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Pound Cake Ring

 Pound Cake Ring
"I use half of the batter from this recipe to bake an old-fashioned-tasting pound cake sprinkled with powdered sugar," writes Joan. The other half can be used in one of the terrific treatments that follow.
32 ServingsPrep: 15 min. Bake: 1 hour + cooling


  • 1 pound butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1/2 cup plus 1 tablespoon milk
  • 1 tablespoon lemon juice
  • 1-1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon McCormick® Pure Lemon Extract
  • 4 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Confectioners' sugar, fresh peaches, blackberries and mint, optional


  • Preheat oven to 350°. In a large bowl, cream butter and sugar
  • until light and fluffy, about 5 minutes. Add eggs, one at a time,
  • beating well after each addition. Combine milk, lemon juice,
  • vanilla, lemon peel and extract. Combine flour, salt and baking
  • soda; add to creamed mixture alternately with milk mixture, beating
  • well after each addition.
  • Pour 4-1/2 cups of batter into a greased and floured 10-in. fluted
  • tube pan. (Use the remaining batter to prepare a second pound cake.)
  • Bake 15 minutes. Reduce heat to 325°; bake 45 minutes longer or

2 of 2

Pound Cake Ring (continued)

Directions (continued)

  • until a toothpick inserted near the center comes out clean. Cool 10
  • minutes before inverting onto a wire rack to cool completely. Dust
  • with confectioners' sugar and garnish with fruit and mint if
  • desired. Yield: 2 cakes (9 cups batter).
Nutritional Facts: 1 piece equals 253 calories, 13 g fat (8 g saturated fat), 71 mg cholesterol, 153 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.