MILLION DOLLAR POUND CAKE
This is a dense, classic-style pound cake with a fantastic flavor and buttery, soft texture, topped with a creamy honey buttercream frosting.
Provided by Shelly
Categories Dessert
Time 1h50m
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F. Coat a 10- inch (10 - 15 cup) bundt pan liberally with nonstick spray. Alternately you can coat the pan with butter/shortening and dust it with flour or powdered sugar, tapping off excess. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium speed for 3 minutes, until fluffy and pale in color. Add in the eggs and extract(s), mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour and buttermilk in alternating portions until just combined, beginning and ending with the flour.
- Spread the batter into the prepared pan and bake for 1 hour 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes, and then invert the pan onto a wire rack to cool completely.
- To prepare the frosting, in the bowl of your stand mixer fitted with the paddle attachment, mix the butter and honey together on medium speed for 1 minute, until smooth. Turn the mixer to low and slowly add in the powdered sugar. Once it's all added in, turn the mixer up to medium and beat for 30 seconds until creamy and smooth, scraping the sides of the bowl as necessary.
- Spread or pipe the frosting onto the top of the cooled cake. Top with berries if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 903 calories, Sugar 82.3 g, Sodium 298.8 mg, Fat 49.6 g, SaturatedFat 30 g, TransFat 1.2 g, Carbohydrate 112.5 g, Fiber 4.4 g, Protein 9.1 g, Cholesterol 215.3 mg
BEST POUND CAKE EVER... SERIOUSLY!
OK, this seriously is one of the best pound cakes we've had. It melts in your mouth with buttery goodness in every bite. Sweet and moist, we could not stop going back for just one more slice. It's great served alone or doctored up with fresh fruit and a dollop of whipped cream. This pound cake recipe is going to become your go-to...
Provided by Joanne Bellezza-Loughlin
Categories Cakes
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. In a standing mixer, beat the butter and sugar.
- 2. Add eggs one at a time.
- 3. Add the vanilla.
- 4. In a bowl, combine the salt, baking powder, and flour.
- 5. Add the flour mixture and milk, alternately.
- 6. Beat for 20 minutes. (Note: I have only beaten for another 5-10 minutes and it's fine.)
- 7. Place batter in a greased and floured tube pan.
- 8. Place in cold oven and set temperature to 350 degrees. Bake for 1 hour and 15 minutes.
- 9. Remove cake from oven very carefully and place it carefully where it can cool. You want to prevent it from dropping. Enjoy this easy to make, moist and yummy pound cake!
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
THE VERY BEST POUND CAKE
I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don't think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don't know how much difference it would make but that's the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn't state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess.
Provided by A Pinch of This ...
Categories Dessert
Time 1h45m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 4
Steps:
- Cream flour and butter together until smooth. I do this part in my stand mixer.
- Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
- Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
- Place batter into a greased and floured 10" tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
- Bake @ 300° for 1 ½ hours or until tests done with toothpick.
Nutrition Facts : Calories 508.3, Fat 26.4, SaturatedFat 15.6, Cholesterol 193.2, Sodium 47.5, Carbohydrate 61.6, Fiber 0.8, Sugar 37.8, Protein 7.4
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