A Real Pound Cake
A rich, buttery pound cake with a tender crumb and classic flavor, perfect for dessert or tea time. Suitable for gatherings and special occasions.
Ingredients
Instructions
- Sift the soda and the cream of tartar into the flour.
- Rub the butter and sugar together to a cream.
- Add one-quarter of the beaten whites and yolks to the creamed mixture.
- Add the flour mixture.
- Pour in the milk.
- Add the remaining yolks and beat in.
- Fold in the remaining whites.
- Preheat the oven to 325°F (not too easy) and bake the cake for 1 hour and 15 minutes.
- Test for doneness before removing from the oven.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have cream of tartar, you can substitute with lemon juice or vinegar. Be careful not to overmix when folding in the egg whites, as this will keep the cake airy. Consider adding a teaspoon of vanilla extract for extra flavor.
Serving Suggestions
This pound cake is delightful on its own, but you can serve it with a dollop of whipped cream or a side of fresh berries for a refreshing touch. It also pairs beautifully with Caramel Butter Frosting for an indulgent dessert. Enjoy it with coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in the freezer for up to 3 months. To reheat, slice and warm in a toaster oven or microwave for a few seconds until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of A Real Pound Cake contains roughly 1688 calories, with 31g protein, 347g carbohydrates, and 22g fat. It is an excellent source of potassium (106% of the Daily Value), iron (68% of the Daily Value), and protein (62% of the Daily Value). Note that it is relatively high in sodium, at 953mg per serving (41% 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 for this pound cake?
Yes, you can use cake flour for a lighter texture, but keep in mind that the cake may not have the same density as traditional all-purpose flour. If using whole wheat flour, expect a nuttier flavor and denser texture.
What can I do if my cake is too dense?
If your pound cake turns out dense, it could be due to overmixing or using too much flour. Ensure you measure your flour correctly, using the spoon and level method, and avoid overmixing after adding the flour to maintain a light texture.
How can I tell when the pound cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If there's wet batter on the toothpick, continue baking and check every 5 minutes until done.
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).