How To make Lighter Pound Cake
2 1/4 Cups Flour,All-Purpose
3/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Mace,Ground
1/2 Cup Margarine,Corn Oil
1 Cup Sugar
3 Egg Whites
1 1/2 Teaspoons Vanilla Extract
3/4 Cup Buttermilk
Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch loaf pan with nonstick cooking spray. In a bowl, combine flour, baking powder, baking soda, salt and mace. Mix well and set aside. In a mixing bowl, cream margarine and sugar together until smooth. Add egg whites and vanilla; blend until smooth. Alternately add flour mixture and buttermilk to batter in two additions each, blending well after each addition. Spoon batter into prepared pan and bake for 1 hour. Let cake cool before slicing. This was a first place winner in the pound cake division at the Del Mar county fair,1993. Jo Anne Merrill
How To make Lighter Pound Cake's Videos
Pound cake (with evaporated milk)
INGREDIENTS
1 cup unsalted butter - slightly cooler than room temperature
1 cup granulated sugar
4 large eggs
2 cups self-raising flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup evaporated milk
2 teaspoon vanilla extract
OR
227g unsalted butter
225g granulated sugar
4 large eggs
270 grams all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher or sea salt
120ml evaporated milk
2 teaspoon vanilla extract
Preheat oven to 350°F / 175°C. Line a 10-in x 5-in loaf pan with parchment paper or any tin of your choice. If your tin is nonstick and greased well, you can skip the parchment paper.
In this video I used twice the recipe above, so you can tweak the recipe to your desire quantity.
Happy baking!!!!
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By: Judson Crane
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The better than bakery SPONGE CAKE recipe you've been looking for! Light, airy, soft sponge cake
RECIPE:
SHOP:
This better than bakery sponge cake recipe is light, airy, and just straight up DELICIOUS! It’s so versatile that you can pair it with literally anything. I love filling mine like a classic Victorian sponge cake with my homemade raspberry filling recipe and whipped cream – YUM!
HOW TO WHIP EGGS:
INGREDIENTS:
Sponge Cake
- ⅓ cup (40 g) flour - regular, all purpose (see note 1 on blog post)
- ½ cup (60 g) cornstarch
- ¼ tsp baking powder
- ¼ tsp salt
- 4 large eggs - whites and yolks separated
- ⅛ tsp white vinegar
- ⅔ cup (132 g) white granulated sugar - separated in half (1/3 for the egg whites & 1/3 for the egg yolk mixture)
- 1½ tbsp warm water - not boiling
- 2 tsp vanilla essence/extract
- 2 tbsp (30 g) unflavoured vegetable oil - I use canola
IMPORTANT: Cake tins must be ungreased (with only the bottom lined), and ensure the cakes are cooled upside down once baked. Bake at 160 °C (320°F) with the fan on for 25 minutes. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Simple Syrup (I use about 3/4s of the quantity below to brush the cake)
- ½ cup (100 g) white granulated sugar
- ½ cup (110 g) boiling water
Whipping Cream
- 2 cups (375 g) cold whipping cream
- 2 tsp icing sugar - also known as confectioners sugar/powdered sugar
- ½ tsp vanilla essence/extract
- 1 punnet fresh strawberries for decorating - sliced in half
Raspberry Jam
- 1 batch of my raspberry jam filling recipe:
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MOIST & RICH Pistachio Pound Cake Recipe | Impress Your Guests W/This One | SL From Home
While many pound cake recipes begin by creaming together butter and sugar, this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors. Make the cake in advance without glazing it, and you can wrap it in plastic wrap to store in the fridge for several days. The ultimate Southern sweet to have on hand or the ideal gift to give to a friend or neighbor, our Pistachio Pound Cake will leave you with plenty of requests for the recipe.
INGREDIENTS:
CAKE
• 1 cup plus 1 Tbsp. granulated sugar, divided
• 1 ½ cups plus 3 Tbsp. raw hulled pistachios, divided
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• Zest of 2 lemons, divided
• 1 cup sour cream
• 2 eggs
• 1 stick unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
GLAZE
• 2 cups powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon vanilla extract
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Gluten Free Pound Cake - A Lighter Lemon Recipe
Gluten free pound cake that's a little lighter than most recipes.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Ingredients list
1/2 cup butter, well softened
7 oz low fat Greek yogurt
1 ¼ cup sugar
1 tsp Vanilla
3 Eggs
2 cups Gluten Free Bisquick
1 lemon zest and 1tbs juice
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The Best FIVE FLAVOR POUND CAKE Recipe! With Baking tips | Mansa Queen
Let’s get into these flavors: a 5 flavor pound cake is so versatile and you can make it anything you want it to be. Here’s my version of it and some great Baking tips. Enjoy
Ingredients used
For the Cake
3 cups all purpose flour
2 1/2 cups sugar
5 eggs
3 sticks salted butter
1 cup heavy whipping cream at room temperature
1 tsp vanilla extract
1 tsp rum extract
1 tsp butter extract
1 tsp coconut extract
1 tsp pineapple extract
Zest of 1 lemon
1 tsp baking powder
For the Glaze
1 cup powder sugar
1/4 tsp of each extract (vanilla, coconut, butter, rum, pineapple)
2-3 Tbsp whole milk or more to your desired consistency
Mix the cake batter as directed in the video and Bake @ 325 F for 70-80 minutes or until a toothpick inserted comes out dry. Prepare the glaze as instructed. Allow the cake to cool down completely before pouring the glaze. Enjoy!
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Pound Cake (Lighter Version) | How to make Pound Cake | OvalShelf
Irresistible and delicious, this simple and easy Pound Cake recipe will give you the perfect Pound Cake that is rich, moist, and buttery with a cracked top and golden brown edges. Perfect with your morning cup of tea or coffee or as a dessert. It can also be grabbed as a quick snack on the go! ___________________________________________________________________________________________
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★★★ Pound Cake ★★★
➤ Makes: 10-12 slices
➤ Ingredients:
• 1½ cup - Plain Flour (Maida)
• 1 tsp - Salt
• 1 tsp - Baking Powder
• 1 cup or 225 grams - Unsalted Butter – room temperature
• 1 cup - Sugar
• 4 - Eggs
• ½ cup - Yogurt (Dahi)
• 2 TBSP - Vanilla extract
• Some - Unsalted Butter – melted
1 cup = 250ml, 1 TBSP = 15ml, 1 tsp = 5ml
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