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)
Table of Contents
Coconut cream cheese sour cream pound cake
Recipe by: 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
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)
Recipe by: N.M.C.M.
1/2 Cup Unsalted Butter at room temperature
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
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
Recipe by: 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
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.
Pfeffernusse Pound Cake
Recipe by: 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
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.