Perfect for an Easter dessert!
Perfect for an Easter dessert!
This recipe is very versatile. I love using it for holiday parties.
A delicious pound cake that is not too heavy in taste or texture. The combination of citrus and herbs is just right and it goes great dipped in milk or coffee.
Using Idahoan® Original Mashed Potatoes in this recipe for Lemon Mint Pound Cake not only makes a moist cake but also one that is gluten free!
This is a lighter version of an old family favorite. It’s been used for family birthdays for over 30 years.
A buttery pound cake, fresh strawberry filling and sweetened whipped cream make this a perfect summer occasion cake.
A sweet, dense pound cake with a nice orange flavor. Ice with your favorite chocolate or cream cheese icing.
When I was young, every Easter my grandmother would make this wonderful lamb cake in an old cast iron mold that she’d had since the 1950’s. After the cake cooled, it was my duty to decorate the cake. What fun I had creating my masterpiece with frosting, coconut and jelly beans!
A variation of the classic cream cheese pound cake with mocha flavoring and chips of dark chocolate floating throughout the cake. Serves a crowd and always well received! Keep in an airtight cake safe — it tastes best if made at least 24 hours prior to serving, and can actually be made 2 to 3 days in advance!
A good pound cake with raisins. To keep the raisins from sinking to the bottom, dredge them in flour before you stir them in.
Pound cake layered with ricotta cherry filling topped with a luscious chocolate frosting.
My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don’t like the texture of coconut love this cake because the only coconut in it is the flavoring.
This is a delicious, moist, feel-good cake.
A dense easy to make cake that does not require frosting.
Bright and refreshing, this is not your ordinary strawberry shortcake. The lemon pound cake is sweeter than a biscuit with just a hint of citrus. Topped with fresh strawberries and tangy, sweetened yogurt, this dessert is truly addictive!
I found this recipe and wanted to share it with you all. It turned out very good. It’s not too sweet and not too chocolaty. You can add more cocoa if you’d like.
I love this cake. Makes your whole house smell wonderful. If you can’t find butternut flavoring, you can also use vanilla-butternut or a combination of vanilla, butter and any nut flavoring of your choice. It is important that you bake this cake in a cold oven – do not preheat!
This was my grandmother’s recipe. Don’t know why they call it bread; it’s a lemon pound cake. Every time I make it, I am always asked for the recipe.
A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!
I have altered my mother’s recipe and added my own to this and I find it is better than hers especially since I replace the milk with yogurt. Now I mostly replace milk with yogurt in my other recipes and this gives a better texture. My husband says it tastes similar to pound cake which he loves so much and I don’t put icing, although you can if you wish.