Best 6 Golden Pound Cake Recipes
Indulge in the classic and timeless Golden Pound Cake, a culinary delight that has stood the test of time. With a rich history dating back to the 17th century, this traditional cake is renowned for its dense, moist texture, and a beautiful golden crust. As you embark on this culinary journey, discover two delectable variations of the Golden Pound Cake: the classic pound cake recipe, featuring a simple yet flavorful combination of butter, sugar, eggs, and flour. It's a versatile treat that can be enjoyed plain or dressed up with your favorite toppings. Alongside this classic, you'll also find a delightful sour cream pound cake recipe, where the addition of sour cream lends a velvety texture and a hint of tanginess to the cake. Both recipes promise an unforgettable taste experience, and with step-by-step instructions, you'll be able to recreate these golden wonders in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
GOLDEN POUND CAKE
The perfect cake recipe-a classic in our kitchens.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
- Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
GOLDEN POUND CAKE
Moist, refreshing and lemon-flavored, this sunshiny cake just couldn't be much quicker to put together! It's a summer favorite with us. I sometimes substitute orange cake mix and a can of orange soda for a flavorful variation. -Vicki Boyd, Mechanicsville, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, eggs, oil and soda; beat on low speed 30 seconds. Beat on medium 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 363 calories, Fat 19g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
GOLDEN POUND CAKE TWINKLES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 12-cup ladyfinger cake pans or canoe pans.
- Cream butter and white sugar in a bowl with an electric mixer until fluffy; mix in eggs and 1 teaspoon vanilla extract. Whisk flour, baking powder, and 1/4 teaspoon salt in a separate bowl; gradually mix flour mixture into butter mixture, a little at a time, alternating with milk to make a smooth batter. Spoon batter into prepared cake pans.
- Bake in the preheated oven until the snack cakes are golden brown and set in the middle, about 20 minutes. Let snack cakes cool about 10 minutes before turning out to finish cooling on wire racks.
- Dissolve 1/4 teaspoon of salt in hot water in a small bowl and set aside. Mix marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon vanilla extract in a separate bowl. Beat with an electric mixer on high until filling is fluffy. Beat the salt solution into the filling. Pipe filling into cooled snack cakes.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.7 g, Cholesterol 65 mg, Fat 15.3 g, Fiber 0.4 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 162.5 mg, Sugar 29.1 g
GOLDEN LEMON POUND CAKE
Years ago, while pastoring a church in New Mexico, I worked in a nursing home. For a Christmas party, I baked this pound cake. Everyone raved over the treats "my wife" made. When I told them I'd made them myself, they were astonished.-Douglas Jennings, Ottawa, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and extract. Combine the flour, salt and baking powder; add to the creamed mixture alternately with milk. Beat just until combined., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 226 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 227mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
BARBARA'S GOLDEN POUND CAKE
I made this recipe up many years ago when I was wanting a pound cake recipe that wasn't so dry. There is no salt or baking powder or soda called for. This makes a very large pound cake and gets its volume from beating. If you have a stand mixer, let it run the whole time you put the ingredients together. This cake always gets requested and raved over.
Provided by Barbara Jordan
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then drizzle with lemon glaze.
- To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.
Nutrition Facts : Calories 538.2 calories, Carbohydrate 77.3 g, Cholesterol 116 mg, Fat 23.2 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 11.1 g, Sodium 131.3 mg, Sugar 56.6 g
GOLDEN POUND CAKE
The perfect cake recipe-a classic in our kitchens.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
- Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Nutrition Facts : Calories 390, Carbohydrate 54 g, Cholesterol 105 mg, Fiber 1 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg
Tips:
- Use the right ingredients. This recipe relies on simple ingredients, so make sure they're of good quality. Use fresh butter, eggs, and milk, and make sure your baking powder is fresh.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making it lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can toughen the cake.
- Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Conclusion:
This golden pound cake is a classic dessert that is perfect for any occasion. It's moist, tender, and has a rich, buttery flavor. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite. Whether you're serving it for a special occasion or just as a sweet treat, this golden pound cake is sure to please everyone who tries it.
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