Grandmother'S Old Fashioned Pound Cake
Grandmother's Old Fashioned Pound Cake is a rich, buttery dessert with a tender crumb and classic vanilla flavor. Perfect for family gatherings or teatime, its simple ingredients and traditional method create a nostalgic treat that highlights the comforting essence of homemade baking.
Ingredients
Instructions
- Cream the butter until smooth.
- Gradually sift in the sugar, mixing well.
- Add egg yolks, beaten until light, one at a time, mixing thoroughly after each addition.
- Gradually add the sifted flour, mixing gently.
- Fold in the beaten egg whites lightly.
- Pour the batter into a greased loaf or tube pan.
- Bake in a moderate oven for 45 minutes.
- Do not open the oven door until 40 minutes have passed.
- Placing a pan of water in the bottom of the oven can help keep the cake moist.
Tips & Substitutions
For a lighter texture, ensure egg whites are beaten until stiff peaks form before folding them in. If you don't have fresh vanilla flavoring, use 1 tablespoon of vanilla extract as a substitute. To prevent the cake from cracking, avoid over-mixing once the flour is added. Ensure your butter is at room temperature for easier creaming, and sift the flour multiple times for a finer cake.
Serving Suggestions
This pound cake is delicious served plain or with a dusting of powdered sugar. Pair it with fresh berries or a scoop of vanilla ice cream for a delightful dessert. It also complements a warm cup of tea or coffee perfectly. For a festive touch, consider serving it alongside Honey Baked Sweet Potatoes(Over 50 Years Old) during holiday meals.
Storage & Reheating
Store the 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, where it can last for up to 3 months. To reheat, slice off a piece and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Old Fashioned Pound Cake contains roughly 937 calories, with 7g protein, 57g carbohydrates, and 76g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of iron and protein. 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
Why did my pound cake not rise properly?
If your pound cake didn't rise, it could be due to over-mixing the batter after adding the flour or not creaming the butter and sugar long enough. Make sure to beat the butter and sugar until light and fluffy, and mix the flour in gently. Also, check that your baking powder is fresh if you used it.
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe, but note that it may result in a slightly different taste and texture. Ensure that the margarine is at room temperature for easier creaming, similar to how you would use butter.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few crumbs clinging to it, the cake is done. Be cautious not to overbake, as this can dry out the cake.
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).