Crusty Pound Cake

Crusty Pound Cake

Ready in 1 hour
9 review(s) averaging 4. 67% would make again

Top-ranked recipe named "Crusty Pound Cake"

Share it:

This is the best pound cake I have ever tasted. I often make it as a gift to others and it is unfailingly met with raves of approval (and requests for the recipe)! The slightly crispy crust is a nice counterpoint to the rich, moist cake and the almond extract gives a wonderful, rich flavor.

"This was my first time ever baking a cake from scratch and it was easy and delicious!!! I added a little lemon extract as well...was eaten up in less than 2 days!!!"

- JeanelleM

Ingredients

Are you making this? 
1 1/2 cups butter; softened
3 cups sugar
6 Eggs
1 tbsp vanilla extract
almond extract
3 cups all-purpose flour
1/2 tsp salt
1 tbsp Confectioner's sugar; (optional)

Original recipe makes 10

Servings  

Preparation

Cream butter well in a large mixing bowl. Add sugar gradually, mixing until texture is fine and mealy. Add eggs, one at a time, beating after each addition. Add flavorings. Combine flour and salt; stir flour mixture into batter, beating until flour is moistened. Do not overbeat. Pour into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 25 minutes, or until a toothpick inserted comes out clean and cake shrinks slightly from sides of pan. Cool in pan 15 minutes. Turn out onto a wire rack; turn right side up and complete cooling. Sprinkle with confectioner's sugar for decoration, if desired.

Credits

Added on Award Medal

Crusty Pound Cake photo by JanisG JanisG

photo by jenid35 jenid35

Calories Per Serving: 818 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Crusty Pound Cake

I'd rate it:


sign in to add your comment

Learn more

Cake

Recipe ideas by email


Reviews

Add yours!

Added 1/3 cup sour cream to moisten
Djlyono 7 months ago
This is not an original recipe for a true pound cake. A real pound cake uses a pound of butter,flour,sugar,ect. The flavor is plain with a slight hint of vanilla. You will not taste the butter in this either. Cooking time will destroy this cake!!! I recommend 45-55 minutes in a bundt pan and no more. This cake is beyond dry and unless you have canned peaches or ice cream to save you from embarrassments, definitely make sure it makes it's way to the trash...I wouldn't even allow the birds to suffer!!!
cookiemonster777 1 year ago
Love it. I used lemon extract instead of almond. My kids love it. Will make again.
jojosimmons 1 year ago
My family and I love this! But I hate that every time I make this it sticks in the pan. :/
mikmak 1 year ago
Very good, but not quite as good as the Elvis Presley Whipping Cream Pound Cake, in my opinion. This cake wasn't quite as moist as I'd like.
Sujen 2 years ago
This was my first time ever baking a cake from scratch and it was easy and delicious!!! I added a little lemon extract as well...was eaten up in less than 2 days!!!
JeanelleM 2 years ago
This cake turned out wonderful. I love it. The top of the cake is crusty, it is dense like a pound cake should be. I will make this cake again!
JanisG 2 years ago
This was a great cake. I used half the salt since I used 'I Can't Believe It's Not Butter' Baking blend, but think I could have left it out completely.
1worstwife 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free