What temperature for electric stove? Made this yesterday for strawberry shortcake. Add eggs one at a time, beating for 45 seconds after each addition. Allow to cool on a cake rack for 30 minutes before removing from the pan. Now there are dozens of variations, but they typically have a thick batter and are more dense than other cake recipes. Any thoughts on that? This cake never lasts long at family gatherings.

I have been making this pound cake for years. Each recipe is different, so follow the directions as listed and you’ll get the best results.

twitter Note: For testing purposes only, we used White Lily All-Purpose Flour. Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. Add vanilla extract and beat for 30 se…

(Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Even though the recipe doesn’t call for sour cream or buttermilk, it still turns out tender and moist. Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, a cup at a time, …

Old-fashioned recipes like this never get old and this lovely cake makes a spectacular dessert with little effort.

If you have a convection oven it may cook faster.

Thanks, Sandee. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I made mine in a square stoneware baking dish and baked it at 325 degrees for 40 minutes. Made it and it held up great.

It’s rich, classic, and destined for your favorite recipe box—the one where you keep the recipes you turn to again and again. We think not.

Preheat oven to 300 degrees. Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes.

I love that idea Bob!

Select Filters. I use this recipe for strawberry shortcake, and for several types of trifle, including my raspberry cheesecake trifle. Preheat oven to 325°F. This will be my first time making a pound cake. Add 1/2 of the dry ingredients to the butter and egg mixture, mixing on low speed, until just blended.
A basic pound cake will be just fine for two to three days at room temperature if it is covered well. Then I came across your recipe and YES thank you thank you!!! of lemon {I like the flavor} and 1/2 tsp. We loved it!!! this link is to an external site that may or may not meet accessibility guidelines. So easy.

Post updated June 2019, originally published 8/19/13. Sift dry ingredients together and add to the butter mixture. We also soften butter at room temperature for 30 minutes. To make the glaze you need 1/4 cup of 7 up and a 1/2 cup sugar. Easy! Her fast finale, Pound Cake with Sherbet, is easy to assemble and sure to get... Little Dixie Pound Cake. Great for strawberry shortcake. I hope that I can inspire you to create something! 300° for 90 minutes. I’d set the timer for 20 minutes, then add more time as needed. Your email address will not be published. I jazzed up the flavor by adding a seven up and powered sugar glaze.

(Good thing the trifle only needs one and a half loaves!) Pour batter into prepared loaf pan and spread evenly. This post may contain affiliate links. I am a wine and cheese lover, recipe creator, shopping enthusiast and self-appointed foodie.

Cool for 5 – 10 minutes in the pan, then remove to a cooling rack to cool completely. Your email address will not be published. Add comma separated list of ingredients to exclude from recipe. It will take 1 to 7 minutes, depending on the power of your mixer.) I haven’t had strawberry shortcake for ages, I need to make it soon!

Preheat oven to 325 degrees F (165 degrees C). Fantastic flavor.

I am currently baking my 4th batch, needless to say it’s a huge hit. Gradually add sugar, beating at medium speed until light and fluffy.

An easy pound cake from scratch is livened up with the addition of soda pop. Cream butter and sugar in a mixing bowl till light and fluffy. Now your cake is all ready to be devoured.
Is cake flour better? If you mix equal parts of Crisco, flour, and vegetable oil, you won’t need parchment paper. Cool completely.

Add vanilla extract and beat for 30 seconds. I love using it for trifle because it is dense enough to hold up to the pudding and berry juice without getting all soggy like a cake mix cake does.