE



Old Fashioned Lemon Pound Cake image

This is a recipe that an old friend gave me and it turns out great every time. Big hit at church, family and holiday gatherings.

Provided by Sonja E

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1/2 cup cooking oil
1 cup margarine, at room temp
5 eggs, at room temp
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
3 cups plain flour (all purpose)
3 cups sugar
1 teaspoon baking powder
1 cup milk
cooking spray (or shortening and flour)

Steps:

  • Preheat oven to 350°F.
  • Mix cooking oil (Crisco works best), sugar, margarine(Can't believe it's not butter works best), eggs, vanilla and lemon flavoring together in a large mixing bowl with mixer on medium speed. Tip: when adding eggs, add two then mix, add two more then mix, add last one and mix.
  • In separate bowl, mix flour and baking powder together and set aside (can use whisk to mix).
  • Slowly add flour/baking powder mixture in with the wet mixture. Tip: Add a little flour mixture and a little milk, repeat until all milk and flour mix has been added. This helps to keep batter texture thick and smooth.
  • Spray (Baker's Joy works best) or batter bunt/tube pan thoroughly.
  • Pour batter mixture in bunt/tube pan. Place in preheated oven and bake for 1 hour and 15 minutes.
  • Cake is done when cake tester comes out clean.
  • GOD BLESS

Nutrition Facts : Calories 566.5, Fat 27.2, SaturatedFat 5.5, Cholesterol 80.3, Sodium 248.2, Carbohydrate 75.2, Fiber 0.8, Sugar 50.1, Protein 6.7

OLD-FASHIONED POUND CAKE



Old-Fashioned Pound Cake image

This will always remind me of my Grandma, she LOVED pound cake. Especially topped with sweetened strawberries and Cool Whip!

Provided by Wildflour

Categories     Dessert

Time 1h35m

Yield 2 loaves

Number Of Ingredients 6

1 lb butter (2 cups)
1 lb sugar (2 1/4 cups)
9 eggs
4 cups sifted cake flour
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice

Steps:

  • Cream butter and sugar until very light and creamy.
  • Beat in eggs, one at a time, beating well after each.
  • Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
  • Add lemon rind and juice.
  • Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350º for about 1 hour and 15 minutes.
  • Frost or glaze, or leave plain.
  • *If wanting to make a half a recipe, use 5 eggs.

Nutrition Facts : Calories 3821.9, Fat 207.9, SaturatedFat 124, Cholesterol 1325, Sodium 1948.3, Carbohydrate 443.3, Fiber 5, Sugar 228.5, Protein 52.7

OLD FASHIONED POUND CAKE



Old Fashioned Pound Cake image

I know there are a ton of pound cake recipes out there but this one is truly special to me. Not only was it the first one I ever made, but it's the richest moistest "plain" poundcake I've ever made.. I have made it as a dessert for holiday get togethers and even people who claimed they didn't like pound cake had second helpings...

Provided by Marina Neff

Categories     Cakes

Time 1h

Number Of Ingredients 7

3 stick butter
2 c granulated sugar
2 3/4 c all purpose flour
8 eggs
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla or lemon extract

Steps:

  • 1. Preheat oven to 350*F grease and flour a tube, bundt, or loaf pan * I prefer bundt - it lets me know where to make the slices LOL
  • 2. cream butter, then add sugar gradually and beat together till light and fluffy. Then add eggs one at a time, making sure to beat well after each egg
  • 3. sift flour, measure again, then add salt and baking powder and sift again. Add the dry ingredients to the wet ingredients and then add the flavoring.
  • 4. Beat mixture well. * It's ready when you can drop a little of the batter into a bowl of water and it floats * then pour into your cake pan and bake for 1 hour.
  • 5. * note * if you prefer to use cake flour, just sub 3 cups of cake flour for the 2 3/4 cup of all purpose.

OLD FASHIONED POUND CAKE



Old Fashioned Pound Cake image

This is a very easy recipe from the old time cook books, no fancy baking, just down to earth cooking, and taste so good!!

Provided by Chef mariajane

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 7

2 cups sugar
1/2 lb butter
6 eggs, separated
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Cream butter. Add sugar to butter and beat until real creamy. Add egg yolks, one at a time. Add flour, salt, baking powder and vanilla. In a small bowl, beat egg whites until stiff. Blend egg whites into batter.
  • Bake in 325F oven for 1 hour.

Nutrition Facts : Calories 378.4, Fat 18, SaturatedFat 10.5, Cholesterol 146.4, Sodium 271.6, Carbohydrate 49.6, Fiber 0.6, Sugar 33.6, Protein 5.5

OLD-FASHIONED BIRTHDAY POUND CAKE



OLD-FASHIONED BIRTHDAY POUND CAKE image

Categories     Cake     Dairy     Egg     Dessert     Bake

Yield Makes 16 servings

Number Of Ingredients 8

2 cups butter softened
2 cups sugar
10 whole eggs
2 tbsp cognac or brandy
4 cups flour sifted
¼ teasp salt
1 teasp baking powder
1 teasp mace

Steps:

  • Beat butter until light. Add sugar and beat again until very light and fluffy. Beat eggs until light and add slowly to the butter, beating thoroughly and as lightly as you can after each addition. Add flavorings. Mix salt, mace, baking powder with the flour. Fold, a cup at a time, into the butter mixture. Do this thoroughly, but lightly, so that flour is well incorporated. Pour mixture into a well-buttered and lightly floured bundt pan or Turk's head mold. Put into a cold oven, then bring to 325. Bake for 1 1/2 hours or until the cake is golden brown and has shrunk slightly from the side of the pan. It should test done when a knife blade comes out clean. It will have a cracked top surface. Let cake stand to cool for ten minutes, then remove from pan to cake rack. When serving, dust lightly all over with powdered sugar. Cut into thin slices. This cake may be wrapped in a cloth lightly moistened with brandy. It keeps for weeks in the refrigerator.

OLD-FASHIONED POUND CAKE



Old-Fashioned Pound Cake image

Make and share this Old-Fashioned Pound Cake recipe from Food.com.

Provided by PugMomma Brenda

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup butter
6 eggs
3 cups white sugar
3 cups white flour
1 pint heavy whipping cream
2 tablespoons vanilla

Steps:

  • Preheat your oven to 350 degrees. Grease and flour a loaf pan (9"X3"). With an electric mixer, cream butter, sugar and eggs until fluffy. Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Now add the vanilla. Mix. Pour into your prepared loaf pan. Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean. If you have moist batter stuck to the toothpick you need to bake it a bit longer. Add 5 minutes and check again.
  • Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Then stand the cake back upright and let it cool completely.

Nutrition Facts : Calories 1245.5, Fat 65.6, SaturatedFat 39.4, Cholesterol 401.5, Sodium 319.7, Carbohydrate 150.8, Fiber 1.7, Sugar 101.1, Protein 14.7

OLD FASHIONED POUND CAKE



Old Fashioned Pound Cake image

Easy, and you probably have all the ingredients in your pantry without going to the store!

Provided by Sharon Whitley

Categories     Cakes

Time 1h30m

Number Of Ingredients 9

1 c butter, softened
1/2 c shortening
3 c all purpose flour
5 eggs
3 c sugar
1 tsp baking powder
1 c buttermilk
1 tsp vanilla extract
1 tsp lemon extract

Steps:

  • 1. Cream butter and shortening until smooth. Add sugar and mix. Add eggs one at a time and beat well.
  • 2. Add flour and baking powder alternately with buttermilk. Mix well. Add extracts, and mix well.
  • 3. Pour into greased and floured large (10 inch) tube pan. Bake at 350F for approximately 1 hour and 15 minutes or until done. Cool in pan for 30 minutes before removing from pan to cool completely. Dust wit powdered sugar, if desired.

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