Aunt Mary'S Pound Cake
A rich, moist pound cake with a classic buttery flavor, perfect for special occasions or casual gatherings, offering a tender crumb and delightful sweetness.
Ingredients
Instructions
- Let butter soften.
- Mix butter and sugar; add eggs one at a time while mixing.
- Sift baking powder, flour, and salt together, then add slowly while mixing.
- Add vanilla.
- Preheat oven to 300°F.
- Bake for 45 minutes, then decrease oven heat to 250°F and bake for an additional 1 1/2 to 2 hours.
Tips & Substitutions
For a richer flavor, you can substitute the oleo with butter and sour cream as suggested. Ensure your butter is softened for easier mixing. If you don't have plain flour, you can use all-purpose flour with a touch of cornstarch. To prevent the cake from sticking, grease your pan well or use parchment paper. Mixing the batter slowly will help incorporate air for a lighter texture.
Serving Suggestions
Aunt Mary's Pound Cake is delightful on its own, but you can elevate it by serving with fresh berries and a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. For a festive touch, drizzle with a simple glaze or serve alongside Creamy Punch for a refreshing contrast.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to keep it moist. You can store it at room temperature for up to three days or refrigerate for up to a week. For longer storage, consider freezing slices in an airtight container for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Mary'S Pound Cake contains roughly 314 calories, with 3g protein, 37g carbohydrates, and 2g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of calcium and dietary fiber.
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 plain flour, but be sure to measure it correctly. For a gluten-free option, try a 1:1 gluten-free flour blend, though the texture may differ slightly. Be aware that using different flours may affect the cake's rise and density.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it could be due to overmixing or not incorporating enough air. Ensure you mix the ingredients gently and avoid overbeating. If you’re using cold ingredients, let them come to room temperature to help with proper mixing and rising.
How can I tell when the cake is done baking?
You can check if the pound cake is done by inserting a toothpick into the center. If it comes out clean or with just a few crumbs attached, the cake is ready. Additionally, the edges should pull away slightly from the pan, and the top should be golden brown.
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).