A recipe for pound cake appears in the first American cookbook, American Cookery, published in 1796. The name "pound cake" refers to the fact that the traditional recipe uses a pound of flour, pound of butter, pound of eggs, and pound of sugar. By the mid-1800s alternative recipes began using smaller portions of the same ingredients to produce a lighter version of the pound cake. Today, an endless number of pound cake variations exist, including vanilla, almond, sour cream, rum, chocolate, lemon, cream cheese, and cornmeal pound cake.
Recipe Servings: 12
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- Nonstick cooking spray, as needed to grease pan
- 1 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 cups sugar
- 6 eggs
- 1 tsp vanilla extract
- 2¼ cups cake flour
- 1 tsp baking powder
- ¾ cup baking cocoa
Directions
- Preheat oven to 325°F. Grease a 10-inch Bundt pan using nonstick cooking spray.
- Cream together the butter, cream cheese, and sugar in a large bowl.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla.
- Whisk together the flour, baking powder, and baking cocoa in a separate bowl.
- Add half of the flour mixture to the butter mixture and beat well.
- Add the remaining flour mixture and beat for about 2 minutes or until well combined.
- Pour the batter into the Bundt pan and bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
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