Don't leave this lying … All you need is strawberries, honey, and a bit of sugar! The first thing I would ask after the long eight hour car ride was “when can we start making the pound cake? Honestly, pound cake was the only kind of cake I would eat for years, and my grandma’s recipe is still to this day the best pound cake recipe I have ever tried, which is why I am sharing it with you. Mix together flour and baking powder; add to batter alternately with milk and vanilla. You also agree to our Terms of Service. For example, when I eat my Grandma’s Ice Cream recipe… Then remove the cake from the pan and let it cool completely and enjoy! Some of our favorites are, Looking for the products we use in our recipes? If your ingredients are not at room temperature, the batter will curdle if mixing warm with cold. Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray. By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. I also decorate the top with colored sugars depending on the holiday or event. One cake makes enough for 12 servings. Invert cake onto wire rack; gently remove pan. Pour into a greased and floured Bundt or Tube pan. We would make it together every time I came to visit; then, it would be gone by the next day because it was so delicious we all could not help ourselves from eating slice after slice. The first thing I would ask after the long eight hour car ride was “when can we start making the pound cake? Next take small bits of flour and sprinkle it on the insides and bottom of the cake pan. Cool on a wire rack for 5 minutes. After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. Check out our Amazon storefront. Add dry ingredients alternately with wet ingredients to the batter, mixing between each. Let cool, about 30 minutes. Cream butter and sugar together with your heavy-duty mixer. Gradually beat in flour mixture on low speed until blended. 37 %. This content is currently not available in your region. Allrecipes is part of the Meredith Food Group. Total Carbohydrate Fill a glass oven proof bowl with about two cups of water. Dust with powdered sugar. We love cakes that can be served for breakfast. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition See our Privacy Policy and Third Party Partners to learn more about the use of data and your rights. My grandmother always uses Land O’Lakes stick butter, Kraft Philadelphia original cream cheese, and Swans Down cake flour. Cut up the strawberries into very small pieces and put them in a bowl. Check for doneness; bake up to 15 additional minutes if needed. This may take a bit longer than the eggs or sugar. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one. Measure out the ingredients into separate bowls. The first thing I would ask after the long eight hour car ride was “when can we start making the pound cake? Keep watch over the cake after the first hour and fifteen minutes, for it may not take that long, or it may take longer. Preheat the oven to 325 degrees F (165 degrees C). Amateurs and professional bakers alike will fall for this easy recipe. Your daily values may be higher or lower depending on your calorie needs. Mix each addition just until blending, and then add the next increment. A trip to Grandma’s house was not complete without her famous pound cake. It is important to start with a cold oven; DO NOT PREHEAT. Serve it up for dessert or breakfast, it will be a favorite for all. Add eggs, 1 at a time, beating after each until … Preheat oven to 325 °F. Next add one and a half teaspoons of vanilla extract, mixing well. You may use a stand mixer or a hand-held mixer. Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. No frills, just good cake. Spoon the mixture into a well greased and floured 10 inch tube or bundt pan. This is my grandmother's, and it definitely packs on the pounds! For this classic pound cake or any time you are baking, let your eggs sit out and reach room temperature before adding to the batter. Cream together butter, margarine, shortening and sugar in a large mixing bowl until creamy. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Gradually add in sugar on medium speed. Bake for 1 hour and 20 minutes, or until toothpick inserted in cake tests COMPLETELY clean. Grease and flour a 10-inch tube pan. Put the cake in the preheated oven, and put the glass bowl of water in the oven next to it. Combine flour and baking soda in a bowl. Add eggs, 1 at a time, beating after each until blended. When the cake is done, take it out of the oven and let it cool in the pan for ten to fifteen minutes. Loosen cake from sides of pan with knife. Give it a few taps and it should pop right out. In a large bowl, cream together the butter and sugar until light and fluffy. Be sure the butter and margarine are softened to room temperature before creaming. Percent Daily Values are based on a 2,000 calorie diet. this link is to an external site that may or may not meet accessibility guidelines. Recipe courtesy of Paula Deen and the Food Network. Sift the baking soda and flour together. Continue beating the mixture on medium speed and gradually add the three cups of sugar. 8 Great Spring Dessert Recipes (Our Best Recipes), Disclosure, Disclaimer, and Privacy Policies. Info. (8 oz.) Run a table knife around the edges to loosen. To me, that’s a perfect memory. If you have trouble getting the cake out of the pan, set it over a burner for a couple seconds to heat up the fats at the bottom and sides. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. This will make the cake nice and moist. Beating at low speed, gradually add the flour and salt mixture to the butter mixture. Turn on the oven to 325 degrees F, and bake for 1 hour, 15 minutes. Mix flour and baking powder; set aside. Add eggs, one at a time, beating well after each. Share it with us! When all the flour is has been added and mixed in well, stop beating the mixture. 1 (8 ounce) container sour cream, at room temperature, 2 tablespoons powdered sugar, or to taste. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Bake for 1 hour and 15 minutes. Cool in pan for 15 minutes before inverting pan. Amount is based on available nutrient data. Invert cake on wire rack, removing from pan and let cool completely. However, I am warning you, this is not by any means a healthy cake, but it is absolutely delicious. The new European data protection law requires us to inform you of the following before you use our website: We use cookies and other technologies to customize your experience, perform analytics and deliver personalized advertising on our sites, apps and newsletters and across the Internet based on your interests. Add comma separated list of ingredients to include in recipe. This site requires JavaScript. Mix flour and baking powder; set aside. 526 calories; protein 7.1g 14% DV; carbohydrates 76.1g 25% DV; fat 22.1g 34% DV; cholesterol 142mg 47% DV; sodium 74mg 3% DV. The cake is ready when you can put a toothpick in the cake, and it comes out clean. I always run a knife as close as I can on the inside of the pan to help ease it out. This classic pound cake is dense and moist; try topping with fresh berries or dusting with powdered sugar to take it up a notch. Invert carefully onto a serving plate or cooling rack. Frost as desired (powdered sugar glaze is good) or leave plain and garnish with fresh berried and freshly whipped cream. Add comma separated list of ingredients to exclude from recipe.


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