Buttery Pound Cake
A rich and buttery pound cake with a tender crumb and classic flavor. Perfect for teatime, special occasions, or as a comforting treat, this cake offers a moist texture and a delightful sweetness. Its simple ingredients and straightforward method make it accessible for bakers of all levels.
Ingredients
Instructions
- Put all ingredients in a large mixing bowl; butter and eggs should be at room temperature.
- Mix all ingredients together in the large bowl.
- Beat on high speed for 20 minutes; scrape sides with a rubber spatula.
- Grease well the bottom only of a tube pan (angel cake pan).
- Line the bottom with wax paper; put into a cold oven.
- Bake for 1 hour and 10 minutes at 350°F (175°C).
- Use a cake tester; ovens vary.
- If the tester comes out clean, it's done.
Tips & Substitutions
For a lighter texture, avoid overmixing once all ingredients are combined. If you don't have butter at room temperature, you can cut it into small pieces and let it sit for about 15 minutes. For a flavor twist, try adding almond extract in addition to vanilla. If you're out of milk, you can substitute with buttermilk or a non-dairy alternative.
Serving Suggestions
Serve buttery pound cake plain or dusted with powdered sugar for an elegant touch. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a brunch option, consider serving alongside a Classic Cucumber Salad for a refreshing contrast. It also makes a great base for ice cream sundaes or can be enjoyed with coffee or tea.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the cake and place in a microwave for 10-15 seconds or warm in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttery Pound Cake contains roughly 514 calories, with 5g protein, 66g carbohydrates, and 19g fat. It is a good source of calcium (19% of the Daily Value), vitamin C (19% of the Daily Value), and protein (11% 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 salted butter instead of unsalted in this recipe?
Yes, you can use salted butter, but it may alter the flavor slightly. If using salted butter, consider reducing the added salt in the recipe to maintain balance.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not properly measuring the flour. Ensure you sift the flour and measure accurately to achieve the desired light texture.
Can I add flavors to the pound cake?
Absolutely! You can incorporate citrus zest, such as lemon or orange, for a fresh flavor. Additionally, adding chocolate chips or nuts can enhance the cake's texture and taste.
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).