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5 Amazing Pound Cake Recipes

This raspberry trifle is seriously good.


Plain-vanilla pound cake is scrumptious, but try variations like Apricot, Raspberry Trifle, or Lemon Poppy Seed, and take this yummy comfort food to the next level.



Rodale



This raspberry trifle is seriously good. 
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Finely textured, dense, and buttery, pound cake recipes traditionally called for equal parts flour, sugar, butter, and eggs—a pound of each, hence its name. Thanks to its original proportions, the French call pound cake quatre-quarts ("four-fourths"). Since traditional pound cake can be a bit on the heavy side, newer pound cake recipes vary those proportions somewhat, and include baking powder (the traditional cake was leavened only by the air added to the batter during the mixing process). Updated pound cake recipes also include flavorful additions like fruit, nuts, chocolate, and various extracts.
 

For a healthier take on pound cake, try this tasty version featuring nonfat sour cream, skim milk, and egg whites. Start by preheating the oven to 350°F. Coat a 9-inch-by-5-inch loaf pan with nonstick spray and dust lightly with flour. In a large bowl, combine 2¼ cups of cake flour, 1¼ cups of sugar, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, ¼ teaspoon of salt, ½ cup of butter at room temperature, 1 cup of nonfat sour cream, ¼ cup of skim milk, 2 egg whites, 1 teaspoon of lemon rind, 1 teaspoon of lemon extract, and 1 teaspoon of vanilla. With an electric mixer, mix at low speed for 1 minute, scraping the sides of the bowl frequently. Mix at medium speed for 2 minutes longer, or until the batter is light and fluffy. Spoon the batter into the pan and smooth it evenly. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Turn the cake out onto a wire rack and cool completely.

[post_ads]If you’re not a lemon fan, pound cake recipes offer loads of variations. For example, you can whip up a cocoa-spice pound cake by omitting the lemon rind and lemon extract, replacing ¼ cup of the cake flour with ¼ cup of unsweetened cocoa powder, and adding 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves. Or try a rum baba pound cake: Start by adding 1 tablespoon of light rum to the batter along with the vanilla. While the cake is baking, bring ¼ cup of sugar and 1/3 cup of water to a boil and simmer for 5 minutes. Remove this from the heat and cool slightly before stirring in ¼ cup of light rum. Pierce the warm cake in several places (use a toothpick or a skewer) and drizzle evenly with the rum syrup.

Pound cake is great served on its own with coffee or tea, or brushed with liqueur and layered with pudding or custard for the classic English dessert known as trifle. It’s also terrific toasted or grilled, and makes a great dessert when topped with ice cream, sliced fruit, or a fruit-based sauce.

Try these exquisite, easy-to-prepare pound cake recipes, courtesy of the Rodale Recipe Finder

#1:  

Traditional Pound Cake. 

Here’s a classic pound cake recipe, made even moister with the addition of full-fat sour cream. Enjoy it as is or consider it the starting point for your own pound cake variations.

#2:  

Lemon Poppy Seed Pound Cake. 

Fruit flavors add zest and interest to this simple cake, thanks to lemon and poppy seeds. Or, for something even more unusual, try an apricot pound cake.
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#3:  

Marble Pound Cake. 

Unsweetened chocolate and almond extract make this marbled cake nutty, fudgy, and delicious.

#4: 

Strawberry-Banana Trifle. 

Strawberries are the classic trifle fruit, but you can easily vary the fruit when making this dessert. Witness this raspberry version, which is equally delicious.

#5:  

Piece of Cake. 

For a dessert that’s ready in under 10 minutes, simply grill slices of pound cake (makes it crunchy and wonderful), slather with chocolate-hazelnut spread, and top with sliced strawberries. Amazing!

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Cake Magazine: 5 Amazing Pound Cake Recipes
5 Amazing Pound Cake Recipes
This raspberry trifle is seriously good.
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