Key lime juice and rum are baked in the cake, which is then glazed with more lime juice and rum!
Key lime juice and rum are baked in the cake, which is then glazed with more lime juice and rum!
Buttermilk gives this recipe for a moist pound cake a nice bit of tanginess to complement the lemon extract.
This cake is absolutely delicious. Don’t over-mix. I even use cold ingredients. Batter looks like smooth whipped butter. This recipe was given to me by a co-worker. If you like it just call it your ‘My Pound Cake’.
This island recipe springs from a little restaurant in the Keys. Key lime glazed pound cake whisks you away to that tropical paradise and is the perfect recipe for entertaining guests in the summer time.
This is a Dutch recipe for ‘buttercake’ made with plenty of butter, of course, and lemon and vanilla for flavor.
The chocolate cake you’ll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.
This recipe makes a delicious lemon-flavored pound cake with chopped pecans and a simple lemon glaze.
This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.
This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.
A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.
Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner’s sugar.
This is my own recipe for pound cake. In this recipe, I use three different kinds of sugar and a lot of vanilla extract. It tastes good fresh and hot and also is good the day after.
This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake.
This loaf cake is known in Germany as ‘Zitronenkuchen’, a dense pound cake with a lemon glaze all over the top and soaked into the cake itself.
This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!
This is my mom’s recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.