classic pound cake

Pecan Pie Pound Cake from Delish.com is a showstopper.

Pecan Pie Pound Cake

c. raw pecans

butter

sugar

tbsp. honey

Cooking spray

c. (2 sticks) butter, softened

c. sugar

eggs

pure vanilla extract

c. all-purpose flour

baking powder

kosher salt

The cake did not come out as the recipe states. One hour is to long to cook the cake. It was very dry and difficult to cut (overcooked).
I will try again using cake flour instead of white flour and start at 45 minutes to cook.

I have made this poundcake several times now and it is a hit every time. In fact, my sweetie said it's his new favorite. It IS different. It's almost more of a "bread" than a sweet cake, but I highly recommend it.

Love this ! 
I did doctor it just a bit though.
 I added 1/2 cup of unsweetened applesauce to help moisten it and made an extra amount of the pecan topping to fold INTO the bread and not just put on the top. Needed about 8 more minutes to bake.

Made this for Thanksgiving and it was a huge hit! It is delicious and I'm making again now. Thank you

https://streaming.hearstdigitalstudios.com/2ecbcdac-4b50-4790-8825-e44e72d02394/video_rover_16x9_1080p_hd_1572624722_2727.mp4

Pecan Pie Cheesecake Is The Sexy Cousin Of Pecan Pie

Best Pound Cake recipe, buttery, flavorful, moist cake|Simple &amp; Easy recipe to give you a perfect soft, rich, delicious traditional vanilla pound cake.

Homemade Vanilla Pound, Loaf Cake, classic, made from scratch easy recipe.

g Plain / All purpose flour (sieved)

Teaspoons baking powder

Teaspoon salt

175 g butter

g sugar

Cup Milk

Large eggs (lightly beaten)

& 1/2 Teaspoons Vanilla Extract

Heat oven to 170c,  325F. Grease and line...

Heat oven to 170c,  325F. Grease and line your baking tin.

Get all your ingredients ready, i.e sieve the...

Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Start with making the cake batter by creaming...

Start with making the cake batter by creaming the butter and sugar until a pale light colour.

Slowly add the beaten eggs to the mixer,...

Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the Vanilla Extract.

Add half the milk with half of the...

Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.

Transfer the cake mixture to the greased and...

Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes.

*** Please do test if the cake is...

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

Have a cup of tea!

When the cake is done, take it out...

When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

Classic Pound Cake - A complete guide on how to make perfect, and delicious Pound Cake! Tips + Tricks and Troubleshooting guide. EASY - This recipe is easy to make with this detailed recipe guide. Make sure to read the recipe and post to be familiar with how each stage should look like. It is a technical recipe, but is easy to follow.US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌ 

Classic Pound Cake

unsalted butter (softened at room temperature (4 sticks of butter))

½ tsp fine sea salt

large eggs (1 lb of eggs, with shell on)

oz AP flour flour

tsp baking powder ((optional))

Butter two 8.5 x 4.5 inch loaf pans, and dust the inside of the pans with flour to coat. Shake off excess flour. Set aside.

Preheat oven to 325°F/170°C.

Weigh out all the ingredients and keep them close at hand. Sift the flour and set aside in a bowl.

Optional step -&nbsp;if you're using granulated cane sugar, place the sugar in a food processor and pulse a few times to get a finer sugar texture.

Remove the mixing bowl from the weighing scale and place it in your stand mixer with the beater attachment attached.

Place the softened butter and salt in the bowl and cream the butter until light, creamy and fluffy (between 3 - 7 minutes), at medium speed (speed 4 - 5 on a kitchen aid mixer). Scrape the sides and bottom of the bowl to make sure you collect all of the butter.

Add the sugar in a thin, steady stream WHILE the butter is being mixed (you can also add the sugar tablespoon at a time as well). It should take approximately 1 min to incorporate the sugar into the butter. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed.

Cream the butter and sugar for a further 2 - 3 minutes.

Break an egg into a small bowl, and make sure there are no egg shells. Break the egg yolk, and then pour the egg in a stream into the butter-sugar mix. Mix for about 20 - 30 seconds until the egg has incorporated  into the batter, and there are no traces of egg yolk. Repeat with another egg. After 2 eggs have been mixed into the batter, stop the mixer and scrape the sides and the bottom of the bowl.

Repeat with the rest of the eggs, making sure to scrape the sides and bottom as you go (I do this after every 2 eggs that I add).

When all the eggs have been added, add the vanilla and mix for a further 30 sec - 1 minute.

Stop the mixer and remove the mixing bowl from the stand mixer. Sift about ¼ of the flour over the batter. Fold the flour into the batter, while rotating the bowl after each fold, until the flour is just incorporated. Repeat 3 more times with the remaining flour, so that you carefully incorporate all of the flour while folding it into the batter (rather than vigorous mixing). This will give you a smooth cake batter.

Make sure there are no dry bits of flour in your batter.

Mixing in the flour by hand - You will need a long-handled baking spatula to fold the flour into the batter

Reduce the speed of the stand mixer to the lowest setting (stir speed in a kitchen aid mixer).

Add ¼ of the sifted flour into the batter, and mix for a few seconds until just incorporated. Repeat with 3 more additions. After the final addition, only mix the batter until you have a smooth batter. Stop immediately.

Mixing in the flour with a stand mixer

Add an equal amount of the batter to the bottom of each loaf pan. Using an offset spatula, spread the batter evenly to the corners of the pan. Add the rest of the batter (equally divided between the two loaf pans) to the two loaf pans. Evenly spread on top to have an even surface. Gently shake the pans (just a little) to make sure the batter is evenly spread (don’t knock the cake pans on the counter!).

Transfer the loaf pans into the oven (ideally in the lower third of the oven, and right in the center of the oven rack). Set the timer for 40 minutes. After 40 minutes, rotate the cake pans, and bake for a further 20 minutes.

Check the cake after a total of 60 minutes of bake time to test the done-ness of the cake with a clean toothpick or a cake tester. Insert the cake tester into the cake, and if it comes out clean, then the cake is done. In my oven, these cakes take about 67 - 70 minutes to bake.

Remove the cakes from the oven, and allow them to cool down for about 10 - 15 minutes. Carefully turn thee cakes out onto a cooling wire rack to cool down completely.

Eat warm, or at room temperature.

Baking the pound cakes

When the cake is at room temperature, it can be wrapped well with plastic wrap, and stored in an airtight container, and be consumed within a week. If the cake isn’t wrapped properly, it can become stale, BUT stale pound cake will taste even better when toasted or grilled.

OR you can wrap the cake in plastic wrap, and foil, and then stored in the freezer for up to 3 months.

How to store Pound Cake

Savor the simplicity and richness of homemade pound cake. This easy recipe puts a twist on the classic cake with a delicious berry topping.

Easy Berry Topped Pound Cake Recipe

all-purpose flour

salt

butter (melted)

eggs (at room temperature)

sour cream

vanilla extract

water (or to achieve desired consistency)

Preheat the oven to 350℉ and grease with butter an 8x4-inch loaf pan or spray with cooking spray.

Whisk together flour, baking powder, and salt in a large bowl. In a separate bowl or large glass measure, whisk together sugar, melted butter, eggs (one at a time until fully incorporated), and vanilla. Then, whisk in the sour cream.

Pour the wet ingredients into the flour mixture and whisk together until the flour is incorporated, but be careful not to overmix. Pour the batter into the prepared loaf pan.

Bake for 40-50 minutes or until a toothpick inserted into the center comes out mostly clean. If needed, tent a piece of foil over the cake toward the end of baking if it browns too quickly. Let the cake cool in the pan for 15 minutes before removing from the pan to cool completely before slicing.

For the cake:

Whisk together powdered sugar and water until desired consistency. Store the cake in an airtight container for up to 3 days.

For the icing:

We made this for a coffee with friends, it was perfect! Moist and tasty. Thanks!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1714682203/d1umnbfrz7lonhawgipc.mp4

This easy Pound Cake recipe takes inspiration from a classic pound cake but simplifies the ingredients and method to create an easy-to-make, rich, buttery, and tender cake you won't soon forget!

Easy Pound Cake Recipe

Top 4 classic pound cake recipes from across the web

The most viewed classic pound cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Pecan Pie Pound Cake

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Top 4 classic pound cake recipes from across the web

The most viewed classic pound cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pecan Pie Pound Cake

Homemade Vanilla Pound, Loaf Cake, ...

Classic Pound Cake

Easy Berry Topped Pound Cake Recipe

The most viewed classic pound cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine