Freezer Meal Recipes / Snack / Perfect Pound Cake

Perfect Pound Cake

Need a delicious treat for Mother's Day? How about a perfect complement to strawberry sales you can't resist? This Perfect Pound Cake will not disappoint!
8 Servings Meet The Cook Print
Perfect Pound Cake

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease a loaf pan and set aside. It’s helpful to use the butter wrappers to grease the pans.
  2. Sift together the flour, baking powder, cinnamon and set aside.
  3. Place sugar, butter and salt into food processor. Process until light and fluffy, about 2 minutes, scraping down the sides and bottom of bowl occasionally.
  4. Add the condensed milk and pulse until well incorporated.
  5. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times.
  6. Add the eggs and pulse just until combined.
  7. Scrape down the sides and bottom of the bowl, add the vanilla extract, and finish mixing by hand to fully incorporate the eggs.
  8. Transfer the batter to the prepared loaf pans.
  9. Bake at 325 until the top is dark golden brown and a tester inserted in the center comes out clean, about an hour.
  10. Cool completely in the loaf pan on a rack, then remove from pans.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease a loaf pan and set aside. It’s helpful to use the butter wrappers to grease the pans.
  2. Sift together the flour, baking powder, cinnamon and set aside.
  3. Place sugar, butter and salt into food processor. Process until light and fluffy, about 2 minutes, scraping down the sides and bottom of bowl occasionally.
  4. Add the condensed milk and pulse until well incorporated.
  5. Add the sifted dry ingredients and pulse until no traces of flour remain, about 10 times.
  6. Add the eggs and pulse just until combined.
  7. Scrape down the sides and bottom of the bowl, add the vanilla extract, and finish mixing by hand to fully incorporate the eggs.
  8. Transfer the batter to the prepared loaf pans.
  9. Bake at 325 until the top is dark golden brown and a tester inserted in the center comes out clean, about an hour.
  10. Cool completely in the loaf pan on a rack, then remove from pans.
  11. Cut into slices, then wrap individually in plastic wrap.
  12. Place into freezer bag, label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Enjoy at room temperature!

3 Comments

Join the discussion
  1. We just love pound cake and strawberries, it is an all time favorite here. I like the cinnamon in your recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  2. With strawberries coming into season here I just had to try this out. I had never had pound cake before (I know, right?) but this was delicious! My 3 year old especially loved it.

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