Pound Cake

"This is my very first adopted recipe. I have made it as small loaves and it is easy and good. I really didn't think it would turn out because I thought it was such a small amout of flour, but it did. I will be trying it again soon as one whole cake. If anyone makes it please let me know if this is what a pound cake should be like or if I should change the name. Thanks!"
 
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photo by Chef Mommie photo by Chef Mommie
photo by Chef Mommie
Ready In:
1hr 20mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • Have all ingredients at room temperature (70F).
  • Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
  • In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
  • In small bowl, whisk together egg and egg whites; set aside.
  • In small bowl, combine buttermilk and vanilla; set aside.
  • Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
  • Add sugar gradually, beating constantly, until smooth, about 3 minutes.
  • Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
  • On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
  • On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
  • On low speed, beat in half of the remaining flour mixture.
  • On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
  • On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
  • Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
  • Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
  • Cut into 12 slices.

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Reviews

  1. I was looking for a pound cake recipe with few eggs since my daughter is allergic to eggs. I followed the recipe as suggested but replaced the "1 egg + 2 whites" with 3/4 cup applesauce, 1-1/2 T Ener-G egg replacer, and 1T ground flaxseed. I baked in 2 mini-loaf pans for 50 minutes. The texture was very moist not crumbly like most egg-free cakes, and the flavor was good, not like my mom's traditional sour cream pound cake but I don't know if that's possible w/o eggs. But it was delicious in its own right, and I will be making it again.
     
  2. We had my MIL today for the Icelandic tradition of "Kaffi og Kaka", aka coffee & cake. We always buy cakes for this. I'm just not very good at cakes, it's a bit of a family joke that I get up at the crack of dawn to make them & we all laugh about it. Today I did just that to surprise Siggi & his mom ... a first in 3 yrs of wedded bliss! Siggi & I ate the end pieces still warm from the oven as a "taste test" & then had it again w/his mom. We all loved this! I guess there are just some recipes that are twissis-proof & I'm really glad I found this one. You don't have to worry about this "adoption", Mommie. Yum!
     
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RECIPE SUBMITTED BY

<p>I want to thank those of you who try my recipes and also the ones that submit pictures. I truly am excited to receive each and every one of them. May you&nbsp;be ever so&nbsp;blessed! Tina</p>
 
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