Your New Favorite Moist & Fruity Indulgence! Hey there, Jason Griffith here! There’s something truly special about a homemade pound cake – its dense, buttery crumb and comforting richness. But what if ...

Key lime pie has competition. This moist, citrusy Key Lime Pound Cake packs the tart-sweet punch you love—in loaf form.

Get The Recipe Pound Cake with Ricotta Cream, Fresh Berries and Almonds. Prep Time: 10 mins. Servings: 8. Lauren Salkeld. There’s no shame in using a few store-bought ingredients to whip up a ...

This mango pound cake is soft, moist and rich in flavour. If you like mango desserts, you are probably going to like this ...

The basics of homemade pound cake. Pound cake’s original formula from the 1700s combined a pound each of flour, eggs, sugar and butter before baking the batter in a pan.

Pound cake can even be made using boxed cake mixes. A combination of yellow cake mix and instant pudding is used to make this recipe. An extra egg is added to make the dessert rich like pound cake.

Here, Robinson shares her family's recipe for Cold Oven Pound Cake and describes it as "an easy to make dessert, perfect for any occasion." Cold Oven Pound Cake. VeselovaElena/Getty.

Betty Reed suspects this family recipe for pound cake could date back to the late 1800s. “(It) was shared with me by another Army wife, while our husbands were stationed at Fort Gordon during ...

Bake the cake for 60 to 70 minutes, or until it is set and a skewer inserted into the center of the cake is clean when withdrawn. 7. Set the loaf in the pan on a wire rack to cool for 20 minutes.

Bake until the cake is golden brown, springs back when gently pressed and a cake tester inserted in the center comes out clean, about 75 minutes. Tent it with foil after an hour, if the top is ...

Barb Sullivan says her apricot pound cake is "a special recipe that my mother-in-law taught me. She's deceased now, but I have a lot of good memories making that cake with her. It's a good, all ...

Kitty Lee Devilbiss from Union Bridge, Md., sent in a recipe for a sour-cream pound cake that she said was printed in a special insert of Better Homes and Gardens magazine sometime in the early 1970s.