Easter Pound Cake Recipes
Pound cake is one of the most popular desserts around Easter time. Whether you’re serving it as a holiday treat or just a sweet indulgence, pound cake is always a hit. Here are some delicious Easter pound cake recipes that are sure to make your Easter celebrations even more special.
Classic Pound Cake Recipe
This classic pound cake recipe is quick and easy to make and sure to be a crowd pleaser. The buttery, sweet flavor of the cake is sure to satisfy any sweet tooth.
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup sour cream
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter alternately with the buttermilk and sour cream. Spread evenly into the prepared pan.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition:
- Calories: 241 kcal
- Carbohydrates: 32.1 g
- Protein: 3.8 g
- Fat: 10.8 g
- Saturated Fat: 6.3 g
- Cholesterol: 68 mg
- Sodium: 183 mg
- Potassium: 60 mg
- Fiber: 0.7 g
- Sugar: 17.7 g
- Vitamin A: 8 %
- Vitamin C: 0 %
- Calcium: 2 %
- Iron: 7 %
Raspberry Cream Cheese Pound Cake
This raspberry cream cheese pound cake is a delightful Easter treat. The creamy, cream cheese layer gives the cake an extra special touch.
Ingredients:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup seedless raspberry jam
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the batter alternately with the buttermilk and sour cream. Spread half of the batter into the prepared pan.
In a medium bowl, beat together the cream cheese, sugar, egg and 1/2 teaspoon vanilla until smooth. Spread over the batter in the pan. Drop spoonfuls of the raspberry jam over the cream cheese layer. Cover with remaining batter.
Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition:
- Calories: 447 kcal
- Carbohydrates: 58.3 g
- Protein: 6.9 g
- Fat: 20.8 g
- Saturated Fat: 12.9 g
- Cholesterol: 103 mg
- Sodium: 274 mg
- Potassium: 81 mg
- Fiber: 0.9 g
- Sugar: 34.6 g
- Vitamin A: 15 %
- Vitamin C: 0 %
- Calcium: 5 %
- Iron: 8 %
These Easter pound cake recipes are sure to be a hit at your Easter celebration. The classic pound cake recipe is a favorite and the raspberry cream cheese pound cake adds a special touch. Both are sure to bring smiles to your guests. Enjoy!
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