• Main
  • Recipes
  • Classic Pound Cake (Food Network Kitchens) Recipe

Classic Pound Cake (Food Network Kitchens) Recipe

Posted by
Rate It!
Classic Pound Cake (Food Network Kitchens)
Add your photo!
Ingredients
11
Count
Nutrition
687
Calories
Total time
135
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place a rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour the pan of your choice.
  2. Sift the flour and salt into a medium bowl and set aside. Whisk the whole eggs, yolks, milk, and the vanilla together in a 4-cup measuring cup or bowl, and set aside.
  3. In a heavy duty mixer fitted with the paddle attachment, beat the butter at a medium speed until smooth, about 1 minute. Gradually pour in the sugar, 1/4 cup at a time, to cream and lighten the butter. (This should take about 3 minutes.) Once all the sugar is added, turn the machine off and scrape down the sides of the bowl and paddle with a rubber spatula. Continue to beat the butter mixture until light and fluffy, about 4 minutes. Add the lemon zest and beat for 30 seconds more. Turn the machine off and scrape the sides of the bowl again to assure even incorporation of the ingredients.
  4. Turn the mixer to its lowest setting. Gradually pour in the flour, 1/4 cup at a time, and beat the batter for 30 seconds. Gradually add the egg mixture. (It should take about a minute to pour all of it into the batter.) Remove the bowl from the mixer, scrape any batter off the paddle, and finish stirring the egg mixture into the batter with a rubber spatula. Take care not to over mix the batter, but make sure that you scrape the bottom of the bowl to evenly incorporate all of the ingredients.
  5. Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the cake in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed, about 1 hour and 30 minutes, for the tube or Bundt pans; and 50 minutes to 1 hour for loaf pans.
  6. Cool the cake, in the pan, on a rack, for 10 to 15 minutes. Invert the cake onto a flat plate or cardboard. Re-invert the cake and set it right side up on the rack to cool completely. If not serving the same day, wrap in plastic wrap and store at room temperature, for 4 to 5 days or freeze for 1 month.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 686.53 Kcal (2874 kJ)
Calories from fat 379.9 Kcal
% Daily Value*
Total Fat 42.21g 65%
Cholesterol 283.67mg 95%
Sodium 195.09mg 8%
Potassium 132.17mg 3%
Total Carbs 66.98g 22%
Sugars 32.57g 130%
Dietary Fiber 1.31g 5%
Protein 11.42g 23%
Vitamin A 0.5mg 15%
Iron 1.4mg 8%
Calcium 49.6mg 5%
Amount Per 100 g
Calories 385.74 Kcal (1615 kJ)
Calories from fat 213.45 Kcal
% Daily Value*
Total Fat 23.72g 65%
Cholesterol 159.38mg 95%
Sodium 109.61mg 8%
Potassium 74.26mg 3%
Total Carbs 37.63g 22%
Sugars 18.3g 130%
Dietary Fiber 0.74g 5%
Protein 6.42g 23%
Vitamin A 0.3mg 15%
Iron 0.8mg 8%
Calcium 27.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 17
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top