Who does not enjoy a perfect pound cake? The search for the perfect pound cake recipe is over. In this article, we will learn 9 perfect pound cake recipes that are easy to bake. You can enjoy these on numerous occasions with friends and family.
Pound cakes got their name because they were initially baked with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. In France, a Pound cake is known as Quatre Quarts, which translates to “four quarters,” which refers to the components’ proportions.
While the proportions of today’s Pound cakes vary from the original pound cake recipe and frequently include baking powder or baking soda, they are still beautifully rich, moist, and buttery, with a lovely golden brown exterior.
Here are some easy and delectable versions of the pound cake recipe that will be amazing to taste and very handy while baking. Below are the nine best pound cake recipes for you to bake.
1. Easy Pound Cake Recipe
The batter in this pound cake recipe is mixed slightly differently. Instead of the more traditional ‘creaming’ method, in which the butter and sugar are mixed first, followed by the eggs, flour, and milk, this recipe employs the ‘one bowl’ or ‘quick method’ (also known as a ‘dump’ cake).
When utilizing this ‘one bowl’ approach, the essential thing to remember is to have all of the ingredients at room temperature and follow the mixing directions precisely. This technique begins by combining all of the dry ingredients, followed by the addition of room temperature butter and the liquid components.
Ingredients
- 3 large eggs, at room temperature
- 3 tablespoons milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated white sugar
- 3/4 cup unsalted butter
Method
- Preheat your oven to 350°F (180°C) and position the oven rack in the center of the oven. Spray or butter a 9 x 5 x 3-inch loaf pan with non-stick veggie spray. Line the bottom of the baking dish with baking parchment and butter or spray it.
- Whisk the milk, eggs, and vanilla extract in a mixing dish.
- Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted(or in a hand mixer) and mix on low speed until thoroughly combined (about 30 seconds).
- Slice the butter into chunks and add half of the egg mixture to the dry ingredients. On low speed, combine the dry ingredients until they are moistened.
- Raise the mixer speed to medium and whip for about one minute to form the cake’s structure. As required, scoop down the sides and bottom of the basin.
- In two additions, add the remaining egg mixture, beating thoroughly after each addition (approximately 30 seconds) to integrate the egg and improve the cake’s structure.
- Flatten the top with an offset spatula or the back of a spoon after pouring the batter into the prepared pan.
- Bake the cake for 55 to 65 minutes, or until golden brown and a toothpick poked into the center clean. Halfway through baking, rotate your loaf pan. (The core of the cake will crack.)
- Cover the cake with a piece of lightly greased foil if it browns too much while baking.
- Transfer the cake from the oven and cool on a wire rack for about 10 minutes. The cake should then be removed from the pan and allowed to cool entirely on a lightly greased wire rack.
- The Pound Cake may be covered and kept at room temperature for several days, refrigerated for one week, or frozen for two months.
- This pound cake recipe makes one loaf.
2. Fresh Strawberry Pound Cake Recipe
Fresh Strawberry Pound Cake recipe makes a delicious strawberry pound cake using fresh strawberries that have been condensed. It’s delicious and fluffy, yet not too sweet, and exploding with strawberry flavor.
Ingredients
- 1-pint strawberries
- 1 cup solid vegetable shortening
- 3 cups granulated sugar
- 5 large eggs at room temperature.’
- 1/2 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 3 cups all-purpose flour sifted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract
- 4 – 5 drops of red food coloring
Method
- Start by making the strawberry puree. Wash the strawberries and remove the stems before pureeing them in a food processor.
- Simmer strawberry puree in a saucepan over low heat until thick. You’ll have around half a cup. To chill it down, set it aside.
- Prepare a 10-inch tube pan with flour or sugar and solid vegetable shortening. Preheat the oven to 325°F.
- Beat the shortening and cream it until it is nice and fluffy.
- Mix in the sugar and shortening until frothy, for approximately 5 minutes.
- One by one, add the eggs to the mixture. Wait until the first egg has been incorporated into the mixture before adding the next.
- Combine the buttermilk and soda.
- Add the salt into the flour and sift it.
- To the shortening mixture, alternately add flour and buttermilk, beginning and finishing with the flour.
- Combine strawberry puree, vanilla extract, strawberry essence, and red food coloring in a mixing bowl. Mix on low until just combined. Spoon into a tube pan that has been prepared.
- Bake for 80 to 90 minutes, or until a wooden pick inserted into the thickest portion of the cake comes out cleanly or with dried crumbs. Cool for 20 minutes in the cake pan on a wire rack.
- Remove the cake from the pan with a thin knife. Cool on a serving dish after inverting. With whipped cream or ice cream, serve warm or at room temperature.
3. Old Fashioned Blue Ribbon Pound Cake Recipe
This pound cake is tall, buttery, juicy, and filling. This pound cake is traditional and similar to the traditional or classic pound cake recipe.
The pound cake recipe is correct in the way it is written. It has no baking powder or baking soda. In the past, the sole leavening agent utilised in pound cakes was eggs. Baking soda and baking powder do more than just help baked products rise; they also modify their texture.
To achieve the typical pound cake texture of a crusty surface with a thick, moist, soft middle, follow the recipe exactly as described.
Ingredients
- 2 cups butter, salted or unsalted, at room temperature
- 3 and 1/2 cup granulated sugar
- 10 large eggs at room temperature
- 4 cups all-purpose flour sifted
- 2 teaspoons vanilla extract
Method
- Allow the butter and eggs to come to room temperature before using.
- Prepare a tube or bundt pan by greasing and flouring it. The cake is too big for a standard bundt pan. You’ll need a 10-15 cup bundt pan, which is more significant than conventional.
- If you don’t have a tube pan or a big bundt pan, use the leftover batter to make cupcakes. Fill the pan no more than 2 inches from the top, or it will overflow.
- You can butter and flour the pan or use non-stick spray. You may need to line the edges of the tube pan with waxed paper to extend 2 to 3 inches over the top of the pan, as seen in the photo. This cake is quite tall.
- Preheat the oven to 350°F.
- Whisk 2 cups of softened butter and cream until smooth and free of lumps.
- Mix in 3 1/2 cups of granulated sugar, cream until light and fluffy
- Add one egg at a time, whisking until thoroughly combined before adding the next.
- Reduce the mixer speed to low and gradually add 4 cups of sifted all-purpose flour.
- Mix in the vanilla extract fully.
- Fill prepped tube or bundt pan halfway with batter. (If using a bundt pan, make sure it’s large enough to hold the batter after it doubles in size.)
- Bake the pound cake for 1 hour and 20 minutes at 350 degrees F. Using a wooden pick, check for doneness. Insert a pick into the middle of the cake; if the pick comes out cleanly or with dry crumbs, the cake is finished.
- Allow the cake to cool for 30 minutes on a wire rack before flipping it onto a serving plate.
4. Best Lemon Pound Cake Recipe
Best Lemon Pound Cake Recipe is creamy, soft, rich, and moist, with a sharp lemon taste. It’s a simple, beautiful, and classic cake.
Ingredients
- 1 cup butter, salted or unsalted
- 1/2 cup shortening
- 3 cups granulated sugar
- 3.4 -ounce lemon gelatin-like Jello brand
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1 large lemon, zested and juiced
- 1 cup whole milk
Method
- Prep a 12-cup tube pan with solid vegetable shortening and sugar.
- Preheat the oven to 325°F.
- Beat butter and shortening together in the bowl of an electric mixer until creamy.
- Mix in the sugar until the mixture is smooth.
- Add the eggs one at a time, beating after each addition until the yellow dissolves into the cake batter before putting the next. Turn the mixer off and scrape the sides using a spatula.
- Combine gelatine and flour in a separate basin. To blend, whisk everything together.
- Using the mixer on low, alternately add the flour mixture and milk, starting and finishing with the flour. Gradually add the flour in small amounts. Turn the mixer off and scrape the sides with the help of a spatula.
- Mix in the lemon zest and juice slowly.
- Pour the batter into the prepared pan. Preheat the oven to 325°F and bake for 75–80 minutes.
- Allow it cool for 15 minutes in the pan before flipping it onto a serving dish. Warm or at room temperature. Excellent with vanilla ice cream.
- Allow cooling completely before covering. Keep in an airtight jar on the counter for 4 days or in the fridge for 1 week.
5. Fresh Peach Pound Cake Recipe
The two-step Fresh Peach Pound Cake Recipe is rich, moist, and packed with fresh, sweet peaches. Peach Schnapps adds a lot of alcoholic flavor to this pound cake!
If you don’t drink alcohol, you may substitute 1 cup of buttermilk or a peach-flavored drink in place of the peach schnapps. The peach taste in your cake will be significantly less visible.
Ingredients
- 4 cups all-purpose flour sifted once
- 3 cups granulated sugar
- 2 cups butter at room temperature
- ½ cup buttermilk
- ½ cup *peach schnapps substitutions given above
- 6 large eggs
- 2 teaspoons vanilla
- 2 and ½ cups fresh peaches diced
Method
- Preheat the oven to 325°F.
- Coat a 10-inch, 16-cup tube pan with nonstick cooking spray.
- In a 4-quart mixing basin, combine flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla in the order stated.
- For 1 minute, beat at a low pace. Scrape down the sides.
- Beat for 2 minutes more on medium speed.
- Fold in the sliced peaches.
- Pour into the tube pan and bake for 1 hour 25 to 1 hour 35 minutes, checking for perfect bake with a wooden pick. The cake is finished with no crumbs or dried crumbs on the pick.
- Allow the cake to cool for 20 minutes on a wire rack on the counter before flipping it onto a serving plate. Refrigerate in an airtight container for up to 2 weeks.
6. Oreo Buttermilk Pound Cake Recipe
Oreo Buttermilk Pound Cake is a soft, buttery pound cake with bits of Oreo and cream biscuits. This rich, delicious pound cake explodes with taste on your tongue!
Ingredients
- 1 cup solid vegetable shortening
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 1/2 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 3 cups flour sifted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 25 chocolate and cream sandwich cookies * Oreos
Method
- Coat a 10-inch tube pan with solid vegetable shortening and flour or sugar, or use Wilton cake release. Preheat the oven to 325°F.
- Cut the cookies into big pieces.
- Shortening should be creamed until fluffy.
- Mix in the sugar and shortening until frothy, approximately 5 minutes.
- Add the eggs individually at a time in the texture. Wait until the first egg has been incorporated into the mixture before incorporating the next.
- Buttermilk should be soda-ed. Stir
- Sift flour with salt.
- To the shortening mixture, alternately add flour and buttermilk, beginning and finishing with the flour.
7. Orange Zest Pound Cake Recipe with Orange Curd
Orange Zest Pound Cake with Orange Curd, baked from scratch, is buttery and soft with a subtle citrus taste. The Orange Curd is wonderful, sweet, and slightly sour, and it gives just the right amount of zing to the cake. This cake and curd dish combination is dessert bliss.
This rich and luscious pound cake has a little crumb. Thanks to the orange zest and orange juice, the cake bursts with flavor. Orange Zest Pound Cake is sugary but not excessively so.
The orange curd gives just the proper amount of zing. The orange, By the way, the orange curd and vanilla ice are creamy and satisfying treats on their own.
Ingredients
For the Poundcake:
- 1 cup butter at room temperature
- 1/2 cup shortening
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3/4 cup whole milk
- 1/4 cup orange juice
- 2 tablespoon orange zest
- 1 tablespoon vanilla extract
For orange curd:
- 2/3 cup sugar
- 1 and ½ tablespoons butter melted
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- 1 large egg lightly beaten
Method
- preheat the oven to 325 degrees Fahrenheit.
- Use solid vegetable shortening and sugar to grease a 10-inch tube pan.
- Butter and shortening should be combined in the bowl of an electric mixer.
- Add the sugar and continue to beat on medium speed until the mixture is light and fluffy.
- One at a time, add the eggs until the yellow has vanished.
- Sift together the flour, baking powder, and salt. Beginning and finishing with the flour mixture, alternating with the milk and orange juice.
- After each addition, beat on low speed only until combined.
- Bring the orange zest and vanilla extract into a mixing bowl.
- Pour the batter into the tube pan that has been prepared.
- Cool for 20 minutes in the pan on a wire rack before inverting onto a serving dish.
- Prepare the orange curd in the meantime. (below)
- Cool for 1 hour on a wire rack after removing the cake from the pan. You may either frost the cake with the curd or trickle the curd over it when serving.
- To make the curd
- In a small, heavy pot, combine all ingredients.
- Cook for 10 to 12 minutes over low heat, stirring regularly, or until the mixture thickens slightly. It will start to develop bubbles around the pan’s edge.
- Use right away or keep refrigerated for up to a week.
8. Million Dollar Pound Cake Recipe
The texture of Million Dollar Pound Cake is delicate, rich, and silky, with a traditional vanilla taste. It’s a classic for a reason, and after just one bite, you’ll understand why it’s called “million dollars.” The cake recipe is usually a hit with the guests!
Ingredients
- 1 pound butter at room temperature
- 3 cups granulated sugar
- 6 large eggs
- 4 cups all-purpose flour sifted
- 3/4 cup whole milk or 2% milk
- 1 teaspoon almond extract
- 2 teaspoon vanilla extract
Method
- preheat the oven to 350°F for baking.
- Grease and flour a 10×4-inch, 12-cup bundt pan (more significant than a traditional bundt pan or tube pan).
- Cream the butter and sugar together in the bowl with the help of an electric mixer until light and creamy.
- Add the eggs individually at a time, mixing thoroughly after each addition.
- Slowly alternate, adding flour and milk, beginning and finishing with the flour.
- After each addition, mix until well combined.
- Put the almond and vanilla extracts and mix well.
- Pour the batter into the pan that has been prepared for baking the pound cake. Bake for 1 hour and 25 minutes at 350 degrees, or until a wooden pick inserted in the center comes out clean.
- Cool for 20-30 minutes in the pan on a wire rack before inverting and transferring to a serving dish.
- Refrigerate for 5 days or store wrapped on the counter for 3 days. You can also freeze this cake for up to 3 months, storing it in an airtight container.
9. Chocolate Pound Cake Recipe
Chocolate Pound Cake is rich, moist, and mildly flavored with chocolate. This traditional cake recipe is great for chocolate lovers, with a soft texture and little crumb.
Ingredients
- 1 cup butter at room temperature
- 1/2 cup shortening
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted, then measured
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons cocoa sifted, then measured
- 6 large eggs at room temperature
- 3/4 cup milk at room temperature
- 1/4 cup strong coffee at room temperature
- 2 teaspoons vanilla extract
Method
- Grease a 10-inch bundt or tube pan with solid vegetable shortening, then granulated sugar (pour off any excess sugar) or Wilton Cake Release.
- Preheat the oven to 350 degrees Fahrenheit.
- In the electric mixer bowl, cream the butter, shortening, and sugar until light and fluffy. Scrape the edges of the mixer as it comes to a halt.
- Add the eggs one at a time, mixing until the yolk is gone before moving on to the next. Scrape the edges of the mixer as it comes to a halt.
- Sift together flour, salt, baking powder, and cocoa in a separate basin.
- Combine the coffee and milk in a mixing bowl.
- Alternately add flour mixture and milk to the mixer on low speed, mixing thoroughly after each addition.
- Mix in the vanilla extract well.
- preheat oven to 350°F and bake for 1 hour 15 to 25 minutes. If a wooden pick placed in the center of the cake comes out clean or with dry crumbs, the cake is made.
- Allow to cool for 20 minutes on a wire rack before inverting onto a serving dish. Serve and have fun.
- You can store the cake in an airtight container to enjoy later.
- Store in an airtight jar on the counter for 3 days or in the refrigerator for 7 days. The cake keeps nicely in the freezer.
In the End
These 9-pound cake recipes are so tasty and delightful that you often bake them. These pound cake recipes will be perfect for tea parties, picnics, and random gatherings.
They taste delightful, but they are also fun to bake. All pound cake recipes utilize easily available ingredients. You can readily find these in a local store.
Pound cakes are not too much effort and are a perfect addition to all occasions. These pound cake recipes will become your personal favorite when baking. Do try these perfect pound cake recipes and have fun! For other baking-related information, check out 15 Easy Baking Recipes for Beginners.
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