Diane'S Grandmother'S One-Half Pound Cake
A rich, moist pound cake with buttery flavor and tender crumb, perfect for dessert or teatime, appealing to those who enjoy classic homemade baked goods.
Ingredients
Instructions
- Cream together butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Gradually add plain flour and self-rising flour, mixing until just combined.
- Optional: fold in slightly floured chopped pecans.
- Pour batter into a greased and floured tube pan.
- Bake at 250°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of salt to enhance the sweetness. If you prefer a nutty texture, fold in finely chopped pecans, but ensure they are lightly floured to prevent sinking. For a lighter cake, separate the eggs and beat the whites before folding them in. This cake can also be dressed up with a simple glaze or powdered sugar on top.
Serving Suggestions
This moist pound cake is perfect on its own but pairs beautifully with a dollop of whipped cream and fresh berries for a delightful dessert. For a cozy brunch, serve slices alongside coffee or tea. You can also enjoy it as a snack, perhaps with a spread of your favorite jam, or even alongside a scoop of vanilla ice cream for a delicious twist.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2 months. To reheat, simply slice and warm in the microwave for a few seconds or in a low oven until just warmed through, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Diane'S Grandmother'S One-Half Pound Cake contains roughly 1253 calories, with 12g protein, 116g carbohydrates, and 67g fat. It is an excellent source of iron (24% of the Daily Value), protein (23% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
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 all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour for self-rising flour by adding 1.5 teaspoons of baking powder per cup of flour. This will ensure your cake rises properly. Just remember to omit the baking powder if you are using self-rising flour to avoid an overly dense texture.
What can I use instead of butter?
If you're looking for a dairy-free alternative, you can use margarine or a non-dairy butter substitute. Coconut oil is another great option, giving the cake a subtle flavor. Just make sure whatever substitute you choose is at room temperature for proper creaming with the sugar.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Another indicator is the cake should slightly pull away from the sides of the pan. Baking at a lower temperature like 250°F requires a bit more patience, but it yields a wonderfully moist cake.
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).