Beno'S Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for dessert or teatime gatherings, appealing to cake lovers seeking simplicity and elegance.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Generously grease and flour a Bundt or tube pan.
- Sift flour three times.
- Cream sugar and butter together until light and fluffy.
- Add eggs one at a time, beating well after each addition until mixture is lemon-colored.
- Gradually add the sifted flour to the mixture, mixing slowly.
- Stir in vanilla flavoring.
- Pour batter into prepared pan and bake for 45 minutes to 1 hour, or until the top lightly springs back or a straw inserted in the middle comes out clean.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of unsalted. If you're out of vanilla flavoring, almond extract can be a delightful substitute. Be sure to sift the flour thoroughly to prevent lumps and ensure a light texture. For a fun twist, try adding lemon zest for a citrusy note, which pairs beautifully with hot chocolate supreme.
Serving Suggestions
Beno's Pound Cake is delicious on its own or served with a dollop of whipped cream and fresh berries for a delightful dessert. It also pairs wonderfully with a cup of tea or coffee. For a festive touch, drizzle with a simple glaze or serve alongside agnes' fudge for a sweet treat buffet.
Storage & Reheating
Once cooled, store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and place it in the freezer, where it can last up to 3 months. To reheat, simply let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Beno'S Pound Cake contains roughly 414 calories, with 8g protein, 85g carbohydrates, and 5g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. It also contributes 3g 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 pound cake?
Yes, you can use cake flour for a lighter texture, or even almond flour for a gluten-free version. Just keep in mind that the baking time may vary slightly, so check for doneness with a toothpick.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not properly creaming the butter and sugar. Make sure to beat until light and fluffy and mix the flour in gradually to maintain airiness.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, or mixing in spices like cinnamon or nutmeg. You can also fold in chocolate chips or nuts for added texture and taste.
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).