If you’re looking for a cake that’s easy to make but still packs a punch in the flavor department, then Ms Dot Pound Cake is the recipe for you! This classic cake has been a staple in Southern kitchens for generations, and it’s not hard to see why. With its tender crumb and rich buttery flavor, it’s the perfect dessert for any occasion.
So, grab your apron and get ready to bake up a storm with our two variations of this delectable dessert!
Ms Dot Pound Cake Recipe #1: Classic Vanilla Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 6 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Instructions:
- Preheat your oven to 325°F. Grease a 10-inch bundt pan with butter and dust with flour, tapping out any excess.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5-7 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and salt.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk and vanilla extract, beginning and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 1 hour and 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 slice
- Calories: 470
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 132mg
- Sodium: 117mg
- Total Carbohydrates: 68g
- Dietary Fiber: 1g
- Sugars: 47g
- Protein: 6g
Cooking Time:
1 hour and 20-30 minutes
Equipment:
- 10-inch bundt pan
- Large mixing bowl
- Whisk
- Spatula
- Wire rack
Serving Suggestions:
This cake is delicious served warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations:
To make a lemon pound cake, substitute the vanilla extract with 2 tablespoons of freshly squeezed lemon juice and 1 tablespoon of lemon zest. You can also add a lemon glaze to the top of the cake by whisking together 1 cup of powdered sugar and 2-3 tablespoons of lemon juice and pouring it over the cooled cake.
Substitutions:
If you don’t have whole milk on hand, you can use 2% or skim milk instead. You can also substitute the unsalted butter with salted butter, but be sure to omit the salt from the recipe.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Tips:
- Be sure to cream the butter and sugar for at least 5-7 minutes to ensure a light and fluffy cake.
- Bring the eggs and milk to room temperature before starting the recipe, as this will help them incorporate more easily into the batter.
- Don’t overmix the batter once you’ve added the flour mixture, as this can result in a tough cake.
Frequently Asked Questions:
- Can I freeze this cake?
- Can I make this cake in a different pan?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake at room temperature before serving.
Yes, you can make this cake in a loaf pan or a 9×13-inch baking dish, but adjust the baking time accordingly.
Ms Dot Pound Cake Recipe #2: Chocolate Marble Pound Cake
Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 6 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
Instructions:
- Preheat your oven to 325°F. Grease a 10-inch bundt pan with butter and dust with flour, tapping out any excess.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5-7 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and salt.
- Add the flour mixture to the butter mixture in three parts, alternating with the milk and vanilla extract, beginning and ending with the flour mixture. Mix until just combined.
- In a small bowl, whisk together the cocoa powder and hot water until smooth.
- Remove 1 cup of the batter and mix it into the cocoa mixture.
- Pour half of the plain batter into the prepared bundt pan, then spoon half of the chocolate batter on top. Repeat with the remaining plain and chocolate batters.
- Use a butter knife to swirl the batter together, being careful not to overmix.
- Bake for 1 hour and 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 slice
- Calories: 500
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 135mg
- Sodium: 118mg
- Total Carbohydrates: 71g
- Dietary Fiber: 1g
- Sugars: 49g
- Protein: 6g
Cooking Time:
1 hour and 20-30 minutes
Equipment:
- 10-inch bundt pan
- Large mixing bowl
- Whisk
- Spatula
- Wire rack
Serving Suggestions:
This cake is delicious served warm or at room temperature with a dusting of powdered sugar or a drizzle of chocolate ganache.
Variations:
To make a raspberry marble pound cake, substitute the cocoa powder and hot water with 1/4 cup of raspberry jam. You can also add fresh raspberries to the batter before swirling.
Substitutions:
If you prefer a darker chocolate flavor, you can substitute the unsweetened cocoa powder with Dutch-processed cocoa powder.
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Tips:
- Be sure to cream the butter and sugar for at least 5-7 minutes to ensure a light and fluffy cake.
