APRICOT BRANDY POUND CAKE

Moist, Buttery & Boozy Delight

If you love classic pound cake but want a sophisticated twist, this Apricot Brandy Pound Cake is for you. Rich, buttery, and infused with sweet apricot preserves and a splash of brandy, it’s the perfect dessert for holidays, brunch, or gifting. The golden Bundt cake has a tender crumb, aromatic fruitiness, and a subtle boozy finish that makes every bite unforgettable.

Why You’ll Love This Cake

Moist, tender crumb with buttery richness
Sweet apricot flavor perfectly balanced by brandy
Elegant presentation in a Bundt pan
Perfect for gifting or entertaining
Easy enough for home bakers of all levels

Ingredients

Cake

3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2½ cups granulated sugar
6 large eggs, room temperature
½ cup whole milk, room temperature
1 tsp vanilla extract
¼ cup apricot brandy
½ cup apricot preserves

Optional Glaze

½ cup apricot preserves
2 tbsp apricot brandy

How to Make Apricot Brandy Pound Cake

1. Prep the Pan & Oven

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan or line with non-stick spray. Set aside.

2. Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream softened butter and sugar until light and fluffy (about 4–5 minutes).

4. Add Eggs

Beat in eggs one at a time, ensuring each is fully incorporated.

5. Add Flavorings

Mix in vanilla extract, apricot brandy, and apricot preserves until smooth.

6. Combine Dry & Wet Ingredients

Alternate adding the flour mixture and milk, starting and ending with flour. Mix just until combined to avoid overworking the batter.

7. Bake the Cake

Pour batter into prepared Bundt pan and smooth the top.
Bake 75–85 minutes or until a toothpick inserted in the center comes out clean.

8. Cool & Glaze

Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. For an optional glaze, gently heat apricot preserves and brandy, then brush over the cooled cake.

Expert Tips for Perfect Pound Cake

Use room-temperature eggs, milk, and butter for smooth batter and even baking.
Do not overmix once flour is added to keep the crumb tender.
Tent with foil if the cake browns too quickly.
For a clean release, brush pan with melted butter and dust with flour or use non-stick baking spray.

Flavor Variations

Orange-Apricot: Add 1 tbsp orange zest and 1 tsp orange juice to the batter.
Almond Apricot Cake: Replace vanilla with ½ tsp almond extract; sprinkle sliced almonds on top.
Chocolate Apricot: Fold ½ cup mini chocolate chips into batter before baking.

Serving Suggestions

Slice and serve with whipped cream or fresh berries.
Pair with tea, coffee, or a glass of brandy for extra indulgence.
Great as a holiday centerpiece or elegant dessert platter.

Storage & Shelf Life

Room Temperature: Store covered for 4–5 days.
Refrigerator: Up to 7 days, wrapped to prevent drying.
Freezer: Wrap tightly and freeze up to 3 months; thaw overnight.

FAQs

Can I use regular apricot jam instead of preserves?
Yes, but preserves provide more fruit texture and slightly thicker flavor.

Can I skip the brandy?
Yes, but you can replace it with apricot juice or water—though the cake will be less aromatic.

Can I bake this in a loaf pan?
Absolutely. Bake at 350°F for 60–70 minutes, checking doneness with a toothpick.

Final Thoughts

This Apricot Brandy Pound Cake elevates the classic pound cake with luxurious fruit and spirit flavors, making it perfect for gifting, brunch, or a holiday dessert table. Easy to make, stunning to serve, and impossible to resist—every bite is a little indulgence.

OTHER RECIPES

A nice pound cake recipe to try !
Pound Cake Recipe INGREDIENTS

1 cup butter, almost room temperature
3 cups granulated sugar
6 eggs
3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or yogurt
1/2 teaspoon rum flavoring
1 teaspoon orange extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup apricot brandy
shortening for pan, flour for dusting

Pound Cake Recipe INSTRUCTIONS
Preheat oven to 325°F.

Using a shortening such as Crisco, grease a Bundt cake pan or tube pan well. Dust lightly with flour and tap out any excess.

Remove butter from refrigerato

r 15-20 minutes before making cake; it should not be greasy, but should be slightly softened.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift flour, then measure 3 cups flour after sifted. Sift flour again (2 more times) with baking soda and salt.

Combine sour cream or yogurt with brandy and flavorings. Add dry ingredients alternately with creamed butter mixture, beginning and ending with sifted flour mixture.

Transfer batter to prepared pan; smooth top of cake with spatula, spreading evenly with the back of a large spoon or spatula that has been dipped in warm water.

Bake at 325°F for about 70 minutes, or until a toothpick inserted in center of cake comes out clean...and the pound cake recipe is ready..enjoy it !
lemon-pound-cake-with-equal

VIDEO:

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

Preheat oven to 350°F (175°C). Grease a loaf pan or small Bundt pan.
In a bowl, whisk flour, baking powder, salt, and sugar.
Add melted butter, eggs, milk, and vanilla.
Mix just until smooth—do not overmix.
Pour batter into prepared pan.
Bake 45–55 minutes, until a toothpick inserted comes out clean.
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.

VIDEO:

CINNAMON POUND CAKE

Warm, fragrant, and irresistibly moist, cinnamon pound cake is the kind of dessert that fills your kitchen with the smell of comfort. This bakery-style Bundt cake has a tender crumb, rich butter flavor, and a sweet cinnamon swirl that makes every slice unforgettable. Perfect for holidays, brunch, or cozy afternoons with coffee.

Why This Cinnamon Pound Cake Works

Moist, dense crumb without being heavy
Cinnamon swirl in every bite
Simple pantry ingredients
Ideal for Bundt pans or loaf pans

Ingredients

Pound Cake Batter

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2¾ cups granulated sugar
6 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract

Cinnamon Swirl

⅓ cup brown sugar
1½ tablespoons ground cinnamon
1 tablespoon all-purpose flour

How to Make Cinnamon Pound Cake

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.
Whisk flour, baking powder, and salt in a bowl.
Cream butter and sugar until light and fluffy (4–5 minutes).
Add eggs one at a time, beating well after each.
Mix in vanilla extract.
Alternate flour mixture and milk, beginning and ending with flour. Mix just until combined.
In a small bowl, combine cinnamon swirl ingredients.
Layer batter and cinnamon sugar into the Bundt pan, swirling gently with a knife.
Bake 75–85 minutes, or until a toothpick comes out clean.
Cool in pan 15 minutes, then invert and cool completely.

Cinnamon Glaze (Optional but Recommended)

1 cup powdered sugar
2 tablespoons milk
½ teaspoon cinnamon
½ teaspoon vanilla

Whisk until smooth and drizzle over cooled cake.

Expert Baking Tips

Use room-temperature ingredients for even baking.
Don’t over-swirl or the cinnamon layer will disappear.
Tent loosely with foil if the cake browns too quickly.
Let the cake cool fully before glazing for clean drips.

Flavor Variations

Cinnamon Roll Pound Cake: Add a cream cheese glaze instead of vanilla.
Apple Cinnamon Pound Cake: Fold in 1½ cups finely diced apples.
Cinnamon Streusel Pound Cake: Top with buttered crumb streusel before baking.
Pumpkin Cinnamon Pound Cake: Replace ½ cup milk with pumpkin purée.

Serving Ideas

Serve warm with coffee or chai tea ☕
Top with whipped cream or vanilla ice cream
Dust with powdered sugar for a rustic finish

Storage & Freezing

Store covered at room temperature for 4 days
Refrigerate up to 7 days
Freeze slices or whole cake up to 3 months

Final Note

This cinnamon pound cake recipe is cozy, classic, and guaranteed to impress. It’s the perfect twist on a traditional pound cake—simple enough for everyday baking, special enough for holidays.

OTHER RECIPES

A great pound cake recipe to try !
INGREDIENTS
Filling/Topping:

1/4 cup sugar
1/8 cup cinnamon

Cake:

3 cups sifted all purpose flour
3 tsp. baking powder
1/2 tsp. salt
1 cup butter
1 2/3 cups sugar
1 1/2 tsp. vanilla
4 eggs
1 cup milk

INSTRUCTIONS
Preheat oven to 350°F.

Grease and lightly dust with flour a 10 inch tube or Bundt pan.

To make topping, combine 1/4 cup white granulated sugar with 1/8 cup of cinnamon.

Mix well until no streaks remain. Set aside.
Sift together flour, baking powder and salt; set aside.
In a large mixing bowl, cream together butter and 1 2/3 cups sugar on medium-high speed until light and fluffy.

Add eggs, one at a time, beating well after each addition until light and fluffy.
Stir vanilla into milk.
Alternately add 1/3 flour mixture, 1/2 the milk mixture, and repeat until all ingredients are in batter. Once the flour is in, do not overmix or the cake will become tough and be muffin-like.
Put a layer of dough (half of the batter) into the cake pan.

Sprinkle evenly with half of the cinnamon filling mixture (on top of the batter).

Do not stir in. Cover with remaining batter, then sprinkle remaining cinnamon mixture over the second batter layer.
Bake pound cake for about 1 hour, or until toothpick inserted in center comes out clean and center is set (springs back when lightly touched).

Transfer pound cake to wire rack to cool.

Pound Cake must be thoroughly cooled before cutting.

The pound cake recipe cinnamon is ready to serve 10-12 persons...delicious !

Enjoy the pound cake !
fast-pound-cake recipe

VIDEO:

BUNDT POUND CAKE RECIPE

Few desserts are as timeless—or as crowd-pleasing—as a classic Bundt pound cake. With its dense yet tender crumb, golden crust, and buttery vanilla flavor, this cake is elegant enough for celebrations and simple enough for everyday baking. Whether served plain, glazed, or topped with fresh fruit, this recipe delivers bakery-quality results every time.

Why You’ll Love This Bundt Pound Cake

Ultra-buttery, moist texture that slices cleanly
No-fail method using pantry staples
Versatile base for lemon, almond, or cream cheese variations
Perfect for gifting, brunch, or holidays

Ingredients

3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract

How to Make a Bundt Pound Cake

Preheat oven to 325°F (165°C). Generously grease and flour a 10–12 cup Bundt pan.
Whisk flour, baking powder, and salt in a medium bowl.
Cream butter and sugar until light and fluffy, 4–5 minutes.
Add eggs, one at a time, beating well after each addition.
Mix in vanilla.
Alternate flour and milk, beginning and ending with flour. Mix just until combined.
Pour batter into prepared pan; smooth the top.
Bake 75–85 minutes, until a toothpick inserted comes out clean.
Cool in pan 15 minutes, then invert onto a wire rack to cool completely.

Simple Vanilla Glaze (Optional)

1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla

Whisk until smooth and drizzle over the cooled cake.

Pro Tips for the Best Pound Cake

Room-temperature ingredients ensure a smooth batter and even bake.
Don’t overmix once flour is added—this keeps the crumb tender.
If the cake browns too quickly, tent loosely with foil for the last 15–20 minutes.
For easy release, use a baking spray with flour or brush melted butter into every crevice of the pan.

Flavor Variations

Lemon Bundt Pound Cake: Add 2 tablespoons lemon zest; replace ¼ cup milk with lemon juice.
Almond Pound Cake: Swap vanilla for almond extract; sprinkle sliced almonds on top before baking.
Cream Cheese Pound Cake: Replace ½ cup butter with softened cream cheese for extra richness.
Marble Pound Cake: Swirl ¼ cup cocoa powder mixed with milk into half the batter.

Serving Suggestions

Dust with powdered sugar and serve with coffee ☕
Top with berries and whipped cream for brunch
Pair with ice cream for an easy dessert upgrade
Toast slices lightly and spread with butter or jam

Storage & Freezing

Room temperature: Store covered up to 4 days.
Refrigerator: Up to 7 days, well wrapped.
Freezer: Wrap tightly and freeze up to 3 months; thaw overnight.

Frequently Asked Questions

Why did my pound cake crack on top?
That’s normal! The thick batter rises and splits as it bakes—often a sign of a good pound cake.

Can I use cake flour?
Yes. Substitute 3 cups cake flour for a slightly lighter crumb.

Can I make this ahead?
Absolutely. Pound cake often tastes better the next day as flavors settle.

Final Thoughts

This Bundt pound cake recipe is a true classic—simple, dependable, and endlessly adaptable. Whether you’re baking for a special occasion or just craving something comforting, this cake belongs in every home baker’s collection.

OTHER RECIPES

POUND CAKE RECIPE INGREDIENTS

3 cup sifted flour
1 tsp. salt
1/4 tsp. baking soda
1 cup butter
3 cup sugar
6 eggs
1 tsp. vanilla
1 tsp. almond extract
1 cup yogurt

POUND CAKE RECIPE INSTRUCTIONS
Sift together flour, salt and baking soda.

Cream together butter and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Add vanilla and almond extract. (Total beating time: 10 minutes - do not overbeat.)

Add dry ingredients alternately with sour cream or yogurt, beating well after each addition.

Pour batter into a greased 10" Bundt pan.

Bake in a preheated 325°F oven for about 1 hour or until a toothpick inserted in middle comes out clean.

Cool upside down on wire rack for 10 minutes.

Run a blunt (butter) knife around edges of pan to free edges of cake.

Remove from pan. Cool on wire rack.

Dust with confectioners sugar, drizzle with confectioners icing or melted chocolate, if desired.

Cooks Note: If you have a smaller 6 cup Bundt pan, this recipe may be halved as follows:

1 1/2 cups sifted flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup butter
1 1/2 cups sugar
3 eggs
1/2 tsp. vanilla
1/2 tsp. almond extract or almond oil
1/2 cup yogurt

Follow directions above, except use batter to fill a half-size (6-cup)

Bundt pan.

Check the cake at 45 minutes to see if it is nearly done.

Bake until a toothpick inserted in middle comes out clean.

lemon-pound-cake-with-equal

VIDEO:

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake (Classic, Moist & Velvety)

Ingredients

Dry Ingredients

3 cups all-purpose flour
1 teaspoon fine salt
½ teaspoon baking powder (optional — traditional pound cakes don’t use it, but it adds a tiny lift)

Wet Ingredients

1 ½ cups (3 sticks) unsalted butter, softened
8 oz (1 brick) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
(Optional) ½ teaspoon almond extract for a bakery-style aroma

🥣 Instructions (Detailed)

1. Prep the Pan

Preheat oven to 325°F (165°C).
Generously grease a 10-inch Bundt pan or large tube pan with butter, then dust with flour (or use baking spray with flour).
Make sure every crevice is coated to avoid sticking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Salt
Baking powder (if using)

Set aside.

3. Cream Butter, Cream Cheese & Sugar

This is the heart of any pound cake.

In a large mixing bowl, beat butter and cream cheese together until very smooth — 2–3 minutes.
Add sugar gradually and beat for 5–7 minutes until light, pale, and fluffy.
- This long creaming step creates tiny air bubbles that give the cake its luscious but light crumb.

4. Add Eggs One at a Time

Add eggs one by one, beating well after each.
Scrape the bowl often to ensure even mixing.
Add vanilla (and almond extract if using).

5. Add Dry Ingredients Slowly

Add the flour mixture in three additions, mixing on low speed until just combined.
Do not overmix — once the flour disappears, stop.

6. Fill the Pan

Spoon thick batter into the prepared pan.
Smooth the top with a spatula.
Tap lightly on the counter to release trapped air.

7. Bake

Bake at 325°F (165°C) for 75–90 minutes, depending on your oven and pan.
The cake is done when:
A long skewer inserted in the center comes out clean or with moist crumbs
The top springs back gently when touched

If browning too fast, tent loosely with foil near the end.

8. Cool Properly

Let the cake cool in the pan for 15 minutes.
Then invert onto a wire rack and cool completely (at least 1 hour).

Cream cheese pound cake gets better the next day as the flavor settles and the crumb sets.

✨ Optional Flavors & Variations

Lemon Cream Cheese Pound Cake

Add 2 tablespoons lemon zest
Add 2 tablespoons lemon juice
Replace vanilla with lemon extract

Marble Cream Cheese Pound Cake

Reserve 1 cup batter
Mix in 2–3 tablespoons cocoa powder
Alternate spoonfuls of plain + chocolate batter and swirl lightly

Vanilla Bean Pound Cake

Add seeds from 1 vanilla bean
Use 2 teaspoons vanilla extract

Berry Cream Cheese Pound Cake

Fold in 1–1 ½ cups blueberries or raspberries tossed in flour to prevent sinking.

🍽️ Serving Suggestions

Serve with strawberries + whipped cream
Toast a slice and top with butter or jam
Add a dusting of powdered sugar
Pair with coffee, hot chocolate, or tea

📦 Storage

Room temperature: 4–5 days wrapped tightly
Fridge: 1 week
Freezer: Up to 3 months (wrap well)

OTHER RECIPES

A great pound cake recipe to try !

INGREDIENTS

3/4 lb. butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs
3 c. flour
1 tsp. vanilla

INSTRUCTIONS

Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly
after each addition.

Mix in flour a little at a time, blending well after each
addition.

Add vanilla. Pour batter into a greased and floured bundt pan.

Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center
comes out clean.

May be frozen.

The pound cake recipe of cream cheese is ready ...enjoy it !
fast-pound-cake recipe

VIDEO:

Pumpkin Pound Cake Recipe

🎃 Pumpkin Pound Cake

Moist, dense, warmly spiced, and perfect for fall or anytime you want that cozy pumpkin flavor.

✨ Ingredients

Dry Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon fine salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
(Optional) ¼ teaspoon allspice for extra warmth

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup pumpkin purée (NOT pumpkin pie filling)
½ cup sour cream OR Greek yogurt for moisture

Optional Add-Ins

1 cup chopped pecans or walnuts
¾ cup chocolate chips
½ cup dried cranberries
Zest of 1 orange for a citrusy twist

🍰 Instructions (Long & Step-by-Step)

1. Preheat & Prepare the Pan

Preheat oven to 325°F (165°C).
Grease a 10-inch Bundt pan generously with butter and dust lightly with flour, OR spray with baking spray that contains flour.
Tap out the excess.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Ginger
Cloves
Set aside.

3. Cream the Butter & Sugar

In a large mixing bowl, beat the softened butter and sugar on medium speed for 3–5 minutes, until very light and fluffy.
Proper creaming is what gives a pound cake its signature velvety texture — don’t rush this part.

4. Add Eggs One at a Time

Add the eggs, one by one, beating well after each addition.
Scrape down the sides of the bowl to ensure even mixing.
Add vanilla extract and mix again.

5. Add Pumpkin & Sour Cream

Mix in the pumpkin purée and sour cream.
Don’t worry if the batter looks slightly curdled—this is normal and will smooth out once the dry ingredients are added.

6. Combine Wet & Dry Ingredients

Add the dry mixture in three additions, mixing gently on low just until combined.
Do NOT overmix—stop as soon as the flour disappears.
Fold in any add-ins (nuts, chocolate chips, etc.) with a rubber spatula.

7. Fill the Pan

Spoon the thick batter into your prepared Bundt pan.
Smooth the top with a spatula.
Tap the pan lightly on the counter to remove air bubbles.

8. Bake

Bake at 325°F (165°C) for 65–80 minutes.
The cake is done when:
- A toothpick inserted into the center comes out clean OR with a few moist crumbs.
- The top springs back lightly when touched.
If using a dark Bundt pan, check at the 60-minute mark.

9. Cool Completely

Cool the cake in the pan for 15 minutes.
Then invert onto a wire rack and let cool fully for at least 1 hour before glazing or slicing.

✨ Glaze Options

1. Maple Glaze

1 cup powdered sugar
2 tablespoons maple syrup
1–2 tablespoons milk or cream
½ tsp vanilla
Whisk until pourable. Drizzle over cooled cake.

2. Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
1–2 tbsp milk
½ tsp vanilla
Beat until smooth and thick.

3. Brown Butter Glaze

4 tbsp browned butter
1 cup powdered sugar
1–2 tbsp milk
Pinch of salt
Stir together — gives a nutty caramel flavor.

🎃 Variations

Pumpkin Pecan Pound Cake

Fold in 1 cup toasted chopped pecans.

Spiced Pumpkin Chocolate Chip Pound Cake

Add ¾ cup semi-sweet chips.

Pumpkin Orange Pound Cake

Add orange zest + swap vanilla with 1 tsp orange extract.

Pumpkin Streusel Pound Cake (Extra Fancy)

Layer batter with cinnamon-sugar-pecan streusel for added crunch.

🍽️ Serving Ideas

Serve warm slices with whipped cream or vanilla ice cream.
Toast leftovers in a skillet with butter—SO GOOD.
Perfect with chai, coffee, espresso, or hot chocolate.
Dust with powdered sugar if you skip glaze.

OTHER RECIPES

A nice pound cake recipe to try !

INGREDIENTS

* 3 3/4 cups all purpose flour
* 2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 21 teaspoon allspice
* 1 teaspoon nutmeg
* 8 ounces (1 cup) butter, softened
* 1 3/4 cups sugar
* 4 large eggs
* 1 pound (2 cups) pumpkin puree (not pumpkin pie mix)
* 8 ounces (1cup) sour cream
* 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spray 3 large loaf pans or 7-8 mini loaf pans with vegetable spray. Coat with flour and tap off excess.
3. In a large bowl, blend flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg with a whisk. Set aside.
4. In the bowl of a stand mixer or with a hand mixer, beat butter until creamy. Add sugar and beat until fluffy. Scrape the bowl.
5. With mixer on low, beat in eggs, one at a time until light and fluffy. Scrape again.
6. Add pumpkin, sour cream and vanilla. Beat and scrape.
7. Fold in flour mixture and beat on low until mixed well. The batter will be thick. Don't over mix.
8. Fold in walnuts and stir.
9. Pour batter into prepared pans and bake large pumpkin pound cakes at 350 degrees for 45 minutes or mini pumpkin pound cakes for 30 minutes, or until knife comes out clean.
10. Let pumpkin pound cakes sit in pans for 5-10 minutes, then tap and release and finish cooling on a wire rack. For best results, let cool completely before removing from pans.
11. Wrap cakes in heavy duty plastic wrap, and place in large Ziploc bags for longer freezer storage.
12. The pound cake recipe is ready to serve...nice !

cream-cheese-pound-cake-recipe

VIDEO:

Black Walnut Pound Cake

Black Walnut Pound Cake

Here is a recipe that every traditional Southern cook should include in her repertoire. This black walnut pound cake recipe is reminiscent of those made by our grandmothers and is at least a century old. You can enjoy this cake with or without icing, but it is truly delightful on its own. Nothing compares to a warm slice of classic black walnut cake on a crisp autumn day. Enjoy!

WHY WE ADORE THIS RECIPE

If you have been following our website for any length of time, you are aware of our fondness for traditional recipes! We take pride in our efforts to include them all on our site, but naturally, we must first prepare them. We feature several wonderful pound cakes on our site, and this one was missing. We added cream cheese frosting to it, and it was a hit. The distinctive flavor of black walnuts is one we cherish.

🍴ESSENTIAL INGREDIENTS

White sugar
Butter
All-purpose flour
Vanilla extract or flavoring
Eggs
Black walnut kernels

HOW TO PREPARE

This is a traditional pound cake, which means it does not contain a leavening agent; the eggs are responsible for the rise in this recipe. It is accurate as stated.

COOKING INSTRUCTIONS

Step 1

Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2

In a mixing bowl or an electric mixer, add the ingredients in the specified order. Beat on high speed for 5 minutes.

Step 3

Pour the mixture into the bundt pan and bake for 60-75 minutes or until fully cooked.

Black Walnut Pound Cake

We added cream cheese frosting and attempted to pipe it onto the cake, which did not turn out perfectly because my piping equipment malfunctioned, and I had to freehand it! HAHA! However, if you follow us, you know we prioritize flavor over perfection and enjoy our time in the kitchen. I wasn’t going to remake the entire cake, so we embraced the outcome!

SUGGESTION

This cake does not contain a leavening agent, and it is accurate as written. The eggs are what cause the cake to rise. Additionally, you can use any frosting you prefer, and you can also apply the cream cheese frosting all over the cake instead of using the piping method.

RECIPE VARIATIONS

We adore pound cakes and have several classic ones featured on our site!

OTHER RECIPES

Pound Cake Recipe Ingredients

1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant vanilla flavor pudding mix
4 eggs
1/3 cup vegetable oil
1 cup water
1 1/4 cups ground black walnuts

Pound Cake Recipe Instructions :

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour a 9 inch tube pan.

In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool the pound cake in the pan before inverting onto a plate to serve...enjoy Black Walnut Pound Cake!

Black Walnut Pound Cake Video :

Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

Homemade Southern Pecan Pound Cake is undoubtedly the most moist and delicious pound cake you will ever taste! It is packed with flavor and consistently turns out perfectly!

A MOIST HOMEMADE POUND CAKE

If there is one timeless dessert recipe that I repeatedly return to, it is pound cake. It has endured through the years for a reason. Every Southern cook possesses a cherished pound cake recipe. There are countless ways to add unique twists to the fundamental recipe!

CAN I SUBSTITUTE WALNUTS FOR PECANS?

Certainly. While pecans are the traditional nut favored in the South, and they are plentiful in this region, they happen to be my personal favorite! However, you can definitely opt for walnuts or even macadamia nuts. I incorporated a small amount of sour cream into this recipe to enhance its moisture. For an even richer dessert, consider serving it with a light drizzle of caramel sauce!

The Southern Pecan Pound Cake recipe is from The Country Cook, with a slice displayed on a small round white plate.

INGREDIENTS REQUIRED:

chopped pecans
all-purpose flour
baking powder
salted butter
sugar
eggs
vanilla extract
sour cream

HOW TO PREPARE SOUTHERN PECAN POUND CAKE:

Begin by preheating the oven to 325°F. Lightly coat a 12-cup Angel Food Cake Pan with nonstick cooking spray. I prefer using the nonstick spray that contains flour, as it is specifically designed for baking and makes it easy to release the cake once it has cooled. It is crucial to thoroughly spray the entire interior of the cake pan.

In a small bowl, mix 1 cup of chopped pecans with 1 tablespoon of flour. Stir well and set aside.

In a medium bowl, combine 2 1/4 cups of all-purpose flour with 1 teaspoon of baking powder. Set this mixture aside.

In the bowl of an electric mixer, cream together the butter and sugar until fluffy. If you are using a stand mixer, remember to scrape down the sides of the mixing bowl occasionally.

Gradually incorporate the eggs, adding one at a time and mixing thoroughly after each addition. Next, blend in two teaspoons of vanilla extract.

After achieving a uniform mixture, gradually introduce the flour mixture. It is essential to add it slowly to ensure complete incorporation and to prevent it from scattering when the mixer is activated.

The flour mixture should be combined with the butter and sugar mixture. Subsequently, mix in the sour cream. Finally, by hand, fold in the floured pecans. The batter will have a thick consistency.

Transfer the batter into a prepared angel food cake pan. Using the back of a spoon, spread the batter as evenly as possible. Top the batter with 1/4 cup of chopped pecans and sprinkle with 1 tablespoon of sugar.

Bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for an hour before inverting it onto a serving dish.

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Pound Cake Recipe Ingredients :

1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Pound Cake Recipes Instructions :

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over poundcake while still warm...nice ! enjoy the pound cake...!!

Pecan Sour Cream Pound Cake Video :

MANGO KEY LIME POUND CAKE WITH EQUAL

Tropical, Tangy & Lightly Sweetened

If you love pound cake with a tropical twist, this Mango Key Lime Pound Cake with Equal is your perfect dessert. Sweet, zesty, and buttery, it combines ripe mango puree, fresh key lime juice and zest, and Equal granulated sweetener for a lower-calorie option without sacrificing flavor.

Perfect for summer brunches, afternoon tea, or festive gatherings, this cake is moist, tender, and beautifully golden, with a bright citrusy aroma and tropical flair that will wow family and friends.

Why You’ll Love This Cake

Tropical mango flavor perfectly paired with tart key lime
Sweetened with Equal, making it lower-calorie than traditional pound cakes
Moist, buttery, and tender crumb
Elegant for Bundt pans, loaf pans, or mini pound cakes
Easy for home bakers of all levels

Ingredients

Cake

2 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup Equal granulated sweetener
3 large eggs, room temperature
½ cup milk
½ cup mango puree (fresh or thawed frozen mango)
2 tbsp key lime juice
1 tsp key lime zest
1 tsp vanilla extract

Mango Lime Glaze (Optional)

¼ cup Equal powdered sweetener
2 tbsp mango puree
1–2 tbsp key lime juice

How to Make Mango Key Lime Pound Cake with Equal

1. Preheat Oven & Prep Pan

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 10-cup Bundt pan.

2. Mix Dry Ingredients

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

3. Cream Butter & Equal

In a large bowl, cream butter and Equal granulated sweetener until light and fluffy, about 3–4 minutes.

4. Add Eggs & Flavorings

Beat in eggs one at a time, then mix in vanilla, mango puree, key lime juice, and zest.

5. Combine Wet & Dry Ingredients

Alternate adding the flour mixture and milk, starting and ending with flour. Mix gently until just combined.

6. Bake the Cake

Pour batter into prepared pan. Bake 50–60 minutes (loaf) or 70–80 minutes (Bundt) until a toothpick inserted in the center comes out clean.

7. Cool & Glaze

Cool cake in the pan 10–15 minutes, then transfer to a wire rack. For optional glaze, whisk Equal powdered sweetener, mango puree, and key lime juice, then drizzle over the cooled cake.

Expert Tips

Use room-temperature ingredients for smooth batter and even baking.
Do not overmix after adding flour to keep the cake tender.
Swirl gently if adding layers of mango or lime for a marble effect.
Tent loosely with foil if the cake browns too quickly.
For extra citrus punch, add ½ tsp key lime extract.

Serving Ideas

Slice and serve with fresh mango slices or whipped cream
Pair with iced tea, tropical drinks, or coffee
Perfect for summer brunches, dessert tables, or casual gatherings

Storage

Room temperature: 3–4 days, covered
Refrigerator: Up to 7 days, wrapped tightly
Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

Variations

Mango Coconut Pound Cake: Fold in ½ cup shredded coconut.
Tropical Fruit Pound Cake: Fold in ½ cup diced pineapple or papaya.
Mini Bundt Cakes: Reduce baking time to 25–30 minutes for individual servings.

FAQs

Can I use frozen mango?
Yes, thaw completely and puree before adding to the batter.

Can I substitute Equal with another sweetener?
Yes—Splenda, Stevia blends, or monk fruit sweeteners can be used in a 1:1 ratio.

Can this be baked in a loaf pan instead of a Bundt?
Absolutely. Bake at 350°F for 50–60 minutes, checking doneness with a toothpick.

Final Thoughts

This Mango Key Lime Pound Cake with Equal is a tropical, tangy, and tender dessert that proves low-calorie sweeteners can still create decadent, bakery-quality pound cakes. Perfect for summer entertaining, brunch, or afternoon tea, it’s a crowd-pleasing recipe that combines vibrant mango, tart key lime, and buttery richness in every bite.

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POUND CAKE RECIPE INGREDIENTS

40% calorie reduction from traditional recipe.

1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

1 package (8 oz.) reduced fat cream cheese, softened
1-1/4 cups frozen light whipped topping, thawed
1/2 cup Equal® Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS

Beat cream cheese until smooth.

Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside.

Cut pound cake horizontally into 3 slices.

Place bottom layer of cake on serving plate.

Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture.

Repeat layers twice.

Refrigerate 2 to 3 hours before serving.

The pound cake recipe makes 8 servings...enjoy tHe MANGO KEY LIME POUND CAKE WITH EQUAL recipes !! !

fast-pound-cake recipe

MANGO KEY LIME POUND CAKE WITH EQUAL VIDEO :