Pound Cake

Traces of vanilla and sweet cake flavors are lightly packed in this fluffy pound cake recipe. This is the perfect cake for morning coffee or as a mid-day because you deserve it snack. When this loaf of precious pound cake comes out of the oven the edges should be slightly browned and the cake should be allowed to stand and cool a bit prior to eating. The sweetness is at its peak fresh out of the oven, so I recommend cutting yourself a small slice and giving it a taste test when cool enough to touch. The aromas of fresh baked goods truly are worth the time to prepare. This cake keeps well and is a delicious reward to have around the house that everyone will surely appreciate.

This cake goes great with strawberries, ice cream or by itself. Be sure to watch the video and follow the instructions below to have this Pound Cake in your kitchen ready for consumption. Make sure you have predictable results by using a good pan, pyrex is not recommended for this recipe as cook times may vary. Feel free to browse my catalogue and share any recipes you find interesting or leave a comment if you would like to just have a food related discussion.

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Buttery Pound Cake

Ingredients

In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.

Add one egg and beat until smooth. Continue with the other eggs (at one at a time).

Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.

Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour.

Transfer the batter to the loaf pan.

Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.

Enjoy Homemade Pound Cake Bread!

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Pound Cake

0 from 0 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Baked Goods, Dessert
Cuisine American
Servings 8
Calories

Equipment

  • Loaf Pan (9" x 5")

Ingredients
  

  • 4 large eggs room temperature
  • 1 ½ cup all-purpose flour
  • 1 cup + 1 ½ tbsp divided unsalted butter softened
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp salt

Instructions
 

  • Preheat the oven to 350°F (176°C).
  • In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
  • Add one egg and beat until smooth. Continue with the other eggs (at one at a time).
  • Add vanilla extract, salt and beat until smooth.
  • Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
  • Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour (see video). Transfer the batter to the loaf pan.
  • Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
  • Remove from the oven and rest the bread in the pan for 10 minutes.
  • Remove the bread from the loaf pan and transfer to a cake rack.
  • Leftovers may be stored in an airtight container up to 5 days in the refrigerator.

Enjoy Homemade Pound Cake!

    Video

    Keyword best pound cake recipe, easy pound cake recipe, pound cake
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    More Baked Goods Recipes

    Chocolate Coconut Nests

    Chocolate Coconut Nests are fun for the entire family to make and appreciate because they are so mouthwateringly soft and loaded with rich chocolate that is laced with chewy strips of tender sweet coconut. The anticipation will grow as the chocolate begins to melt and the air fills with the sweet aromatic nectar of molten chocolate and stewing coconut flakes. We love making specialty items for the different celebrations and this recipe is a perfectly easy way to have the kids help make something they will enjoy.

    Watch the video with your kids and ask them if they would like to try and help makes these. Be sure to let them know that if they help they can clean the bowls and spoons, always fun watching that. The volunteers will be ready to get the aprons on and get to work. Best part is while the nests cool in the refrigerator, clean up is a breeze. Like and share this or any of my eatfoodlicious suggestions and hope you visit again soon.

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    Ingredients

    Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.

    Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.

    Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth. 

    Stir until until smooth. 

    Add coconut flakes

    Mix until evenly coated/blended.

    Drop big tablespoon fulls of the coconut/chocolate mix on a parchment paper or baking sheet.

    Place 4 mini eggs on top of each coconut nest.

    Place the coconut nests in the refrigerator.

    They will ready to eat in 30 minutes.

    May be stored in an airtight container up to a week at room temperature.

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    Chocolate Coconut Nests

    0 from 0 votes
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Dessert, Seasonal
    Cuisine American
    Servings 20 nests
    Calories

    Ingredients
      

    • 20 oz melting wafers I used Ghirardelli
    • 14 oz sweet coconut flakes I used Baker's Sweetened Angel
    • 10 oz Cadbury Mini Eggs Easter Candy
    • 2 tbsp coconut oil or shortening
    • 2 cups water

    Instructions
     

    • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
      Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.
      Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
    • Add coconut flakes and mix until evenly coated/blended.
    • Drop big tablespoons full of the coconut mix on a parchment paper or baking sheet. This should make ~20-21 nests. Watch video for reference.
    • Place 4 mini eggs on top of each coconut nest.
    • Place the coconut nests in the refrigerator. They will ready to eat in 30 minutes.
    • May be stored in an airtight container up to a week at room temperature.

    Enjoy!

      Video

      Keyword Chocolate nest, coconut chocolate nest, easter dessert, easter recipe, kid friendly recipe
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      S’more Brownies

      Graham cracker with rich soft moist slightly chewy brownies topped with fresh melted marshmallows combine together to create an eruption of flavor and delight. Enjoy this dessert with a cold glass of milk as your heart will skip a beat when you take the first bite. Fresh from the oven yet cool enough to touch, this desert smolders with sweet tantalizing aromas of brownies and slightly charred marshmallow. This is a treat the kids will love and it will not last long once you put it out for mass consumption.

      Watch the video and follow the instructions below to see for your self how easy it is to make this sinfully delicious snack. Keep covered during storage to maintain the moisture of the brownie and reward your family this weekend. This recipe is guaranteed to create some excitement in the kitchen as you prepare these S’mores Brownies. Feel free to browse my growing menu for more EatFoodlicious recipes and ideas.

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      Ingredients

      Add the melted butter to the oreos and mix until the crumbs are moist.

      Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Bake for 15 minutes.

      In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.

      Add flour, cocoa powder, salt and baking powder.

      Mix well until smooth.

      Add chocolate chips and gently fold them in until well mixed.

      Place the batter on top of the crust. Bake for 35 minutes or until a toothpick placed in the center comes out clean.

      Remove from the oven and spread mini marshmallows on top of the brownie.

      Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don’t want to burn them).

      Rest for 15-20 minutes before serving.

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      Share on social media

      S’mores Brownies

      5 from 1 vote
      Prep Time 15 mins
      Cook Time 50 mins
      Total Time 1 hr 5 mins
      Course Baked Goods, Dessert
      Cuisine American
      Servings 9
      Calories

      Equipment

      • Pan 8" x8"

      Ingredients
        

      Crust

      • 2 packs graham crackers about 18
      • 8 tbsp unsalted butter melted

      Brownie

      • 1 cup sugar
      • 1 cup semi-sweet chocolate chips
      • ½ cup vegetable or canola oil 
      • ½ cup cocoa powder
      • ½ cup all-purpose flour
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • 2 large eggs lighly beaten
      • 3 cups mini marshmallows

      Instructions
       

      • Preheat the oven to 350°F (176°C).
      • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl.
      • Add the melted butter to the oreos and mix until the crumbs are moist.
      • Coat the sides of the pan with a No-Stick Cooking Spray (PAM made with flour works well).
      • Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer).
      • Bake for 15 minutes.

      Crust

        Brownie

        • In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.
        • Add flour, cocoa powder, salt, baking powder and mix well until smooth.
        • Add chocolate chips and gently fold them in until well mixed.
        • Place the batter on top of the crust.
        • Bake for 35 minutes or until a toothpick placed in the center comes out clean.
        • Remove from the oven and spread mini marshmallows on top of the brownie.
        • Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don't want to burn them).
        • Rest for 15-20 minutes before serving.

        Serve & Enjoy!

          Video

          Keyword best s’mores brownie recipe, dessert, easy s’mores brownies recipe, kid friendly recipe, s’mores brownies
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