2 + 2 + 2 Pound Cake
A moist and buttery pound cake with rich vanilla flavor, perfect for dessert or tea time, suitable for gatherings and special occasions.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in flour and vanilla extract until well combined.
- Pour batter into a greased tube or loaf pan.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To achieve the best texture, make sure your butter is at room temperature before creaming it with sugar. If you want to add a twist, consider mixing in some lemon or almond extract for additional flavor. For a lighter cake, you can substitute half of the butter with unsweetened applesauce, which works well in many American recipes.
Serving Suggestions
This delicious pound cake can be served plain or with a dusting of powdered sugar. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a more indulgent treat, try serving it alongside a scoop of vanilla ice cream. It also makes a wonderful breakfast option when paired with coffee or tea.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of 2 + 2 + 2 Pound Cake contains roughly 619 calories, with 9g protein, 100g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and iron. It also contributes 4g of dietary fiber toward your daily target.
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 for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend if needed. Just ensure that the blend includes a binding agent like xanthan gum, as this will help maintain the cake's structure. Adjust baking time accordingly, as gluten-free flours can behave differently.
What can I do if my cake is too dry?
If your cake turns out dry, you can drizzle a simple syrup over the slices to add moisture. To make simple syrup, combine equal parts sugar and water, heat until dissolved, and let cool before drizzling. Additionally, be careful not to overbake the cake next time, as this can lead to dryness.
How can I prevent my cake from sticking to the pan?
To prevent sticking, be sure to grease your tube or loaf pan thoroughly with butter or non-stick spray. You can also dust the greased pan with flour, which creates a barrier between the cake and the pan. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack.
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).