Grandmother's Pound Cake II Recipe
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder, or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
Butter and cream cheese provide the rich taste in this deliciously dense pound cake.
This must-try, buttery homemade pound cake provides rich and decadent flavor while maintaining a light, tender texture.
Pound cake recipe that uses cake mix as its base. Works well for wedding cakes. Use any flavor cake mix.
I took the following suggestions from the invaluable reviews: 1. Add a tablespoon of vanilla. 2. Replace 1 cup of white sugar with 1 cup of brown sugar. 3. Beat the butter and sugar for 5 minutes, and then for another minute as each egg is added. I also beat for a minute after adding the vanilla (which I do after the eggs). Result: A gorgeous, dense, flavorful, buttery cake with a crisp brown crust. For those who like Sara Lee pound cake (and I do) this creates a very similar flavor. Fantastic cake.
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Love love love! Light and fluffy so easy for a teenage sleepover party! decorative would be easy! looks awesome and tastes like a loaf of heaven! I would use 9” by 5” pans.
It came out better than I expected! Delicious - everyone loved my first foray into making my very own pound cake instead of buying another preservative-laden store-bought one. I added vanilla extract and next time may test it with lemon extract. :o)
Mmmm, perfect pound cake! I made this to use as base for Strawberry Shortcake and it got rave reviews! Followed the recipe as written and it was so delicious.