5 Moist Pound Cake Recipes

Pound cake is a favorite in almost any Southern home. It is a cake traditionally made with flour, butter, eggs, and sugar and sometimes an added special ingredient to make it lusciously soft and tender. Pound cake is usually topped with a sugary sweet glaze and has the perfect texture and crumb. This deliciously sweet treat makes everyone obsessed over it. Here are 5 moist pound cake recipes to bring happiness and excitement to your home!   

1.  Cream Cheese Pound Cake 

This cream cheese pound cake is an old-fashioned recipe with an old-fashioned flavor. This pound cake has a moist crumb and a tender bite. It’s simply delicious with the perfect amount of butter, cream cheese, and sugar. This recipe is a taste of home, and making it in your kitchen will be the most delightful.

Ingredients

• 1 cup heavy whipping cream cold
• 1/2 cup butter-flavored shortening
• 1 cup unsalted butter 2 sticks, room temperature
• 8 oz cream cheese room temperature
• 3 cups granulated sugar
• 5 eggs room temperature
• 1/4 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

CREAM CHEESE GLAZE (optional)

• 1 oz cream cheese room temperature
• 1 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 4 tablespoon heavy whipping cream

Instructions

1. Preheat oven to 325 F.
2. Pour heavy whipping cream into a medium-sized bowl and mix until fluffy with stiff peaks. Set aside.
3. Cream together shortening, butter, and cream cheese in a large bowl.
4. Mix in sugar until combined.
5. Add eggs, one at a time, and mix on low or medium after each egg.
6. Stir in lemon extract and vanilla extract. Set aside.
7. Whisk or sift together flour, baking powder, and salt in a large bowl.
8. Gradually add dry ingredients into wet ingredients, mixing gently until the batter is fluffy.
9. Fold in the whipped cream.
10. Spoon batter into prepared pan.
11. Bake on the middle rack for 90 minutes.
12. Remove from oven and place on a cooling rack until pan is warm enough to touch.
13. Remove cake from pan and allow to cool completely.
14. Mix together glaze ingredients.
15. When the cake has cooled, drizzle on the glaze.
16. Allow the cake to sit uncovered until the glaze has hardened.
17. Slice and serve plain or with berries and cream.
18. Enjoy! 

2. Orange Cream Pound Cake

Orange Cream pound cake is velvety soft and moist glazed with the best ingredients. This recipe is full of orange and vanilla flavors. The addition of orange soda adds a deeper flavor profile when baked. It has a light orange-vanilla flavor that is not too overpowering because it compliments the recipe well.  

Ingredients

Instructions

1. Preheat oven to 350 F.
2. Grease and lightly flour a bundt pan. Set aside.
3. In a large bowl, cream together butter, shortening, and sugar.
4. Beat in eggs one at a time.
5. Stir in orange extract and vanilla extract.
6. Stir in orange zest.
7. In a medium bowl, sift together flour and salt.
8. Combine dry ingredients into wet ingredients, mixing gently, alternating with the orange soda.
9. If desired, stir in red and yellow food coloring to create a deeper orange color.
10. Pour batter into prepared pan.
11. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs clinging. (Do not overbake as the cake will continue to cook as it sits in the pan to cool.)
12. Remove from oven and leave in pan until the pan is cool enough to touch.
13. Remove cake from pan and place on a cooling rack until completely cooled.
14. Mix glaze ingredients and pour over cooled cake.
15. Sprinkle with orange zest and let the glaze harden.
16. Serve and Enjoy!

3. Kentucky Butter Pound Cake

This Kentucky butter pound cake is one of the more moist cakes on the list. The butter mixture adds a rich sweetness with hints of vanilla and rum flavoring. It is drenched in a lovely buttery syrup that makes the cake genuinely unique and decadent. The cake tastes better the next day and is on a whole new level of tasty. 

Ingredients

Instructions

1. Preheat oven to 325 F. Grease and flour a bundt pan. Set aside.
2. Whisk together flour, baking powder, and salt in a large bowl. Set aside.
3. Cream butter and shortening at low speed in a large bowl until combined.
4. Alternate adding the eggs and sugar, mixing after each addition, just until combined, until batter is fluffy.
5. Mix in vanilla extract and rum extract.
6. Mix the dry ingredients into the wet ingredients, alternating with the buttermilk until the batter is combined and fluffy.
7. Spoon batter into the prepared pan and give the pan a few shakes to release any air bubbles and level the surface.
8. Bake for 1 hour and 15-20 minutes on the middle rack until the cake tester inserted into the cake comes out clean or with moist crumbs clinging to it.
9. Remove cake from oven and poke holes into the cake, being careful not to poke holes all the way through to the top. Set aside
10. To make the syrup, melt butter in a saucepan over medium-low heat. Add the sugar and water and stir until sugar has dissolved.
11. Keep stirring until the butter mixture becomes foamy and thickens to the texture of a loose syrup (do not boil). Remove from heat. Add in vanilla and rum extract.
12. Spoon the butter mixture over that cake to go down in the holes. (Reserve about 1/4-1/2 cup of the mixture to brush the cake outside.)
13. Let sit for about 10 minutes or until the syrup is no longer sticky. (Don’t let it sit for too long or the cake will become stuck in the pan)
14. Carefully remove the cake from the cake pan and allow the cake to cool and the syrup to absorb for about an hour.
15. Reheat the leftover syrup and brush it all over the cake.
16. Serve and Enjoy!

4. 7-Up Pound Cake

This 7-up pound cake recipe is infused with a fantastic cakey texture and exquisite flavor. It has a sweet, comforting aroma that reminds me of grandma’s house. This cake recipe can easily become your favorite. It’s soft, moist, and bursting with a lemon-lime flavor. Adding the soda gives it a great texture and flavor to love and enjoy! 

See Also

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Ingredients

Instructions

1. Preheat oven to 325 F.
2. Generously grease and lightly flour a bundt pan. Set aside.
3. In a large bowl, cream together butter, shortening, and sugar.
4. Mix in the eggs one at a time.
5. Fold in the vanilla extract and lemon extract.
6. Fold in the lemon zest and lime zest.
7. Gradually add in the flour and salt and mix until combined.
8. Mix in the heavy whipping cream and 7-up until well combined, and the batter is fluffy.
9. Spoon batter into bundt pan.
10. Bake for 1 hour and 10-15 minutes (check on it after the 1-hour mark) or until the knife inserted into the middle comes out clean.
11. Let cake sit in the pan until the pan is warm to the touch.
12. Remove from pan and place on a cooling rack until completely cooled.
13. Drizzle with 7-up glaze
14. Serve and Enjoy! 

5. Lemon Pound Cake

This lemon pound cake is not too tangy; it is sweet and creamy and has an excellent cakey crust. The fresh, crisp scent of lemon is really evident in this cake, and it is perfect for when they are in season. These recipes add some sunshine to your day when it’s cloudy. This is a dessert you won’t be able to keep in the house because everyone enjoys it. Thanks to the shortening, yogurt, and buttermilk, the texture is fantastic. It is simply incredible and perfectly dense yet fluffy. 

Ingredients

• 1 cup unsalted butter room temp.
• 1/2 cup butter-flavored shortening
• 2 1/2 cups granulated sugar
• 5 eggs room temperature
• 1 teaspoon pure vanilla extract
• 1-2 teaspoons pure lemon extract
• 5.3 oz lemon yogurt
• 1/2 cup buttermilk
• zest of 2 lemons
• Juice of 3 lemons
• 3 cups all-purpose flour sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

LEMON SIMPLE SYRUP

• 1/2 cup boiling water
• 1/2 cup sugar
• 3 Tablespoon lemon juice (can more if you want more tartness)

LEMON VANILLA GLAZE

• 1 cup powdered sugar
• 2-3 tablespoon lemon juice may need more
• splash of vanilla extract
• Garnish with lemon zest & fresh whipped cream

Instructions

1. Preheat oven to 325 F.
2. Generously grease and flour a bundt pan. Set aside.
3. Cream butter, shortening, and sugar at medium speed in a large bowl.
4. Beat in eggs, one at a time, mixing thoroughly between each egg. 
5. Add vanilla extract and lemon extract.
6. Mix in yogurt and buttermilk.
7. Mix in lemon zest and lemon juice.
8. Whisk together flour, baking powder, and salt in a separate bowl.
9. Gradually add the dry ingredients into the wet ingredients, mixing well gently.
10. Pour batter into prepared pan.
11. Shake pan to smooth out and to release any trapped air.
12. Bake for 1 hour and 25-30 minutes or until moist crumbs cling to toothpick. (Do not overbake as the cake will continue cooking as it cools.)
13. Remove from oven and let cool until pan is warm.
14. Remove from pan.
15. Mix together lemon syrup mixture and slowly brush over the cake. Go slow, so the syrup seeps into the crust. You won’t need all of the syrup, just enough to do one light coat.
16. Once the syrup has dried and cooled completely, mix together lemon glaze ingredients (adding more lemon juice if needed) and drizzle over the cooled cake.
17. Let glaze hardened.
18. Serve with fresh whipped cream sprinkled with lemon zest.
19. Enjoy! 

Do you have any pound cake recipes to recommend and are any of these your favorite? Let us know and enjoy some of these pound cake recipes! 

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