Betty'S Pound Cake(Vanilla Pound Cake)
A rich, buttery vanilla pound cake with a tender crumb, perfect for dessert or teatime, appealing to those who enjoy classic, moist, and flavorful baked treats.
Ingredients
Instructions
- Cream butter and shortening, then add sugar gradually and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition, until very light.
- Sift together cake flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour.
- Stir in vanilla extract.
- Pour batter into a greased and floured large tube pan.
- Bake at 325°F (163°C) for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your butter and eggs are at room temperature before starting. If you don't have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour per cup and adding 2 tablespoons of cornstarch. To enhance the flavor, consider adding a teaspoon of almond extract along with the vanilla. This vanilla pound cake pairs beautifully with Swiss Mocha Mix for a delightful dessert experience.
Serving Suggestions
This vanilla pound cake is delicious on its own, but you can elevate it by serving it with fresh berries and whipped cream or a scoop of vanilla ice cream. It makes a lovely addition to brunch alongside Cream Cheese Pumpkin Bread or can be served with coffee at afternoon gatherings. Drizzle with a simple glaze for an extra touch.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, gently warm slices in the microwave for about 10-15 seconds or in a toaster oven until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Pound Cake(Vanilla Pound Cake) contains roughly 909 calories, with 2g protein, 20g carbohydrates, and 87g fat. Note that it is relatively high in sodium, at 486mg per serving (21% 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 pan for this pound cake?
Yes, you can use a loaf pan or even small individual pans, but be sure to adjust the baking time accordingly. A loaf pan may take about 1 hour, while smaller pans could require 20-30 minutes. Always check for doneness with a toothpick.
What can I do if my cake is too dense?
If your pound cake turns out dense, it may be due to overmixing or measuring the flour incorrectly. Ensure you measure your flour using the spoon-and-level method to avoid packing it down. Also, mixing just until combined can help maintain a lighter texture.
How can I add flavor variations to this pound cake?
You can experiment with various flavors by adding citrus zest, such as lemon or orange, or spices like cinnamon or nutmeg. Additionally, incorporating chocolate chips or nuts can add texture and flavor. Just be cautious not to overmix the batter when adding extras.
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).