POUND CAKE RECIPES: FAST POUND CAKE

FAST POUND CAKE




FAST POUND CAKE RECIPE

When you’re craving a homemade dessert but short on time, this fast pound cake recipe is the answer. It skips complicated steps while still delivering a buttery, moist crumb and classic pound cake flavor. Perfect for last-minute guests, busy weeknights, or beginner bakers.

Why This Is the Best Fast Pound Cake

  • Ready for the oven in 10 minutes

  • Uses simple pantry ingredients

  • No separating eggs, no fancy techniques

  • Bakes up rich, soft, and sliceable

Ingredients

  • 2 cups all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon salt

  • 1 cup granulated sugar

  • ½ cup unsalted butter, melted and cooled

  • 3 large eggs

  • ¾ cup milk (or buttermilk for extra moisture)

  • 1 teaspoon vanilla extract

How to Make Fast Pound Cake

  1. Preheat oven to 350°F (175°C). Grease a loaf pan or small Bundt pan.

  2. In a bowl, whisk flour, baking powder, salt, and sugar.

  3. Add melted butter, eggs, milk, and vanilla.

  4. Mix just until smooth—do not overmix.

  5. Pour batter into prepared pan.

  6. Bake 45–55 minutes, until a toothpick inserted comes out clean.

  7. Cool 10 minutes in pan, then transfer to a wire rack.

Optional 2-Minute Glaze

  • ½ cup powdered sugar

  • 1–2 tablespoons milk

  • Splash of vanilla

Whisk and drizzle over warm or cooled cake.

Pro Tips for Speed & Success

  • Melt butter in the microwave to save time.

  • Use one bowl to minimize cleanup.

  • For faster cooling, remove cake from pan after 10 minutes.

  • Line the pan with parchment for easy removal.

Quick Flavor Variations

  • Lemon Fast Pound Cake: Add 1 tablespoon lemon zest + 1 tablespoon juice

  • Vanilla Almond: Replace vanilla with almond extract

  • Chocolate Chip: Fold in ¾ cup mini chocolate chips

  • Cinnamon Sugar: Sprinkle cinnamon sugar on top before baking

Serving Ideas

  • Dust with powdered sugar for a classic look

  • Serve with fresh berries 🍓

  • Pair with coffee or tea ☕

  • Toast slices lightly and butter them

Storage

  • Room temperature: 3–4 days, covered

  • Refrigerator: up to 6 days

  • Freezer: up to 2 months, tightly wrapped

Final Thoughts

This fast pound cake recipe proves you don’t need hours to make a homemade classic. It’s simple, dependable, and endlessly customizable—perfect for when time is short but cravings are real.

OTHER RECIPES


INGREDIENTS
  • 1 box Pillsbury pudding cake mix
  • 1 cup plain flour
  • 1 cup sour cream
  • 1 cup sweet milk
  • 4 eggs
  • 3/4 cup sugar
  • 1/2 tsp each vanilla, butter, almond
  • lemon extract
INSTRUCTIONS
Put all in large bowl of mixer. 
Beat 2 minutes, pour into prepared pound cake pan. 
Bake 350 degrees for 1 hour and 10 minutes or till test done. 
Cool 5 minutes in pan, then ice if desired.
The pound cake recipe is ready to serves 16 great persons....nice one !
lemon-pound-cake-with-equal.

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