Large Pound Cake Recipes

LEMON LOVER'S POUND CAKE

Lemon Lover's Pound Cake image

Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
5 tablespoons lemon juice
1 tablespoon grated lemon zest
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups sour cream
ICING:
1/4 cup sour cream, room temperature
2 tablespoons butter, softened
2-1/2 cups confectioners' sugar
2 to 3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.

Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.

HOMEMADE POUND CAKE

Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories Desserts Cakes Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

Ingredients

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

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.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

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