Recipe: Eating on a Dime Pound Cake

Recipe: Eating on a Dime Pound Cake Delicious, fresh and tasty.

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This delicious red velvet pound cake is the perfect combination of flavors.

Make sure the cake has cooled before icing it, and for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina Directions.

In a small bowl, cream butter and sugar until light and fluffy.

You can have Pound Cake using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pound Cake

1. Prepare 1 lb (4 sticks) of butter, plus more for pan.

2. It’s 3 cups of sugar.

3. It’s 6 of eggs.

4. Prepare 3 cups of all-purpose flour, plus more for pan.

5. You need 1/2 tsp of fine salt.

6. It’s 1/2 tsp of baking powder.

7. It’s 1 1/2 cup of milk.

8. It’s 2 tsp of vanilla extract.

Add eggs, one at a time, beating well after each addition.

Stir in the applesauce, vanilla and lemon zest.

To make a perfect pound cake from scratch, have all the ingredients prepared and ready and the oven preheated.

Pound Cake Recipes Our pound cake recipes include classic, flavored, gluten-free versions, wedding cake ideas, recipes with add-ins, and we even have lots of sweet and savory pound cake dipping sauce recipes.

Pound Cake step by step

1. Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.).

2. Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.).

3. Add eggs, 1 at a time, beating just until yellow yolk disappears..

4. Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts..

5. Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.).

6. Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean..

7. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack..

Put in greased and floured "pound cake pan," you know, the one with the funnel in the middle.

Put in cold oven, middle rack.

Of course you can add chocolate chips to this pound cake.

I like to add mini chips!

Not only are berries excellent on top of pound cake you can add them to the batter.