Best 2 Golden Pound Cake Twinkles Recipes

Indulge in a delightful journey of flavors with our golden pound cake twinkles, a collection of tempting treats that will tantalize your taste buds. These bite-sized morsels are crafted with a moist and fluffy pound cake base, adorned with a variety of delectable glazes and toppings. From the classic vanilla glaze to the indulgent chocolate ganache, each twinkle offers a unique flavor experience. Discover the zesty lemon glaze that adds a refreshing twist or succumb to the allure of the rich caramel glaze, providing a perfect balance of sweetness and depth. For those who crave a touch of decadence, the chocolate ganache glaze delivers a luscious and velvety finish. Dive into the sprinkle-adorned twinkles, where vibrant colors and playful designs add a touch of whimsy to your dessert table.

These golden pound cake twinkles are not only visually stunning but also incredibly versatile. They can be customized to suit any occasion or personal preference. Whether you prefer a simple glaze or a more elaborate topping, the possibilities are endless. With their moist texture and delectable flavors, these twinkles are sure to be a hit at any gathering. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more.

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

GOLDEN POUND CAKE

Golden Pound Cake image

Provided by Guy Fieri

Categories dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups, plus 2 tablespoons unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
3 cups cake flour
2 tablespoons all-purpose flour
1/2 cup buttermilk
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1 cup Cranberry Citrus Glaze, recipe follows
2 cups cranberries (fresh or frozen)
1/4 cup water
1/2 cup sugar
2 oranges, zested and juiced
1 lemon, zested and juiced

Steps:

In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
Invert the cake onto a parchment lined cooling rack.
Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
Cook's Note: This glaze can be made ahead.

GOLDEN POUND CAKE

Golden Pound Cake image

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

Ingredients

3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/4 cups butter or margarine, softened
1 teaspoon almond extract
5 eggs
1 cup evaporated milk

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 room temperature ingredients: This will help your ingredients mix together more easily and evenly, resulting in a smoother cake batter.
Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, making your cake lighter and more tender.
Gradually add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
Sift the dry ingredients together before adding them to the wet ingredients: This will help ensure that the ingredients are evenly distributed throughout the batter.
Do not overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

Golden pound cake twinkles are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a moist, tender cake that is sure to be a hit with everyone. So next time you're looking for a sweet treat, give these golden pound cake twinkles a try!