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Golden Pound Cake

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Golden Pound Cake
  • Prep 15 min
  • Total 2 hr 35 min
  • Servings 16
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The perfect cake recipe—a classic in our kitchens.
Updated Jan 25, 2008

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat!

Nutrition

390 Calories, 17 g Total Fat, 6 g Protein, 54 g Total Carbohydrate

Nutrition Facts

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