Buttered Pound Cake
Buttered pound cake offers a rich, tender crumb with buttery and vanilla notes, perfect for dessert or tea time, appealing to those who enjoy classic, comforting baked goods.
Ingredients
Instructions
- Cream butter and shortening together until smooth.
- Add sugar and beat well until mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, salt, baking soda, and baking powder.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in vanilla and beat well to combine.
- Pour batter into a well-greased tube pan.
- Bake at 325°F (160°C) for about 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using all butter instead of shortening, though this may slightly alter the texture. Ensure all ingredients are at room temperature for better incorporation. If you don't have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. This recipe can easily adapt to different flavors by adding citrus zest or spices.
Serving Suggestions
Slice the buttered pound cake and serve it plain, or dress it up with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with coffee or tea for an afternoon treat. For a twist, serve it alongside a scoop of vanilla ice cream. This versatile cake also complements a variety of sauces, making it a great addition to brunch or a picnic.
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, allow it to thaw at room temperature and warm slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Buttered Pound Cake contains roughly 56 calories, with 1g protein, 6g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1172mg per serving (51% 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 flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter cake or whole wheat flour for a healthier option. Just keep in mind that using whole wheat flour may result in a denser texture, so adjusting the liquid slightly could be necessary.
How do I know when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan. If the top is browning too quickly, you can cover it loosely with foil during the last part of baking to prevent over-browning.
Can I add flavors or mix-ins to the pound cake?
Absolutely! You can add chocolate chips, nuts, or dried fruits to the batter for extra flavor and texture. Additionally, consider incorporating extracts like almond or lemon to enhance the taste. Just be cautious not to overload the batter, as this can affect the cake's rise and texture.
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).