Golden Pound Cake

The perfect cake recipe—a classic in our kitchens.

  • 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

  • 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.

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
10 g,
10 %
),
Cholesterol
105 mg
105 %;
Sodium
200 mg
200 %;
Total Carbohydrate
54 g
54 %
(Dietary Fiber
1 g
1 %
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.