Pound Cake Recipes | Taste Recipes

Butter Pound Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:31:07 +0000

Ingredients

1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners' sugar, optional

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 slice: 382 calories, 18g fat (10g saturated fat), 118mg cholesterol, 187mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.

Sparkling Cider Pound Cake

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:47:39 +0000

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sparkling apple cider
GLAZE:
3/4 cup confectioners' sugar
3 to 4 teaspoons sparkling apple cider

Text Ingredients

Directions

Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides.

Nutrition Facts

1 piece: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 169mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 3g protein.

Peach Pound Cake

Kim Wehby — Wed, 07 Aug 2024 20:02:47 +0000

Ingredients

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Whipped cream, optional

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. In another bowl, combine flour, baking soda and salt; add to batter alternately with sour cream, beating well after each addition. Fold in peaches.
Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely. If desired, serve with a dollop of whipped cream and additional peaches.

Peach Pound Cake Tips

Can you make a glaze for peach pound cake?

Absolutely, yes. This is a simple peach pound cake that works well with ice cream or fresh fruit on top, but you can definitely top it with a sweet glaze if you like. A straightforward vanilla glaze with confectioners’ sugar, milk and vanilla would work well, but you can use food coloring to give it a peachy blush color, too. For an extra layer of flavor, try infusing the milk with an unexpected flavor that pairs well with peaches, like ginger, honey, rosemary or lavender. Combine the milk and the flavoring in a saucepan, bring to a simmer and then turn off the heat. Let the mixture cool to room temperature, strain out the flavor bits, and use the milk to make your glaze. Or, if you like, go for a jam glaze: Heat 1/2 cup of peach or apricot preserves with a tablespoon of water or liqueur (Grand Marnier would work like a charm!) until it’s the consistency you like, then pour it over the cake. Or, to combine both glaze and fruit, try making something like glazed peaches.

Do you need to peel the frozen or fresh peaches?

It’s easy when a recipe tells you that your peaches should be peeled. But if it doesn’t—it’s entirely up to you. Frozen peaches normally come already peeled, but if you’re working with fresh, feel free to leave the peel on (just be sure to wash them). The peel will soften during baking, and will add color to the finished product. Peeled peaches will result in a slightly more even texture and appearance. If you’re wondering when it’s best to use fresh vs. frozen peaches, we’ve got you covered.

How should you store peach pound cake?

Peach pound cake is best stored at room temperature. Wrap it in foil or plastic wrap and then place it in an airtight container. It’ll keep for about 5 to 6 days that way. Putting in the refrigerator will extend its life by a couple of days, but will likely dry it out. You can also wrap it up tightly, place it in a freezer bag or other airtight container, and store it in the freezer for up to 6 months. Let it thaw at room temperature before serving. Check out our guide that explains the best way to store different baked goods.

—Hazel Wheaton, Taste Recipes Book Editor

Nutrition Facts

1 piece: 335 calories, 15g fat (9g saturated fat), 106mg cholesterol, 178mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 5g protein.

Strawberry Pound Cake

Molly Allen — Thu, 11 Apr 2024 21:35:16 +0000

Ingredients

1/2 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup 2% milk
1 cup finely chopped fresh strawberries
STRAWBERRY GLAZE:
1 cup confectioners' sugar
2 teaspoons 2% milk
1 teaspoon lemon juice
3/4 cup finely chopped fresh strawberries

Text Ingredients

Directions

Preheat oven to 350°. Line a greased 9x5-in. loaf pan with parchment.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition just until combined. Fold in strawberries.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack 10 minutes before removing from pan to cool completely.
In a small bowl, whisk confectioners' sugar, milk and lemon juice. Stir in strawberries. Spoon over top of cake.

Nutrition Facts

1 piece: 239 calories, 9g fat (5g saturated fat), 58mg cholesterol, 110mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 3g protein.

Gluten-Free Lemon Cake

Kelsey Dimberg — Fri, 08 Mar 2024 19:42:54 +0000

Ingredients

1/2 cup vegan butter-style sticks, such as Earth Balance
1-1/2 cups sugar
3 large eggs, room temperature
2 teaspoons grated lemon zest
1-1/2 teaspoons lemon extract
1-1/2 cups gluten-free baking flour (with xanthan gum)
1/2 cup dairy-free heavy whipping cream
Confectioners' sugar, optional

Text Ingredients

Directions

Preheat oven to 325°. Grease six 4-in. fluted tube pans.
In a large bowl, cream butter-style sticks and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract and zest. Add flour to creamed mixture alternately with cream, beating well after each addition.
Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. If desired, dust with confectioners' sugar.

Nutrition Facts

1 cake: 497 calories, 17g fat (7g saturated fat), 93mg cholesterol, 206mg sodium, 81g carbohydrate (50g sugars, 0 fiber), 5g protein.

Butterscotch Pecan Pound Cake

Taste Recipes Editorial Team — Thu, 22 Feb 2024 16:05:18 +0000

Ingredients

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups packed brown sugar
6 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups chopped pecans
1 cup butterscotch chips
Confectioners' sugar, optional

Text Ingredients

Directions

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; gradually add to creamed mixture. Stir in pecans and butterscotch chips. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, about 1-3/4 hours. Cool in pan for 5 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar before serving.

Nutrition Facts

1 piece: 625 calories, 36g fat (19g saturated fat), 130mg cholesterol, 408mg sodium, 70g carbohydrate (50g sugars, 2g fiber), 8g protein.

How to Make a Cold Oven Pound Cake

Molly Allen — Wed, 15 Jun 2022 21:36:18 +0000

Pound cake is an old-fashioned dessert that can be dished up in a variety of ways. Traditionally, it was made with equal parts butter, sugar, eggs and flour. But the variations on this classic recipe are plentiful, and this just might be our new favorite.

As opposed to many other baked goods, this cold oven pound cake recipe embraces the low and slow method. There’s no need to preheat the oven! And with a bit of patience for baking and cooling time, you’ll end up with a buttery, flavorful pound cake to serve with fresh whipped cream and berries, or even a scoop of ice cream and chocolate sauce.

Why Do You Start This Cake in a Cold Oven?

It’s hard to believe that there’s no need to preheat your oven before popping this cake in to bake, but it’s all part of the process. Most baked goods need that initial hit of heat from a well-warmed oven. Recipes with leavening agents like baking powder and baking soda especially need high heat to get the desired lift.

But for this cake, we let the eggs and just a touch of salt lead the way. Historically, pound cakes were made with one pound of each of butter, sugar, eggs and flour. They’re certainly meant to be a dense cake! And if you simply let the aeration that occurs when creaming the butter and sugar do the work, along with the rise of the eggs, you’ll have a tasty treat on the table in no time.

Other added bonuses: The low-and-slow method creates a golden crust on the pound cake, with a crackling texture and great caramelized flavor. And the interior crumb is still just as tender and delicious as ever.

Our Cold Oven Pound Cake Recipe

Ingredients

2 sticks unsalted butter, softened
3 cups sugar
6 eggs, room temperature
2 teaspoons pure vanilla extract
2 3/4 cups flour
½ teaspoon salt
3/4 cup milk
1/3 cup sour cream

Tools You’ll Need

Mixing Bowl

Hand Mixer

Bundt Pan

Mixing bowl: A large, sturdy mixing bowl will make the process of making the cake batter a breeze.
Hand mixer: Use a hand mixer to combine ingredients for proper aeration. You can use your stand mixer as well.
Bundt pan: A Bundt pan will produce the classic pound cake shape you’re looking for. And if this go-to shape isn’t for you, there are so many beautiful Bundt pans out there.

Directions

Step 1: Cream the butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream the butter and sugar. Cream for several minutes until the mixture is fluffy and pale in color.

Mix in the eggs one at a time, then mix in the vanilla extract.

Step 2: Finish the batter with the dry ingredients, milk and sour cream

In a separate bowl, combine the flour and salt. Mix in one-third of the flour mixture. Add in half of the milk and the sour cream. Mix in the next third of the flour mixture, and then the remaining milk. Stir in the remainder of the flour mixture until just combined.

This alternating method ensures that all the ingredients are well combined without creating a tough cake.

Step 3: Bake the pound cake

Thoroughly grease a bundt pan. Transfer the batter to the pan and place it in the oven. Turn the oven on to 325°F and bake the pound cake for one hour and five minutes, until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and set it aside to fully cool before inverting it out of the pan. Dust with confectioner’s sugar and serve with fresh berries.

The post How to Make a Cold Oven Pound Cake appeared first on Taste Recipes.

Red Velvet Pound Cake

Ashia Aubourg — Fri, 27 Mar 2020 06:53:55 +0000

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 teaspoon lemon extract
1 teaspoon vanilla extract
3-1/4 cups all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup 2% milk
ICING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/2 cup chopped pecans, toasted

Text Ingredients

Directions

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

Nutrition Facts

1 piece: 639 calories, 30g fat (14g saturated fat), 123mg cholesterol, 281mg sodium, 87g carbohydrate (67g sugars, 1g fiber), 7g protein.

Key Lime Pound Cake

Anna Thomas Bates — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

2 cups butter, softened
2-1/2 cups sugar
2 tablespoons grated key lime zest
6 large eggs, room temperature
2 tablespoons Key lime juice
1 tablespoon vanilla extract
4 cups (540 grams) cake flour
1 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon grated key lime zest
1 tablespoon Key lime juice
3-3/4 cups confectioners' sugar
Lime slices, optional

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter, sugar and zest until light and fluffy, 5-7 minutes. Add juice and vanilla, and mix on high for 1 minute. Add eggs, 1 at a time, on low speed just until yellow disappears. Scrape down bowl as needed and between each addition. Sift flour and salt together into clean bowl. Add 1/3 of the flour mixture alternately with 1/2 of the milk, on low speed until just mixed, beginning and ending with flour. Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean or with a moist crumb, 1-1/4 to 1-1/2 hours. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For frosting, in a large bowl, beat cream cheese, butter, lime zest and lime juice until smooth. Gradually beat in confectioners' sugar. Spread over cake. If desired, garnish with lime slices and additional zest.

Test Kitchen tip

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 piece: 695 calories, 36g fat (22g saturated fat), 161mg cholesterol, 454mg sodium, 88g carbohydrate (60g sugars, 1g fiber), 7g protein.

Double Chocolate Espresso Pound Cake

Taste Recipes Editorial Team — Mon, 01 Jan 0001 06:00:00 +0000

Ingredients

5 ounces milk chocolate, chopped
1/4 cup brewed espresso
1 cup butter, softened
3 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 2% milk
1 cup (6 ounces) dark chocolate chips
FROSTING:
1/4 cup butter, softened
3 cups confectioners' sugar
3 tablespoons 2% milk
3 teaspoons vanilla extract
1/2 teaspoon salt

Text Ingredients

Directions

In a double boiler or metal bowl over hot water, melt milk chocolate in espresso; stir until smooth. Remove from the heat.
In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in chocolate chips and melted chocolate mixture.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted near the center comes out clean, 80-90 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, milk, vanilla and salt; frost cake.

Nutrition Facts

1 slice: 573 calories, 22g fat (14g saturated fat), 100mg cholesterol, 344mg sodium, 91g carbohydrate (71g sugars, 2g fiber), 6g protein.

19 Pound Cake Desserts That Start with Store-Bought Cake

Grace Mannon — Tue, 24 Apr 2018 20:09:53 +0000

Coconut Pound Cake

4 Reviews

Test Kitchen Approved

Total Time1 hour 15 min

Servings6 servings

Go to Recipe

From the Recipe Creator:“This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”

Raspberry Cocoa Trifle

6 Reviews

Test Kitchen Approved

Total Time20 min

Servings8 servings

Go to Recipe

From the Recipe Creator:This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. —Karen Bourne, Magrath, Alberta

Here’s everything you need to know about what is a trifle.

Ginger Pound Cake S'mores

1 Review

Test Kitchen Approved

Total Time20 min

Servings8 servings

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From the Recipe Creator:Kids love this knockoff of the classic campfire dessert, and adults do too. It's easy to prepare, and any kind of chocolate can be used. These can be made in batches in a cast-iron skillet as well. —Peter Halferty, Corpus Christi, Texas

Strawberry Cheesecake Trifle

13 Reviews

Test Kitchen Approved

Total Time25 min

Servings16 servings

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From the Recipe Creator:For a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. —Marnie Stoughton, Glenburnie, Ontario

Mocha Baked Alaskas

Test Kitchen Approved

Total Time35 min

Servings6 servings

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From the Recipe Creator:Make these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before serving. —Kerry Dingwall, Ponte Vedra, Florida

St. Patrick’s Day Rainbow Cake

2 Reviews

Test Kitchen Approved

Total Time1 hour

Servings8 servings

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From the Recipe Creator:From out of the blue this time comes a truly beautiful sight. As soon as folks get a glimpse of it, though, it'll likely disappear fast! Conjured up by CT's cooks, the colorful rainbow cake features pound cake topped with a creamy spread and fresh fruit. An orange "pot" at the rainbow's end is full to the brim for dipping, too. You'll have a good-as-gold treat sure to shine at a St. Patrick's Day party! —or any festive event.

Slow-Cooked Strawberry Rhubarb Sauce

2 Reviews

Test Kitchen Approved

Total Time6 hours 10 min

Servings10 servings

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From the Recipe Creator:This tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina

Banana Butter Pecan Kabobs

Test Kitchen Approved

Total Time25 min

Servings8 servings

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From the Recipe Creator:Desserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, Colorado

Berries & Cream Trifles

Test Kitchen Approved

Total Time40 min

Servings8 servings

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From the Recipe Creator:Layers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. —Joan Duckworth, Lee's Summit, Missouri

Peach & Blueberry Trifle

Test Kitchen Approved

Total Time1 hour

Servings16 servings

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From the Recipe Creator:This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like! —Raymonde Bourgeois, Swastika, Ontario

Blueberry Shortcake Sundaes

2 Reviews

Test Kitchen Approved

Total Time20 min

Servings4 servings

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From the Recipe Creator:These blueberry shortcake sundaes offer a summery conclusion to any meal. I make this recipe quite often. If you need to save even more time in the kitchen, just buy blueberry pie filling and thin it out with a little orange juice. —Agnes Ward, Stratford, Ontario

Glazed Pear Shortcakes

1 Review

Contest Winner

Test Kitchen Approved

Total Time10 min

Servings4 servings

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From the Recipe Creator:Family and friends will savor every last crumb of this lickety-split dessert. The pound cake absorbs the apricot flavor and the warm sweetness of the pears. Special enough to serve company—and cute, too! —Fran Thomas, St. James City, Florida

Shortcut Strawberry-Vanilla Dessert

8 Reviews

Test Kitchen Approved

Total Time15 min

Servings7 servings

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From the Recipe Creator:This quick and yummy strawberry dessert is loaded with fresh strawberries and a creamy pudding topping. Make sure you make plenty—it disappears quickly. —Christine Johnson, Ricetown, Kentucky

Red, White ‘n’ Blue Torte

3 Reviews

Test Kitchen Approved

Total Time10 min

Servings8 pieces

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From the Recipe Creator:My guests see fireworks when I turn a frozen pound cake into a patriotic pleaser! Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. —Margery Bryan, Moses Lake, Washington

Grilled Peaches & Pound Cake

Test Kitchen Approved

Total Time20 min

Servings6 servings

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From the Recipe Creator:Brush up on grilling dessert with fresh peaches and pound cake! Store-bought cake makes it quick to prepare, and the caramelized flavor will make it disappear fast. —Joy Pendley, Ortonville, Michigan

Fruit Skewers

6 Reviews

Test Kitchen Approved

Total Time20 min

Servings12 kabobs (1-1/2 cups dip)

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From the Recipe Creator:We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Red, White ‘n’ Blue Torte

3 Reviews

Test Kitchen Approved

Total Time10 min

Servings8 pieces

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Cranberry-Orange Trifle

6 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour

Servings16 servings

Go to Recipe

From the Recipe Creator:I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario

Red, White & Blue Berry Trifle

10 Reviews

Test Kitchen Approved

Total Time20 min

Servings12 servings

Go to Recipe

From the Recipe Creator:This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana

The post 19 Pound Cake Desserts That Start with Store-Bought Cake appeared first on Taste Recipes.

Copycat Starbucks Lemon Loaf Recipe

Val Goodrich — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup sour cream
ICING:
3/4 cup confectioners' sugar
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour three 5-3/4x3x2-in loaf pans.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition.
Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
In a small bowl, mix icing ingredients. Spoon over loaves.

Lemon Pound Cake Loaves Tips

Is loaf cake the same as pound cake?

They’re similar, but there are some important distinctions. Traditional pound cake is made with one pound each of butter, eggs, sugar and flour. Loaf cake simply refers to any cake that is baked in a loaf pan. This can include pound cake recipes, or other cakes and quick breads that boast a cakelike texture.

What makes a loaf cake moist?

The sour cream in this lemon loaf cake recipe yields a moist cake. If you're using another recipe, try adding a tablespoon or two of sour cream. It’s also recommended that your butter and eggs are at room temperature before beating.

Why is my lemon loaf dense?

It may need a hearty kick of leavening. Try adding a tablespoon of baking powder when whisking together the flour and salt. Also make sure your baking powder and baking soda are fresh. This test makes it easy to check.

How do I bake one larger loaf instead of two?

Prepare batter and bake in one greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Ice as directed.

Research contributed by Amy Glander, Taste Recipes Book Editor

For one large loaf: Make batter as directed; transfer to a greased and floured 8x4-in. loaf pan. Bake in a preheated 350° oven for 40-45 minutes or until a toothpick comes out clean. Proceed as directed. Yield: 1 loaf (12 slices).

Nutrition Facts

1 piece: 175 calories, 7g fat (4g saturated fat), 39mg cholesterol, 134mg sodium, 26g carbohydrate (16g sugars, 0 fiber), 2g protein.

Sunny-Side-Up Dessert

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 tablespoon butter, softened
4 slices pound cake
1/2 cup vanilla yogurt
4 canned apricot halves

Text Ingredients

Directions

Spread butter over both sides of cake slices. In a skillet, toast pound cake over medium-high heat 15-30 seconds on each side or until golden brown. Transfer to dessert plates.
Spoon yogurt over cake to resemble fried egg whites. Top with apricots to resemble yolks.

Nutrition Facts

1 serving: 179 calories, 9g fat (6g saturated fat), 75mg cholesterol, 160mg sodium, 22g carbohydrate (7g sugars, 0 fiber), 3g protein.

Lemon-Blueberry Pound Cake

Emily Teel — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1/3 cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 large eggs, room temperature
1 large egg white, room temperature
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
2 cups fresh or frozen unsweetened blueberries
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lemon yogurt
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons lemon juice

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla.
Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely.
In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

Lemon-Blueberry Pound Cake Tips

Why do my blueberries sink in my cake?

Blueberries sink to the bottom of cakes because they are most likely heavier than the batter and denser due to all the juices they contain. To prevent the blueberries from sinking in your lemon-blueberry pound cake (or other cakes!), toss the blueberries in a little flour before them adding into the batter.

Should lemon-blueberry cake be refrigerated?

This lemon-blueberry cake does not need to be refrigerated if it will be consumed within a few days. You can leave it on the counter wrapped in plastic wrap or covered (find more tips on how to store baked goods). If the cake won’t be eaten right away, wrap it tightly in plastic wrap and keep it in the refrigerator for up to about a week or freeze for up to two months.

What is the difference between a pound cake and a regular cake?

Pound cake is typically more dense than regular cake and topped with a glaze rather than frosting. Traditionally, it was made with a pound each of butter, sugar, flour and eggs—hence the name pound cake"!

Research contributed by Sarah Fischer, Taste Recipes Culinary Assistant

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

Nutrition Facts

1 piece: 434 calories, 10g fat (6g saturated fat), 78mg cholesterol, 281mg sodium, 80g carbohydrate (54g sugars, 1g fiber), 7g protein.

Shamrock Cutout Pound Cake

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 packages (16 ounces each) pound cake mix
10 drops green food coloring
1/2 teaspoon peppermint extract
GLAZE:
1 cup confectioners' sugar
1/8 teaspoon peppermint extract
3 to 5 teaspoons 2% milk

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Directions

Preheat oven according to package directions. Grease a 9x5-in. loaf pan. Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
Cut cooled cake into 1-in.-thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9x5-in. loaf pan.
Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs.
For glaze, in a small bowl, mix confectioners' sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides.

Editor's Note: Remaining pound cake may be cubed and served in dessert dishes, layered with warm fudge sauce. Top with chopped mint Andes candies.

Nutrition Facts

1 slice: 228 calories, 7g fat (4g saturated fat), 43mg cholesterol, 181mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 3g protein.

Cranberry-Orange Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
2-1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

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Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. Pour into prepared pan.
Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For the vanilla butter sauce, in a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

Nutrition Facts

1 piece with 1-1/2 tablespoons sauce: 547 calories, 29g fat (17g saturated fat), 145mg cholesterol, 323mg sodium, 68g carbohydrate (49g sugars, 1g fiber), 6g protein.

Pecan-Chocolate Chip Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2-3/4 cups sugar
1-1/4 cups butter, softened
5 large eggs
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 cup mini semisweet chocolate chips
1 cup chopped pecans

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Directions

In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally.
In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips.
Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes in pan before removing to a wire rack to cool completely.

Nutrition Facts

1 piece: 385 calories, 20g fat (10g saturated fat), 85mg cholesterol, 188mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 5g protein.

Apple Cider Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

3 cups sugar
1-1/2 cups butter, softened
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

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Directions

In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan.
Bake at 325° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean.
Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.

Nutrition Facts

1 piece: 469 calories, 22g fat (13g saturated fat), 133mg cholesterol, 339mg sodium, 64g carbohydrate (45g sugars, 1g fiber), 5g protein.

Chocolate Pound Cake

Maki Yazawa — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup baking cocoa
1 cup 2% milk
1 tablespoon vanilla extract
Confectioners' sugar, optional

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Directions

Preheat oven to 350°. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and cocoa. Combine milk and vanilla. Add dry ingredients to creamed mixture alternately with milk mixture. Mix well.
Pour into greased 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 70-80 minutes. Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

Nutrition Facts

1 slice: 429 calories, 20g fat (10g saturated fat), 112mg cholesterol, 160mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 6g protein.

Pound Cake

Nancy Mock — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

2 cups butter, softened
3 cups sugar
6 large eggs, room temperature
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup whole milk
Confectioners' sugar, optional

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Directions

Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Gradually add flour alternately with milk, beating just until blended.
Pour into a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 40 minutes.
Cool for 15 minutes before removing from pan to a wire rack to cool completely. If desired, sprinkle with confectioners' sugar.

Million-Dollar Pound Cake Tips

How can you make million-dollar pound cake your own?

This million-dollar pound cake recipe uses vanilla extract only, but you can also make the recipe with both vanilla and almond extract. Or, instead of the almond extract, use a tart citrus extract with the vanilla. Another option is the give the cake more texture by mixing in chocolate chunks, nuts, shredded coconut or chopped up dried fruit. For more inspiration, check out some of our favorite pound cake recipes.

What do you serve with million-dollar pound cake?

One of the best things about pound cake is how versatile it is. Keep it classic with whipped cream and fresh strawberries or raspberries, or enjoy it with a scoop of ice cream and melted chocolate. It can also be topped off with any flavor of frosting, a vanilla glaze, or just a smattering of powdered sugar.

How long will million-dollar pound cake last?

Million-dollar pound cake should last for 3-4 days. Store it under a cake dome or cake keeper, and press plastic wrap onto the exposed sponge after cutting to keep it from drying out. Here's more on the best way to store baked goods.

—Sammi DiVito, Taste Recipes Assistant Editor

Nutrition Facts

1 piece: 499 calories, 26g fat (15g saturated fat), 132mg cholesterol, 215mg sodium, 62g carbohydrate (39g sugars, 1g fiber), 6g protein.

Black Walnut Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup whole milk
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
1 cup chopped black walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

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Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely.
In a small bowl, combine frosting ingredients; spread over cake.

Nutrition Facts

1 slice: 655 calories, 32g fat (15g saturated fat), 112mg cholesterol, 219mg sodium, 86g carbohydrate (67g sugars, 1g fiber), 8g protein.

Cream Cheese Pound Cake

Ashia Aubourg — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
Optional: whipped cream, confectioners' sugar and assorted fresh fruit

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Directions

Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture.
Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

Nutrition Facts

1 piece: 461 calories, 24g fat (14g saturated fat), 130mg cholesterol, 224mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 6g protein.

Eggnog Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups eggnog
3 large eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1/2 to 1 teaspoon vanilla extract
CREAMY CUSTARD SAUCE:
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup whole milk
1 large egg yolk, beaten
1 teaspoon butter
1/4 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
Additional nutmeg, optional

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Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat.
In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.

Nutrition Facts

1 serving: 206 calories, 10g fat (5g saturated fat), 68mg cholesterol, 244mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 3g protein.

Holiday Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup well-drained maraschino cherries
1 cup chopped pecans, divided
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk
Additional cherries and pecans for garnish, optional

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Directions

In a large bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired.

Blueberry-Peach Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
3 eggs
1/4 cup milk
2-1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups chopped peeled fresh peaches (1/2-inch pieces)
2 cups fresh or frozen blueberries
Confectioners' sugar, optional

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Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts

1 piece: 300 calories, 9g fat (5g saturated fat), 74mg cholesterol, 212mg sodium, 51g carbohydrate (26g sugars, 2g fiber), 5g protein.

Sesame Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup butter, softened
1 cup sugar
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/3 cup sesame seeds, toasted, divided
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Fresh fruit, optional

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Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Combine milk, vanilla and lemon zest; set aside. Reserve 1 tablespoon sesame seeds. Combine remaining sesame seeds with the flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk mixture, beating well after each addition.
Pour into a greased and floured 9x5-in. loaf pan. Sprinkle with reserved sesame seeds. Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Serve with fruit if desired.

Nutrition Facts

1 piece: 391 calories, 23g fat (13g saturated fat), 136mg cholesterol, 400mg sodium, 41g carbohydrate (21g sugars, 1g fiber), 6g protein.

Butter Pecan Pound Cake

Christabel Lobo — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted
Optional: butter pecan ice cream, confectioners' sugar

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Directions

Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
Pour into a greased and floured 10-in. tube pan; spread evenly. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with ice cream.

Pecan Pound Cake Tips

How should you grease a Bundt pan for pecan pound cake?

Here's how to grease a bundt pan the right way, as described by our Test Kitchen.

Can you make pecan pound cake in a loaf pan?

See our guide to baking-pan conversions. Generally speaking, a 10-inch tube pan holds 9-10 cups of batter. A 10-in. fluted tube pan or a 9-in. square baking pan are your safest substitutions when it comes to this recipe.

Can you make a frosting or glaze for pecan pound cake?

You sure can! This Quick Vanilla Glaze is a perfect standby when you want to add an extra touch to a homemade dessert.

—Rashanda Cobbins, Taste Recipes Food Editor

Nutrition Facts

1 piece: 424 calories, 25g fat (13g saturated fat), 126mg cholesterol, 287mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.

White Chocolate Pound Cake

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

8 ounces white baking chocolate, chopped
1 cup butter, softened
2 cups plus 2 tablespoons sugar, divided
5 large eggs, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
GLAZE:
4 ounces semisweet chocolate, melted
4 ounces white baking chocolate, melted
Whole fresh strawberries, optional

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Directions

Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate.
Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined.
Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top.
Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

Nutrition Facts

1 piece: 371 calories, 17g fat (10g saturated fat), 107mg cholesterol, 285mg sodium, 48g carbohydrate (30g sugars, 1g fiber), 5g protein.

Holiday Pound Cake with Strawberry Topping

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup butter, softened
1/2 cup shortening
3 ounces cream cheese, softened
2-1/2 cups sugar
5 large eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla extract
Strawberry ice cream topping
Sliced fresh strawberries, optional

Text Ingredients

Directions

In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.

Nutrition Facts

1 piece: 419 calories, 21g fat (10g saturated fat), 104mg cholesterol, 267mg sodium, 52g carbohydrate (32g sugars, 0 fiber), 5g protein.

Pumpkin Pound Cake

Christabel Lobo — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1-1/2 cups butter, softened
2-3/4 cups sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
WALNUT SAUCE:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup corn syrup
2 tablespoons butter
1/2 cup chopped walnuts
1/2 teaspoon vanilla extract

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Directions

Preheat oven to 350°. In a bowl, cream butter and sugar until fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients; add to creamed mixture alternately with pumpkin, beating just until combined.
Pour into two greased and floured 9x5-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 65-70 minutes. Cool for 10 minutes before removing form pans to wire racks to cool completely.
For sauce, combine brown sugar, cream, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over the cake.

Nutrition Facts

1 slice: 531 calories, 26g fat (14g saturated fat), 140mg cholesterol, 314mg sodium, 72g carbohydrate (51g sugars, 2g fiber), 6g protein.