Best Pastel Pound Cake Recipes

PASTEL POUND CAKE

Pastel Pound Cake image

Mini tinted marshmallows create a marbled look in this pound cake It's special enough to offer at a festive gathering or to slice up for a weekday snack.&emdash;Jean Karolewicz, Elmwood Park, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup pastel miniature marshmallows
Confectioners' sugar

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with marshmallows. Top with remaining batter. Bake at 350° for 55-60 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. Dust with confectioners' sugar.

Nutrition Facts : Calories 319 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 312mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

PASTEL POUND CAKE

PASTEL POUND CAKE image

What a beautiful cake for the summertime, Christmastime, Easter or anytime. I found this recipe in an old Southern Living magazine and just had to try it. I'm so glad I did because it's not only pretty but so tasty, too. Definitely a keeper recipe for me.

Provided by Bea L.

Categories Cakes

Number Of Ingredients 13

Ingredients

2 1/2 stick butter, softened
2 1/2 c granulated sugar
5 large eggs
1 1/2 tsp vanilla extract
1 tsp lemon extract*
4 1/2 c all purpose flour
1 1/2 Tbsp baking powder
1/2 tsp salt
1 1/2 c milk (i use 1%)
8-10 drops red food coloring
6-8 drops green food coloring
4-6 drops yellow food coloring
* i perfer using almond instead of lemon extract

Steps:

1. BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in vanilla and lemon extracts.
2. COMBINE flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
3. Grease well and then dust with flour a 10" tube pan.
4. DIVIDE batter into 3 portions. Tint each a different color, beating each portion at low speed just until blended. Pour "PINK" batter into a greased and floured 10" tube pan. Now Spoon "GREEN" batter over the pink and "YELLOW" batter over the green. This step is very important. You ask why? I don't know but that's what the recipe stated.
5. BAKE at 325 degrees in a preheated oven for approximately 1 hour and 15 to 30 minutes. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on rack. I bake mine for the 1 hour and 30 minutes.