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

A deliciously rich and buttery classic vanilla pound cake. Serve alone or dress it up with a dusting of powdered sugar or a simple vanilla glaze. The perfect no-fuss cake for all occasions.

 Vanilla Pound Cake Recipe

(226 g) unsalted butter, room temperature

(125 g) all-purpose flour, spooned and leveled

(135 g) cake flour, spooned and leveled

(200 g) granulated sugar

eggs, egg

vanilla

whole milk, room temperature

confectioner’s sugar, sifted

vanilla bean paste

milk

Lightly grease a 9 x 5&#8243; loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking. Set aside.

In a medium bowl, whisk together flours, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. About 4-5 minutes.

Add the sugar slowly with the mixer on medium low. Mix until well incorporated.

Add the eggs and egg yolks, one at time, until fully incorporated. Scrape the sides of the bowl as needed.

Add the vanilla, mixing until well combined.

Beat the mixture until light and fluffy on medium high speed, about 1 to 2 minutes. We want to incorporate air into the batter.

Add the flour to the egg mixture, alternating with the milk. Begin and end with the flour mixture. Do not overmix.

Once combined, pour the batter into the prepared loaf pan using an offset spatula to smooth the top.

Bake for about 60 minutes, checking the cake at 50 minutes. If the top is browning too quickly, cover the top loosely with aluminum foil.

The cake is done when it springs back when gently pressed on top. A toothpick inserted in the center of the loaf comes out clean or with a few crumbs remaining. Do not overbake or the cake will be dry.

Remove the cake from the oven and allow to cool for 10 minutes in the pan.

Using the parchment paper ends, pull the loaf from the pan and place on a cooling rack to cool completely.

For Pound Cake

Add confectioner&#8217;s sugar and vanilla bean paste to a medium bowl. Add the whole milk or heavy cream and whisk to combine. If glaze is too thick, continue adding milk one tablespoon at a time until you have the desired consistency. If too thin, add more confectioner&#8217;s sugar. You want the glaze to be thick, but pourable.

Spoon the glaze over the top of the completely cooled pound cake, allowing the glaze to drop over the sides. Let sit for 15 minutes to set before slicing.

For Vanilla Bean Glaze

This was so delicious. Nice tight crumb and not overly sweet either. I found that it didn’t even need the glaze, and it was already perfect.  Thanks for a great recipe, Heather!

Absolutely gorgeous loaf......need to make this often!!!!

If I use a stick of unsalted butter and one salted, should I use less salt? Making this today for my daughter's family, they're coming tomorrow for dinner. I'll put strawberries and wwhipped cream on slices.

Primo recipe!! I've never made pound cake before, I followed this one exactly and it's seriously the best pound cake I've ever had in my entire life! I used my ducks eggs, and they are a bit bigger than the "large eggs" called for, so I guess it wasn't followed exaaactly...but man it was perfect.

it tastes like cornbread ( used no icing and slightly over baked it)

Authentic Sri Lankan Butter Cake that&#039;s light, buttery and moist, with a beautiful crumb, perfect sweetness, and a hint of vanilla flavor! Follow this step by step recipe for perfect results!EASY - This recipe is easy to make even for beginners. A great basic cake recipe that can be served as a birthday cake as well. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Sri Lankan Butter Cake

unsalted butter ((1 ⅛ cup) softened to 73°F)

¼ tsp sea salt (use a generous ¼ tsp)

sugar sugar

tsp vanilla extract (use less if using vanilla essence)

flour

tsp baking powder

79 mL milk ((⅓ cup) at room temperature)

Butter and line the bottom of a 8 or 9 inch square pan with parchment paper. You could also line the sides of the pan with parchment paper, or simply butter and flour the sides. Set aside.

Preheat oven to 325°F / 165°C.

Place the butter and salt in a large bowl. With a hand mixer, or the paddle attachment on your stand mixer, beat the butter until light and creamy.

Then add the sugar, and cream the butter and sugar mixture for about 5 - 7 minutes on medium high speed. Scrape the sides and bottom of the bowl to make sure all the butter and sugar are well-mixed.

The mixture should be pale in color, light and very fluffy. This step is important, so make sure it has the right texture. Add the vanilla and continue to mix.

While you cream the butter and sugar mixture, prepare the eggs. Break the eggs open into a bowl (make sure there are no shells).

Add the eggs, one at a time, into the creamed butter-sugar mix. Make sure each egg addition is mixed in well before adding the next one. Scrape the sides and bottom of the bowl in between additions so that the eggs are mixed in well.

Once the eggs are mixed through, the batter is ready for the dry ingredients.

Sift the flour and baking powder together. Place the room temperature milk in a small jug/container.

Add the sifted dry ingredients in 3 - 4 additions, alternating with the milk, and ending with the dry ingredients. (Once you add the first portion of dry ingredients, FOLD it in with a spatula. Then add half of the milk and fold that into the mixture as well. Repeat with another portion of dry ingredients and the rest of the milk, then end with the final portion of dry ingredients.)

Make sure there are no flour lumps in the mixture at this point, but also be careful not to overmix the flour in the batter.

Scrape the batter into the prepared baking pan. Using an offset spatula, spread the batter evenly in the pan. Knock the pan against your kitchen counter 2 - 3 times to remove any trapped air bubbles and to evenly spread the batter in the pan.

Place the baking pan in the preheated oven, and bake for 35 - 40 minutes, until the cake is baked through. Rotate the pan once (carefully) halfway through the baking time. The cake is done when a toothpick inserted into the middle of the cake comes out clean, and the surface of the cake is slightly springy to the touch.

Remove the pan from the oven and let it cool down for 5 - 10 minutes. Carefully flip the cake out onto a cooling wire rack. Peel off the parchment paper, and then flip the cake over again (so that it&#039;s right side up). Use a cake lifter or a cutting board to help with this, because the cake is soft at this point and could break.

Let the cake cool completely. Store the cake in an air-tight container for up to 3 days, or in the fridge for up to 5 days. This cake (wrapped and stored in a container) will freeze very well, and can be stored in the freezer for up to 3 months.

Slice the cake into any size pieces. I have sliced them into 1” x 2” sized pieces in these photos (28 - 32 pieces). Serve immediately.

Loved this recipe! Cake turned out amazing ❤️

Best buttercake recipe . very yummy  everyone loved it thanks

Hi Dini!

My family absolutely loved this cake. It was all gone within one day! 

I was just wondering how to adjust the bake time and temperature (both conventional and fan-forced) for a 20cm/8 inch round cake pan? My cake may have come out a bit coarse as I didn’t know how to adjust for the pan size.

Thank you so much for a wonderful recipe.

Very good recipe. I used brown sugar &amp; reduced the quantity a little bit. My grandkids &amp; the adults loved it.

Made this cake yesterday and it was so easy. My egg yolks were bright orange so the colour of my cake is a little darker than the photos here but the flavour is lovely. It's not overly sweet, has a great crumb and a nice bouncey-ness. I'm going to try making it with margarine next time to emulate the softer texture of the butter cake I get in Sri Lanka. Until then, I'll just be eating cake for breakfast, lunch and dinner!

This is my go-to and everyone raves about it!! BUT can you help me with hints on what to do to make it a bit bigger please?? I know it'll be ingredients and cooking time that needs changing!!

Tried this a million times and perfect each time :)

I love this recipe. It is so perfect. Tried to bake a butter cake several times without success years ago. Today I googled and found your recipe. Haven’t baked in ages and just followed the instructions and baked a lovely butter cake. Thank you so much:)

Easy to follow steps and well explained in plain English. Every time I bake, it comes out pretty well.

Well explained in detail. Learned a lot more by going through this.

This buttermilk pound cake is rich, tender, and beautifully simple. Buttermilk adds a subtle tang and soft crumb while keeping the classic buttery flavor you expect from a traditional pound cake. Perfect served plain or topped with whipped cream or fruit.

Buttermilk Pound Cake

baking soda

unsalted butter (softened)

almond extract

buttermilk (at room temperature)

Preheat the oven to 325°F. Grease a 10-cup Bundt pan well with butter and flour or a baking spray with flour.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Beat the butter and sugar on medium speed until very light and fluffy and noticeably lighter in color. (This should take 3-5 minutes.)

Beat in the eggs one at a time, mixing well after each. Scrape the bowl as needed. Mix in the extracts.

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions (start and end with flour). Mix just until combined. The batter should be thick and silky.

Transfer the batter to the prepared pan and smooth the top.

Bake 60 to 70 minutes, or until the top is golden and a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for 15 minutes, then invert onto a rack to cool completely.

This buttery vanilla pound cake is rich, moist, and packed with flavor. Perfect for slicing, topping with fruit and cream, or enjoying all on its own!

Vanilla Pound Cake

salted butter (room temperature)

tbsp neutral oil

white sugar

eggs (room temperature)

vanilla bean paste (or extract)

fine sea salt

sour cream (room temperature)

Preheat

Preheat oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan, or use a baking spray that contains flour.

Cream

In a stand mixer or with a hand mixer, cream the butter, oil, and sugar together on medium speed for 5–7 minutes, until the mixture is very pale, fluffy, and voluminous.

Add eggs one at a time, beating well and scraping the bowl after each. Then mix in the vanilla bean paste.

Whisk

In a separate bowl, whisk together the flour, baking powder, and salt.

Top 8 classic pound cake recipes from across the web

The most viewed classic pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pecan Pie Pound Cake

Homemade Vanilla Pound, Loaf Cake, ...

Classic Pound Cake

Easy Berry Topped Pound Cake Recipe

Vanilla Pound Cake Recipe

Sri Lankan Butter Cake

Buttermilk Pound Cake

Vanilla Pound Cake

Top 8 classic pound cake recipes from across the web

The most viewed classic pound cake recipes by Recipe Cart users, saved from over 20,000 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

Vanilla Pound Cake Recipe

Sri Lankan Butter Cake

Buttermilk Pound Cake

Vanilla Pound Cake

The most viewed classic pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine