Recipe Pound Cake

recipe pound cake, looking for these recipes? check this for 4 best recipe pound cake: Vanilla Pound Cake with Raspberry Sauce , Pfeffernusse Pound Cake , Coconut cream cheese sour cream pound cake , Sour cream pound cake (for trifle)

Coconut cream cheese sour cream pound cake

image credit: SherryRandall


  • 1 cup margarine-2 sticks
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 tablespoon vanilla
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 3 cups flour- all purpose
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 cups flaked sweetened coconut
  • Steps

  • Preheat oven to 350. Cream together margarine, cream cheese that’s room temp, and sour cream. Add sugar and cream well. Add 6 eggs, 2 at a time. Add flour 1 cup at a time. In the second cup of flour add the salt and baking powder and mix before dumping. Once flour is incorporated, add 2 cups of coconut, mix well.
  • Spray your bundt pan heavily with non Stick spray. Pour batter into pan and level it out with a spatula. Bake at 350 for 1 hour and 15 minutes or until skewer comes out clean.
  • Invert onto a cake plate and store in an airtight container.
  • Sour cream pound cake (for trifle)

    image credit: N.M.C.M.


  • 1/2 Cup Unsalted Butter at room temperature
  • 3 Eggs
  • 1/2 Cup Sour Cream
  • 1 1/2 Cups All Purpose Flour
  • 1/4 tsp Baking Powder
  • 1/8 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Cup Sugar
  • 1/2 tsp Vanilla Extract
  • Steps

  • Preheat your oven to 350 degrees. Spray a 9 by 5” loaf pan with non stick cooking spray and lay the bottom with parchment paper.
  • In a large bowl cream together the butter and sugar with an electric mixer. Add the eggs and whisk for about 2 minutes or until light and fluffy.
  • Mix in the sour cream and vanilla.
  • Add the flour, baking powder, baking soda and salt. In a different bowl Mix it in just to combine Then add to egg mixture bowl, do not over mix., mix with a Spoon or rubber spatula, till is combine.
  • Pour the batter into the prepared an and smooth the top so its even. Cook for about 50 minutes to 1 hour or until when a toothpick entered in the center comes out clean. Let cool for about 10 minutes before serving. Change Change
  • Trifle – check out my easy strawberry cheesecake trifle. Change Change
  • Strawberry cheesecake trifle… that the pound cake was made for. Change
  • Vanilla Pound Cake with Raspberry Sauce

    image credit: jenscookingdiary


  • For the pound cake:
  • 226 gr unsalted butter
  • 200 gr granulated sugar
  • 3 large eggs
  • 120 ml Greek yoghurt
  • 2 tsp vanilla extract
  • 250 gr all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • For raspberry sauce:
  • 170 gr raspberries
  • 50 gr granulated sugar
  • 1/2 Tbsp fresh lemon juice
  • Steps

  • Whisk together flour, baking powder, and salt. Set aside.
  • Beat the butter until light and fluffy. Add the sugar and beat until combined.
  • Mix in the eggs, one at a time, beating well after each addition.
  • Mix in the yoghurt and vanilla extract, then gradually fold in the dry ingredients.
  • Pour the batter into the 9×5 inch greased loaf pan.
  • Bake in a 350 F preheated oven for about 50 – 60 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with aluminum foil halfway through baking to prevent the cake from browning too much.
  • Leave to cool completely in the pan on a wire rack before pouring the raspberry sauce.
  • For the raspberry sauce: Combine raspberries and sugar in a saucepan over medium-high heat. Stir for about 10 minutes until the raspberries break down and sugar dissolves.
  • Add fresh lemon juice. Mix well.
  • Remove from the heat and press sauce through a fine-mess strainer to remove seeds. Cool to room temperature. Pour the sauce on top of the cake.
  • Enjoy!
  • Pfeffernusse Pound Cake

    image credit: Angie


  • 1/2 lb butter (2 sticks) room temp
  • 1/2 cup vegetable shortening (room temp)
  • 3 cups sugar
  • 1/2 cup brown sugar
  • 5 eggs (room temp)
  • 3 cups all-purpose flour
  • 1 cup milk
  • 1/2 cup molasses
  • 1/4 cup honey
  • 1 1/2 tsp cardomon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp ginger
  • 2 tsp anise extract
  • 2 tsp cinnamon
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • Powdered sugar
  • Steps

  • Preheat oven to 350 degrees. Grease and flour bundt or spring form pan.
  • With mixer cream butter and shortening together. Add sugar and brown sugar a little at a time. Add eggs, one at a time, beating after each addition.
  • Stir dry ingredients together in a separate bowl (flour, cardomon, nutmeg, cloves, ginger, cinnamon, pepper, salt and baking powder). Add to butter mixture alternating with milk.
  • Add in molasses, honey, anise and vanilla extracts.
  • Pour batter into greased and floured tube/bundt pan. Bake for 1 – 1 1/2 hours until toothpick inserted in the center comes out clean.
  • When cooled remove from pan and dust with powered sugar.
  • Enjoy!
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