What's Trending

Pound Cake

Name: Pound Cake
Prep time: 20 min
Total time: 4 h
Yield: 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

(46)

2 Questions

Save Recipe

Prep 20 min
Total 4 hr 0 min
Servings 24

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

Pound cake doesn’t have to be complicated. This recipe calls for basic ingredients that you most likely have in your pantry. Bake this cake in an angel food or fluted tube cake pan, dust it with powdered sugar and voila, you have a perfect dessert!

By Betty Crocker Kitchens

Updated Dec 19, 2017

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

Steps

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.

Tips from the Betty Crocker Kitchens

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

Nutrition

230 Calories, 9g Total Fat, 3g Protein, 33g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 230

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 65mg; 22%

Sodium: 115mg; 5%

Potassium: 45mg; 1%

Total Carbohydrate: 33g; 11%

Dietary Fiber: 0g; 0%

Sugars: 22g

Protein: 3g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 4%; 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 Choice

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

More About This Recipe

This classic cake’s name is a bit of a relic — original recipes called for it to be made with a pound each of butter, sugar, eggs and flour. We’ve refined that concept into an ideal recipe that captures the buttery flavor, dense texture and just-right sweetness that everyone looks for in a pound cake. Whether you’re a seasoned baker or eager to learn how to bake a cake for the first time, this is one to master because it’s so versatile. Whatever the occasion, pound cake is always welcome — and when you’re ready to bake outside the basics, we have plenty of pound cake recipe variations to keep you busy in the kitchen!