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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 vanilla extract
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon lemon extract
  • 4 cups cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Confectioners' sugar, fresh peaches, blackberries and mint, optional


  • 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 the milk, lemon juice, vanilla, lemon peel and
  • extract. Combine the 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 at 350° for 15 minutes. Reduce heat to 325°; bake 45

2 of 2

Pound Cake Ring (continued)

Directions (continued)

  • minutes longer or until a toothpick inserted near the center comes
  • out clean. Cool for 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.