Homemade Pound Cake Recipes

Pound cake is a favored cake that is easy to make and not overly sweet. You can alter the ingredients within the pound cake or you're changing what toppings you'd prefer with your pound cake, and you'll nearly always have a new taste.

You can really play around with a basic pound cake recipe by changing the extracts or adding ingredients to the cake, such as nuts, chocolate chips, or dried fruits. Pound cakes can be made extra flavorings or ingredients to suit the needs of the occasion.

Below, you'll find several different recipes for pound cake. Each is good in it's own way.

Elegant Pound Cake

• 8 eggs, separated
• 2 2/3 cups sugar
• 1 pound of butter no substitute)
• 3 1/2 cups cake flour, sifted
• 1/2 cup coffee cream
• 1 teaspoon vanilla

Beat egg whites until soft peak form, gradually adding 6 tablespoons of the sugar, then beating until stiff. Put in refrigerator. In your largest mixer bowl, cream butter, adding the remaining sugar. Beat egg yolks well, add. Sift flour 3 times, measure. Now add flour and cream alternately to our sugar mixture, beating until very light. (At least 8 to 10 minutes longer.) Add vanilla. Fold egg whites in by hand, using an over-and-under method. This makes a tremendous size cake. Lightly grease a 10-inch cake tube pan. Bake in a 300F oven for about 1 hour and 45 minutes, or until the cake is delicately browned and tests done when pierced with a toothpick. You can pour over a sugar glaze if you want.

Brown Sugar Pound Cake

• 1 cup butter
• 1/2 cup Crisco
• 1 box (1-pound) plus 1 cup light brown sugar
• 5 eggs
• 3 1/2 cups sifted flour
• 1 teaspoon baking powder
• 1 cup milk
• 2 teaspoons rum or vanilla
  

Preheat oven to 325F. Cream, very well, butter, shortening, add sugar. Add eggs one at a time, beating after each addition. Mix baking powder with the flour, add alternately to fist mixture with the milk. Beat well. Stir in flavoring and turn mixture into a greased paper-lined 9-inch tube pan. Bake for 1 hour and 20 minutes.

Peach Pound Cake

• 2 sticks butter
• 2 1/2 cups of sugar
• 6 eggs
• 1 cup of peach puree
• 1/2 teaspoon of baking soda
• 3 cups sifted flour
• 1/4 teaspoon salt
• 1 tablespoon of lemon juice

Sift flour and measure. Re-sift twice with the baking soda and salt. Set aside. Cream margarine, add sugar slowly, and just beat and beat. Add eggs, one at a time, beating well after each addition. Add peach juice, alternately with the flour. Add lemon juice. Bake in 325F oven for about 1 hour and 35 minutes. Cool and remove from pan. Glaze while still hot

Glaze

• 2 cups of peach puree
• 1 cup of sugar
• Juice of 1 lemon

Sour Cream Pound Cake

• 3 cups sugar
• 1 cup margarine
• 6 eggs
• 1 teaspoon vanilla
• 3 cups plain flour
• 1 cup sour cream
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Cream margarine and sugar together. Add eggs, one at a time, creaming after each. Mix baking soda and sour cream. Add salt to flour. Add flour and sour cream alternately to butter-egg mixture, beating very well. Add vanilla. Pour into a greased and floured tube pan or a 16-inch long pound cake pan. Bake in 350F oven for 1 1/2 hours.

Sour Cream Pound Cake

• 3 cups sugar
• 1 cup shortening (Crisco preferred)
• 6 eggs
• 3 cups flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 pint sour cream

Cream the sugar and Crisco together. Add eggs, one at a time, beating thoroughly after each. Sift flour, baking soda, and salt together. Add flour alternately with sour cream to the sugar-Crisco mix. Cook in 300F oven. (Do not preheat) Bake until nicely brown.

Coconut Pound Cake

• 2 1/2 sticks margarine
• 6 eggs
• 1 teaspoon baking powder
• 1 small can evaporated milk (water added)
• 1 1/2 teaspoons lemon flavoring
• 1 1/2 teaspoons coconut or vanilla flavoring
• 3 cups plain flour
• 1/4 teaspoon salt
• 1 can Angel Flake coconut
• 2 1/2 cups sugar

Cream sugar and margarine. Add eggs, one at a time, beating well after each. Sift dry ingredients together and add to above mixture, alternately with milk. (Add enough water to milk to make 1 cup). Add flavorings. Fold in coconut and pour into well greased loaf or tube pan. Bake in 350F oven for 1 hour and 20-30 minutes. Let cool in pan for 15 minutes before removing.

Half A Pound Cake

• 1/2 pound margarine (round cake) at room temperature
• 1 1/2 cups sugar
• 5 eggs
• 2 cups plain flour (White Lily preferred)
• 1 teaspoons vanilla

The margarine is in the dairy counter, comes individually wrapped, in 1/2 pound packages. Beat sugar and margarine together in mixer until very well creamed. Beat in eggs, one at a time. Add flour and vanilla. Beat until you get tired. Pour into a fairly small greased and floured Bundt pan and back at 325F for 1 hour.

Butternut Pound Cake

• 2 cups sugar
• 1 1/2 cups shortening (Crisco preferred)
• 4 eggs
• 2 1/2 cups cake flour
• 1/2 cup self-rising flour
• 1 cup milk
• 1 tablespoon butternut flavoring

Cream the sugar and shortening together very well. Add eggs, one at a time, beating. Add flours and milk alternately. Stir in flavoring. Bake in 325F oven for 1 hour or longer.

Marie's Pound Cake

• 1 cup butter
• 2 cups sugar
• 3 cups flour
• 4 eggs
• 1/2 cup milk
• Pinch of salt
• 1 teaspoon baking powder
• 1/4 cup pineapple juice
• 1 teaspoon vanilla

Sift flour twice, then measure. Mix in the baking powder. Cream the butter and sugar very well, adding eggs one at a time. Beat 1 minute between adding each egg. Mix together the milk, pineapple juice, and vanilla. Now add 1/3 of flour, 1/2 of the liquid, 1/3 of the flour, all of the liquid, and then the remaining flour. Beat very well until smooth and creamy. (Cut the speed of the mixer down when adding the flour and liquid.) Lightly grease a large tube pan, putting wax paper in the bottom. Pour in the batter and bake in 325F oven for about 1 1/2 hours.

Strawberry Pound Cake

• 1 package white cake mix
• 1 package (small) strawberry jello
• 1/2 package (small) frozen strawberries and juice
• 3/4 cup salad oil
• 3/4 cup milk
• 4 eggs
• 1/2 can coconut
• 1/2 cup chopped nuts

Sift cake mix and jello together; add oil, milk, and eggs, mixing well between each egg. Stir in strawberries, coconut, and nuts. Mix well. Pour into a well-greased tube pan and bake in 325F oven for about 50 minutes. Spread topping over cake while still hot

Topping

• 1/2 stick butter
• 1/2 package frozen strawberries and juice
• 1/2 can coconut
• 1/2 cup chopped nuts
• 1/2 pound powdered sugar

Mix all ingredients together and top the cake while still hot.