Recipe

Golden Pound Cake

4.6 68 Recipe Reviews | Rate this Recipe | 1518 Saves

While pound cake is named after the original weight of its ingredients—a pound each of flour, butter, sugar, and eggs—most modern recipes do not follow these measurements. Traditionally baked in a loaf pan, this tender, fine-textured cake has many flavor variations, including lemon, orange, and coconut. This delectable version is scented with mace and topped with chopped nuts. For a special touch, dust the top with powdered sugar just before serving.

15 mins. to Prepare

60 mins. Cooking Time

30 mins. Standing Time cooling

105 mins. Total

Servings: 12 servings

Difficulty: Easy

Ingredients

Check all

Directions

PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, baking powder, salt and mace in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with evaporated milk. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.

Amount Per Serving
Servings: 12 servings
Calories410
Calories from Fat200
 %Daily Value*
Total Fat 22g34%
Saturated Fat 11g55%
Cholesterol 95mg32%
Sodium 240mg10%
Carbohydrates 49g16%
Dietary Fiber 5g4%
Sugars 27g
Protein 6g
Vitamin A10%
Vitamin C0%
Calcium8%
Iron15%
* Percent Daily Values are based on a 2,000 calorie diet.
Rate this Recipe

Rate this Recipe

Select a rating (required)

What do you think about this recipe? (required)

5 Stars47
4 Stars16
3 Stars4
2 Stars0
1 Star1

Delicious and simple! It was even better than the ones I use to buy in the store. I think I will reduce the baking time to 50-55 minutes next time. It came out a little too dark for me.

the best pound cake ever..i just love VBB..

Loved this recipe. the cake was very moist and not as dense as some of the pound cake recipes I've tried before.

I liked this cake very much, I used a bundt pan and then drizzeled caramel sauce lightly over the top...it looked pretty and was delicious!I'll make it again.

I actually made it with the low fat milk to cut out at least some of the fat and replaced the eggs with egg substitute. Came out good!

My husband loves poundcake so I am always looking for new recipes. This is one of my favorites.

I 've loved really good # cake for 50+ years but hadn't had any that was "good enough" til this reipe appeared on my PC screem. I use egg & sugar substitutes & enjoy the less guilty pleasure. Traditionally(in my family) # cake was served toasted & lightly spread w/ sweet cream(unsalted) butter; a litle orange marmalade or other jam making it the perfectBRUNCH DESSERT or COFFEE BREAK TREAT.

Rate this Recipe

Select a rating (required)

What do you think about this recipe? (required)

x

Join the Nestlé Community!

Start enjoying these benefits today for FREE:

  • Save recipes to your Recipe Box
  • Rate and review recipes
  • Newsletters featuring new recipes, meal ideas, special offers and more
Already a member? Get Started

Get new recipes in our monthly newsletter!

Get Started Already a member?