Grand Pound Cake
A rich, buttery pound cake with a tender crumb and subtle lemon or vanilla flavor, perfect for special occasions or as a delightful tea-time treat.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add egg yolks, milk, flour, salt, and baking powder; mix well.
- Beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Beat the mixture for 3 minutes or 300 strokes to incorporate air.
- Pour batter into a prepared baking pan.
- Bake in a preheated oven at 375°F (190°C) for 45 minutes to 1 hour, 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 with sugar. You can substitute buttermilk for milk for added richness. If you're out of baking powder, use 1 teaspoon of baking soda combined with 1 teaspoon of vinegar or lemon juice. To enhance flavor, try adding a tablespoon of lemon zest alongside the lemon or vanilla flavoring.
Serving Suggestions
Serve slices of Grand Pound Cake plain or dusted with powdered sugar for a simple treat. It pairs beautifully with fresh fruit or whipped cream for a delightful dessert. For a more indulgent experience, serve alongside a scoop of ice cream or with a drizzle of caramel sauce. This cake also complements coffee or tea beautifully during afternoon gatherings.
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 place it in the freezer for up to 3 months. To reheat, slice the cake and warm it gently in the oven at 300°F (150°C) for about 10 minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Grand Pound Cake contains roughly 766 calories, with 12g protein, 106g carbohydrates, and 33g fat. It is an excellent source of iron (30% of the Daily Value), protein (25% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 564mg per serving (25% 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
Why is my pound cake dense and heavy?
A dense pound cake may result from overmixing the batter after adding the flour, which develops gluten. Ensure you mix only until just combined after folding in the egg whites. Additionally, using too much flour or not measuring accurately can lead to density, so be precise with your measurements.
Can I add flavors or mix-ins to the pound cake?
Absolutely! You can customize this Grand Pound Cake by adding chocolate chips, nuts, or dried fruits. Consider incorporating spices like cinnamon or nutmeg for extra warmth. If you're feeling adventurous, try a swirl of your favorite jam or fruit puree for a unique flavor twist.
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, but not wet batter. Additionally, the edges should begin to pull away from the pan slightly, and the top should be golden brown. Keep an eye on it towards the end of the baking time to prevent overbaking.
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).