Dutch Pound Cake
A rich, buttery pound cake with subtle lemon or almond flavor, perfect for teatime or special occasions, boasting a moist crumb and golden crust.
Ingredients
Instructions
- Ensure all ingredients are at room temperature and beat well.
- Beat butter and sugar thoroughly until creamy.
- Add eggs one at a time and beat well after each addition.
- Gradually add flour and milk, beating well after each addition.
- Add vanilla and lemon or almond extract, then beat well.
- Bake at 325°F for 1 hour. Without removing the cake, turn the oven up to 400°F and bake for an additional 10 minutes.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before starting. If you're out of butter, you can substitute with margarine, though it may affect the flavor slightly. You can also replace half of the sugar with brown sugar for a richer taste. Adding a pinch of salt can enhance the flavors. For a twist, consider incorporating spices or zest to complement the vanilla extract.
Serving Suggestions
This Dutch Pound Cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a delicious dessert. For a cozy breakfast option, serve it alongside coffee or tea, making it a great companion to your morning routine. You can also try it toasted with butter or as a base for a trifle, which showcases its versatility.
Storage & Reheating
Store leftover Dutch Pound Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To freeze, wrap slices tightly in plastic wrap and place in a freezer-safe bag. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds for that fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Pound Cake contains roughly 1719 calories, with 28g protein, 265g carbohydrates, and 13g fat. It is an excellent source of iron (76% of the Daily Value), protein (56% of the Daily Value), and vitamin C (45% of the Daily Value), and a good source of vitamin A. It also contributes 9g 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 a different type of flour?
Yes, you can experiment with different types of flour, such as whole wheat or almond flour. However, keep in mind that this may change the texture and flavor of the cake. If using gluten-free flour, use a blend designed for baking to maintain a similar consistency.
What can I do if my cake is too dense?
If your cake turns out too dense, it could be due to overmixing or too much flour. Next time, mix just until combined after adding the flour and milk. Also, ensure you’re measuring flour accurately—spooning it into the measuring cup instead of scooping can prevent packing too much flour.
How can I enhance the flavor of this cake?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, or spices like nutmeg or cinnamon. You can also use high-quality vanilla extract for a more pronounced flavor. For a unique twist, try infusing the milk with a vanilla bean before mixing it into the batter.
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).