Best 5 1 2 3 4 Pound Cake Recipes
Indulge in the delectable world of pound cake, a classic dessert with a rich, dense crumb and a sweet, buttery flavor. This versatile cake has stood the test of time, enjoyed by generations for its simplicity and comforting taste. From the traditional 1-pound cake, which earned its name from using one pound each of butter, sugar, eggs, and flour, to the modern variations with added flavors, fillings, and frostings, the pound cake offers endless possibilities for culinary exploration. In this article, we present a collection of pound cake recipes, each with its unique charm and taste, providing bakers of all skill levels the opportunity to create this timeless classic.
Included in this comprehensive guide are recipes for pound cakes in various sizes, including 1-pound, 2-pound, 3-pound, and 4-pound cakes, ensuring that there's a perfect recipe for any occasion, whether it's an intimate gathering or a grand celebration. From the simple and straightforward classic pound cake recipe to indulgent variations featuring chocolate chips, nuts, citrus zest, or cream cheese swirl, these recipes cater to diverse tastes and preferences. Additionally, we've included gluten-free and vegan pound cake recipes for those with dietary restrictions, ensuring that everyone can enjoy this beloved treat.
ONE - TWO - THREE - FOUR CAKE II
This is a very old recipe. It uses basic items found in most any pantry.
Provided by Janice
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
- Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
- In a separate bowl, beat egg yolks well, then add to butter mixture.
- Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
- Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
- Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.
Nutrition Facts : Calories 428.7 calories, Carbohydrate 62.8 g, Cholesterol 110.6 mg, Fat 17.5 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 10.5 g, Sodium 220.4 mg, Sugar 34.5 g
1-2-3-4 POUND CAKE
Grandmother made this cake on demand (using the word lightly). We had some of our best conversations while she was preparing it or while we were sharing it, slice to slice. She called it 1-2-3 Cake, but I've learned most call it 1-2-3-4 Cake. I have two other versions of this recipe (posted in comments), both using plain milk,...
Provided by Mona Reed
Categories Cakes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat over to 350 °F
- 2. Cream butter (or shortening) and sugar
- 3. Add eggs one at a time
- 4. Alternate adding flour and buttermilk
- 5. Sift in soda
- 6. Fold in remaining ingredients
- 7. Bake in bundt pan for 35-40, depending on your oven
BUTTER POUND CAKE
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! -Edgar Wright, Silver Spring, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
SWANS DOWN 1-2-3-4 POUND CAKE
This moist pound cake is the most requested Swans Down recipe of all time. Whether it's your first time trying it or a perennial favorite, the fork-tender cake is unforgettable.
Provided by Reily Foods
Categories Cake Bake Butter Quick & Easy
Yield Makes 1 10-inch cake
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Butter and lightly flour 10 inch tube pan. Sift Swans Down Cake Flour, then lightly spoon 3 cups cake flour into measuring cup.
- Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, blending well after each addition. Add flour mixture alternately with milk and extracts, blending after each addition until smooth (do not overbeat as this will yield a dry cake). Pour into prepared pan.
- Bake until tester inserted into cake comes out clean, around 1 hour and 25 minutes. Cool in pan 15 minutes on wire rack. Remove from pan and finish cooling on rack.
- This recipe is made available as a courtesy by The Reily Foods Company.
1-2-3-4 CAKE
Provided by Emily Weinstein
Categories dinner, lunch, dessert
Time 1h
Yield One nine-inch, two-layer cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
- Stir baking powder and salt into cake flour.
- In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
- Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
- In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
- Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Measure your ingredients accurately: Baking is a science, and precise measurements are essential for success. Use a kitchen scale to measure dry ingredients like flour and sugar, and liquid measuring cups for wet ingredients like milk and eggs.
- Don't overmix your batter: Overmixing can develop the gluten in the flour, making your cake tough. Mix just until the ingredients are combined and smooth.
- Bake your cake in a preheated oven: This will help ensure that the cake rises evenly and doesn't sink in the middle.
- Don't open the oven door while the cake is baking: This can cause the cake to fall.
- Let your cake cool completely before frosting it: This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
The 1-2-3-4 pound cake is a simple yet delicious classic. With its moist texture and delicate flavor, it's a perfect choice for any occasion. Whether you're a beginner baker or a seasoned pro, this recipe is sure to become a favorite. So next time you're looking for a sweet treat, give this pound cake a try. You won't be disappointed!
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