Photo of: Coconut Pound Cake

Coconut Pound Cake

Submitted by: Janie Carter 
My grandchildren love this cake. 
Photo of: Coconut Pound Cake

Coconut Pound Cake

Submitted by: Lazetta Bruce 
This proven pound cake turns out perfectly moist every time. It doesn't need any frosting, just a dust of confectioners' sugar over the top. --Lazetta Bruce, Minatare, Nebraska 
Photo of: Cream Cheese Pound Cake III

Cream Cheese Pound Cake III

Submitted by: Nanci 
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. 
Photo of: Sour Cream Pound Cake

Sour Cream Pound Cake

Submitted by: Will Barber 
Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago. 
Photo of: Cream Cheese Pound Cake

Cream Cheese Pound Cake

Submitted by: Betty Smith 
Warm a slice of this cake in the microwave for about 25 seconds. Then serve it with a scoop of butter-pecan ice cream, fresh fruit, or alone. 
Photo of: Whipping Cream Pound Cake

Whipping Cream Pound Cake

Submitted by: Toni Wiggins 
Moist, flavor-changing, light pound cake. Note: You can change flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great. 
Photo of: Mildred's Sour Cream Pound Cake

Mildred's Sour Cream Pound Cake

Submitted by: KNUDSEN 
This made-from-scratch pound cake is ready to bake in just 15 minutes! Sour cream in the batter makes it extra moist and rich. 
Photo of: Cream Cheese Pound Cake II

Cream Cheese Pound Cake II

Submitted by: JOEBON 
This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months. 
Photo of: Cream Cheese Pound Cake I

Cream Cheese Pound Cake I

Submitted by: PSTEWART 
My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe. 
Photo of: Whipping Cream Pound Cake

Whipping Cream Pound Cake

Submitted by: Deirdre Dee 
I got this recipe from another 'blue ribbon junkie' friend of mine years ago. It is very firm and very fine textured. It is the only cake I use when doing cake sculpting, and works very well in the 2 piece cake molds. The lowest ribbon it has ever worn, when entered into baking competitions is a Blue Ribbon, and it has gotten as high as Best of Show at a State Fair. 
 

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