pound cake Archives - The Midnight Baker

Chocolate Loaf

Judith Hannemann — Sat, 10 Sep 2022 23:00:10 +0000

This chocolate loaf is sure to be a hit with all who try it.

Chocolate Loaf–Best Chocolate Pound Cake Ever

I just love this chocolate loaf. In fact, I think it’s the best chocolate cake I’ve ever eaten. There’s a reason for that and it’s not only the rich, deep chocolate flavor.It’s the crumb that I find to be the best part. Reason for that is the crumb is so fine that this cake literally melts in your mouth.

Now for the chocolate flavor–that’s obtained by using a good-quality cocoa. Here is not the place to skimp by using a generic. You have your choice as to whether to use regular or dutch-processed. The dutch process would probably yield a better flavor, but the difference is so slight that it’s immaterial–at least to me. Anyway dutched cocoa is pretty hard to find in the supermarket now and as I said, the difference is probably not worth it.

The Topping–Happy Accident

Originally I made this cake without a topping, but I wanted to try something new.

Have you seen some chocolate cakes that are topped with chocolate chips? Especially where the chips have their shape but still look melty? Well, that’s what I wanted but I didn’t get it.

What happened was the chips actually cooked into the top of the cake and made a nice crunchy chocolaty topping which is a lot like crumbs. It was super! Sometimes the accident turns out to be happy and that’s the case with this. The last “disaster” was years ago with my maple meatloaf, so check that one out.

Butter

It goes without saying that unsalted butter is the shortening used in this. Resist the urge to use baking spread (YUCK).

The butter flavor really comes through in this so it’s a pretty major component of the taste. If all you have is salted butter, then leave out the salt in the recipe.

The Recipe

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Chocolate Loaf

Rich, buttery and chocolaty

Prep Time15

Cook Time1 10

Course: Dessert

Cuisine: American

Keyword: chocolate loaf cake, milk chocolate pound cake, rich chocolate cake

Servings: 12

Calories: 267kcal

Author: Judith Hannemann

Ingredients

8 tbs unsalted butter room temperature
1 1/2 cups sugar
3/4 tsp salt
2 tsp vanilla
1/2 tsp baking powder
2/3 cup cocoa regular or Dutch process
3 eggs
1 1/4 cups flour
3/4 cup lukewarm milk
1/4 cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350F180C. Lightly grease a 9x5 or 8.5x4.5-inch loaf pan--the smaller pan will produce a higher dome and take the maximum baking time.
In a medium bowl, beat the butter, sugar, salt, vanilla, baking powder and cocoa. The mixture will look clumpy--this is OK
Add the eggs, 1 at a time, beating well after each addition. Scrape down the sides of the bowl.
Add half of the flour, beating at low speed. Then add all the milk, again beating at low speed. Add the rest of the flour, beating until well mixed.
Pour the batter into the prepared pan, sprinkle the top with the chocolate chips and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and loosen the edges then cool for 10 minutes then turn it out onto a rack to cool completely.

Video

Nutrition

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Coconut Pound Cake

Judith Hannemann — Sat, 09 Jul 2022 23:00:45 +0000

Looking for an old-fashioned pound cake? This coconut pound cake is just what you’re looking for.

Coconut Pound Cake Has Old-Time Texture

This coconut pound cake has a dense and fine texture just like the original pound cakes did. This one relies on the power of eggs as a leavening. There’s no baking soda nor baking powder to be found in this cake.

This recipe comes from who I consider the pound cake queen–Paula Jones from Call Me PMc. Whenever I want a different pound cake from the usual, I go to her site first. She will also walk you through the whole process if you’re a novice at baking one.

Love Coconut?

For me, that answer is a definite yes.

I deviated only slightly from Paula’s recipe in that I upped the amount of coconut because I am so fond of it. The original amount was one cup if you don’t want too much coconut. The cake will still be delicious.

For the coconut to blend better into the batter and have less “strings,” it’s pulsed in a food processor so that it’s more evenly shaped (for lack of a better word). Believe it or not, I consider this an essential step which shouldn’t be omittled. If it is, the long strands of the coconut would ruin the lovely texture. Don’t skip this step.

Vegetable Shortening

At first I thought that the inclusion of a bit of vegetable shortening was odd, considering the rich butteriness of pound cake. However, after I thought about it more, it’s there to lighten up the batter somewhat. With a lot of butter plus cream cheese, this cake would be rather dense. I happen to like that texture, but many don’t. Don’t leave it out either as the cake may not come out as expected.

As an aside, I prefer to get the vegetable shortening in the sticks. Yes, it’s more expensive–in fact it got outrageous–but if you’ve ever cleaned a measuring cup that contained shortening, you’ll know why I don’t balk at the extra expense.

The Recipe

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Coconut Pound Cake

Old-fashioned pound cake texture

Prep Time25

Cook Time1 30

Course: Dessert, Snack

Cuisine: American

Keyword: coconut pound cake, old-fashioned pound cake, retro pound cakes

Servings: 12

Calories: 704kcal

Author: Judith Hannemann

Ingredients

1 cup butter softened
1/2 cup vegetable shortening like Crisco
3 cups sugar
3 cups flour sifted
8 oz cream cheese softened
1 tbs coconut extract
1 tsp vanilla
7 eggs US graded large
1 1/2 cups flaked sweetened coconut

Glaze:

1/2 cup confectioners icing sugar
1 tbs water
1/4 cup flaked coconut

US Customary - Metric

Instructions

Preheat oven to 325F/160C. Grease a 12-cup tube or Bundt pan well.
Place coconut in a food processor and pulse about 5 times.
Using a stand mixer, beat butter, shortening and sugar until mixed then add the cream cheese and beat until light and fluffy, scraping down bowl occasionally.
Add the eggs, one at a time, beating well after each addition. Add the extracts and blend well. Stir in the flour, blending well..
Stir in the coconut and pour batter into prepared pan
Bake for 85-90 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Let cake stand in the pan for 20 minutes then invert onto serving plate.
Mix the confectioners sugar and water until smooth. Brush over top of the cake and sprinkle with the 1/4 cup coconut.

Nutrition

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Orange Cream Cheese Cake

Judith Hannemann — Tue, 02 Jun 2020 23:00:30 +0000

This orange cream cheese cake is awesome.

A Different Pound Cake

There are not too many people who don’t like pound cake. That’s why there’s so many recipes for it.

This one is a bit different due to the flavor. It’s not very often you find a pound cake with orange flavor. The few I’ve seen relied upon orange extract for the flavoring. And even though it was a “from-scratch” cake, it somehow tasted like a boxed mix. Not bad, but not wonderful either in my opinion.

If it’s possible, I prefer to use a whole, real food to flavor something. I think most of us can agree that it really tastes better!

The Most Popular Recipe

One of the most popular recipes for pound cake is the one made with cream cheese. It not only has a nice mellow flavor, but the crumb is tender and very rich. No wonder it’s the most popular recipe used lately.

This particular cake is a hack of that recipe. You guessed, it; cream cheese is the the basic fat used. However, it also includes a bit of vegetable shortening to lighten up the texture a bit so this version is a bit less dense. That works so well with the orange flavor since oranges have a light and bright flavor. The crumb then compliments the nice citrusy flavor.

Nuts?

I’ve seen versions of this cake that include nuts.

I chose not to use any in this. Not because I don’t like them or have allergies, but I didn’t think they would taste good in this particular cake. I think it was because of the cream cheese because I have another orange-flavored cake where I do use them and it’s delicious.

If you want to use them, then fold in 1/2 cup of chopped walnuts or pecans in the batter before you turn it into the pan.

The Recipe

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Orange Cream Cheese Cake

Pound cake with a bright orange flavor

Prep Time15

Cook Time55

Course: Dessert, Snack

Cuisine: American

Keyword: cakes that use cream cheese, citrus flavored cakes, using oranges

Servings: 12

Calories: 361kcal

Author: Judith Hannemann

Ingredients

8 oz cream cheese softened
1/2 cup shortening
1 2/3 cups granulated sugar
2 eggs
2 1/4 cups all-purpose flour
1 tsp salt
1 tbs baking powder
1 cup milk
3 tbs grated orange zest
1/4 cup orange juice

US Customary - Metric

Instructions

Combine cream cheese and shortening, creaming well.
Gradually add sugar, beating until light and fluffy.
Add eggs, beating well after each addition.
Combine flour, baking powder, and salt.
Add flour mixture to creamed mixture alternately with milk and orange juice..
Alternate milk and flour mixture ending with flour mixture. Mix well after each addition.
Stir in orange zest.
Pour batter into a greased 10-cup tube pan.
Bake at 375 F/190C for about 55 minutes or until a wooden toothpick inserted into the center comes out clean.
Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves.

Notes

You can add 1/2 cup finely chopped nuts if you'd like them

Nutrition

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Copycat Sara Lee Pound Cake

Judith Hannemann — Wed, 04 Jan 2017 00:00:06 +0000

Love the famous Sara Lee pound cake? Then you’ll love this easy copycat recipe!

America’s Favorite Pound Cake

Sara Lee pound cake has got to be America’s favorite cake!

But did you know that you can duplicate this delicacy (well almost) at home and that it’s easy too?

Dig Out That Box Of Cake Flour

Do you have a box of cake flour lurking in the back of your fridge? Well, dig it out because you’ll need it for this recipe!

You must use regular bleached cake flour, like Swan’s Down or Softasilk. Don’t use self-rising cake flour–you won’t get the right results.

You can substitute regular all-purpose flour for the cake flour, but it’s quite labor intensive to do this. If you want to do that, the substitution is for each cup of cake flour, you need 7/8 cup of all-purpose flour plus 2 tablespoons of corn starch. Where this may seem like it’s easy, you are going to have to sift this mixture at least 5 times. It will produce adequate results, but the wheat in cake flour is different wheat than what’s in all purpose, so bear this in mind.

Now I’m cheap, but I’m also lazy in my old age so I strongly recommend treating yourself to a box of the real thing.

Superfine Sugar Is Easy

Where substituting all-purpose flour for cake flour takes some work, making superfine sugar (castor sugar) is easy so there’s no need to buy it.

Take the amount of sugar called for in the recipe and pop it in your food processor or Ninja. Pulse it a few times and voila–superfine sugar!

Lemon Is Optional

I usually add a tablespoon or two of grated lemon zest to this cake because it adds a subtle tanginess, but that ingredient is purely optional.

Orange zest is nice too if you have it.

The Recipe

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Copycat Sara Lee Pound Cake

Love the famous Sara Lee pound cake? Then you’ll love this easy copycat recipe!

Prep Time10

Cook Time55

Total Time1 5

Course: cakes, desserts

Cuisine: American

Keyword: pound cake

Servings: 10 -12

Calories: 293kcal

Author: Judith Hannemann

Ingredients

3 tbsp milk
3 large eggs
1 ½ tsp vanilla
1 ½ cups sifted cake flour see NOTES
¾ cup superfine sugar see NOTES
¾ tsp baking powder
¼ tsp salt
13 tbsp unsalted butter softened
1-2 tbsp grated lemon or orange zest optional

Instructions

Preheat oven to 350°F.
Spray or grease a 8 x 4-inch loaf pan. Line the bottom with parchment paper (optional) and grease the paper too.
In a medium bowl lightly whisk the milk, eggs and vanilla.
In a large mixing bowl combine the dry ingredients and mix with an electric mixer on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake’s structure.
Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides.
Spread the batter into the prepared pan and smooth the surface.. The batter will be almost a ½-inch from the top of a 4-cup loaf pan. (If pan is smaller, use excess batter for cupcakes.)
Bake 55 to 65 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan on a rack for 10 minutes and place a wire rack. Reinvert so that the top is up and cool completely before wrapping airtight.

Notes

See post re: flour

See post re: superfine sugar

Nutrition

*Adapted from “The Cake Bible,” by Rose Levy Beranbaum

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Lemon Butter Pound Cake

Judith Hannemann — Sun, 15 Nov 2015 00:00:23 +0000

This yummy and rich lemon pound cake is made from scratch, but it’s very easy! Perfect for a holiday alternative Thanksgiving dessert for those not fond of pumpkin.

I’m a huge lover of anything lemon flavored. I bought a bag of lemons last week because an entire bag was cheaper than the 3-4 loose I usually buy, so I was looking for a way to use them.

First I thought I’d make some lemon squares since I had all the required ingredients on hand, but then my thoughts turned to cake and I went searching for a recipe. I ended up over at a famous butter manufacturer’s site and found the original recipe. It didn’t look like it would have a strong lemon flavor, so I made a few adjustments to the recipe.

Even with additional lemon zest, the flavor still doesn’t kick you in the butt, however, it’s very pleasant and if you let the cake sit for a day, then the flavor is more intense.

One commenter said that she makes this cake exactly, but also adds a package of unsweetened lemon Kool-Aid to the cake to flavor it more. I haven’t tried that, but it sounds like a good addition so keep it in mind if you make this cake.

Even though this is an old-fashioned cake made by the creaming method, it’s very easy to make. I strongly suggest the use of a good, sturdy stand mixer because the batter, like any pound cake, is pretty thick. A hand mixer may not be up to the task.

With the creaming method, you add the dry ingredients alternately with the wet ingredients. You always begin and end with the dry ingredients. What I do is cut this into thirds–I begin with 1/3 of the flour, followed by 1/3 of the liquid, followed by 1/3 of the flour.

Since this is so easy to make, you could consider it as a Thanksgiving or any holiday dessert for those not fond of pumpkin or for those who want seconds on dessert but more variety!

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Lemon Butter Pound Cake

This yummy and rich lemon pound cake is made from scratch, but it’s very easy! Perfect for a holiday alternative Thanksgiving dessert for those not fond of pumpkin.

Prep Time20

Cook Time1

Total Time1 20

Course: cakes, desserts

Cuisine: American

Keyword: lemon cake, pound cake, pound cake recipe

Servings: 12 -16

Calories: 462kcal

Author: Judith Hannemann

Ingredients

2 cups sugar
1 cup unsalted butter softened
3 cups flour
4 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk*
2 tbsp grated lemon zest
1 tbsp lemon juice

GLAZE

1 1/4 cups confectioner's sugar
1 tbsp lemon juice
1-3 tbsp light cream/half and half/whole milk

Instructions

Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan--baking spray is recommended for it's ease of use.
Batter is thick, so a good-quality stand mixer is recommended.
*2 tsp lemon juice + enough milk to make 3/4 cup may be substituted for the buttermilk.
Mix the flour, baking soda, baking powder and salt in a small bowl and mix well to blend.
Cream butter and sugar until light and creamy.
Add eggs, one at a time, until well blended.
Add the flour alternately with the buttermilk, beating well after each addition and ending with a flour addition.
Mix in the lemon zest and lemon juice.
Spoon into prepared pan and run a knife through the batter to release any trapped air bubbles.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes, then invert onto a plate to cool completely.
Mix glaze ingredients in a small bowl, adding only enough cream/milk to get a consistency that is thick, but will drizzle.
When cake is cool, drizzle with glaze

Nutrition

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Coco Lemon Pound Cake

Judith Hannemann — Wed, 06 Mar 2013 16:49:00 +0000

Coco Lemon Pound Cake

I’d read on a recipe group not long ago how to take a cake mix and make it more like a “bakery” cake. It was an idea I thought I’d run with, even if NOT entirely, and the result was this lemon pound cake.

The instructions they gave for the conversion involve extra eggs, butter subbing for the oil and milk in place of water. I wasn’t going to sub milk since milk has a tendency to make cakes rubbery unless other adjustments are made. I had super large eggs, so I stuck with the 3 it called for, but I did substitute the butter for the oil as butter will tend to make a denser, less-airy cake; a texture I prefer, and it’s more pound cake-like in texture.

I wanted to do something a bit more interesting, so I made some crumbs and flavored them with lemon. Also had some toasted coconut left over from another days’ posting and figured that’d go really nicely as well–on top of the internal crumbs.

Tried sprinkling some of the crumb mixture in the bottom of the pan, but it didn’t produce the desired crumb-like topping. It sort of became part of the cake, but that’s no tragedy, and I’m leaving out that step.

Instead, a better crowning glory for this heavenly cake was a confectioner’s sugar glaze, lemon flavored of COURSE and topped with additional toasted coconut.

I used a Bundt pan, but this can easily be made in a 9 x 13. Just top with the crumbs and lightly toasted coconut and bake as per box directions for 9 x 13 pans.

Coco Lemon Pound Cake

Cake:

1 box lemon cake mix
1 1/3 cups water
3 large eggs
2/3 cup unsalted butter, melted
2 tsp lemon zest

Crumbs:

1/4 cup unsalted butter, melted
1/2 cup sugar
1 tsp lemon zest
1 cup flour

Pearly Lemon Icing:

1 cup confectioner’s sugar
1/2 tsp lemon zest
1-2 tbs light cream/half and half/milk -OR- fresh lemon juice

Additional ingredients:

1 cup toasted coconut

Preheat oven to 350 degrees. Spray or grease a Bundt pan or 10-inch tube pan. Set aside.

Prepare crumbs by mixing the melted butter, sugar and lemon zest. Add enough of the flour to produce a crumb that holds it shape. Set aside.

Prepare cake mix as per boxed directions, except in place of the oil, use the melted butter and add 2 tsp lemon zest.

Pour 1/3 of the batter into prepared pan. Add enough crumbs so the crumbs are about 1/2-inch thick around the cake. You will have crumbs left over, as this uses about 1/2 the amount made. They keep and are handy, so cover and keep in fridge for future use. Top with about 1/4 cup toasted coconut, then add the remaining batter on top of the crumb/coconut center. Spread batter evenly. Tap pan to release any air bubbles formed by banging the pan on a hard surface.

Bake at 350 degrees for 40-50 minutes. Remove from oven and let cool in the pan 10 minutes. Invert onto cooling rack to cool completely.

When cake is completely cool, mix glaze ingredients, adding cream a little at a time to produce a thick but pourable mixture. Drizzle over cake and top with additional coconut.

Makes 12-16 servings

NOTE: We tried this tonight (3/6) and it was to DIE for!!!

Coco Lemon Pound Cake

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Absolutely Almond Pound Cake

Judith Hannemann — Sun, 14 Oct 2012 16:58:00 +0000

Absolutely Almond Pound Cake

Melt-in-your-mouth delicious. This cake disappears quickly so make sure you cut yourself a piece and hide it.

I’ve made this for many parties and it’s usually a special request for, “What can I bring,” to dinner invitations.

This is a VERY dense batter so make sure you use a heavy-duty stand mixer (KitchenAid, Cuisinart, Hobart, Kenwood, etc.) as a hand mixer will not hold up mixing this.

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Absolutely Almond Pound Cake

Melt-in-your-mouth delicious. This cake disappears quickly so make sure you cut yourself a piece and hide it

Prep Time20

Cook Time55

Total Time1 15

Course: cakes

Cuisine: American

Keyword: almonds, pound cake recipe

Servings: 12 -16

Calories: 352kcal

Author: Judith Hannemann

Ingredients

1 cup butter softened
1 cup sugar
3 eggs
1 can almond pastry filling such as Solo
2 1/4 cup flour
1/2 tsp. salt
2 tsp. baking powder
1/4 cup milk

GLAZE

1 cup confectioner's sugar
1/4 tsp almond extract
2 tbsp light cream or half and half

Instructions

Preheat oven to 350. Grease or spray a Bundt or tube pan. Mix flour, salt & baking powder in a medium bowl.
Cream butter & sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond pastry filling; beat well.
Add flour mixture and milk, alternating and ending with the flour. Scrape down sides & blend well.
Place batter in prepared pan, spreading batter evenly in pan. Bake at 350 for 50-55 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool in pan for 10 minutes. Invert on a rack to cool completely. Prepare glaze by mixing confectioner's sugar and almond extract. Add cream, 1 tbs at a time until consistency of a thick but pourable glaze. Drizzle completely cooled cake with glaze. Let glaze set (maybe 15 or so minutes) before slicing.
NOTE: Almond pastry filling is not almond paste. You cannot substitute almond paste nor marzipan for the almond filling.

Nutrition

Absolutely Almond Pound Cake

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Fall Festival Pumpkin Pound Cake

Judith Hannemann — Sat, 22 Sep 2012 17:49:00 +0000

Fall Festival Pumpkin Pound Cake

What says “autumn” better than something pumpkin?

This pound cake is ridiculously easy and since it uses oil instead of butter, no waiting for butter to soften!

Perfect Texture

Rich and spicy, it’s the perfect accompaniment to a hot cup of coffee or a cold glass of milk.

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Fall Festival Pumpkin Pound Cake

This pound cake is ridiculously easy and since it uses oil instead of butter, no waiting for butter to soften!

Prep Time15

Cook Time1 5

Total Time1 20

Course: cakes

Cuisine: American

Keyword: fall desserts, pound cake recipe, pumpkin

Servings: 12

Calories: 321kcal

Author: Judith Hannemann

Ingredients

2 1/2 cups sugar
1 cup vegetable oil
3 eggs
1 - 15 oz can of pumpkin -OR- 1 3/4 cups pumpkin puree
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
2 tsp baking soda
1/2 tsp salt

Instructions

Preheat oven to 350 degrees. Spray or grease a 10-cup fluted tube pan (Bundt)
Mix all dry ingredients in a large bowl. Beat sugar and oil until well blended. Add eggs, one at a time, beating well after each addition.
Add pumpkin alternately with dry ingredients, beginning and ending with the dry ingredients. Beat well after each addition.
Pour into prepared tube pan. Bake at 350 degrees for 60-65 minutes, or until tester inserted in cake comes out clean.
Cool in pan 10 minutes. Invert onto rack to cool completely.

Nutrition

Fall Festival Pumpkin Pound Cake

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Cream Cheese Chocolate Chip Tube Cake

Judith Hannemann — Sat, 24 Mar 2012 17:40:00 +0000

Equipment and ingredients you will need. You will also need a large fluted tube pan (Bundt) or large regular tube pan. Spray or grease the pan well. Preheat oven to 300 degrees. This is a dense cake, so if you like light fluffy ones, this isn’t your cake! Cake however, melts in your mouth. But this baby has substance!!!

Cream butter and cream cheese until well blended. Add sugar gradually and beat until light and fluffy.

Add eggs one at a time, beating well after each addition.

Add baking powder and salt.

Add vanilla (you can also use almond extract)

Add the flour gradually (only 1 1/4 cups shown in picture, but you need an additional cup. Didn’t want to dirty another cup )

Here’s what the batter looks like after the flour is added. It is very heavy and stiff. This is why you need a GOOD stand mixer.

Add the chocolate chips. See note about mini chips.

Pour batter into prepared pan and bake for about 1 hour or until tester comes out clean.

When done, let stand in pan for 10 minutes, no more. Invert onto serving plate to cool.

Ready to serve with coffee. You may dust with confectioner’s sugar if desired.

Cream Cheese Chocolate Chip Tube Cake

2 1/4 cups unsifted flour
1 1/2 cups sugar
4 eggs
1 cup butter, softened
8 oz. cream cheese, softened
2 tsp baking powder
2 tsp vanilla
1/4 tsp salt
1 – 12 oz. package of chocolate chips*

*NOTE: I have found after years of making this cake that using 1/2 the amount but of mini chips works better because they disperse better in the batter. There is no loss of chocolate flavor or intensity.

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