Butter Nut Pound Cake
A rich, moist pound cake infused with vanilla, butter, and nut flavors, perfect for special occasions or a delightful treat with tea or coffee.
Ingredients
Instructions
- Cream margarine and sugar together until light and fluffy.
- Mix soda and salt into the buttermilk.
- Add the flour and other ingredients to the creamed mixture alternately with the buttermilk mixture, beginning and ending with the flour.
- Fold in the beaten egg whites gently.
- Pour batter into a prepared baking pan and bake at 350°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider using real butter instead of margarine. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. To ensure a light and fluffy texture, be gentle when folding in the beaten egg whites. This cake also pairs beautifully with Dotty'S Sweet And Sour Meatballs for a unique meal.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. It also goes well with fresh fruit like berries or sliced peaches. For a unique twist, try pairing it with Cornbread Biscuits for a comforting dessert experience.
Storage & Reheating
Store any leftover Butter Nut Pound Cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Nut Pound Cake contains roughly 1444 calories, with 19g protein, 209g carbohydrates, and 13g fat. It is an excellent source of protein (39% of the Daily Value), iron (39% of the Daily Value), and calcium (28% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 725mg per serving (32% 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 substitute the margarine with butter?
Yes, you can substitute margarine with an equal amount of unsalted butter for a richer flavor. Just make sure to cream it well with the sugar to achieve that light and fluffy texture.
What can I use instead of buttermilk?
If you don't have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using to achieve a similar tangy flavor.
How do I know when the cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it as baking times can vary slightly depending on your oven.
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).