1-2-3 Pound Cake
A rich, moist pound cake with a classic vanilla flavor, perfect for family gatherings or dessert tables, offering a tender crumb and satisfying sweetness.
Ingredients
Instructions
- Mix all dry ingredients: sifted cake flour, baking powder, and salt.
- Cream together sugar, egg yolks, butter, and vanilla until smooth and fluffy.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients, mixing well after each addition.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until well combined.
- Pour the batter into a tube pan.
- Bake at 325°F (160°C) for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a light and fluffy pound cake, make sure to cream the butter and sugar thoroughly until the mixture is smooth and airy. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour per cup and replacing it with cornstarch. This cake can also be enhanced with zest from citrus fruits for added flavor.
Serving Suggestions
Serve the pound cake plain or dusted with powdered sugar for a simple yet elegant dessert. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful twist, try serving it with a drizzle of chocolate sauce, making it a perfect complement to a Chocolate Shake For Two.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of 1-2-3 Pound Cake contains roughly 592 calories, with 8g protein, 83g carbohydrates, and 20g fat. It is an excellent source of iron (29% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 709mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use all-purpose flour instead of cake flour, but the texture may be slightly denser. To mimic cake flour, remove 2 tablespoons of flour for each cup and replace it with cornstarch.
What should I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or not baking it long enough. Ensure to mix until just combined and check for doneness by inserting a toothpick into the center; it should come out clean.
How can I add flavor variations to the pound cake?
You can easily add flavor variations by incorporating spices like cinnamon or nutmeg, or by mixing in citrus zest or extracts like almond or lemon. You could also fold in chocolate chips or nuts for added texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).