Recipe for Pound Cake

Classic Vanilla Pound Cake

Ingredients:

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk, room temperature

Instructions:

Preheat the oven to 350°F. Butter and flour a 10-inch bundt pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture in three parts alternating with the milk, starting and ending with the flour.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Lemon Blueberry Pound Cake

Ingredients:

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk, room temperature
2 tablespoons lemon zest
1 cup fresh blueberries

Instructions:

Preheat the oven to 350°F. Butter and flour a 10-inch bundt pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon zest.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture in three parts alternating with the milk, starting and ending with the flour.
Gently fold in the blueberries.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Chocolate Marble Pound Cake

Ingredients:

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk, room temperature
1/2 cup unsweetened cocoa powder
1/2 cup hot water

Instructions:

Preheat the oven to 350°F. Butter and flour a 10-inch bundt pan.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture in three parts alternating with the milk, starting and ending with the flour.
In a small bowl, whisk together the cocoa powder and hot water until smooth.
Add 1 1/2 cups of the cake batter to the cocoa mixture and stir until combined.
Pour half of the plain batter into the prepared pan and then spoon half of the chocolate batter on top.
Repeat with the remaining batter, swirling with a knife to create a marbled effect.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Conclusion:

Pound cake is a classic and versatile dessert that can be enjoyed in many different ways. Whether you prefer a simple vanilla cake or a more complex flavor profile, these recipe variations are sure to impress. Experiment with different ingredients and techniques to create your own unique pound cake creations.