Best 2 Buttery Pound Cake Recipes
Indulge in the delectable world of buttery pound cake, a classic dessert that has captivated taste buds for generations. This rich and moist cake boasts a tender crumb, a golden-brown crust, and an irresistible buttery flavor that lingers on the palate. With its versatile nature, pound cake serves as the perfect canvas for creativity, allowing you to elevate it with a variety of glazes, icings, and toppings. Embark on a culinary journey as we explore the diverse recipes featured in this article, ranging from the traditional to the unique, offering a delightful treat for every occasion. From the classic Vanilla Pound Cake, exuding simplicity and elegance, to the decadent Chocolate Pound Cake, brimming with rich cocoa flavor, these recipes cater to every palate. Discover the zesty Lemon Pound Cake, where citrusy brightness cuts through the buttery richness, and the nutty Almond Pound Cake, where the subtle crunch of almonds adds a delightful textural contrast. For those seeking a touch of indulgence, the Sour Cream Pound Cake boasts an ultra-moist crumb, while the Cream Cheese Pound Cake offers a velvety texture and a hint of tanginess. Prepare to be mesmerized by the grandeur of the Marble Pound Cake, where swirls of vanilla and chocolate create a stunning visual and taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
WONDERFUL BUTTERY MOIST POUND CAKE!
If you are searching for the perfect pound cake, then look no more, this is it!..it's one of THE best recipes for pound cake! This one has a sugar/nut topping sprinkled on top of the cake before baking. Just follow the steps carefully, mix baking powder with warm milk and the baking soda in the lemon juice, I have even used half whipping cream and half and half cream...and you will have a wonderful moist buttery pound cake that you will be making over and over again...I promise! Please, use butter only, and make sure that eggs are at room temperature, yes the flour is mixed in to the creamed mixture before the eggs, there is no mistake on the directions LOL! If you do not want to use the half and half cream, whole full-fat milk may be used in place, but the half and half cream produces a better cake. If you prefer a sweeter cake, then add in another 3-4 tablespoons sugar. I most always serve this with my caramel sauce recipe (#78088) drizzled over the cake.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a large springform pan (do not use a Bundt or tube pan!).
- In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
- Add in the flour and beat until combined (mixture will be thick and coarse).
- Add in eggs (one at a time) mixing well after each addition.
- In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
- In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
- Add the lemon juice/baking soda mix to the batter; mix until combined.
- Pour the batter into prepare greased springform pan.
- Combine the 1/3 cup sugar with the chopped nuts.
- Sprinkle on top of cake.
- Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
- Cool the cake completely in the pan before removing.
- Delicious!
BUTTERY POUND CAKE
This buttery pound cake serves as the basis for decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Make 1 loaf
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line the bottom of an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with parchment paper.
- In a medium bowl, mix together milk, eggs, and vanilla; set aside.
- Place flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until well blended. Add butter and half of the milk mixture; continue mixing until moistened. Increase mixer speed to medium and beat for 1 minute.
- Scrape down sides of bowl. Add half of the remaining milk mixture. Beat on medium speed for 30 seconds. Scrape down sides of bowl and add remaining milk mixture. Beat again on medium speed for 30 seconds.
- Pour batter into prepared loaf pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- While cake is still warm, invert onto a wire rack. Completely wrap in plastic wrap to keep cake moist.
Tips:
- Use room temperature ingredients: This ensures that the ingredients mix together evenly and smoothly, resulting in a cake with a fine crumb and consistent texture.
- Cream the butter and sugar thoroughly: This step incorporates air into the mixture, which helps the cake rise and gives it a light and fluffy texture.
- Add the eggs one at a time: This prevents the eggs from curdling and ensures that they are evenly distributed throughout the batter.
- Do not overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough and dense cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This ensures that the cake rises evenly and prevents it from sinking in the middle.
- Allow the cake to cool completely before frosting: This gives the cake time to set and makes it easier to frost without crumbling.
Conclusion:
Buttery pound cake is a classic dessert that is both delicious and easy to make. With its rich, buttery flavor and moist, tender crumb, it is a perfect treat for any occasion. By following the tips and tricks in this recipe, you can create a perfect buttery pound cake that will be enjoyed by everyone.
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