The Pioneer Woman, Ree Drummond, is beloved for her approachable style and comforting recipes. While some may find certain recipes ingredient-heavy, her pound cake recipe stands out for its simplicity and delicious results. Recently featured on a Food Network show, this recipe caught our attention with its basic pantry staples, promising a classic dessert without complicated steps. Craving a taste of summer nostalgia, reminiscent of mother’s strawberry shortcake on warm August evenings, we decided to put this Pioneer Woman Pound Cake to the test.
Pioneer Woman Pound Cake Baked
The verdict? This Pioneer Woman pound cake recipe is a winner! It baked beautifully, filling the kitchen with a divine aroma. The texture was wonderfully light and moist, bursting with flavor. A subtle lemon note elevates this classic dessert, making it a perfect partner for fresh berries. This pound cake truly earned a five-star rating in our kitchen and is destined to become a go-to recipe.
Pioneer Woman Pound Cake Ingredients
Pioneer Woman’s Perfect Pound Cake Recipe
This recipe, inspired by the Pioneer Woman, is incredibly easy to follow and yields a consistently perfect pound cake.
Ingredients:
- 3 sticks (1 1/2 cups) butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon butter flavoring
- 2 teaspoons lemon flavoring
- 3 cups all-purpose flour
- 1 cup lemon-lime soda (such as Sprite or 7-Up)
Pioneer Woman Pound Cake Mixing Process
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Gradually add sugar, one cup at a time, mixing well after each addition.
- Incorporate eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Stir in the butter and lemon flavorings until well combined.
- Gradually add the all-purpose flour, one cup at a time, mixing thoroughly after each addition.
- Pour in the lemon-lime soda and mix until just combined. Be careful not to overmix. Scrape down the sides of the bowl and mix briefly again to ensure everything is incorporated.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for 1 hour to 1 hour and 10 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is no longer jiggly.
- Remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Pioneer Woman Pound Cake Sliced
Serving Suggestions for Pound Cake
While delicious on its own, this Pioneer Woman pound cake truly shines when paired with fresh summer fruits. It’s the perfect base for a classic strawberry shortcake, as we enjoyed. The subtle lemon flavor complements the sweetness of strawberries beautifully.
Fresh Strawberries for Pound Cake
Beyond strawberry shortcake, consider serving slices of this easy pound cake with:
- Whipped cream and mixed berries
- A dusting of powdered sugar
- Lemon glaze for extra citrus zing
- Alongside a scoop of vanilla ice cream
Final Thoughts: The Joy of Homemade Pound Cake
This Pioneer Woman pound cake recipe is a testament to simple ingredients creating extraordinary flavor. It’s easy to make, reliably delicious, and perfect for any occasion, from a casual family dessert to a potluck gathering. Treat yourself and bake this delightful pound cake – it’s guaranteed to lift your spirits, especially when enjoyed with a generous serving of strawberry shortcake!
Pioneer Woman Pound Cake Finished Dish
It’s practically impossible to be in a bad mood with a slice of homemade pound cake, especially when it’s topped with fresh, juicy strawberries! Give this Pioneer Woman recipe a try and experience the simple joy of a perfect pound cake.
