pound cake recipes

Fresh Strawberry Pound Cake Recipe - A delicious pound cake, perfectly dense, but so moist, with wonderful pops of fresh strawberries and a delicious strawberry glaze. With the use of strawberry puree and extract, it is undeniably fruity yet not overpowering.&nbsp;&nbsp;

Fresh Strawberry Pound Cake Recipe

strawberries ((this is

unsalted butter (room temperature)

sugar

all-purpose flour (sifted)

salt

tsp baking soda

buttermilk

tsp vanilla extract

tsp strawberry extract (optional)

tsp red food coloring (optional)

tbsp strawberry puree (reserved from cake)

Baker’s Corner Powdered Sugar

tsp pure lemon juice (or lime juice)

Remove the stems and wash strawberries thoroughly.  Next add strawberries to food processor or heavy duty blender and puree until smooth.  Remove 2 tablespoons of puree and set aside for glaze later on.

Then add strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool puree down to room temperature and set aside.

Next preheat oven to 325 degrees and prepare a 12 cup Bundt pan with nonstick method of your choosing.

In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy, might be a bit crumbly.

Next, add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat.

Lastly, add buttermilk, the cooled strawberry puree, vanilla and strawberry extracts (and red food coloring if desired) and mix until just combined then stop.

Pour cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.

Cool in pan on a wire rack for 10 minutes then invert cake on serving plate.

For The Cake

Once cake has cooled to room temperature, whisk together 2 tablespoons of the strawberry puree, powdered sugar, vanilla and lemon or lime juice until smooth and thick, but pourable.

Use your spoon to test this by seeing how it runs down the side of the spoon.  If too thin, adjust with powdered sugar and if too thick, add a bit more juice until consistency is perfect.  Glaze top of cooled cake and let set for 10 minutes then serve.

For The Glaze

This Lemon Blueberry Cake Recipe is moist, decadent and the perfect combination of sweet blueberries and tart citrus flavor!  Each bite is irresistible!  This is a wonderful cake to make for Spring and Summer get togethers or all year round!  

Lemon Blueberry Cake Recipe

all-purpose flour

baking powder

baking soda

vanilla extract

eggs

sour cream (room temperature)

blueberries

lemons

confectioner's sugar

lemon juice

Preheat oven to 325 degrees F. Grease and lightly flour a 12 inch bundt pan; set aside. In a medium bowl stir together flour, salt, baking powder, and baking soda; set aside.

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating on medium speed about 10 minutes or until light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping side of bowl frequently. Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined.

Fold in berries, zest and juice until combined.

Pour batter into prepared pan, spreading evenly. Bake for 1 hour and 15-25 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.

Stir together confectioner's sugar and lemon juice until combined and drizzle over top of cooled cake then serve.

For the Glaze:

This Milky Way Cake is the best of two worlds: chocolatey candy bars and buttery cake! A delightfully moist cake with swirls of caramel and Milky Way bars is coated in a white chocolate glaze to make a dessert worthy of sweetening up just about anyone’s day!

Milky Way Cake

Milky Way full sized candy bars

unsalted butter (room temp and divided)

eggs (room temperature)

all purpose flour

buttermilk (room temperature)

oz white chocolate chips

heavy whipping cream

Preheat oven to 350°F. Grease a 12-cup bundt pan.

In a medium saucepan over low heat, melt candy and 1/2 cup of butter. Stir until everything blends together. Remove from heat and set aside.

In a stand mixer bowl, mix sugar and remaining butter for 5 minutes on high speed. Add eggs 1 at a time, combining well after each addition.

Turn mixer to low and add flour, salt and baking soda then add Milky Way mixture, buttermilk and vanilla.

Pour the batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the cake’s center comes out clean. 

Cool the cake in the pan for 10 minutes, then invert onto a serving plate.

For the Cake

Preheat oven to 250F and add white chocolate to a parchment paper lined baking sheet.

In increments of 10 minutes, bake chocolate then smooth and re-spread using a spatula.

Repeat 3-5 more times.  Scrape chocolate into a bowl and whisk until smooth.

Add chocolate to a pot over low heat and whisk in heavy cream. Once glaze is smooth and pourable, set aside to cool then pour over room temperature cake. If glaze is too thick, heat in increments of 30 seconds to achieve pouring consistency.

For the Icing

This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?<div class="d-block mt-4 mb-3 ad-slot">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route!&nbsp;<img alt="Perfect Baked Single Layer Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg" loading="lazy" width="750" height="1044" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch.&nbsp;I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes....... fresh fruit based cakes taste even BETTER the next day.&nbsp;<img alt="Moist Mango and Coconut Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg" loading="lazy" width="750" height="521" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.&nbsp;&nbsp;<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.<img alt="Single Layer Moist Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Always Make from Scratch!For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is; more mess it creates in our body.&nbsp;I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers. <img alt="Moist and Rich Mango Pound Cake for Family | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">While baking a Pound Cake or any cake in general, a few things I always keep in mind:1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!) 2) Always make sure oven is well preheated. 3) Always measure ingredients properly. 4) Never over-bake the cake. 5) Don't over-mix the batter. 6) Don't remove cake from pan too early or too late.<div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>And above all, always follow the recipe :)<img alt="Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg" loading="lazy" width="750" height="1028" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Even though this is my first seasonal cake of the year...... I'm certain, my love for seasonal fruits and twisted classics have made to blog before.Here are few of my favorites so far:1. <a href="https://www.chefdehome.com/recipes/472/coconut-and-orange-marmalade-cake-christmas-gift-from-kitchen" target="_blank" title="Recipe for Coconut and Orange Marmalade Cake">Coconut and Orange Marmalade Cake</a>2. <a href="https://www.chefdehome.com/recipes/421/clementine-cake" target="_blank" title="Recipe for Moist Clementine Cake">Clementine Cake</a>3. <a href="https://www.chefdehome.com/recipes/215/eggless-mango-cake-with-chocolate-mango-glaze" target="_blank" title="Recipe for Moist Egg-less Mango Cake"></a><a href="https://www.chefdehome.com/recipes/215/eggless-mango-cake-with-chocolate-mango-glaze" target="_blank" title="Recipe for Moist Egg-less Mango Cake">Egg-less Mango Cake with Chocolate Glaze</a><div class="d-block mt-4 mb-3">&lt;ins class=&quot;adsbygoogle&quot;
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&lt;/script&gt;</div>Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!<img alt="Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg" loading="lazy" width="750" height="1857" srcset="https://media.chefdehome.com/655/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 655w,https://media.chefdehome.com/492/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 492w,https://media.chefdehome.com/310/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 310w,https://media.chefdehome.com/100/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 100w,https://media.chefdehome.com/750/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!Have a great weekend! -Savita

Moist Mango Pound Cake

cream

Flour

Mango,

Cup Sugar

Salt

tbsp Canola Oil

tsp Coconut Extract,

Cup Unsalted Butter,

Egg(s), large eggs, at room temprature

tsp Baking Soda

tsp Baking Powder

Mango, fresh, diced

Sugar,

Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour. Rub the interior of pan with butter, then add flour and swirl it around to make a coating. Set aside. Also, peel mangoes, and using food processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too thick )

Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.

Batter should be creamy, pale yellow and not gritty (sugar fully dissolved)

With mixer running at low add 2 eggs (one at a time), blending well after adding each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is creamy.

In a bowl, add flour, salt, baking powder, and baking soda and sift together. Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after every addition. Then add remaining 1/4 cup mango puree, last batch of flour and fold in.

Don't over mix. Just use gentle strokes until dry flour is moistened.

Transfer batter to baking pan and bake for 65-70 minutes or until cake is golden brown and tooth pick inserted in the center comes out clean.

Leave the cake on kitchen counter for 5 minutes.

Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.

This is how you make Mango Pound Cake. Cake bakes incredibly moist with delicious flavor of mango and coconut. Serve as Snack or Dessert.

This Peach Pound Cake recipe begins with a silky cake batter that&#039;s swirled with a homemade peach jam and cinnamon streusel, baked to perfection then topped with a maple glaze. 

Peach Pound Cake

cornstarch

tbsp water

peaches

light brown sugar (packed)

nutmeg

cinnamon

cake flour (sifted)

tbsp vanilla extract

tbsp unsalted butter (melted)

brown sugar (packed)

tbsp all purpose flour

maple syrup

tbsp milk

In a small bowl, stir together the cornstarch and cold water until the slurry runs smooth. Set aside.

Add the peach puree, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg to a 3 qt saucepan. Stir to combine the ingredients.

Bring the peach mixture to a simmer over medium heat, stirring frequently.

Once simmering, lower heat to medium-low or low. Whisking constantly, add the cornstarch slurry to the pot in a slow steady drizzle.

Cook for an additional 2-3 minutes, stirring constantly, until the jam thickens. The mixture should release large bubbles and make a rustling noise when it’s stirred.

Remove the pot from heat and allow the jam to cool completely. Placing the mixture in the fridge will speed up the process.

For the Peach Jam Swirl

Add all ingredients to a medium sized bowl and mix with your hands or a fork until crumbly.

This mixture may be prepared a few hours before.

For the Cinnamon Streusel

Sift together the flour, baking soda, and salt into a bowl. Set the bowl aside.

In your stand mixer bowl, beat the butter and sugar together on high speed for 3-4 minutes, or until very pale yellow and fluffy.

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. Add the vanilla extract with the final egg.

Turn your mixer down to its lowest speed, and slowly add half of the flour to batter. Blend on low speed just until the flour is mixed in. Stop the mixer and scrape down the bowl and beater.

Add the sour cream to the bowl and blend on low speed until it’s just blended in. Scrape down sides and and beater again.

Finally, add the remaining flour. Mix until just combined, then scrape down the bowl and beater one last time.

Mix for 30 seconds on low and turn off the mixer.

For the Cake Batter

Preheat your oven to 350F then liberally grease or spray a 14 or 15 cup bundt pan with non stick baking spray.

Sprinkle ⅓ of the cinnamon streusel into the bottom of the pan.

Cover the streusel with ½ of the cake batter. Make a well, then sprinkle ⅓ of the cinnamon streusel into the well.

Pour remaining cake batter over the streusel. Make a shallow well in the batter.

Spoon the peach jam on top of the batter. Sprinkle the remaining streusel over the jam.

Gently tap the pan against the countertop, then bake the cake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. *Darker pans may bake the cake faster than lighter colored pans will.

Cool in pan on a wire rack for 10 minutes then invert cake on a serving plate for at least an hour or until the cake is cool to touch. Allow the cake to cool completely to prevent the peach jam from oozing out when you cut it.

To Assemble

Once the cake is completely cooled, whisk together the confectioner&#039;s sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.

Drizzle glaze over cooled cake and serve.

For the Maple Glaze

This pound cake is velvety, buttery, rich and perfectly creamy filled with the moistness and flavor of sour cream.&nbsp; This generational recipe will become a true classic in your family for years to come.

Sour Cream Pound Cake Recipe

tbsp pure vanilla extract

Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.

In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda.  Be careful not to overbeat.

Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.&nbsp;&nbsp;

Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.

This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route!&nbsp;<img alt="Perfect Baked Single Layer Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg" loading="lazy" width="750" height="1044" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-3.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch.&nbsp;I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes....... fresh fruit based cakes taste even BETTER the next day.&nbsp;<img alt="Moist Mango and Coconut Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg" loading="lazy" width="750" height="521" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-4.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.&nbsp;&nbsp;PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.<img alt="Single Layer Moist Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-5.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Always Make from Scratch!For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is; more mess it creates in our body.&nbsp;I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers. <img alt="Moist and Rich Mango Pound Cake for Family | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-7.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">While baking a Pound Cake or any cake in general, a few things I always keep in mind:1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!) 2) Always make sure oven is well preheated. 3) Always measure ingredients properly. 4) Never over-bake the cake. 5) Don't over-mix the batter. 6) Don't remove cake from pan too early or too late.And above all, always follow the recipe :)<img alt="Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg" loading="lazy" width="750" height="1028" srcset="https://media.chefdehome.com/800/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 800w,https://media.chefdehome.com/655/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 655w,https://media.chefdehome.com/492/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 492w,https://media.chefdehome.com/310/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 310w,https://media.chefdehome.com/100/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 100w,https://media.chefdehome.com/750/0/0/pound-cake/homemade-moist-mango-pound-cake-chefdehome-8.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Even though this is my first seasonal cake of the year...... I'm certain, my love for seasonal fruits and twisted classics have made to blog before.Here are few of my favorites so far:1. <a href="https://www.chefdehome.com/recipes/472/coconut-and-orange-marmalade-cake-christmas-gift-from-kitchen" target="_blank" title="Recipe for Coconut and Orange Marmalade Cake">Coconut and Orange Marmalade Cake</a>2. <a href="https://www.chefdehome.com/recipes/421/clementine-cake" target="_blank" title="Recipe for Moist Clementine Cake">Clementine Cake</a>3. <a href="https://www.chefdehome.com/recipes/215/eggless-mango-cake-with-chocolate-mango-glaze" target="_blank" title="Recipe for Moist Egg-less Mango Cake"></a><a href="https://www.chefdehome.com/recipes/215/eggless-mango-cake-with-chocolate-mango-glaze" target="_blank" title="Recipe for Moist Egg-less Mango Cake">Egg-less Mango Cake with Chocolate Glaze</a>Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!<img alt="Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg" loading="lazy" width="750" height="1857" srcset="https://media.chefdehome.com/655/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 655w,https://media.chefdehome.com/492/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 492w,https://media.chefdehome.com/310/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 310w,https://media.chefdehome.com/100/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 100w,https://media.chefdehome.com/750/0/0/c/pound-cake/homemade-moist-mango-pound-cake-chefdehome-9a.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!Have a great weekend! -Savita

In a pinch and need cake flour?  I will teach you how to make cake flour at home so you create perfectly tender, soft and moist cakes each and every time!

How To Make Cake Flour

For every cup of cake flour you recipe requires, simple measure 1 level cup of all purpose flour then remove 2 tablespoons of the flour. 

Next measure and add 2 tablespoons of cornstarch to the flour and sift 4-5 times. 

Use in your recipe requiring cake flour.

This Butter Pound Cake recipe is a classic that never goes out of style.  Made with luscious butter and heavy whipped cream, this old fashioned pound cake has the most tender crumb, moist texture and versatility.

Old Fashioned Butter Pound Cake Recipe

Start by preheating your oven to 325 F then liberally spray a 10 cup bundt pan with non-stick baking spray.

In your stand mixer bowl, add butter, salt and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.

Next add eggs, one at a time, then vanilla extract combining well after each addition and scraping down the sides of your bowl as needed.

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments.  Be careful not to overbeat.

Lastly add in whipping cream, scrape down sides and mix until just combined and turn off mixer. 

Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Key lime pound cake is an easy summer dessert bursting with fresh lime, drizzled with creamy Key lime icing. This easy homemade pound cake recipe is ready for the oven in minutes!

Key Lime Pound Cake

butter, room temperature

milk

lime zest

Key lime juice

lime juice

Cake

Preheat the oven to 325°F. Grease and flour (or powdered sugar) a 10-inch (12-cup) bundt pan, or coat generously with baking spray. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar at medium speed until creamy. Add in the eggs one at a time until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour mixture and milk in alternating additions, beginning and ending with the flour mixture until just combined. Stir in vanilla, lime zest, and lime juice.

Spread the cake batter into the prepared pan and bake for 75 &#8211; 85 minutes, or until the cake is set and a toothpick inserted into the middle comes out clean. If you notice the cake browning too quickly, loosely tent a piece of aluminum foil over the pan to slow the browning.

Cool the cake in the pan for 20 minutes, before inverting the pan onto a wire rack to cool the cake completely.

Lime Icing

Whisk together powdered sugar, Key lime juice, and vanilla until smooth. Use immediately. Drizzle onto the cooled cake.

Pound Cake

eggs, separated

(250 ml) unsalted butter, softened

(180 ml) sugar

(10 ml) vanilla extract

(375 ml) all-purpose flour

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

With the rack in the middle position, preheat the oven to 180 ºC (350 ºF).

Butter a 20 x 10-cm (8 x 4-inch) loaf pan.

In a bowl, beat the egg whites until stiff peaks form. Set aside.

In another bowl, with the same beaters, cream the butter, sugar and vanilla until smooth. Add the egg yolks and continue beating. With the electric mixer on, gradually add the flour and blend until just incorporated.

Add half of the egg whites at low speed. With a spatula, fold the remaining egg whites into the batter.

Pour the batter into the pan and level it. Bake for 40 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool before slicing.

allo j aimerais savoir pour quoi qui na pas de levure  dans cette recette  merci

Comme Isabelle j'ai utilisé 4 oeufs au lieu de 5 et j'ai utilisé de l'essence d'érable au lieu de la vanille.  Servi avec un caramel maison... C'est un excellent cake!  Savoureux et moelleux... à refaire!

Bonjour j'aimerais savoir pourquoi vous mettez des ml au lieu de gramme ?

Je recommande cette recette cependant en réduisant le nombre d’oeufs à 4 seulement. Je trouve le goût de l’oeuf trop dominant dans la recette originale.

Très bon. Par contre, prendre un moule plus gros car il y a risque de débordement.

Très bon et tendre! J'ai sucré avec  le sirop d'érable et j'ai marbré avec notre beurre d'érable. Malade!!!

super Julie B. pour l'astuce de mélanger les œufs 15 minutes! je ne suis pas habile de travailler les blancs en neige et j ai réussi un superbe gâteau demandé par mon chum depuis longtemps! merci a toi et Ricardo!

Merci beaucoup pour cette recette, elle est délicieuse. Je vous écris aussi en fait pour une suggestion que j'ai faite voila déja 2-3 ans . Je suis très surprise qu'un si important site n'ait pas de conversion métrique pour ses recettes car notre manière de fonctionner en mesurant au lieu de peser est tout sauf précise. Je peux faire la conversion moi-meme, mais j'apprécierais des recettes que vous avez testées avec ces nouvelles mesures . Je sais je demande beaucoup... Un gros merci a toute votre équipe

Ma grand mère m'a appris que la base etait le poids de 4 oeufs. À partir de ce poids, on déterminait le même poids en sucre, en farine et en beurre.un 8 gr de levure. Le vrai sens du mot quatre-quarts! C'est la base de tous le 4/4, salés comme sucrés. 
Après, j'ajoute de la vanille, et tout autre petit ingrédient, selon mon humeur, ou des restes de fruits cuits ou crus ou macérés, ou salé, tomates seches, lardons cuits, restes de jambon coupés en morceaux, de la feta, ...

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