Best 2 Mix And Match Pound Cake Recipes
Indulge in a delightful culinary journey with our diverse selection of pound cake recipes. From classic to contemporary, each recipe promises a unique taste experience. For those who cherish tradition, our original pound cake is a timeless treasure, featuring a moist, dense crumb and a rich, buttery flavor. For a zesty twist, try our lemon pound cake, where vibrant citrus notes dance on your palate. Chocolate lovers will delight in our decadent chocolate pound cake, a symphony of rich cocoa and velvety texture. If you seek a burst of fruity sweetness, our strawberry pound cake offers a vibrant medley of fresh strawberries and a tender crumb. And for a touch of tropical paradise, our coconut pound cake transports you to a world of creamy coconut and fluffy goodness. Prepare to embark on a baking adventure that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST AND RICHEST POUND CAKE FROM A MIX
This quick and easy pound cake starts with a yellow cake mix and then adds some key ingredients to make it very rich tasting.
Provided by Marie
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°.
- Lightly grease a 10-inch tube pan with vegetable shortening, then dust it with flour.
- Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.
- Add the sugar and beat until creamy, 1 to 2 minutes longer.
- Add the eggs, one at a time, beating each until the yolks of the eggs have just been incorporated.
- Add cake mix, 1 cup of flour, sour cream, evaporated milk, and vanilla.
- Increase the mixer speed to medium and beat until the batter is thick and well blended, 1 1/2 to 2 minutes longer, scraping down the side of the bowl if necessary.
- Pour the batter into the prepared tube pan, and bake the cake until it is golden brown and springs back when lightly pressed with a finger, 60 to 65 minutes.
- Remove the tube pan from the oven and place it on a wire rack to cool for 20 minutes.
- Run a dinner knife around the edge of the cake, shake it gently to loosen it, and invert onto a rack, then invert it again onto another rack so that the cake is right side up.
- Allow the cake to cool completely, 20 minutes longer.
Nutrition Facts : Calories 541.4, Fat 29.7, SaturatedFat 11, Cholesterol 124.2, Sodium 400.1, Carbohydrate 61.5, Fiber 0.8, Sugar 35.7, Protein 7.7
POUND CAKE FROM CAKE MIX
Want to know how to make box cake better? With some simple homemade hacks and easy to follow instructions, you can make a pound cake from a cake mix you get at the grocery store and make it taste like it belongs in a glass display at your local bakery. Impress friends and family with our tips and tricks today!
Provided by Katie
Categories Dessert
Time 2h45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Spray pan with vegetable pan spray.
- In a large bowl, or in the bowl of a stand mixer, combine cake mix, pudding mix, eggs, water and oil. Beat at medium speed with an electric mixer for 2 minutes. Pour into the prepared pan.
- Bake for 50-55 minutes or until toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove from pan and place onto wire rack to cool completely.
- In a small bowl, whisk together powdered sugar and milk until sugar is completely dissolved. Divide glaze into 6 separate bowls.
- Using icing colors, tint glaze as follows:1 bowl pink (use Pink Icing Color)1 bowl yellow (use Lemon Yellow Icing Color)1 bowl green (combine Kelly Green and Sky Blue Icing Colors)1 bowl teal (combine Sky Blue and Kelly Green Icing Colors)1 bowl periwinkle (combine Violet and Sky Blue Icing Colors)1 bowl white
- Prepare 6 decorating bags, separately, with pink, yellow, green, teal, periwinkle and white glaze. Cut small tip off each bag.
- Pipe drops of white glaze over top of cake. Alternate piping colored glaze and white glaze, allowing icing to drip down sides of cake. Continue filling in gaps. Tap cake on surface to help icing drip, if needed.
Tips:
- Use room temperature ingredients. This will help the cake batter mix together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, making the cake lighter and more tender.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can toughen the cake.
- Pour the batter into a greased and floured loaf pan. Bake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting. This will help prevent the frosting from melting.
Conclusion:
This versatile pound cake recipe can be customized in endless ways to create a variety of delicious desserts. With its moist, tender crumb and rich flavor, this cake is sure to be a hit with everyone who tries it. So get creative and have fun experimenting with different flavors and mix-ins to create your own unique pound cake masterpiece!
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