Good Pound Cake
A rich, buttery pound cake with a moist crumb and classic vanilla flavor, perfect for special occasions or as an everyday indulgence for those who love sweet, dense baked goods.
Ingredients
Instructions
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed for 5 to 7 minutes.
- Add eggs, one at a time, beating just until yellow disappears after each addition.
- Add flour to butter mixture, alternating with half and half, beginning and ending with flour.
- Mix at low speed just until blended after each addition.
- Stir in vanilla.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325° F (163° C) for 1 1/2 hours.
- Let cool in pan on a wire rack for 10 to 15 minutes.
- Remove from pan and cool completely on wire rack.
Tips & Substitutions
For the best texture, ensure the butter is truly softened, not melted. If you need a lighter cake, consider substituting half of the butter with applesauce or yogurt. When mixing in the flour, do so gently to avoid overworking the batter. Adding a teaspoon of almond extract can enhance the flavor beautifully, giving it a unique twist. This cake is perfect with a glaze or fresh fruit.
Serving Suggestions
Serve slices of pound cake with a dollop of whipped cream and fresh berries for a classic dessert. It pairs beautifully with Pat'S Peach Cobbler for a delightful summer gathering. Consider drizzling it with a simple glaze made from powdered sugar and lemon juice for added sweetness. A warm cup of tea or coffee complements this cake perfectly.
Storage & Reheating
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 and warm individual pieces in the microwave for about 10-15 seconds, or enjoy cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Good Pound Cake contains roughly 668 calories, with 13g protein, 121g carbohydrates, and 15g fat. It is an excellent source of iron (27% of the Daily Value), protein (26% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
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 recipe?
You can experiment with cake flour for a lighter texture, but all-purpose flour is recommended for the best results. If you're looking for a gluten-free option, use a 1:1 gluten-free flour blend, though the texture may vary slightly.
What can I do if the cake is too dense?
If the cake turns out dense, it might be due to overmixing or too much flour. To prevent this, measure your flour accurately by spooning it into the measuring cup and leveling it off. Make sure to mix just until combined after adding flour.
How can I add flavor variations to this pound cake?
You can incorporate various flavors by adding citrus zest, such as lemon or orange, or mix in spices like cinnamon or nutmeg. For a richer flavor, try adding cocoa powder for a chocolate version or fold in some chopped nuts or chocolate chips.
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).