Great Grammom Willey'S Most Asked For Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for special occasions or everyday indulgence, appealing to all cake lovers.
Ingredients
Instructions
- Put all ingredients into a bowl at one time.
- Blend slowly for one minute, then beat at medium speed for 20 minutes.
- Allow time for cleanup after mixing.
- Do not put the batter in a preheated oven.
- Bake at 350°F (175°C) for 1 1/2 hours in a greased and floured large tube pan.
- The ingredients can be cut in half to make a smaller cake.
- Drizzle white icing over the cooled cake.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. You can substitute half the sugar with a sweetener like Stevia for a lower-calorie option. If you're out of vanilla, almond extract works as an excellent alternative. Make sure to mix your ingredients thoroughly to avoid lumps, and remember not to preheat the oven to allow the cake to rise evenly.
Serving Suggestions
Serve this decadent pound cake with a drizzle of white icing, which enhances its sweetness. Pair it with fresh berries and whipped cream for a delightful dessert. It also complements coffee or tea beautifully, making it perfect for brunch. For a festive touch, try serving alongside Mable V. Brown'S Best-Ever Dark Fruit Cake during holiday gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in a freezer bag for up to three months. To reheat, simply place slices in a microwave for about 10-15 seconds or warm in an oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grammom Willey'S Most Asked For Pound Cake contains roughly 449 calories, with 8g protein, 76g carbohydrates, and 4g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 547mg 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 pound cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter cake, but keep in mind that the texture may vary slightly. If using gluten-free flour, ensure it's a 1:1 blend to maintain the cake's structure.
What should I do if my cake is cracking on top?
Cracking can occur if the oven temperature is too high or if the batter is overmixed. To prevent this, check your oven with a thermometer and mix just until ingredients are combined. If it happens, a drizzle of icing will cover it nicely.
How can I tell when my pound cake is done baking?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. Additionally, the cake should spring back when lightly pressed. If the top is browning too quickly, you can cover it loosely with foil.
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).