Tag: Pound Cake

Glazed Lemon Pound Cake

Glazed Lemon Pound Cake

To end the month of August, I wanted to share another lemon recipe that we really love. Glazed Lemon Pound Cake is a refreshing dessert to serve with tea or following your evening meal.

Lemon-Thyme Pound Cake

Lemon-Thyme Pound Cake

I love making Lemon-Thyme Pound Cake in the spring and summer months. This is a deliciously moist cake for you to try with some fresh garden herbs.  Pound cake makes a lovely dessert served with a side of fresh berries or a dollop of whipped 

Vanilla Pound Cake

Vanilla Pound Cake

Make this delicious Vanilla Pound Cake recipe during this year’s Holiday Season–or any time, really! The sugar topping sends this cake right over the top! 

Vanilla Pound Cake - Vaulted Cathedral Bundt Pan

The above pictured Bundt cake pan is a Nordic Ware Vaulted Cathedral Bundt Pan and is especially beautiful, but you can use any 9-10 cup Bundt cake pan that you desire or have on hand. 

The “secret ingredient” in this recipe is the Princess Emulsion Flavoring. Believe me, you will want to purchase some of this, if you haven’t done so already!

It gives recipes a nutty, citrus, rich taste that makes people exclaim “what is that wonderful flavor I’m tasting?”

I use this flavoring in several of my recipes, including my Sourdough Banana Bread, Cranberry Pound Cake, and Old-Fashioned Sugar Cookies.

 

Ingredients Needed to Make Vanilla Pound Cake

  • all-purpose flour
  • baking powder
  • salt
  • butter, softened
  • cream cheese, softened
  • granulated sugar
  • large eggs (5 of them)
  • whole milk
  • Princess Flavoring Emulsion

Topping:

  • granulated sugar
  • vanilla extract
  • water

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

In a small bowl, whisk together the all-purpose flour, baking powder and salt.

In a large mixing bowl, cream together the softened butter and cream cheese, and granulated sugar until well combined.

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

Add whole milk and Princess Flavoring and continue beating on high for 2-3 minutes.

See my note at the beginning of this recipe regarding Princess Flavoring Emulsion. 

Gradually add the flour mixture to the creamed mixture, beating just to combine.

Pour and scrape into a lightly greased 10-cup Bundt pan.

You may choose to grease and flour the Bundt pan, or I like to spray Baker’s Joy inside it, which works really well for all of my intricately designed pans. They just pop right out, with no sticking.

Bake cake in preheated oven for 45-50 minutes until toothpick inserted into center comes out clean.

 

Sugar Topping for this Cake

To make the sugar topping, combine granulated sugar, vanilla extract, and water to make a simple syrup.

Vanilla Pound Cake - Nordic Ware Crown Bundt Pan

After 10 minutes, remove cake from pan onto a wire rack. Brush topping over warm cake. Allow the cake to cool before serving. (The above cake pan is a Nordic Ware “Crown” Bundt Pan.)

This cake will serve 12-14 people. Serve with freshly whipped cream and fresh berries.

See more Cake Recipes Here. View Desserts Here. 

Recipe for Vanilla Pound Cake - Nordic Ware Crown Bundt Pan

Vanilla Pound Cake

Make this delicious Vanilla Pound Cake recipe during this year’s Holiday Season--or any time, really. The sugar topping sends this cake right over the top! 
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Pound Cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12

Equipment

KitchenAid Mixer
Rubber Spatula
Bundt Cake Pan
Cooling Rack

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter softened
  • 6 oz cream cheese softened
  • 1 1/2 cups granulated sugar
  • 5 large eggs room temperature
  • 3 tablespoons whole milk
  • 2 teaspoons Princess Flavoring Emulsion

Topping:

Instructions

  • Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
  • In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
  • In a large mixing bowl, cream together the softened butter and cream cheese, and granulated sugar until well combined, about 5 minutes.
  • Add eggs, one at a time, beating about a minute after each addition.
  • Add whole milk and Princess Flavoring Emulsion and continue beating on high for 2-3 minutes.
  • Gradually add flour mixture to creamed mixture, beating just to combine.
  • Using a rubber spatula, pour and scrape into a lightly greased 10-cup Bundt pan. (You may choose to grease and flour the Bundt pan, or I like to spray Baker's Joy inside it, which works really well for all of my intricately designed pans. They just pop right out, with no sticking.)
  • Bake cake in preheated oven for 45-50 minutes until toothpick inserted into center comes out clean.

Sugar Topping

  • To make the sugar topping, combine granulated sugar, vanilla extract, and water to make a simple syrup.
  • After 10 minutes, remove cake from pan onto a wire rack. Brush topping over warm cake. Allow the cake to cool before serving.
  • This cake will serve 12-14 people. Serve with freshly whipped cream and fresh berries.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.
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Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake

Blueberry Lemon Pound Cake is a yummy dessert to serve your family. Fresh, plump, juicy berries. Moist tender cake with a hint of lemon. While a lot of pound cakes are made in Bundt pans, I like how this one is formed in a loaf 

Cranberry Pound Cake with Almonds

Cranberry Pound Cake with Almonds

  Here’s a delicious recipe to make for your family during the holidays. Cranberry Pound Cake with Almonds is especially good after it has set for 1-2 days. It is amazingly flavorful and moist, and I love the added sweet bites of cranberries. So yummy!