Dot Neal'S Pound Cake
A rich, tender pound cake with buttery flavor and moist texture, perfect for dessert or teatime, appealing to those who love classic, comforting baked goods.
Ingredients
Instructions
- Measure flours before sifting.
- Cream butter and sugar until light and fluffy.
- Add flour and eggs, one at a time, gradually mixing into the creamed butter and sugar.
- Add a tablespoon of water and mix until the batter is light and fluffy.
- Stir in vanilla extract.
- Flour and grease a tube pan, and line the bottom with paper if desired.
- Bake at 325° to 350°F for 45 minutes to 1 hour.
- Test the cake with a toothpick for doneness.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until very light and fluffy, about 5-7 minutes. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1.5 teaspoons of baking powder. Sifting the flours helps incorporate air, making the cake even fluffier. You can also try adding a pinch of salt to balance the sweetness.
Serving Suggestions
Serve slices of Dot Neal's Pound Cake with a dusting of powdered sugar or a dollop of whipped cream for an elegant touch. It pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream. For a delightful twist, consider serving it alongside the Golden Parmesan Cheese Potatoes for a savory-sweet meal experience.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months. To reheat, let it thaw at room temperature and then warm individual slices in the microwave for a few seconds or in a toaster oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dot Neal'S Pound Cake contains roughly 494 calories, with 9g protein, 86g carbohydrates, and 5g fat. It is an excellent source of iron (26% of the Daily Value), and a good source of protein and vitamin C. It also contributes 3g 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 margarine instead of butter?
While margarine can be used, it may alter the flavor and texture of the pound cake. Butter provides richness and a firmer texture that is characteristic of traditional pound cake. If using margarine, choose a stick version for the best results.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much leavening. Make sure to bake the cake until a toothpick inserted in the center comes out clean. Also, ensure not to overmix the batter after adding the flour, as this can incorporate too much air, leading to collapse.
How can I add flavor variations to this pound cake?
You can experiment with different extracts such as almond or lemon for unique flavors. Adding citrus zest or folding in chocolate chips or nuts can also enhance the cake. For a seasonal twist, consider incorporating spices like cinnamon or nutmeg for a warm flavor profile.
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).