Ethel'S Pound Cake
Ethel's Pound Cake offers a rich, buttery flavor with hints of vanilla and almond, complemented by chopped nuts. Perfect for special occasions or a delightful teatime treat.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Combine dry ingredients: flour, soda, baking powder, and salt.
- Alternately add dry ingredients with milk (mixed with vinegar) and beaten eggs to the creamed mixture, mixing well.
- Add 1 teaspoon vanilla extract and 1 teaspoon almond flavoring to the batter.
- Fold in chopped and floured nuts.
- Pour the batter into a well-greased tube pan.
- Bake in a preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, be sure to cream the butter and sugar until very fluffy. If you don't have buttermilk, you can substitute milk mixed with vinegar as called for in this recipe. You can also add a tablespoon of lemon zest for a citrusy twist. If desired, substitute the chopped nuts with chocolate chips for a sweeter variation.
Serving Suggestions
Serve Ethel's Pound Cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a delicious brunch option, enjoy it alongside Turkey Or Chicken Salad With Boiled Dressing. This cake also makes an excellent base for trifles or layered desserts.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or gently reheat in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ethel'S Pound Cake contains roughly 370 calories, with 6g protein, 76g carbohydrates, and 5g fat. It is an excellent source of calcium (22% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1102mg per serving (48% 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 salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to 1/4 teaspoon to balance the flavors. This will ensure that the cake is not overly salty while still maintaining its rich flavor.
How can I prevent the cake from sticking to the pan?
To prevent sticking, make sure to grease the tube pan thoroughly with butter or baking spray, and consider dusting it with flour after greasing. This will create a barrier and help the cake release smoothly after baking.
What can I substitute for the almond flavoring?
If you don't have almond flavoring, you can substitute it with an equal amount of vanilla extract or even a splash of orange extract for a unique flavor twist. Adjust according to your taste preference for the best results.
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).