Daddy'S Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for family gatherings, celebrations, or simple teatime indulgence.
Ingredients
Instructions
- Cream butter, sugar, and salt until smooth and fluffy.
- Use a mixer for best results.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour and buttermilk, starting and ending with flour. Add soda with the buttermilk.
- Stir in water and vanilla extract.
- Grease and flour a tube pan.
- Bake at 325°F (160°C) for about one hour or until a toothpick inserted in the center comes out clean.
- Let the cake cool before removing from the pan.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. You can substitute the buttermilk with a mixture of milk and vinegar if needed. To enhance flavor, consider adding lemon zest or almond extract. Be sure to properly cream the butter and sugar until light and fluffy for a better texture, similar to that of Ma Ma G'S Coffee Cake.
Serving Suggestions
Serve slices of Daddy's Pound Cake plain or with a dusting of powdered sugar for a simple treat. Pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful twist, try it alongside a scoop of vanilla ice cream or with a drizzle of Doris' Chicken Barbecue Sauce for a savory contrast.
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, let it thaw at room temperature and warm it briefly in the oven or microwave for a few seconds, just until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Daddy'S Pound Cake contains roughly 747 calories, with 10g protein, 105g carbohydrates, and 9g fat. It is an excellent source of protein (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1266mg per serving (55% 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 margarine instead of butter in this recipe?
While margarine can be used, it may alter the flavor and texture of the pound cake. Butter provides a richer taste and better consistency. If you must substitute, use a high-quality margarine that mimics the properties of butter for best results.
Is it necessary to use buttermilk, or can I replace it with something else?
Buttermilk adds moisture and a slight tang that enhances the cake's flavor. If you don't have buttermilk, you can make a substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice, letting it sit for 5-10 minutes before using.
How can I tell when the pound cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan, and the top should be golden brown. If unsure, give it a few extra minutes in the 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).