Pound Cake Loaf for #HelpingHands #SundaySupper

by Renee on November 25, 2012

Pound Cake Loaf | Magnolia Days

There are times when people are in need. Sickness, death, employment loss, or other tragic circumstances cause hardships. Mother Nature can bring mass devastation that impacts so many. Hurricane Sandy hit the northeast hard. Homes and businesses were damaged or destroyed.  It will take a long time to recover and repair from the storm.

The Sunday Supper team wants to help those affected by Hurricane Sandy. Each of us is sharing a recipe for something to make for those in need. I have baked a pound cake loaf for many occasions, including ones for friends and family going through difficult times. It does not take a long time to bake and it is easily transportable. All you have to do is wrap it in foil or plastic wrap. It can be sliced and eaten without utensils.

The pound cake loaf is different than traditional pound cake. It has a lighter and softer texture. It also has a crispy top. Be careful when you take it out of the pan. I suggest placing a paper towel or tea towel on top before you turn it upside down to get it out of the pan. The top will crack a little. It will settle and all will be good once it cools. Honestly, I could eat that crunchy top all by itself. Oh, and follow the instructions to beat it for 5 minutes. And be sure to use cake flour. The flour and mixing time is what gives it the light and soft texture.

Check out these wonderful recipes for Helping Hands:

Breakfast and Brunch:
Comforting Casseroles and Entrées:
Warming Soups and Sides:
Sweet Endings:

Would you like to help those impacted by Hurricane Sandy? Here are links to two organizations the Sunday Supper team supports and recommends:

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check our our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Pound Cake Loaf

Pound Cake Loaf

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 3 eggs, at room temperature
  • 1 1/2 cups cake flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup milk, at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Preheat the oven to 325 degrees F. Grease and flour a 9- X 5- X 3-inch loaf pan.

In a large bowl, beat the butter, shortening, and sugar on high speed of an electric hand mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a small bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and mix until combined. Add milk and beat for 5 minutes at medium speed of an electric hand mixer. Stir in vanilla and almond extracts.

Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick or cake tester inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.

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Recipe adapted from Southern Living 1985 Annual Recipes cookbook.

Disclosure: This post contains affiliate links.

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{ 34 comments… read them below or add one }

Pam @ The Meltaways November 25, 2012 at 5:12 am

the cake sounds heavenly – I love a good poundcake!!

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Paula @ Vintage Kitchen November 25, 2012 at 6:18 am

Pound cakes are ideal to give, and if you say it´s crunchier and lighter, then even better! Have a great day Renée!

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Anita at Hungry Couple November 25, 2012 at 6:43 am

I love the idea of lighter and crunchier!

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Soni November 25, 2012 at 9:20 am

Ooh I love Pound Cakes but never knew the difference!Your loaf looks gorgeous and really soft on the inside.I’ve never tried making them but think I should now :)

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Renee November 27, 2012 at 8:22 am

Most pound cakes are dense and heavy. This is quite different from the norm.

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Karen Hartzell (@InTheKitchenKP) November 25, 2012 at 9:38 am

Love the poundcake has a crunchy top. I would eat that all by myself too. Major weakness. Beautiful pictures as always, Renee!

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Renee November 27, 2012 at 8:23 am

Thanks Karen! The top is the best part of a pound cake for sure.

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Jen @ Juanita's Cocina November 25, 2012 at 10:22 am

I’m drooling a bit, imagining a slice of this for breakfast with some jam.

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Renee November 27, 2012 at 8:21 am

If you really want to indulge you can fry a slice in a pan with butter then top that with jam.

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Wendy (TheWeekend Gourmet) November 25, 2012 at 10:47 am

I have wanted a go-to pound cake recipe for a while…this looks perfect for holiday gift-giving OR just for snacking on!

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Renee November 27, 2012 at 8:23 am

I’ve been making this cake to give as gifts since the 1980’s and it has always been a hit.

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Family Foodie November 25, 2012 at 11:08 am

Renee,
This seriously looks like the perfect Pound Cake… I just wish I had some right now with my coffee!

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Renee November 27, 2012 at 8:24 am

Thanks Isabel! It does go very well with coffee. A little fruit and whipped cream on top would be good too.

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Heather @girlichef November 25, 2012 at 11:23 am

Growing up, Pound Cake was what I always asked for on my birthday…I have such great memories of it. Yet, I don’t really make it as an adult. And I don’t know why. I think I need to change that with your recipe…it looks and sounds fantastic!

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Renee November 27, 2012 at 8:25 am

Thanks Heather! You should make your special childhood cake and savor the memories in the process. It’s a nice treat to have around too.

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Beate November 25, 2012 at 12:36 pm

Your tips are great – cake flour does make such a difference. Your pound cake looks fantastic and I wish I could have a piece for breakfast :) Thank you! ~ Bea

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Renee November 27, 2012 at 8:26 am

Thanks! Once I was out of cake flour and used all-purpose. It was not the same. Very important to use the right flour.

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Carla November 25, 2012 at 4:42 pm

So you’re saying it’s pound cake in disguise? ;) Looks wonderful, Renee!

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Tara Noland November 25, 2012 at 5:35 pm

Anyone would love to receive that beautiful cake!!

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Marina@Picnic at Marina November 25, 2012 at 8:06 pm

What a perfect cake for a great cause! I may have just the right flour to make this cake. Thanks for the recipe. I am here for the first time: came from another blog. Your blog is lovely and I am definitely be back for more tasty treats… :)

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Renee November 27, 2012 at 8:21 am

Thank you so much Marina and I am glad you found Magnolia Days. I do hope you will come back soon (and often!).

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Lyn @LovelyPantry November 25, 2012 at 11:12 pm

This sounds like my kind of pound cake! I like how you described it as having a light and softer texture and a crispy top. That just sounds like pure perfection to me.

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Renee November 27, 2012 at 8:26 am

Thanks Lyn!

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Chung-Ah | Damn Delicious November 26, 2012 at 2:49 am

Love this! I’m sure I could eat an entire loaf by myself!

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Renee November 27, 2012 at 8:27 am

It is very tempting to eat the whole thing. So light and delish!

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Sarah November 26, 2012 at 12:43 pm

Renee, my nickname growing up was poundcake. I guess with a name like Sarah Lee it’s to be expected. I may have tried to make poundcake once before when I first started cooking but I think I want to try it again, because this poundcake looks gorgeous! Hope you had a wonderful trip to Germany.

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Renee November 27, 2012 at 8:29 am

Oh my goodness, what a nickname! I did have a fabulous trip to Germany. I am missing all the good food and family there already.

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Liz November 26, 2012 at 2:11 pm

This is one of my favorite desserts…I love it topped with fresh berries and their juices! Perfect food gift, too…who wouldn’t be thrilled receiving this?

PS…welcome home!

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Renee November 27, 2012 at 8:29 am

Thanks Liz! It is good to be home but still missing the fun of the trip.

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Sarah November 27, 2012 at 9:23 am

Your cake looks so perfect! I can never make mine like that. What a wonderful ending to a Sunday Supper

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Brianne @ Cupcakes & Kale Chips November 27, 2012 at 10:01 pm

I love crunchy tops and corners and edges on baked goods! This looks so delicious!

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Renee November 28, 2012 at 10:07 am

I have been known to only eat the tops and edges. They really are the best part.

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Laura Hunter | Small Wallet Big Appetite November 29, 2012 at 10:13 am

There is something very comforting about a pound loaf but I think you just make this even better with a crunchy top. Yum yum. I could join you and only eat that part. :)

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Alice @ Hip Foodie Mom November 29, 2012 at 12:51 pm

Renee, LOVE this! This pound cake looks absolutely perfect! so beautiful! :)

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