Always Moist Pound Cake
A rich, moist pound cake with a tender crumb, featuring vanilla flavor and a buttery texture, perfect for dessert gatherings or afternoon tea.
Ingredients
Instructions
- Cream butter and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Alternately add cake flour and whipping cream, beginning and ending with flour.
- Pour batter into a prepared baking pan.
- Bake at 300°F (150°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an even moister pound cake, consider adding a tablespoon of sour cream or yogurt to the batter. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons from each cup and replacing it with cornstarch. Ensure your butter is at room temperature for optimal creaming, and try using a stand mixer for better consistency.
Serving Suggestions
Serve this moist pound cake plain, or drizzle with a simple glaze made from powdered sugar and lemon juice for added flavor. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. Consider serving it alongside a slice of New England Banana Bread for a delightful dessert spread.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For reheating, slice and pop it in the microwave for 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Always Moist Pound Cake contains roughly 2386 calories, with 28g protein, 263g carbohydrates, and 138g fat. It is an excellent source of vitamin A (97% of the Daily Value), iron (61% of the Daily Value), and protein (56% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 647mg per serving (28% 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
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or using too much flour. Ensure that you measure your flour correctly and mix just until combined to avoid incorporating excess air, which can lead to a denser texture.
Can I use margarine instead of butter?
While you can use margarine, it may affect the flavor and texture of the cake. Butter provides a richer taste and contributes to the cake's moistness. If you opt for margarine, choose a high-quality brand for the best results.
How can I tell when the cake is done baking?
To check if the pound cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. Baking times can vary, so keep an eye on it during the last 15 minutes of baking.
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).