Economy Pound Cake
A moist, buttery pound cake with a tender crumb, perfect for everyday dessert or teatime, offering classic flavors and a simple, satisfying treat.
Ingredients
Instructions
- Sift flour, baking soda, and salt three times.
- Cream butter, gradually adding sugar until light and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Alternately add sifted dry ingredients and sweet milk to the creamed mixture, beginning and ending with dry ingredients.
- Pour batter into a greased tube pan.
- Bake in a moderate oven at 350°F (175°C) for 55 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If you don't have sweet milk, you can use regular milk with a splash of vinegar to mimic the acidity. Make sure to sift the flour well to avoid lumps. For a twist, add citrus zest or spices like nutmeg to enhance the cake's flavor.
Serving Suggestions
Serve slices of this Economy Pound Cake with fresh berries and a dollop of whipped cream for a delightful dessert. It also pairs beautifully with a cup of tea or coffee. For a special occasion, drizzle with a simple glaze or serve alongside Nanny's Zucchini Appetizers for a savory contrast.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, let it come to room temperature or warm it in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Economy Pound Cake contains roughly 601 calories, with 9g protein, 69g carbohydrates, and 31g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1718mg per serving (75% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour for this recipe. The texture may be slightly denser, but it will still yield a delicious cake. Just ensure it's sifted well to avoid clumping.
What can I substitute for sweet milk?
If you don't have sweet milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to sour before using, achieving a similar taste.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the pan, and the top should be lightly golden.
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).