Best 3 Summer Pound Cake Recipes
Indulge in the classic flavors of summer with our delightful Pound Cake recipe. This timeless treat is a symphony of moist, tender crumb and rich, buttery flavor, capturing the essence of warm days and lazy afternoons. With variations ranging from classic to lemon-infused and even a gluten-free option, our collection caters to every palate. Dive into the simplicity of the Original Pound Cake, where the purity of ingredients shines through. Experience the burst of citrus in our Lemon Pound Cake, where tangy lemon zest and juice elevate the classic recipe. For those seeking a healthier alternative, our Gluten-Free Pound Cake offers the same delectable taste without compromising on texture. Each recipe is meticulously crafted with step-by-step instructions, ensuring baking success for home chefs of all skill levels. Prepare to create memories and savor the sweet moments of summer with our Pound Cake collection.
Check out the recipes below so you can choose the best recipe for yourself!
SUMMER SQUASH POUND CAKE
This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.
Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
TASTE-OF-SUMMER LIGHT POUND CAKE
This delicious, reduced-calorie pound cake brings the bright look and taste of summer to your table year-round. -Jill Bellrose, Portland, Oregon
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt., Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon zest until blended. Stir in apricots. Drizzle over cake.
Nutrition Facts : Calories 276 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 267mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
SUMMER POUND CAKE
This delicious summer desert tastes great with other summer fruits or berries, depending what you have on hand. This is very good plain dusted with sugar or served with vanilla ice cream. Recipe source: Bon Appetit (July 1986)
Provided by ellie_
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Spray a bundt pan with cooking spray and dust with flour.
- Set aside.
- Preheat oven to 300- degrees F.
- Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
- Scrape down sides of work bowl.
- Add butter pieces and juice through food tube, blend for 1 minute.
- Scrape down sides of work bowl.
- Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
- Toss fruit with remaining flour in a large bowl.
- Fold batter into fruit mixture.
- Pour into prepared pan, spreading evenly.
- Bake for 1 hour 25 minutes or cake tests done with toothpick.
- Cool in pan for 5 minutes before inverting and cooling completly.
Tips:
- Use room temperature ingredients: This will help the cake batter come together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter and more tender cake.
- 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, alternating with milk: This will help prevent the batter from becoming too thick or lumpy.
- Do not overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
Pound cake is a classic summer dessert that is easy to make and always a crowd-pleaser. With its moist, dense crumb and sweet, buttery flavor, pound cake is the perfect treat for any occasion. Whether you are looking for a simple dessert to serve at a picnic or a more elaborate cake to serve at a party, this pound cake recipe is sure to be a hit. So preheat your oven and get ready to bake up a delicious summer pound cake!
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