Best 2 English Pound Cake Recipes

Indulge in the classic English Pound Cake, a timeless dessert with a rich history and delectable flavor. This traditional cake is known for its dense, moist crumb and pound-for-pound ratio of ingredients: one pound each of flour, butter, sugar, and eggs. Its origins can be traced back to the 17th century, and it has since become a beloved treat enjoyed worldwide.

This article presents a collection of English Pound Cake recipes that cater to diverse dietary preferences and skill levels. Whether you're a seasoned baker or just starting out, these recipes offer a step-by-step guide to creating this iconic cake. From the classic recipe to variations with unique flavors and textures, you'll find a recipe that suits your taste and occasion.

The Classic English Pound Cake recipe embodies the traditional pound-for-pound ratio, resulting in a dense, moist cake with a golden-brown crust. For those seeking a lighter texture, the Sour Cream Pound Cake incorporates sour cream, creating a tender and fluffy crumb. If you're watching your sugar intake, the Reduced Sugar English Pound Cake offers a guilt-free indulgence with a satisfyingly sweet flavor.

For those with gluten sensitivities, the Gluten-Free English Pound Cake provides a delicious alternative using almond flour and tapioca flour. The Vegan English Pound Cake caters to vegans with plant-based ingredients, delivering a moist and flavorful cake without compromising taste. And for those who love a citrus twist, the Lemon English Pound Cake infuses the classic recipe with bright lemon zest and juice.

Each recipe includes detailed instructions, ingredient lists, and baking times, ensuring a successful baking experience. Whether you're craving a nostalgic dessert or seeking a new favorite, these English Pound Cake recipes are sure to satisfy your sweet tooth and create lasting memories.

Check out the recipes below so you can choose the best recipe for yourself!

ORIGINAL POUND CAKE FROM 1700'S ENGLAND

Original Pound Cake from 1700's England image

My mother made this recipe or some variation of it for over 60yrs. once a week. When I was in college my weekly "care package" always included this cake. In her letter she always included the same note:"be sure to share, I don't want you wearing these pounds home." I made a lot of friends from this treasure. Don't forget to have a "toasted pound" for breakfast. ummm! 1#butter, 1#flour, 1#sugar, reason for name. If recipe has mace in it, count on it coming from Low Country in S.C.

Provided by ameatlanta

Categories Dessert

Time 1h55m

Yield 20-24 serving(s)

Number Of Ingredients 7

Ingredients

1 lb sugar (2 cups)
1 lb butter, room temp.
1 lb flour, sifted with salt ((4 cups before sifting)
1 dozen egg (12-10 depends how hen is laying today!)
1/4 teaspoon salt
1/4 cup fresh lemon juice
1 tablespoon fresh lemon rind, grated

Steps:

Preheat oven 325 degrees.
In mixing bowl cream butter and sugar.
Add 1 egg at a time, beating after each.
Gradually add sifted flour, 1/2 cup at a time, til all blended.
Add lemon juice and lemon rind, blend inches.
Pour into a buttered and floured tube pan.
Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.

Nutrition Facts : Calories 371.7, Fat 21.1, SaturatedFat 12.5, Cholesterol 147, Sodium 229.4, Carbohydrate 40.5, Fiber 0.7, Sugar 22.9, Protein 5.9

ENGLISH POUND CAKE

English Pound Cake image

A dense pound cake with three flavors--vanilla, orange and almond.

Provided by Valerie Cain Cuff

Categories World Cuisine Recipes European UK and Ireland English

Time 1h30m

Yield 12

Number Of Ingredients 10

Ingredients

3 cups sifted all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
½ teaspoon vanilla extract
¼ teaspoon orange extract
¼ teaspoon almond extract
1 cup sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Sift together the flour, baking soda and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. It should be noticeably lighter in color. Add eggs one at a time, beating well after each addition. Stir in vanilla, orange and almond extracts. Blend in the flour mixture, alternating with the sour cream, until fully incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 70 minutes. Allow cake to cool on rack before removing from pan to cool completely.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 74.9 g, Cholesterol 142.1 mg, Fat 22.2 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 229.4 mg, Sugar 50.3 g

Tips:

For a richer flavor, use dark chocolate instead of semi-sweet chocolate.
If you don't have a bundt pan, you can use a 9x13 inch baking pan.
To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
For a smooth and creamy frosting, beat the butter and sugar together until light and fluffy. Then, gradually add the milk and vanilla extract.
If you want to add a little extra flavor to the frosting, you can add a teaspoon of cocoa powder or a pinch of cinnamon.

Conclusion:

This English pound cake is a classic dessert that is sure to please everyone. It's moist, dense, and flavorful, with a rich chocolate frosting. Whether you're making it for a special occasion or just because, this cake is sure to be a hit.