Recipes for "pound cake"

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.

Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, and mix well.

Add flour, 1 cup at a time, while adding cream, a little at a time, until well mixed.

Add vanilla and lemon flavoring; blend well. Pour batter into the prepared pan.

Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean; turn out onto a wire rack to cool.

Separate the eggs. Beat the whites to stiff peaks, and reserve the yolks.

In a large bowl, cream sugar and butter or margarine. Beat in egg yolks. Stir in milk and vanilla. Add flour, 1 cup at a time. Fold in stiffly beaten egg whites. Pour batter into well greased large tube pan.

Bake for 90 minutes at 325 degrees F (165 degrees C).

Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.

Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Preheat oven to 400 degrees F (200 degrees C).

Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet.

Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Don't preheat the oven. Grease and flour a 10-inch tube or Bundt pan. Sift together the all-purpose flour and self-rising flour; set aside.

In a large bowl, cream together margarine, shortening, and sugar until light and fluffy. Beat in eggs one at a time. Then beat in flour mixture and milk, mixing just until incorporated. Finally, stir in lemon extract and vanilla.

Pour batter into a 10-inch tube or Bundt pan. Place cake in a cool oven and set the oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.

Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.

Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Grease a 12-cup bundt pan with baking spray with flour and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed.

Simply Recipes / Photo by Robby Lozano / Food Styling by Chelsea Zimmer / Prop Styling by Phoebe Hauser

Reduce the mixer speed to low. Add the eggs one at a time, beating just until the yellow color disappears after each addition. Scrape down the sides of the bowl after all of the eggs have been added. Add the vanilla extract and continue beating on low speed until thoroughly combined, about 30 seconds.

Simply Recipes / Photo by Robby Lozano / Food Styling by Chelsea Zimmer / Prop Styling by Phoebe Hauser

In a large bowl, whisk together the flour, salt, and baking powder.

With the mixer running on low, gradually add 1/3 of the flour mixture to the butter mixture, followed by half of the milk. Repeat adding the remaining flour mixture and milk in 3 more additions, ending with flour mixture. Beat on low until just combined after each addition, stopping to scrape down the sides of the bowl as needed, about 3 minutes total.

Spoon the batter into the prepared pan and spread it into an even layer.

Bake until golden brown and a skewer or cake tester inserted into the center comes out with a few moist crumbs, 55 to 60 minutes.

Remove the pan from oven and place on a wire rack. Let the cake cool in the pan for 10 minutes.

Place the wire rack over the top of the pan and invert the cake onto the rack. Let cool completely, about 45 minutes, before serving.

Love the recipe? Leave us stars and a comment below!

Beat together the margarine and sugar until fluffy. Add the eggs one at a time and beat lightly, mixing in well after each addition. Add flour and mix well. Add vanilla before, during, and after adding the flour.

Pour batter into a stick-free or greased and floured bundt cake pan and bake for 1 to 1 1/2 hours on 325°F. Begin watching the cake at 1 hour. The cake is done when a tester inserted into the center comes out clean. Cake should be cracked on top and golden brown.

Cool for 5 minutes on a cake rack. Loosen the sides with a knife. Gently remove the cake from the pan while still warm.

Prepare a 9x5-inch loaf pan, smearing the inside with butter.

In a medium bowl, vigorously whisk together the flour, baking powder and salt.

Rinse the blueberries and toss them with a little flour to lightly coat them (this will help keep them from sinking to the bottom of the cake).

Use an electric mixer (you can mix by hand but will get better results if you use an electric mixer) to beat together the butter, ricotta, and sugar, on high speed for 3 minutes, until pale and fluffy.

Add the eggs one at a time, mixing on medium speed for one minute after each addition.

Mix in the lemon zest and vanilla extract. Don't worry if the batter looks a little curdled at this point. It isn't curdled; it just looks that way.

Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.

Smooth out the top with a rubber spatula. Place on a baking sheet on the middle oven rack of the oven. (This will help moderate the temperature at the bottom of the pan.)

Bake at 325°F (160°C) for 1 hour 10 minutes to 1 hour 20 minutes, or until a tester inserted into the center comes out mostly clean, or if you press on the center with your fingers and lift up, the cake surface gently bounces back.

After the first 40 minutes of baking you may want to put a sheet of aluminum foil over the top of the pan to keep it from browning further.

Remove from oven and let cool for 15 minutes in the pan. Then run a dull knife around the edge of the cake to make sure it is separated from the pan.

Gently remove the cake from the pan and let cool completely on a wire rack before slicing.

Did you love the recipe? Give us some stars and leave a comment below!

Soak dried chopped cranberries and orange zest in brandy in a small bowl for 15 minutes.

Adjust rack to lower third of oven. Preheat the oven to 325°F. Generously butter the inside of a 9 to 10 inch bundt pan.

In a bowl, whisk together flour, baking powder, salt, nutmeg, cinnamon, and allspice.

Using an electric mixer on medium speed, beat butter until creamy, 30 to 45 seconds. Add sugar and beat until light and fluffy, about 5 minutes. Scrape bowl with a rubber spatula occasionally as needed. Add eggs one at a time, beating 1 minute after each addition. Add the vanilla extract.

Remove the mixing bowl from the mixer and use a rubber spatula to gently add the dry ingredients in 4 additions, alternating with eggnog (begin and end with dry ingredients). Gently fold in orange zest, dried cranberries and any remaining brandy.

Spoon the batter into the prepared bundt pan and spread evenly. Bake at 325°F 55 to 60 minutes, or until cake springs back when touched lightly in the center and pulls away from the sides of the pan. You can also use a bamboo skewer and insert into the thickest part of the cake. If it comes out clean, it's done.

Remove from oven and cool upright in the pan on a rack for 10 minutes. Invert cake onto a rack while the cake is still warm. Let cool completely.

Once the cake has completely cooled, prepare glaze by whisking together powdered sugar, orange juice, and brandy. (You can sub the brandy with more orange juice or water if you want.)

Make the glaze thick if you would like a thick, pronounced drizzle, or make it more thin if you want a glaze that is somewhat translucent.

Place cake on serving platter. Poke a few holes in the top and drizzle with brandy if you want. Use a spoon to stream the glaze onto the cake in back and forth motions to create a striped pattern. Or, if the glaze is thin enough, you can use a pastry brush to brush on the glaze.

Grease and flour a Bundt pan. Do not preheat the oven.

Mix flour, baking powder, and salt together in a bowl.

Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk; beat until smooth. Pour batter into the prepared pan.

Place cake into the cold oven. Set the temperature to 350 degrees F (175 degrees C); bake until a toothpick inserted into the center comes out clean, 1 to 1 1/2 hours. 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 completely, 20 to 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.

Beat sugar and butter together in a mixing bowl with an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in vanilla.

Sift 2 ¾ cups flour, baking powder, and salt together into a bowl; gradually stir flour mixture into butter mixture.

Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat, then fold floured peaches into batter. Spread batter evenly into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan.

Combine flour and baking powder in a medium bowl; set aside. Combine milk and extracts in a liquid measure; set aside.

Cream sugar, butter, and shortening in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture in batches, beginning and ending with flour mixture. Spoon mixture into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 1/2 to 1 3/4 hours. Cool in the pan on a wire rack for 10 minutes.

While cake is cooling, make glaze: Combine sugar, water, and extracts in a saucepan. Bring to a boil, stirring until sugar is dissolved.

Turn cake out onto the wire rack. Place waxed paper under the rack to catch glaze drippings. Slowly spoon glaze over the top of hot cake. Cool completely.

Do not preheat the oven. Grease 10 inch tube pan and line bottom with wax paper or parchment paper.

Sift together the flour, baking powder and salt. Set aside.

In a large bowl, beat the butter, shortening, and sugar on low speed for 10 minutes. Add the eggs one at a time, blending well after each addition. Alternately add the flour mixture and milk, mixing well. Add the vanilla and lemon extracts.

Pour batter into the prepared pan. Set the oven temperature to 350 degrees F (175 degrees C. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle of cake comes out clean. Allow cake to cool in the pan for 1 hour. Remove to a cake rack and cool for at least 3 hours.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube or Bundt pan.

Make cake: Cream sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Mix in mashed sweet potatoes and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Sift together flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a separate bowl; beat into potato mixture on low speed until combined. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 1 hour and 20 minutes. Cool cake for 20 minutes in the pan, then invert onto a serving plate.

Make glaze: Stir together confectioners' sugar with 3 to 5 teaspoons orange juice in a small bowl until a drizzling consistency is reached.

Spoon glaze over warm cake and sprinkle with orange zest.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Cream together sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition.

Stir in vanilla and lemon extracts.

Beat in sour cream and water.

Beat in cake mix and flour until incorporated. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 60 to 80 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans, then line with parchment paper.

Cream together sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Beat in flour alternately with milk, beginning and ending with flour, until just combined. Do not overmix. Divide batter evenly among prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 70 minutes.

Run a small knife around the edges of each pan. Allow cakes to cool in the pans for 10 minutes, then invert, peel off the parchment, and cool completely on wire racks.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle 1/4 cup sugar into the pan and tilt gently to coat.

Mix 2 3/4 cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining 1/4 cup flour together in another bowl until coated.

Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch Bundt or tube pan.

Sprinkle pecans in bottom of prepared pan; set aside. Sift flour, salt, and baking soda together in a medium bowl; set aside.

Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture, alternately, with sour cream. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 75 to 90 minutes. Cool on a wire rack for 20 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack; cool completely.

Combine confectioners' sugar, orange juice, and remaining 1 teaspoon vanilla in a small bowl. Drizzle glaze over cake while still warm.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.

Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.

Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.

Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan.

In a large bowl, cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla and lemon extract. Beat in flour alternately with lemon-lime soda, mixing just until incorporated. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Allow to cool on a cake rack for 30 minutes before removing from the pan.

Preheat the oven to 325 degrees F (165 degrees C). Grease a 9- or 10-inch tube pan.

Mix together flour, salt, and baking soda in a medium bowl. Set aside.

Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at time, beating well after each addition. Stir in lemon and vanilla extracts. Add flour mixture in batches, alternating with buttermilk, beating batter briefly after each addition. Pour batter into the prepared pan.

Bake in the preheated oven until cake begins to pull away from the sides of the pan, about 90 minutes; do not open the oven door until after 1 hour. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.