Granny Bonniwell'S Pound Cake
A moist, buttery pound cake with rich vanilla flavor, perfect for family gatherings or teatime, offering a classic treat with a tender crumb and golden crust.
Ingredients
Instructions
- Cream butter and sugar very well.
- Add eggs, one at a time; beat well after each addition.
- Sift flour, baking powder, and salt at least twice.
- Alternately add flour mixture and milk to the egg mixture, beginning and ending with flour.
- Beat well; add vanilla or almond or lemon extract.
- Pour batter into a tube pan and bake at 325°F for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you're out of milk, you can substitute with buttermilk or a non-dairy option like almond milk. Adding a pinch of nutmeg can enhance the flavor. For a twist, try using lemon extract instead of vanilla for a refreshing taste.
Serving Suggestions
Serve slices of Granny Bonniwell's Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a more indulgent treat, drizzle with a lemon glaze or serve alongside a scoop of vanilla ice cream.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Bonniwell'S Pound Cake contains roughly 351 calories, with 4g protein, 45g carbohydrates, and 2g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 549mg per serving (24% 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 recipe?
While all-purpose flour is recommended for the best texture, you can use cake flour for a lighter cake. However, avoid using whole wheat flour as it may affect the cake's density and moisture.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or incorrect measurements. Ensure you measure your flour correctly by spooning it into the measuring cup rather than scooping it directly from the bag.
Can I freeze this pound cake?
Yes, you can freeze the pound cake. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight 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).