NOTES***Cake can also be baked in a bundt pan. Allow approximately 30 minutes more for baking when using a bundt pan.
Vanilla Pound Cake: Add 2 teaspoons vanilla extract to the batter with the eggs. Make a vanilla glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon vanilla extract. Pour over warm, baked cake.
Almond Pound Cake: Add in 2 teaspoons almond extract to the batter with the eggs. Make an almond glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon almond extract. Pour over warm, baked cake.
Sour Cream Pound Cake: Replace half of the butter with sour cream. 1 cup, or 8 ounces will equal 1/2 pound. Sour cream produces a more moist cake.
Cream Cheese Pound Cake: Replace half of the butter with cream cheese. One 8 ounce package will equal 1/2 pound.
Rum Pound Cake: Add 2 teaspoons rum extract to the batter with the eggs. Make a rum glaze by heating 1/2 cup butter, 1 cup sugar, 1/4 cup dark rum, and 1/4 cup water over medium high heat. Bring to a simmer. Poke holes in baked cake and drizzle with rum glaze while warm.
Lemon Pound Cake: Add 2 tablespoons lemon juice to the batter with the eggs or 1 teaspoons lemon extract. Make a glaze to put on after baking by whisking together 1/3 cup lemon juice with 1/3 cup sugar until dissolved. Drizzle over baked cake
Cornmeal Pound Cake: Replace half of the all-purpose flour with finely ground cornmeal.