Best Vitas Pantry 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.

LEMONY YOGURT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

PURELY POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Butter 2 (6-cup) loaf pans and line them with parchment or waxed paper.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until very light and fluffy, about 10 minutes. Add the sugar and mix. Working 2 at a time, add the egg yolks, mixing well between each addition. The mixture should be very fluffy. Add the brandy, rose water, nutmeg and salt and mix to incorporate. Working in 3 batches, add the flour, mixing just until combined and scraping down the bowl between additions. In a clean dry bowl, whip the egg whites until stiff but not dry. Add to the batter and mix well, until no streaks of egg white remain. If necessary, fold in the last few streaks by hand. Pour the batter into the prepared pans and smooth the tops. Bake until golden brown and split on the top and a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 70 to 80 minutes. Let cool in the pan for 30 minutes. Knock the cake out of the pan and let cool (do not remove the parchment paper; it helps the cake stay moist).

SOUTHERN POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan with butter.
• Add the brown sugar, granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment and stir on medium speed until creamed and fully combined. Add the eggs, one at a time, until completely combined. Add the vanilla extract and sour cream and stir until combined.
• Combine the cake flour, baking powder, baking soda and salt in a large bowl with a whisk. Slowly add the dry mixture to the wet mixture in the stand mixer until just combined. Pour this mixture into the prepared loaf pan. Bake until golden brown and cooked through, about 1 hour. Remove from the oven and allow to cool to room temperature.
• For the mixed berry compote: Meanwhile, add the blackberries, blueberries, raspberries, granulated sugar, butter and vanilla extract to a medium saucepan and turn the heat on to medium-high. Cook until thickened and syrupy, 15 to 20 minutes. Remove from the heat and keep warm or let cool to room temperature until ready to serve.
• Remove the pound cake from the loaf pan. Cut slices just under 1 inch thick and shingle the slices on a large platter. Top with the compote and whipped cream and dust with powdered sugar. Garnish with the mint and serve.