Earlene'S Pound Cake
Earlene's Pound Cake offers a rich, buttery flavor with a tender crumb, perfect for dessert or teatime, appealing to those who enjoy classic, moist pound cakes.
Ingredients
Instructions
- Sift the flour five times.
- Add the sifted flour, sugar, light cream, eggs, and butter to the mixing bowl.
- Mix until well combined.
- Set the mixture in the oven while cold.
- Bake in a 325°F oven for 1 1/2 hours.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have light cream, whole milk can be a suitable substitute, but it may slightly alter the richness. Be sure to mix the batter gently to avoid overworking it, which can lead to a dense cake. Sifting the flour multiple times ensures that it incorporates air, contributing to a fluffier pound cake.
Serving Suggestions
Earlene's Pound Cake is delightful on its own, but it pairs beautifully with fresh berries or a scoop of vanilla ice cream for an indulgent dessert. A dusting of powdered sugar or a drizzle of chocolate ganache can elevate the presentation. For a festive touch, serve it with whipped cream and a side of Grandma'S Crunch Cookies for a sweet spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To enjoy it again, thaw the cake in the refrigerator overnight, then bring it to room temperature before serving to restore its original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Earlene'S Pound Cake contains roughly 1731 calories, with 25g protein, 240g carbohydrates, and 78g fat. It is an excellent source of vitamin C (74% of the Daily Value), protein (49% of the Daily Value), and calcium (42% of the Daily Value). Note that it is relatively high in sodium, at 569mg per serving (25% 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 a different type of cream or milk?
Yes, you can substitute light cream with whole milk or half-and-half. While whole milk may result in a slightly less rich cake, it will still be delicious. Just keep in mind that the cream contributes to the cake's moistness, so avoid using low-fat options.
Why does the cake need to be baked in a cold oven?
Baking the pound cake in a cold oven allows for a gradual rise, leading to a denser, richer texture. This method ensures that the cake bakes evenly without forming a crust too quickly, which can happen with preheated ovens. It’s a time-tested technique that many traditional recipes recommend.
How can I tell when the cake is done baking?
To check if your pound cake is done, insert a toothpick into the center. It should come out clean or with a few moist crumbs attached. If it comes out with wet batter, continue baking for an additional 5-10 minutes, checking periodically. Proper cooling is also essential to avoid a gummy 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).