Best 2 Grandmothers Pound Cake I Recipes

**Grandma's Pound Cake: A Timeless Classic with Variations for Every Taste**

Indulge in the timeless classic of Grandma's Pound Cake perfected over generations. This delectable treat, with its dense, moist crumb and rich buttery flavor, is a true crowd-pleaser. But why settle for just one version when you can explore a delightful array of variations? From the traditional to the unique, this article presents a collection of pound cake recipes that cater to every taste and occasion. Dive into the classic Vanilla Pound Cake, a quintessential dessert with its simple yet irresistible charm. For chocolate lovers, the Chocolate Pound Cake offers a decadent twist with its deep, rich flavor. If citrusy flavors tantalize your palate, the Lemon Pound Cake, with its bright and tangy notes, is a refreshing delight. And for those seeking a touch of elegance, the Sour Cream Pound Cake, with its velvety texture and subtle tang, is sure to impress.

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

GRANDMA'S POUND CAKE

Grandma's Pound Cake image

After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.

Provided by Braelyn

Categories Desserts Cakes Pound Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 9

Ingredients

1 cup unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon baking soda
1 (8 ounce) container sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons powdered sugar, or to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g

GRANDMOTHER'S POUND CAKE II

Grandmother's Pound Cake II image

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Provided by WHOLEGRAINWOMAN

Categories Desserts Cakes Pound Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 5

Ingredients

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g

Tips:

Use room temperature ingredients: This will help the cake batter come together smoothly and evenly.
Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cake light and airy.
Gradually add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
Sift the flour before measuring it: This will help ensure that the flour is evenly distributed throughout the batter.
Do not overmix the batter: Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

Grandmother's Pound Cake I is a classic recipe that is sure to please everyone. This moist and flavorful cake is perfect for any occasion. With a few simple tips, you can make this cake like a pro. So what are you waiting for? Give this recipe a try today!