pound cake recipe

Would go great with a dallop of whipped cream. In a large bowl cream the butter and sugar until light and fluffy 5-7 minutes.

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It doubles as a make-ahead breakfast and easy dessert.

. We made it as written in two loaf pans and it was fantastic. This was the first pound cake recipe Ive ever made and it was fantastic. These common pantry staples come together to make the best pound cake recipeone thats worth raving about. What is the difference between a pound cake and a regular cake.

Pound cake is typically more dense than regular cake and topped with a glaze rather than frosting. Let cake cool in the pan on a wire rack for 15 minutes. I swirled nutella into it and it was fantastic. Frost as desired powdered sugar glaze is good or leave plain and garnish with fresh berried and freshly whipped cream.

Im going to save this as my go-to pound cake recipe - it will be perfect with any flavor. A pound cakes beauty is its simplicity. It isnt as showy as a tall frosted layer cake or as dramatic as a fruit-crowned upside-down cake or as cute as a cupcake. Traditionally it was.

This old fashioned recipe deserves to be one of those relied-upon favorites. This simple recipe for class pound cake is always a winner. Its rich classic and destined for your favorite recipe boxthe one where you keep the recipes you turn to again and again. If the cake wont be eaten right away wrap it tightly in plastic wrap and keep it in the refrigerator for up to about a week or freeze for up to two months.

Its not a light fluffy pound cake but more moist and dense. Taste-wise its delicious and airy. Invert cake on wire rack removing from pan and let cool completely. But this humble comforting treat rises to nearly every setting occasion and crowd whether served on a paper plate or on grandmothers heirloom china.

This was the perfect pound cake recipe. We made another in a bundt pan but left out the flaked coconut and added some orange food coloring swirled around and it was decadant and creamy. I cooked it for exactly the time specified and the crust was a light golden brown. Bake for 1 hour and 20 minutes or until toothpick inserted in cake tests COMPLETELY clean.

It very much reminded me of the Sara Lee pound cake I ate as a child. Strawberries and whipped cream can really dress it up. The recipe for pound cake was included in the very first American cookbook American Cookery published in 1796. Prep-wise its oh-so easy to.

Add eggs 1 at a time beating well after each addition. Despite these early American origins its thought that pound cake migrated from Northern Europe. Jennifer Ducker Goodfield. The French lay claim to the pound cake as well though its called quatre-quarts or four quarters.

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