18Th Century Pound Cake
A rich, buttery pound cake with a tender crumb and classic flavor, perfect for teatime or special gatherings, appealing to traditional dessert lovers.
Ingredients
Instructions
- Cream the butter with vanilla and sugar until very, very fluffy.
- Beat egg yolks until thick.
- Add egg yolks to the creamed mixture and beat well.
- Beat egg whites until stiff, then fold into the mixture thoroughly.
- Fold in sifted cake flour and beat vigorously for 15 minutes or longer.
- Bake in a 325°F (163°C) oven for 1 1/4 hours.
Tips & Substitutions
For a lighter texture, ensure that the butter is at room temperature before creaming with sugar and vanilla. Consider using a mixture of cake flour and all-purpose flour if you don't have enough cake flour on hand. Be careful not to overmix after folding in the egg whites, as this can deflate the batter and affect the cake's rise.
Serving Suggestions
Serve the pound cake plain for a classic treat, or dress it up with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with whipped cream and fresh berries for a delightful dessert. For a unique twist, consider serving alongside a scoop of ice cream or alongside a slice of Pineapple Fluff(Icebox Dessert).
Storage & Reheating
Once cooled, store the pound cake in an airtight container at room temperature for up to 4 days. To preserve freshness longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in a microwave or oven until just heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of 18Th Century Pound Cake contains roughly 2536 calories, with 28g protein, 317g carbohydrates, and 130g fat. It is an excellent source of iron (76% of the Daily Value), protein (57% of the Daily Value), and vitamin C (51% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 688mg per serving (30% 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 sugar for this recipe?
Yes, you can substitute granulated sugar with alternatives like coconut sugar or a sugar substitute. However, keep in mind that this may slightly alter the texture and flavor of the cake. Always use the same weight to maintain the correct proportions.
How do I know when the pound cake is done baking?
To check if your pound cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary.
Can I freeze the pound cake?
Absolutely! To freeze, wrap the cooled pound cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw in the refrigerator overnight before serving.
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).