Grandmother'S Pound Cake
Grandmother's Pound Cake is a rich, moist dessert with a tender crumb, featuring a delicate vanilla or butternut flavor complemented by nutty crunch and a hint of spice from nutmeg or mace. Perfect for family gatherings or special occasions, this classic cake offers nostalgic comfort and timeless appeal.
Ingredients
Instructions
- Combine flour, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Alternately add dry ingredients and sour cream to the creamed mixture, beginning and ending with dry ingredients.
- Add vanilla or butternut flavor.
- Generously grease and flour a 10-inch tube pan.
- Cover the bottom of the pan with chopped nuts.
- Spoon batter over nuts and sprinkle with ground nutmeg or mace.
- Bake at 300°F (150°C) for 1 1/2 hours, then remove from oven and immediately take the cake out of the pan.
Tips & Substitutions
For a lighter texture, make sure to beat the butter and sugar until really fluffy. If you don't have sour cream, Greek yogurt works as a great substitute. For added flavor, consider using a mix of vanilla and butternut flavor. Be careful not to overmix the batter after adding the flour to maintain the cake's tenderness.
Serving Suggestions
This Grandmother's Pound Cake is delightful on its own, but you can elevate it by serving it with fresh berries or a dollop of whipped cream. It pairs beautifully with Joyce's Seven Layer Salad for a complete meal. A cup of tea or coffee complements it perfectly for an afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To enjoy it later, simply slice and microwave for about 10-15 seconds to revive its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Pound Cake contains roughly 273 calories, with 3g protein, 25g carbohydrates, and 18g fat. It is a good source of dietary fiber (17% of the Daily Value). It also contributes 5g 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 different flavors instead of vanilla or butternut?
Yes, you can use almond extract or lemon zest for a different flavor profile. Just keep in mind that different flavors may alter the overall taste of the cake, so adjust according to your preference.
What type of nuts can I use in this recipe?
You can use any type of chopped nuts you prefer, such as walnuts, pecans, or almonds. Each type will add a unique flavor and texture to the cake, so feel free to experiment based on what you have on hand.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld. Just make sure to wrap it tightly in plastic wrap or aluminum foil to keep it fresh before serving.
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).