How to Make Pound Cake

Originally learning how to make pound cake was a very simple task. All you had to do was to combine a pound of butter, a pound of sugar, a pound of flour and a pound of eggs. After a simple blending and dumping it in a pan, it was then placed in some type of oven. (Mom baked in an old wood burning oven). Over recent years, I have encountered many who have had problems in making pound cakes, including me. This is because of so many other ingredients which are now being added to the recipes. 

How to Make Pound CakeHow to Make Pound Cake

If you are learning how to make pound cake, I have some suggestions for you to consider. I always believe in following your recipe but just in case you have a problem, read over these ideas.

1. CHECK OVEN TEMPERATURE: I always express how important it is to check your oven temperature with a thermometer. This is for all baking especially for cakes. Recently, I discovered that one thermometer was not enough. When I place more thermometers in my oven I found the temperature to vary. This variance could cause one side of the cake to rise faster than the other. All the times which I have had my oven checked, it was with only one thermometer in one area of the oven. 

2. SHORTENING FOR POUNDCAKES: Pound cakes are also known to be butter cakes. Because of the amount of butter and other fats often used in the recipe, the cakes are usually heavy and moist. This is what makes them so delicious but could also pose a problem in blending. If you are learning how to make pound cake, you will see that most of the time the recipes include very little to no leavening. The lightness in the cake comes from the air being trapped in the butter. Unlike most of my cakes, I remove the butter from the refrigerator NO MORE than 20 minutes before the mixing. I cut the butter into tiny pieces before starting to blend it. Cream butter (And other shortenings if used) only about 2 minutes on medium speed of mixer.

Sometimes you will have recipes listing other shortening along with the butter in the ingredients. Quite often it will be margarine or solid shortening. As you might know, I usually do not recommend margarine. However true this is, I find that margarine can be a good addition to pound cakes. Firm margarine and also a good solid shorte4ning such as Crisco can “lighten” a heavy butter cake slightly. You still have the wonderful flavor of butter. Some recipes also list oils along with butter for pound cakes. These can also be delicious cakes; it just depends what other ingredients are in the recipes.

3. CREAM CHEESE IN POUND CAKES: When recipes call for cream cheese it is very important to use a good brand. Here in the United States, I highly recommend PHILADELPHIA BRAND. The fat content in some of the “off brands” is higher. I accidentally got a “store brand” and it was like adding another cup of fat to the recipe.

4. EGGS IN POUND CAKE: Most pound cake recipes contain a lot of eggs; usually 5 up to 10. All eggs in pound cake recipes (And other recipes) are for “LARGE SIZE” eggs. Most of the time they are added to the recipes as whole eggs, one at a time. You will likely be instructed to blend after each addition. Air trapped in egg yolks act as leavening in cakes. In some recipes you might add beaten egg whites which make cakes lighter.

5. MIXING POUND CAKES: When learning how to make pound cake you should know that the mixing is a little different from most cakes. You DO NOT want to over mix. Over beating destroys the air which gets trapped in the butter or shortening; cream only 2 minutes. The sharp edges of the sugar helps to form little pockets of air which adds lightness to this heavy cake. For this reason, you do not want to beat too much destroying the crystals. After adding the sugar, cream with the shortenings (And cream cheese, if used) only about 5 minutes on medium speed of mixer. Again, when adding the eggs ONLY blend them in. All this mixing should be done on medium speed of mixer or lower.

6. BAKING A POUND CAKE: If you are just learning how to make a pound cake most recipes will instruct you precisely how to bake it. Generally speaking, pound cakes are baked in slower ovens and longer baking times. This allows for a dense texture and prevents overbrowning.

SOUTHERN POUND CAKE RECIPE

Learn how to make pound cake originally from the South United States.

  • 1 Cup softened butter
  • 3 Cups sugar
  • 3 Cups sifted cake flour
  • ¼ Teaspoon baking soda
  • 6 Large eggs (Separated)
  • 1 Carton (8 ounces) sour cream
  • 1 Teaspoon vanilla

Preheat oven to 300F degrees; grease and flour 12 cup Bundt cake pan.

With medium speed of mixer beat butter until creamy; 2 minutes.

Gradually add sugar beating on medium about 7 minutes.

Combine flour and baking soda; add to butter mixture 1 cup at a time.

Add yolks beating after each; stir in sour cream and vanilla.

Beat egg whites until stiff; fold into batter.

Spoon batter into prepared pan; bake 2 hours or until pick comes out clean.

Remove cake from oven to rack; cool 10 minutes and remove from pan.

Cool completely on rack.

SWEET POTATO POUND CAKE RECIPE 

Learn how to make pound cake deliciously flavored with sweet potatoes and with marshmallow frosting.

  • 1 Cup softened butter
  • 1 Cup sugar
  • 1 Cup brown sugar
  • 4 Eggs
  • 2 Cups mashed sweet potatoes
  • 2 Teaspoons vanilla
  • 3 ¼ Cups flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon nutmeg
  • ½ Teaspoon cinnamon
  • 1/8 Teaspoon salt
  • ½ Cup low fat milk

Marshmallow Frosting

  • ½ Cup softened butter
  • ½ Cup powdered sugar
  • ½ Jar (3 ½ ounces) marshmallow crème
  • ¼ Teaspoon vanilla

Preheat oven to 350F degrees; grease and flour 10 inch fluted pan.

Combine flour, baking powder, soda, nutmeg, cinnamon and salt; set aside.

Cream butter and sugars in mixing bowl until light and fluffy.

Add eggs one at a time to bowl beating well after each.

Beat in sweet potatoes and vanilla; add flour mixture alternately with milk beating after each addition.

Spoon into prepared pan; bake about 1 hour or until pick comes out clean.

Cool on rack 10 minutes; remove from pan and cool completely on rack.

TO MAKE FROSTING cream butter and sugar in a small bowl; beat in marshmallow cream and vanilla.

Serve warm with a dollop of frosting; serves 16.

CHOCOLATE RASPBERRY POUND CAKE RECIPE

Learn how to make pound cake with one of my favorite combinations; chocolate and raspberries.

  • 1 cup seedless raspberry preserves (Divided)
  • 2/3 Cup softened butter
  • 1 ½ Cups sugar
  • 2 Large eggs
  • 2 Cups flour
  • ¾ Cup cocoa powder
  • 1 ½ Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 Cups sour cream
  • 1 Teaspoon vanilla
  • Sifted powdered sugar

Preheat oven to 350F degrees; grease and flour 12 cup Bundt cake pan.

Place preserves in microwave bowl; microwave on high until melted about 1 minute and COOL.

On medium speed of mixer beat butter until creamy about 2 minutes.

Gradually add sugar beating about 7 minutes.

Add eggs one at a time beating just until yellow disappears.

Combine flour, cocoa, soda and salt.

Add flour mixture to butter mixture alternating with sour cream beating well after each addition.

Stir into batter ¾ cup of the raspberry preserves and vanilla.

Pour batter into prepared pan; bake 1 hour or until pick comes out clean.

Cool in pan 10 minutes; remove from pan.

Brush remaining preserves over cake and cool completely; dust with powdered sugar.

HOW TO MAKE POUND CAKE with BANANA

Learn how to make pound cake with the world’s favorite fruit.

  • 1 Cup solid shortening
  • ½ Cup softened butter
  • 3 Cups sugar
  • 5 Large eggs
  • 3 Ripe bananas mashed
  • 3 Tablespoons milk
  • 2 Teaspoons vanilla
  • 3 Cups flour
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt

Preheat oven to 350F degrees; grease and flour 10 inch tube pan.

Combine flour, baking powder and salt; set aside.

Combine mashed bananas, milk and vanilla; set aside.

Cream butter and shortening on medium speed until creamy about 2 minutes.

Gradually add sugar beating on medium speed about 7 minutes.

Add eggs one at a time beating just until blended.

Add flour mixture and banana mixture alternately to the creamed mixture.

Beat batter until blended; pour into prepared pan.

Bake for 1 hour and 20 minutes or until pick comes out clean.

Cool on rack 10 to 15 minutes; remove from pan and cool completely on rack.

BROWN SUGAR RUM POUND CAKE RECIPE

Brown Sugar Rum Pound Cake RecipeBrown Sugar Rum Pound Cake Recipe

Learn how to make pound cake with a delicious rum sauce.

  • 1 ½ Cups softened butter
  • 1 Package (16 ounces) brown sugar
  • 1 Cup sugar
  • 5 Large eggs
  • ¾ Cup milk
  • ¼ cup dark rum
  • 2 Teaspoons vanilla
  • 3 Cups flour
  • 1 Teaspoon baking powder
  • ¼ Teaspoon salt
  • 1 cup chopped pecans
  • Rum sauce recipe (below)

Preheat oven to 325F degrees; grease and flour a 10 inch Bundt cake pan.

Cream butter with mixer on medium about 2 minutes.

Gradually add sugars beating on medium about 7 minutes.

Add eggs one at a time beating after each addition.

Combine milk, rum and vanilla; set aside.

Combine flour, baking powder and salt; add to butter mixture alternating with milk mixture.

Beat on low speed just until blended; fold in pecans and pour into prepared pan.

Bake 1 hour and 20 minutes until pick comes out clean.

Cool in pan 10 to 20 minutes; remove from pan and cool completely on rack.


RUM SAUCE RECIPE

  • 1/4 Cup brown sugar
  • 1/4 Cup Light cream or milk
  • 1 Tablespoon of rum
  • 1 Tablespoon butter

Combine all ingredients in a small sauce pan.

Over medium heat cook until butter melts and sugar dissolves.

Let sauce cool; spoon over cooled pounds cake. 

Brown Sugar Rum Pound Cake RecipeBrown Sugar Rum Pound Cake Recipe

ORANGE POUND CAKE RECIPE

Learn how to make pound cake that is orange flavored!

  • 2 Sticks margarine
  • ½ Cup vegetable oil
  • 2 Cups sugar
  • 5 Eggs
  • ¼ Teaspoon salt
  • 1 Teaspoon vanilla
  • 1 Teaspoon orange flavoring
  • 3 Cups cake flour
  • 7 Ounces orange juice

Preheat oven to 325F degrees; grease and flour 10 inch tube pan.

Cream margarine, oil and sugar together; add eggs and mix well.

Add salt and flavorings to mixture; add flour and orange juice alternately and mix well.

Spoon into prepared pan; bake 1 hour and 20 minutes until pick comes out clean.

Cool 10 minutes on rack; remove from pan and cool completely.

COCONUT POUND CAKE RECIPE with glaze

Learn how to make pound cake that is coconut flavor and served with a coconut glaze.

  • 2 Cups sugar
  • 1 Cup solid shortening
  • 5 Eggs
  • 2 Cups self rising flour
  • 1 Cup buttermilk
  • 1 ½ Teaspoons coconut flavoring
  • 1 Cup coconut

Glaze

  • 1 Cup sugar
  • ½ Cup water
  • 1 ½ Teaspoons coconut flavoring

Preheat oven to 325F degrees; grease and flour tube pan.

Cream sugar and shortening together; add eggs beating after each addition.

Add flour and buttermilk alternately; add flavoring and coconut and blend well.

Spoon into prepared pan; bake about 1 hour and 15 minutes until pick comes out clean.

TO MAKE GLAZE combine all ingredients in saucepan.

Bring glaze to a boil and pour over warm cake; let cake cool in pan.

BLUEBERRY POUND CAKE RECIPE

Learn how to make pound cake with blueberries.

  • 1 Cup softened butter
  • 2 cups sugar
  • 4 Eggs
  • 1 Teaspoon vanilla
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • 3 Cups flour (Divided)
  • 2 Cups blueberries

Preheat oven to 325F degrees; grease and flour 10 inch tube pan.

Cream butter and sugar until light and fluffy; add eggs beating after each egg.

Add vanilla; add 2 cups of the flour with baking powder and salt.

Dredge blueberries in the 1 cup of flour; fold into the batter.

Spoon batter into prepared pan; bake about 1 hour and 15 minutes until pick comes out clean.

Cool in pan 10 minutes; remove from pan and cool completely on rack.

CINNAMON CHOCOLATE SWIRL POUND CAKE RECIPE

Learn how to make pound cake with cinnamon and chocolate.

  • 1 Bar (4 ounces) semi sweet chocolate (Chopped)
  • 1/3 cup heavy whipping cream
  • 1/3 Cup powdered sugar
  • 1 Tablespoon butter
  • 1 Tablespoon light corn syrup
  • 3 Cups flour
  • ½ Teaspoon salt
  • ½ Teaspoon baking powder
  • ½ Teaspoon baking soda
  • 1 ½ Cups butter flavored shortening (Like Crisco)
  • 3 Cups sugar
  • 1 Tablespoon cinnamon
  • 5 Large eggs (Room temperature)
  • 1 Cup whole buttermilk (Room temperature)
  • 1 Teaspoon vanilla

Preheat oven to 325F degrees; grease and flour a 10 inch tube pan.

Place chocolate in small bowl; set aside.

In a small saucepan combine cream, powdered sugar, butter and corn syrup.

Over medium high heat bring mixture to a boil; pour over chocolate in bowl.

Whisk chocolate until melted and smooth; set aside.

In a large bowl sift together the flour, salt, baking powder and baking soda; set aside.

In another large bowl cream shortening, sugar and cinnamon on high speed until light and fluffy.

Reduce mixer to medium; add eggs one at a time beating after each.

In a small bowl combine buttermilk and vanilla.

Add flour mixture to creamed mixture alternately with buttermilk mixture.

Pour HALF of batter in prepared pan; pour chocolate mixture over the batter.

With a knife pull chocolate mixture through the batter swirling.

Pour remaining batter over chocolate mixture; tap pan on counter to reduce air bubbles.

Bake for 45 minutes; cover with foil and bake another 45 minutes until pick comes out clean.

Cool in pan 20 minutes; remove from pan and cool completely on wire rack.

PEANUT BUTTER POUND CAKE RECIPE

Learn how to make pound cake with peanut butter.

  • 1 Cup softened butter
  • 1 ½ Cups sugar
  • 1 Cup brown sugar
  • ½ Cup creamy peanut butter
  • 5 Eggs
  • 1 Teaspoon vanilla
  • 3 Cups flour
  • ½ Teaspoon baking powder
  • ¼ Teaspoon salt
  • 1 Cup whole milk
  • 1 Cup milk chocolate morsels
  • 1 Cup peanut butter morsels
  • Powdered sugar for garnish

Preheat oven to 325F degrees; grease and flour 10-14 inch Bundt cake pan.

Cream butter, sugars and peanut butter in a large mixing bowl until fluffy on medium speed of mixer.

Add eggs one at a time beating after each; stir in vanilla.

In a medium bowl combine flour, baking powder and salt.

Add flour mixture to creamed mixture alternating with milk beating on low speed.

Beat mixture just to combine; stir in chocolate and peanut butter morsels.

Spoon batter into prepared pan; bake 1 hour and 15 minutes until pick comes out clean.

NOTE: Cover loosely with foil if needed to prevent browning.

Cool in pan 10 minutes; remove from pan and cool completely on rack.

Sift powdered sugar over top if desired.