Golden Pound Cake
- 15 Minutes Prep2 Hours 35 Minutes Total
- 16 Servings
- 390 Calories per Serving
The perfect cake recipe—a classic in our kitchens.
Ingredient List
- 3 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 3/4 cups sugar
- 1 1/4 cups butter or margarine, softened
- 1 teaspoon almond extract
- 5 eggs
- 1 cup evaporated milk
Preparation
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
- Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Tips
- Chocolate Chip Nutty Pound Cake? Why not? Just follow this recipe, except after mixing, fold in 2 ounces unsweetened baking chocolate, grated, and 1/2 cup chopped nuts.
- Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat!
Nutrition Information
Daily Values (Amount per serving)
Vitamin A 14%, Vitamin C 0%, Calcium 8%, Iron 8%, Vitamin D 8%, Folic Acid 8%
Other Nutrients (Amount per serving)
Calories 390 , Calories from Fat 155 , Total Fat 17 g, Saturated Fat 10 g, Cholesterol 105 mg, Sodium 200 mg, Potassium 100 mg, Total Carbohydrate 54 g, Dietary Fiber 1 g, Protein 6 g
