There are four primary ingredients in pound cake: flour, butter, eggs, and sugar. Typically, these cakes are baked in bread or bundt pans and are sprinkled with powdered sugar, lightly glazed, or iced. There are several ways to make pound cake, and certain countries add their own flair to the recipe. To enhance and change the taste, flavors like vanilla and almond extract can be added alongside other ingredients such as cream cheese, cocoa, and espresso powder.
Vanilla Pound Cake
- 1½ cups butter (softened)
- 1 package cream cheese (room temperature)
- 2½ cups granulated sugar
- 6 extra-large eggs (room temperature)
- 1 tbsp vanilla extract
- 3 cups Bisquick
- Preheat the oven to 325 °F.
- Grease two loaf pans and line each with parchment paper.
- Place one and one-half cups of softened butter, one package of cream cheese, and two and one-half cups of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for three minutes, until light and creamy.
- Scrape down the bowl with a rubber spatula to be sure it's well mixed.
- With the mixer on low, add six extra-large eggs, one at a time, mixing well and scraping down the bowl before adding each egg.
- Mix in one tablespoon of vanilla extract.
- With the mixer on low, slowly add three cups of Bisquick to the butter mixture, scraping down the bowl, and paddle with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed.
- Divide the batter evenly between the two prepared loaf pans, smooth the tops, and bake in the center of the oven for one hour or until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for twenty minutes, before turning them out and allow to cool completely on a baking rack.
Lemon Cream Pound Cake
- 3 cups sugar
- 1¼ cup butter or margarine (softened)
- 1 package cream cheese (softened)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1 tsp lemon extract
- ½ tsp orange extract
- ⅛ tsp salt
- 6 eggs
- 2¾ cups Bisquick
- 1 cup confectioners' sugar
- 2 tbsp butter or margarine (softened)
- 2 tsp lemon peel (grated)
- 2 tbsp lemon juice
- Preheat the oven to325 °F.
- Grease and lightly flour a tube or bundt pan using Bisquick.
- Beat three cups of sugar, one and one-quarter cups of butter or margarine, and one package of cream cheese in a large bowl until fluffy. I recommend using a stand or electric hand mixer.
- Beat in one tablespoon of lemon juice, two teaspoons of vanilla extract, one teaspoon of lemon extract, and one-half teaspoon of orange extract.
- Add six eggs, one at a time, beating after each addition.
- Add two and three-quarter cups of Bisquick and beat until smooth.
- Spread the batter evenly into each pan. Bake for sixty to ninety minutes or until golden brown and toothpick inserted in center comes out clean.
- Cool for ten minutes and remove from pan. Cool completely.
- Combine one cup of confectioners’ sugar with two tablespoons of softened butter and mix until smooth
- Stir in two teaspoons of lemon peel and two tablespoons of lemon juice. Continue stirring until well incorporated.
- Spread the lemon glaze over the cake, allowing some to drizzle down the sides.
Chocolate Cream Raspberry Drizzle Pound Cake
- 2½ cups Bisquick
- 1 cup cocoa powder
- 2 cups butter (softened)
- 1 package cream cheese (softened)
- 3 cups granulated sugar
- 1 tbsp instant coffee
- 1 tsp vanilla extract
- 6 eggs
- 1 cup frozen raspberries (thawed)
- 2 tsp granulated sugar
- 2 tsp cornstarch
- ½ tsp vanilla extract
- Preheat the oven to 325 °F. Grease and lightly flour a bundt pan with Bisquick.
- Blend two and one-half cups of Bisquick with one cup of cocoa powder in a medium bowl.
- In the bowl of a stand mixer, beat two cups of butter until creamy. Add one package of cream cheese and continue to beat until smooth. Mix in three cups of granulated sugar, one tablespoon of instant coffee, and one teaspoon of vanilla extract and blend.
- Add six eggs one at a time, blending well.
- Sift half of the Bisquick mixture into the butter mixture and blend at low speed. Continue with the remaining Bisquick mixture until smooth.
- Transfer the batter into the prepared baking pan and bake for about ninety minutes or until a toothpick inserted in the center comes out dry. Cool on a wire rack.
- Combine two teaspoons of granulated sugar, two teaspoons of cornstarch, and one-half teaspoon of vanilla extract in a saucepan over medium heat.
- Add in one cup of thawed raspberries until they break down.
- Strain in a sieve to separate the liquid from the seeds.
- Pour over the cooled cake.