Best Patriotic Pound Cake Recipes

PATRIOTIC CONFETTI POUND CAKE

Patriotic Confetti Pound Cake image

Enjoy this Patriotic Confetti Pound Cake at your backyard celebrations this summer! We love the red, white and blue of this patriotic pound cake.

Provided by My Food and Family

Categories Dairy

Time 2h30m

Yield 24 servings

Number Of Ingredients 13

Ingredients

3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups granulated sugar
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. plus 1/2 tsp. vanilla, divided
1 container (1.75 oz.) multi-colored sprinkles (red, white and blue)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1/4 cup milk
2/3 cup fresh raspberries
1/4 cup fresh blueberries

Steps:

Heat oven to 325ºF.
Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 Tbsp. vanilla. Stir in sprinkles.
Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese, powdered sugar and remaining vanilla with mixer until blended. Add milk; mix well. Drizzle over cake. Top with berries.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 115 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 30 g, Protein 4 g

PATRIOTIC CONFETTI POUND CAKE

Patriotic Confetti Pound Cake image

Enjoy this Patriotic Confetti Pound Cake at your backyard celebrations this summer! We love the red, white and blue of this patriotic pound cake.

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups granulated sugar
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. plus 1/2 tsp. vanilla, divided
1 container (1.75 oz.) multi-colored sprinkles (red, white and blue)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup powdered sugar
1/4 cup milk
2/3 cup fresh raspberries
1/4 cup fresh blueberries

Steps:

Heat oven to 325ºF.
Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, mixing well after each addition. Blend in 2 Tbsp. vanilla. Stir in sprinkles.
Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan.
Bake 1 hour 20 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Beat cream cheese, powdered sugar and remaining vanilla with mixer until blended. Add milk; mix well. Drizzle over cake. Top with berries.

PATRIOTIC POUND CAKE

Patriotic Pound Cake image

How to make Patriotic Pound Cake

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 Pound of Softened Butter
3 Cups Granulated Sugar
6 Eggs
4 Cups All-Purpose Flour
3/4 Cup Milk
2 Teaspoons Vanilla Extract

Steps:

Gather all ingredients (see image #1), then cream the butter with an electric mixer at a medium speed. Gradually add in sugar (see image #2).
Mix in the eggs one at a time.
On a low speed, alternate adding flour and milk to the mixture, beginning and ending with portions of flour.
Mix in vanilla extract until incorporated.
Pour the batter into a greased and floured bundt pan or two loaf pans.
Bake at 300º for 1 hour and 40 minutes.
Cool in the pan for 15 minutes, then remove from pan and cool completely on a wire rack.
Serve slices topped with berries (see image #3), or cut the cake into 1" pieces to layer as a large or small trifle (see image #4).