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Golden Pound Cake

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The perfect cake recipe—a classic in our kitchens.

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(64 Ratings)

64 Ratings

5 spoons 53%

4 spoons 22%

3 spoons 14%

2 spoons

1 spoons

Member Reviews (19)

196fe4f2-be5a-43b7-9c69-fe8a677886f0

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PREP TIME
15 Min
TOTAL TIME
2 Hr 35 Min
SERVINGS
16

3: cups Gold Medal® all-purpose flour

1: teaspoon baking powder

1/4: teaspoon salt

2 3/4: cups sugar

1 1/4: cups butter or margarine, softened

1: teaspoon almond extract

5: eggs

1: cup evaporated milk

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1 Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
2 Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
3 Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.

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Expert Tips

Chocolate Chip Nutty Pound Cake? Why not? Just follow this recipe, except after mixing, fold in 2 ounces unsweetened baking chocolate, grated, and 1/2 cup chopped nuts.

Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat!

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 390

(Calories from Fat 155 ),

Total Fat 17 g

(Saturated Fat 10 g,

Cholesterol 105 mg;
Sodium 200 mg;
Total Carbohydrate 54 g

(Dietary Fiber 1 g,

Protein 6 g;

Percent Daily Value*:

Vitamin A 14.00%;
Vitamin C 0.00%;
Calcium 8.00%;
Iron 8.00%;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 19 Reviews View All

Posted 1/10/2011 9:32:39 PM REPORT ABUSE Carol C. said:

Rating:

This recipe is a WINNER. Everytime I bake this cake, I get compliments.

This reply was: Helpful Inspiring

Posted 5/24/2010 11:18:04 AM REPORT ABUSE NorahAlayne said:

Rating:

This is a good recipe for a beginner and/or a quick fix desert. I changed 2 things though, instead of Pillsbury Flour I used Down Cake Flour (I sifted all 3 cups) and I used vanilla and lemon flavoring, it gave it a different taste.

This reply was: Helpful Inspiring

Posted 5/11/2010 9:57:41 PM REPORT ABUSE billynn said:

Rating:

This recipe was little too dry for my taste. Took this to a party and it did not go well. Thank goodness I had made whip cream and vanilla pudding plus strawberries and blueberries to offset the dry pound cake. The flavor was very good..it kept very well and each day it tasted better.

This reply was: Helpful Inspiring