Grandma Roper'S Pound Cake
A moist and buttery pound cake with rich vanilla flavor, perfect for family gatherings or as a comforting dessert for special occasions.
Ingredients
Instructions
- Grease and flour a Bundt pan.
- Combine butter, sugar, eggs, vanilla, and flour until well mixed.
- Pour the batter into the prepared pan.
- Bake at 350°F for 50 minutes.
- Let the cake cool for 15 minutes.
- Invert the pan to remove the cake and serve.
Tips & Substitutions
For best results, use room temperature butter and eggs to ensure a smooth batter. If you're looking to add a twist, consider incorporating lemon zest or almond extract in place of some vanilla. Make sure to not overmix after adding the flour to avoid a dense cake. If you have a sweet tooth, try serving this cake with Butterscotch Toll House Morsels melted on top.
Serving Suggestions
Serve this delicious pound cake plain, or top it with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with Paul'S Homestyle Ice Cream, making it a perfect treat for any gathering. For a festive touch, drizzle a simple glaze made of powdered sugar and lemon juice over the cooled cake.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, simply warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Roper'S Pound Cake contains roughly 1531 calories, with 24g protein, 258g carbohydrates, and 15g fat. It is an excellent source of protein (48% of the Daily Value), vitamin C (47% of the Daily Value), and iron (46% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 529mg per serving (23% 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 use cake flour for a lighter texture. However, avoid using whole wheat flour as it may change the cake's density and flavor.
What can I do if my cake is too dense?
A dense cake may result from overmixing or not incorporating enough air. Ensure you mix only until combined and whip the butter and sugar well. If it still turns out dense, try reducing the flour slightly next time.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, it's ready. If the toothpick has wet batter on it, continue baking for a few more minutes.
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).