Vanilla Poppy Seed Pound Cake
I have a good friend who loves poppy seeds, whether they're on bagels or in cakes. When I heard she would be coming to visit, I thought it would only be fitting to make her this vanilla poppy seed pound cake. I paired it with a lemon glaze to be drizzled on top, and it was so good. Her love of poppy seeds and my love of lemon made this the perfect cake.
Ingredients
Cake
- 3¼ cups Bisquick
- 2 cups butter (softened)
- 2 cups sugar
- 1 tsp vanilla extract
- 6 large eggs (room temperature)
- 2 tbsp poppy seeds
Lemon Glaze
- 6 tbsp lemon juice
- ¾ cup confectioner's sugar
Instructions
Cake
- Preheat the oven to 350° F. Grease two loaf pans and line each with parchment paper.
- In a medium-size mixing bowl, cream two cups of softened butter and two cups of sugar with a mixer on high speed for five minutes or until fluffy. Scrape down the sides of the bowl.
- Reduce speed to medium and add one teaspoon of vanilla extract. Lightly beat in six eggs, one at a time mixing thoroughly after each and scraping down the sides of the bowl.
- Reduce speed to low, and add three and one-quarter cups of Bisquick in two additions, mixing until just incorporated.
- Fold two tablespoons of poppy seeds into the finished batter.
- Divide batter between prepared pans and evenly smooth the tops of each. Bake for one hour, or until a toothpick inserted into the center of each cake comes out clean.
- Let the cakes cool in pans on a wire rack for thirty minutes.
- Remove from pans and let cool completely on a wire rack before applying the lemon glaze.
- Combine six tablespoons of lemon juice and three-quarter cups of confectioner's sugar in a saucepan.
- Bring to a boil, stirring constantly.
- Boil for approximately five minutes or until the syrup has formed.
- Allow the syrup to cool for five minutes before drizzling it over the cake.
- Serve and enjoy.
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The four basic ingredients of pound cake are flour, butter, eggs, and sugar. These cakes are typically baked in bread or bundt pans and are sometimes sprinkled with powdered sugar, lightly glazed, or iced. Pound cakes can be made in many ways, with certain countries adding their own flair and style to the recipe. Flavors such as vanilla or almond extract can be added in addition to ingredients like cocoa and espresso powder to enhance and change the taste.
Gramma's Vanilla Pound Cake
My grandmother used to make pound cakes by the dozen. Most were given away to neighbors or were used for special occasions, but she always made sure I went home with a loaf or two. If you are looking fora soft, moist pound cake, then this is it.
Ingredients
- 2 cups butter (softened)
- 3½ cups granulated sugar
- 6 large eggs
- 1 tbsp vanilla extract
- 3½ cups Bisquick
Instructions
- Preheat your oven to 350° F. Grease and flour (using Bisquick) a tube or bundt pan. Shake out the excess Bisquick and set the pan aside.
- Place two cups of softened butter in a large bowl. I recommend using a stand mixer if you have one. Mix on low until the butter becomes creamy.
- Scrape down the sides of the bowl and add three and one-half cups of granulated sugar. Beat until the ingredients are well combined.
- In a separate medium-sized bowl, combine six large eggs, six additional egg yolks, and one tablespoon of vanilla extract.
- Use a fork to beat the eggs and vanilla until blended.
- With the mixer on low speed, slowly pour the egg mixture into your batter, allowing it to become incorporated. Once the egg mixture is incorporated, scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for an additional two minutes.
- Reduce mixer speed to low and add three and one-half cups of Bisquick, one-half cup at time, until all has been added.
- Scrape down the sides and bottom of the bowl and mix again on medium speed until well combined.
- Spread batter evenly into the prepared pan, using a spatula to smooth the surface of the batter.
- Transfer to the oven and bake in the center rack of your oven for an hour or until a toothpick inserted into the center of the thickest part of the cake comes out clean. Be careful not to over bake, as it may end up dry and crumbly.
- Allow the cake to cool for at least thirty minutes before running a knife around the sides of the tube pan.
- Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
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Sour Cream Vanilla Pound Cake
This sour cream pound cake is delicious and so easy to make. Serve it with fresh berries and whipped cream for a yummy treat.This cake will store for up to one week in the refrigerator or up to six months in the freezer. If you don’t want to freeze the whole cake at once, you can slice individual pieces and wrap each one in plastic wrap before freezing.
Ingredients
- 1 cup butter (room temperature)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups Bisquick
- ¼ tsp baking soda
- 1 cup sour cream
- 1 tsp vanilla extract
- confectioner's sugar (for dusting)
Instructions
- Preheat the oven to 350° F. Grease and lightly flour a tube pan with Bisquick.
- In a bowl, cream one cup of butter and three cups of granulated sugar until light and fluffy.
- Add six large eggs one at a time, beating well after each addition.
- Combine three cups of Bisquick to the creamed butter mixture alternately with one cup of sour cream and two teaspoons of vanilla extract.
- Beat on low until blended.
- Pour the batter into the prepared tube pan.
- Bake for one hour or until a toothpick comes out clean.
- Cool in the pan for at least twenty minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
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