Eagle Brand Pound Cake
A rich, moist pound cake with buttery flavor and tender crumb, perfect for special occasions or everyday indulgence, appealing to those who enjoy classic baked desserts.
Ingredients
Instructions
- Let eggs and butter stand until they are at room temperature, preferably overnight.
- Preheat oven to 250°F (120°C).
- Blend butter and sugar well until creamy.
- Add eggs one at a time, beating well after each addition.
- Add milk and flour alternately, starting and ending with flour.
- Stir in vanilla extract.
- Pour batter into a large tube pan.
- Bake in the preheated oven for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure your butter is well-creamed with the sugar. If you don't have Eagle Brand milk, you can substitute it with sweetened condensed milk. Be sure to use room temperature eggs, as they incorporate better into the batter. If you want to enhance the flavor, consider adding a pinch of nutmeg or almond extract. This cake is a classic among American recipes.
Serving Suggestions
This pound cake is delightful on its own, but it can also be served with fresh berries and whipped cream for an elegant dessert. For a cozy pairing, enjoy it with a cup of coffee or tea. It also makes a lovely base for layered desserts, similar to those found in filled doughnuts. You can drizzle it with a simple glaze for added sweetness.
Storage & Reheating
Once cooled, store the pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it well in plastic wrap and foil, then freeze for up to 3 months. To revive the cake, thaw it in the refrigerator overnight and let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Eagle Brand Pound Cake contains roughly 749 calories, with 13g protein, 122g carbohydrates, and 8g fat. It is an excellent source of iron (34% of the Daily Value), protein (25% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of calcium and dietary fiber. 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
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not properly creaming the butter and sugar. Make sure to blend just until combined and avoid overbeating after adding the eggs. Also, using cold ingredients can lead to a denser texture, so ensure everything is at room temperature.
Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a softer texture. However, be cautious with substitutions, as they might alter the cake's structure. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
What can I do if my cake is too dry?
If your pound cake turns out dry, it might be due to overbaking. To salvage it, you can drizzle a simple syrup over the cake to add moisture. Alternatively, serve it with a scoop of ice cream or a dollop of whipped cream, which adds richness and balances the texture.
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).