Grandmother Lou'S Pound Cake
Grandmother Lou's Pound Cake is a rich, buttery treat with a delicate vanilla flavor, perfect for family gatherings or special occasions, offering moist texture and classic appeal.
Ingredients
Instructions
- Cream the butter with a mixer until smooth.
- Gradually add sugar, beating well after each addition.
- Add eggs one at a time, beating after each.
- In a separate bowl, combine flour, baking soda, and salt.
- Alternately add the flour mixture and buttermilk to the creamed mixture, beginning and ending with flour.
- Stir in vanilla flavoring.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If you prefer a lighter texture, use cake flour instead of all-purpose flour. Make sure your eggs are at room temperature for better incorporation into the batter. When adding the buttermilk, be careful not to overmix, as this can lead to a denser cake. Ensure your tube pan is properly greased to prevent sticking.
Serving Suggestions
This pound cake is delightful when served plain, but you can elevate it with a dusting of powdered sugar or a drizzle of caramel dip for apples for added sweetness. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a refreshing contrast, serve alongside a slice of Tennessee Sawdust Salad, making for a perfect dessert after a hearty meal.
Storage & Reheating
Once completely cooled, wrap the pound cake in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to 3 days. For longer storage, cut it into slices and freeze in an airtight container, where it can last for up to 3 months. To reheat, simply thaw at room temperature or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Lou'S Pound Cake contains roughly 2131 calories, with 32g protein, 254g carbohydrates, and 89g fat. It is an excellent source of vitamin C (97% of the Daily Value), iron (71% of the Daily Value), and protein (65% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 879mg per serving (38% 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 regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. This will mimic the tangy flavor of buttermilk, ensuring your cake remains moist and flavorful.
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 attached. Additionally, the edges should pull away slightly from the sides of the pan, and the top should be golden brown. If the cake is browning too quickly, cover it with foil to prevent burning.
Can I add flavorings or mix-ins to the pound cake?
Absolutely! You can enhance the flavor by adding lemon or almond extract. For mix-ins, consider folding in chocolate chips, nuts, or dried fruits before pouring the batter into the pan. Just be cautious not to overmix, as this can affect the cake's texture.
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).