WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Pound Cake

Enjoy this delicious pound cake sprinkled with powdered sugar - perfect for a dessert.

Save and Share

false

( 23 Ratings)

23 Ratings

5 Stars 48%

4 Stars 26%

3 Stars 22%

2 Stars

1 Stars

Member Reviews ( 8 )

0571fe76-c8d7-4e1b-b75e-b4a3fcac5b8e

Prep Time 20 min
Total Time 4 hr 0 min
Servings 24

Ingredients

3: cups all-purpose flour*

1: teaspoon baking powder

1/4: teaspoon salt

2 1/2: cups sugar

1: cup butter or margarine, softened

1: teaspoon vanilla or almond extract

5: large eggs

1: cup milk or evaporated milk

: Powdered sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
2 In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
3 Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

EXPERT TIPS

Expert Tips

*Do not use self-rising flour.

Substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel and 1/4 cup poppy seed into batter.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 115mg; 115%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 0g 0% Sugars 22g 22% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 8 Reviews View All

Posted 7/3/2012 6:04:39 PM REPORT ABUSE oregoncheryl said:

Rating:

This turned out great! It was moist and dense after 1:15 in the oven. I would definitely recommend using almond extract instead of just plain vanilla, or trying some variations on it, because it is a bit plain (that's why I gave it just 4 spoons of 5). As a base for a dessert (like strawberry shortcake), though, it's great!

This reply was: Helpful Inspiring

Posted 6/10/2012 9:58:28 AM REPORT ABUSE TxGirl82 said:

Rating:

Cake had a delicious flavor, however, I think an hour and 10 minutes may have been a little too long in my oven. It came out a little dry and I think it's because I left in oven too long. Should have kept a better eye on it! But I will try this recipe again!

This reply was: Helpful Inspiring