Butter And Cream Pound Cake
Butter and Cream Pound Cake is a rich, moist dessert with a tender crumb, featuring the classic flavors of butter and cream. Its dense texture makes it perfect for special occasions or everyday indulgence, appealing to those who enjoy buttery, flavorful baked goods with a light, airy consistency.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add the sifted flour and whipping cream to the mixture, beginning and ending with the flour.
- Grease the cake pan with Crisco.
- Place the cake in a cold oven and bake at 325°F for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. You can substitute half the butter with Greek yogurt for a healthier twist. If you want a flavor boost, consider adding a teaspoon of vanilla extract or lemon zest. This recipe is similar in richness to Lola Faye'S Pound Cake, making it a great base for fruit toppings.
Serving Suggestions
Serve this pound cake plain for a delightful treat, or top with fresh berries and whipped cream for a more indulgent dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Coconut Cream Pie Filling for a refreshing contrast. This cake is also a perfect addition to brunch tables or holiday gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in a microwave for a few seconds or in an oven at 300°F until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Butter And Cream Pound Cake contains roughly 936 calories, with 6g protein, 42g carbohydrates, and 84g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of protein.
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 cake flour for a lighter texture, but keep in mind that the cake's density will change. If you're looking for a gluten-free option, a 1:1 gluten-free flour blend can work, but the texture may vary slightly.
What can I do if my cake is too dry?
If your cake turns out dry, consider brushing it with a simple syrup made from equal parts sugar and water. This adds moisture and sweetness. Additionally, serving with a scoop of ice cream can also help to balance the dryness.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. You can also gently press the top; it should spring back. If it sinks in the middle, it may need more time. Keep an eye on it during the last 15 minutes of baking.
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).