Farm House Pound Cake
A rich, buttery pound cake with subtle almond or lemon flavor, perfect for special occasions or teatime indulgence, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Cream butter, gradually adding sugar, beating well.
- Blend in flavorings (vanilla, almond or lemon extract, or nutmeg).
- Beat egg yolks until thick and lemon colored.
- Stir egg yolks into the creamed butter and sugar mixture.
- Sift flour, baking powder, and salt together.
- Add flour mixture to the egg mixture one-third at a time, stirring well after each addition.
- Beat egg whites until stiff, but not dry.
- Fold egg whites into the batter until just combined and no patches of egg white remain.
- Pour batter into a buttered and lightly floured 10-inch ring tube pan.
- Bake in a preheated 350°F oven for 30 minutes.
- Reduce oven temperature to 300°F and bake for an additional 30 minutes or until the cake is done.
- Remove from pan and cool on a wire rack.
- Serve with fruit preserves.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with sugar. For a lighter texture, sift the flour multiple times before measuring. If you don’t have almond extract, lemon extract works well too, adding a refreshing twist. Remember to fold the egg whites gently to maintain the airiness of the batter, which is crucial for a successful pound cake.
Serving Suggestions
This Farm House Pound Cake is delightful on its own but can be elevated with fresh fruit preserves for a sweet touch. It pairs beautifully with Ivy'S Christmas Salad for a festive occasion, or serve it alongside whipped cream and seasonal berries for a refreshing dessert. A cup of tea or coffee makes an excellent accompaniment.
Storage & Reheating
Once cooled, store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the cake and warm individual pieces in the microwave for a few seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Farm House Pound Cake contains roughly 785 calories, with 20g protein, 103g carbohydrates, and 37g fat. It is an excellent source of protein (40% of the Daily Value), calcium (40% of the Daily Value), and dietary fiber (36% of the Daily Value). Note that it is relatively high in sodium, at 619mg per serving (27% 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 flour for this pound cake?
While all-purpose flour is recommended for its structure, you can experiment with cake flour for a softer texture. Just note that the cake may be more delicate, so handle it gently during mixing and folding.
What if I don’t have a tube pan?
If you don’t have a tube pan, a regular bundt pan can be used as a substitute. Just ensure it’s well greased and floured to prevent sticking, and keep an eye on the baking time, as it may vary slightly.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter, continue baking for a few more minutes and check again.
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).