Simple Pound Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 464.5
  • Total Fat: 26.6 g
  • Cholesterol: 201.2 mg
  • Sodium: 205.5 mg
  • Total Carbs: 49.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 7.6 g

View full nutritional breakdown of Simple Pound Cake calories by ingredient
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Introduction

A simple recipe, with numerous uses. I use this for all my decorated cakes, especially sculped ones, due to it's density. A simple recipe, with numerous uses. I use this for all my decorated cakes, especially sculped ones, due to it's density.
Number of Servings: 16

Ingredients

    * 1 lb - Sugar
    * 1 lb - Butter, softened
    * 1 lb - Eggs (approximately 12)
    * 2 tsp - Vanilla Extract
    * 1 lb - Flour


Directions

Preheat oven to about 350. Coat the desired baking pan(s) with shortening, and then coat with flour. This makes the final product FAR easier to remove from the pan(s).

Cream the butter and sugar together well. I use a stand mixer on a Med-Hi setting. Turn the mixer speed down to a Med-Low setting. Add the eggs, one at a time, to allow the eggs and butter mixture to blend well. Once the eggs are well incorporated into the butter-sugar mixture add the vanilla. Now, add the flour, about a third at a time, allowing to fully incorporate into the mixture. Do not overmix, or mix at too high of a speed, as this can cause gluten to form, and make the cake a bit tougher. When fully incorporated, the dough will have a somewhat thick milkshake appearance. Pour/spread the dough into the prepared pan(s), keeping in mind that the cakes will rise a little bit, despite the lack of yeast, baking soda, or other risign agents. The cake may as much as double in thickness, during baking.

Bake the cake(s) for about 25-30 minutes, until set in the center, and golden brown. The time wil vary greatly, based on the depth and surface area of the pan. Use a tooth pick, in the center, to check for "doneness" as you would with any other cake.

Remove the pan from the oven, and set on a cooling rack, for 15 minutes, or more. DO NOT try to remove the cake yet. Allow it to cool. When the pan is cool enough to touch without a hot pad, then you should probably be fine. Place the cooling rack upside down on top of the cake, and invert the whole thing. The cake should almost drop out, without any sticking, if you did a good job coating it with shortening and flour. Allow to finish cooling before trying to decorate.


Number of Servings: 16

Recipe submitted by SparkPeople user WCALLISTER.

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