Black Pepper Pound Cake
A fragrant, pepper-spiced pound cake with a tender crumb, perfect for tea time or special occasions, offering a delightful balance of sweetness and bold black pepper flavor.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Grease and flour a Bundt pan.
- Combine flour, cream of tartar, salt, pepper, and nutmeg in a bowl.
- Beat butter in a mixing bowl until smooth.
- Add sugar to the butter and beat for 5 minutes.
- Beat in eggs one at a time.
- Stir in lemon juice and vanilla extract.
- Gradually add the dry ingredients, mixing until just combined.
- Pour the batter into the prepared pan.
- Bake for 1 hour.
- Cool in the pan for 15 minutes.
- Remove from pan and let stand, covered, overnight.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar thoroughly before adding the eggs. If you want to reduce the amount of butter, you can substitute half with unsweetened applesauce for a healthier option. Experiment with various spices like cinnamon or cardamom to create your own flavor profile. This cake pairs beautifully with a cup of coffee or tea.
Serving Suggestions
Serve slices of this Black Pepper Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet contrast. It also pairs well with fresh berries or a drizzle of lemon glaze. For a festive touch, consider serving it alongside Cornish Hens In Orange Sauce for a delightful meal.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature and warm in the oven at 300°F until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Black Pepper Pound Cake contains roughly 506 calories, with 6g protein, 60g carbohydrates, and 27g fat. It is a good source of vitamin C (19% of the Daily Value), iron (13% of the Daily Value), and potassium (13% of the Daily Value). 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?
Yes, you can use almond flour or a gluten-free flour blend, but the texture may vary. If using gluten-free flour, consider adding an extra egg to help bind the ingredients together.
What can I do if my cake sinks in the middle?
A sinking cake is often due to underbaking or too much liquid. Make sure to follow the baking time closely and test for doneness with a toothpick. If it comes out clean, your cake is ready.
How can I enhance the flavor of my pound cake?
For added flavor, you can incorporate citrus zest or replace some of the vanilla with almond extract. Additionally, serving with a homemade berry compote can elevate the overall taste experience.
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).