ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Bake a Perfect Pound Cake

Updated on January 24, 2015

The Search for the Perfect Pound Cake

I love pound cake. Growing up I never gave much thought to how they were created, but just took for granted the perfect slices that regularly found their way to my plate. You know the kind I'm talking about. Its buttery, firm perfection with just the right amount of sweetness and a hint of vanilla (not lemon) surrounded by a crisp brown crust was delious on its own or topped with strawberries or ice cream (or both).

All the women in my family could turn out a great pound cake, but no one could top that made by my Uncle Pete. He was the only man I knew who cooked and man could he cook! To Uncle Pete I never grew up. Every time I visited him, he always greeted me with pound cake and a pot of coffee. It was only after his death that I realized I didn't have his recipe for the perfect pound cake. I spent a summer trying one recipe after another and finally found what I think is the perfect pound cake recipe. I hope you will think it is too.

type=text
type=text

Uncle Pete's Perfect Pound Cake

This is a very traditional butter flavored pound cake.

Grease and flour a *tube or Bundt pan. Preheat oven to 300 degrees.

* I personally find tube pans to be temperamental, since they sometimes leak out the batter, and prefer a Bundt pan. However, if you too have this problem it can be solved by using wax paper around the bottom of the pan where the two parts join.

1 cup butter (2 sticks)

1 2/3 cups sugar

6 medium or 5 large eggs

2 cups all purpose flour

¼ tsp. salt

1 ½ tsp. vanilla

Cream butter and sugar until very light. Beat in eggs one at a time. Stir in vanilla. Mix flour and salt together. Fold into mixture until well blended.

Pour into prepared pan and bake for about 1 ½ hours. (Always watch baking times since some ovens may vary).

Mama's Pound Cake

The search for the perfect pound cake turned up some darn near perfect ones too. This is a slightly sweeter, but still very traditional pound cake. It is never-fail and tastes even better after a day or two. However, mine rarely last that long.

Grease and flour tube or 10 cup Bundt pan. Preheat oven to 300 degrees.

1 pound butter

3 cups sugar

6 eggs

4 cups all purpose flour

¾ cup milk

2 tsp. vanilla

Cream butter (I usually soften mine slightly in microwave first) and add sugar, beating very well. Add eggs one at a time, beating after each. Stir in half the flour, then the milk. Stir in remaining flour, taking care not to mix more than is necessary to incorporate the flour. Add vanilla. Pour into prepared pan. Bake for about 1½ hours.

(Always cool for a few minutes in pan before trying to remove).

Why are they called pound cakes?

Traditionally, a pound cake would contain one pound each of flour, butter, eggs, and sugar.

Sour Cream Pound Cake

This is a basic sour cream pound cake that everyone loves. I took one of these to my best friend who doesn't really like to cook. She and her husband liked it so much that she actually asked about the recipe. After being assured that it was really, really simple to make, she gave it a try. Now they eat this all the time (including for breakfast). If that sounds a little weird, you should give it a try before judging. Yum....pound cake for breakfast!

Preheat oven to 300 degrees. Grease and flour tube pan.

2 sticks butter (½ pound)

3 ¼ cups sugar

1 cup sour cream

3 cups all purpose flour

½ tsp. baking soda

6 eggs

1 ½ tsp. vanilla

Soften butter, then cream butter and sugar together. Add the sour cream. Mix flour and baking soda together. Gradually add flour as you beat in each egg. Add the vanilla before pouring into prepared pan. Bake for 1½ hours.

Double Chocolate Pound Cake

This is a sinfully delicious chocolate pound cake.

Preheat oven to 325 degrees. Grease and flour a tube or Bundt pan.

2 sticks butter (½ pound)

2 cups sugar

4 eggs

½ tsp. soda

1 cup buttermilk

2 ½ cups all-purpose flour

1 cup chocolate syrup

1 bar German baking chocolate

1tsp. Vanilla

Cream butter and sugar, then add eggs one at a time, beating after each. Dissolve the soda in the buttermilk. Add the flour and milk alternately. Add the chocolate syrup, melt and add the German chocolate, then add vanilla. Pour into prepared pan. Bake for approximately 1 hour and 20 minutes. (Ovens vary.)

Ruth's Chocolate Pound Cake

This makes a really good pound cake, but has the added advantage of using ingredients you are likely to have on hand.

Preheat oven to 325 degrees. Grease tube pan or Bundt pan.

1 cup butter (or margarine)

½ cup shortening (I prefer Crisco)

3 cups sugar

5 eggs

1 tsp. vanilla extract

3 cups all purpose flour

½ tsp. baking powder

1 cup milk

4 T. (heaping, not level) cocoa

Cream butter and shortening together. Add sugar and mix well. Add eggs, beating well after each. Add vanilla. Combine dry ingredients; then add alternately with the milk to the creamed mixture. Pour in prepared pan and bake for approximately 1 hour and 20

minutes.

Elvis's Favorite Pound Cake - Recipe from Long-time Tupelo Friend

I couldn't resist adding this recipe I ran across recently. Janelle McComb was a life-long friend of Elvis from his (and my) hometown of Tupelo, Mississippi. This pound cake recipe starts with a cold oven, not a preheated one.

Find a Perfect Pan for Your Pound Cake

Amaretto Pound Cake

Moist and Delicious

The amaretto really gives this cake a unique flavor; the glaze makes it amazingly moist. It keeps really well, but once you try it you'll never get to find out!

3 cups all-purpose flour

3 cups sugar

1/8 tsp. salt

6 large eggs at room temperature

1/2 tsp. baking powder

1/2 cup amaretto

2 sticks butter (not margarine)

1 cup whole milk

1/2 cup shortening (Crisco preferred)

GLAZE:

1/2 cup sugar

1/4 cup water

2 T. amaretto

Preheat oven to 350 degrees. Grease and flour a Bundt pan (or spray with Baker's Joy). Combine flour salt and baking powder and set aside. Cream together butter, shortening, and sugar until fluffy. Beat in eggs one at a time, then add amaretto.

Add flour mixture and milk alternately, beginning and ending with the flour mixture. Pour into prepared pan and bake for approximately 1 hour and 15 minutes. (Ovens vary so might require slightly longer cooking time). Set pan on damp towel to cool for 10 minutes, then turn out onto cake plate. Use a skewer to poke holes in cake and pour on hot glaze.

Directions for glaze: While cake is cooling in pan, bring sugar and water to a boil; let boil for 2 minutes. Remove from heat and wait 2 minutes before stirring in the Amaretto.

Perfect Presentation for a Perfect Pound Cake - Everyone Needs a Great Cake Plate!

Whatever the occasion, a beautiful cake plate makes the dessert even more special.

I'd love to hear your comments or suggestions. (Or just leave a note to say you stopped by.)

Reader Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      anonymous 4 years ago

      Yees, I love this recipe, and I will be using it for Christmas. Thanks

    • Mercedes Flores profile image

      Mercedes Flores 4 years ago

      So many great ideas! Thank you!

    • Linda Pogue profile image

      Linda Pogue 5 years ago from Missouri

      I have been looking for some good pound cake recipes. Thank you. Liked, pinned, and blessed.

    • profile image

      KyraB 5 years ago

      I love pound cake. Looks like some yummy recipes you have here, maybe I'll try some of them one day.

    • canoz profile image

      Heather Bradford 5 years ago from Canada

      I must admit I'd never heard of pound cake until I married a Canadian. I wonder if other Australians make it?!!

    • joanhall profile image

      Joan Hall 5 years ago from Los Angeles

      I made a Louisiana-style pound cake (pecan filling in the middle of it) for Christmas last year. It was so good!

    • orange3 lm profile image

      orange3 lm 5 years ago

      Mmmm, the Double Chocolate Pound Cake sounds delicious! Thanks for the recipe.

    • Lady Lorelei profile image

      Lorelei Cohen 5 years ago from Canada

      You have included everything in this recipe lens. It is absolutely wonderful. I always wondered why a pound cake was named as it was - I thought it was just because it was a heavy cake...lol.

    • dogface lm profile image

      dogface lm 6 years ago

      Mm, looks delicious!

    • Ilonagarden profile image

      Ilona E 6 years ago from Ohio

      good recipes :) I have one for peanut butter pound cake, but haven't made it for a long time. Your sour cream one sounds perfect.

    • ElizabethJeanAl profile image

      ElizabethJeanAl 6 years ago

      I love pound cake, but I've never tried making it.

    • Nancy S Oram profile image

      Nancy Oram 6 years ago

      Great recipe and well done lens. Looking forward to seeing more!