Chiuch'S 4# Pound Cake
A rich, buttery pound cake with a moist crumb and classic vanilla flavor, perfect for special occasions or casual tea gatherings with family and friends.
Ingredients
Instructions
- With butter at room temperature, beat eggs, vanilla, and sugar in a large bowl.
- In a small bowl, mix the flour and salt.
- Gradually blend the flour mixture into the large bowl with the egg, sugar, and vanilla mixture until well combined.
- Pour the batter into a greased Bundt pan.
- Bake at 325°F (163°C) for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
Ensure your butter is at room temperature for easier blending. If you prefer a lighter texture, you can substitute half of the butter with Greek yogurt. For added flavor, consider incorporating citrus zest or spices like nutmeg. Make sure to properly grease the Bundt pan to prevent sticking, which is crucial for this dense cake.
Serving Suggestions
This rich pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a fruit compote make excellent accompaniments, adding a refreshing contrast to the cake's sweetness. It also goes well with coffee or tea, making it a delightful dessert or afternoon snack.
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 refrigerate for up to a week. To enjoy it warm, you can reheat individual slices in the microwave for about 10-15 seconds or in the oven at low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Chiuch'S 4# Pound Cake contains roughly 857 calories, with 6g protein, 57g carbohydrates, and 51g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 597mg per serving (26% 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?
Yes, you can experiment with cake flour for a lighter texture, but keep in mind that it may alter the density of the cake. If using whole wheat flour, consider adjusting the liquid ingredients slightly, as whole wheat can absorb more moisture.
What should I do if my cake is too dry?
If your pound cake turns out dry, it may be due to overbaking. To prevent this, check for doneness a few minutes before the suggested baking time. You can also brush the cooled cake with a simple syrup or glaze to add moisture and flavor.
Can I freeze the pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving, and enjoy it as fresh as the day you made it!
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).