Best (And Easy!) Pound Cake
This rich and buttery pound cake offers a moist, dense crumb with a golden crust, perfect for teatime or special occasions. Its classic flavor pairs beautifully with strawberries and whipped cream, making it a versatile dessert suitable for family gatherings, weddings, or simply indulging your sweet tooth.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, then gradually mix in the flour.
- Beat the mixture for 10 minutes to develop the structure.
- Pour the batter into a greased and floured tube cake pan.
- Bake at 300°F (150°C) for 1 1/2 hours until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you don't have cake flour, you can substitute with all-purpose flour by removing two tablespoons per cup and adding cornstarch. To prevent overmixing, stop mixing once the flour is just incorporated. This cake is great for celebrations and pairs beautifully with Carol'S Pumpkin Bread.
Serving Suggestions
Serve this pound cake plain, or add a dusting of powdered sugar on top for a simple presentation. It pairs wonderfully with fresh berries and whipped cream for a more indulgent dessert. For a unique twist, consider serving alongside a scoop of vanilla ice cream or a slice of Old Fashioned Mince Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Best (And Easy!) Pound Cake contains roughly 645 calories, with 8g protein, 89g carbohydrates, and 29g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and vitamin C.
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 unsalted butter instead of real butter?
Yes, you can use unsalted butter, but remember to adjust the salt in the recipe accordingly, as salted butter contains added salt. Typically, you can add about 1/4 teaspoon of salt to maintain flavor balance.
Why does my pound cake sink in the middle?
A sinking pound cake can result from underbaking or overmixing the batter. Make sure to bake it until a toothpick inserted in the center comes out clean, and mix just until ingredients are combined to avoid excessive air incorporation.
Can I add flavorings like vanilla or lemon zest?
Absolutely! Adding a teaspoon of vanilla extract or the zest of a lemon can enhance the flavor of your pound cake significantly. Just mix these in with the eggs for an aromatic twist.
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).