Best 2 Homemade Pound Cake Recipes

Indulge in the classic delight of homemade pound cake, a timeless treat that has captivated taste buds for generations. This dense yet moist cake derives its name from the traditional use of a pound each of butter, sugar, eggs, and flour. Its rich flavor and velvety texture make it a perfect accompaniment to afternoon tea or as a delectable dessert. This article presents a curated collection of pound cake recipes, each offering unique variations on the classic. From the straightforward simplicity of the basic pound cake recipe to the decadent indulgence of chocolate pound cake and the zesty delight of lemon pound cake, this compilation caters to diverse preferences. Embrace the nostalgia of this iconic cake and embark on a culinary journey that promises satisfaction with every bite.

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

HOMEMADE POUND CAKE

Homemade Pound Cake image

Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

Provided by Must Love Home

Categories Desserts Cakes Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

Ingredients

3 ¼ cups white sugar
¾ pound unsalted butter, at room temperature
6 extra large eggs, at room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup 1% milk

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
Place sugar and butter in a large mixing bowl. Cream together using an electric mixer fitted with a paddle attachment, or a hand mixer, on medium speed, until light and fluffy, about 5 minutes. Add eggs one at a time, beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
Combine flour, baking powder, salt, and nutmeg in a medium bowl. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended. Add 1/2 cup milk and beat on low speed until just blended. Scrape the sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
Pour batter into the prepared baking pan, filling no more than 2/3 full. Smooth the top with a spoon or a spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.

Nutrition Facts : Calories 579.5 calories, Carbohydrate 79.4 g, Cholesterol 169.7 mg, Fat 26.4 g, Fiber 0.9 g, Protein 7.8 g, SaturatedFat 15.7 g, Sodium 172.3 mg, Sugar 54.6 g

HOMEMADE STRAWBERRY POUND CAKE RECIPE - (4.4/5)

Homemade Strawberry Pound Cake Recipe - (4.4/5) image

Provided by cwyorkiex3

Number Of Ingredients 17

Ingredients

STRAWBERRY POUND CAKE:
2 1/2 cups fresh strawberries, chopped
1 cup butter, room temperature
2 cups white sugar, divided
4 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon strawberry extract
STRAWBERRY GLAZE:
1 cup white sugar, divided
1 cup strawberries, chopped
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract

Steps:

Preheat oven to 325°F. Grease and flour a tube pan. Place strawberries in a bowl and cover with 1/2 cup of the sugar. Let sit for two hours or until you have 1/2 cup strawberry juice; set aside. Place the strawberries for the glaze in a bowl and cover with 1/2 of the sugar also to make strawberry juice. In a mixing bowl, beat the butter and sugar until light and fluffy; approximately 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients and add to the creamed mixture alternately with the sour cream; mix well. Fold in the strawberries and juice. Pour into the prepared cake pan and bake for 55 minutes, or when a knife inserted in the center comes out clean. Let cool in pan for 10 minutes, remove and invert onto a wire rack. Poke holes on the top of the cake with a fork. In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Drizzle some of the sauce over the warm cake. Serve cake with remaining sauce and homemade whipped cream.

Tips:

Use unsalted butter and bring it to room temperature before creaming it with the sugar. This will help the cake have a light and fluffy texture.
Cream the butter and sugar together until they are light and fluffy. This will help incorporate air into the batter, which will make the cake rise properly.
Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
Sift the flour and baking powder together before adding them to the batter. This will help ensure that the cake is light and airy.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake in a preheated oven. This will help ensure that the cake rises evenly.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.

Conclusion:

Pound cake is a classic dessert that is perfect for any occasion. It is a dense, moist cake with a rich flavor. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. With a few simple tips, you can make a pound cake that is sure to impress your friends and family.