Good Ol' Fashion Pound Cake
A rich and buttery classic pound cake with a tender crumb and golden crust, perfect for dessert or tea time. Its simple yet indulgent flavors make it a favorite among those who enjoy nostalgic baked goods and versatile treats suitable for any occasion.
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, cake flour, and baking powder.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour.
- Stir in vanilla extract.
- Pour the batter into a greased tube pan.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming. You can substitute part of the all-purpose flour with almond flour for a nuttier flavor. If you don't have cake flour, make your own by replacing 2 tablespoons of all-purpose flour with cornstarch per cup. This recipe also works well with added lemon zest for a fresh twist.
Serving Suggestions
Pound cake is delightful on its own but can be enhanced with fresh berries and a dollop of whipped cream. It pairs beautifully with Ruth'S Carrot Cake for a dessert spread. Consider serving it alongside a scoop of vanilla ice cream or drizzling it with a simple glaze for added sweetness. Enjoy it with a cup of coffee or tea for a lovely afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature and warm individual slices in the microwave for about 10-15 seconds or in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Good Ol' Fashion Pound Cake contains roughly 585 calories, with 8g protein, 98g carbohydrates, and 7g fat. It is an excellent source of iron (27% of the Daily Value) and calcium (25% of the Daily Value), and a good source of protein and potassium.
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 margarine instead of butter?
While margarine can be used in place of butter, it may alter the flavor and texture of the pound cake. Butter provides richness and moisture that margarine might not replicate. If you're looking for a dairy-free option, consider using a high-quality plant-based butter for a similar effect.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it may be due to overmixing the batter or using cold ingredients. To prevent this, mix just until combined and ensure all ingredients are at room temperature. If you find it dense after baking, serving it with a light fruit compote can balance the heaviness.
How can I make my pound cake more flavorful?
To enhance the flavor of your pound cake, consider adding extracts such as almond or lemon in addition to the vanilla. Incorporating citrus zest or spices like nutmeg can also elevate the taste. For a fun twist, fold in chocolate chips or nuts for added texture and flavor.
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).