Half A Pound Cake
A rich, moist pound cake with buttery flavor and tender crumb, ideal for dessert or teatime enjoyment, suitable for family gatherings or special occasions.
Ingredients
Instructions
- Cream butter at room temperature and sugar until light and fluffy.
- Add egg yolks and beat well.
- Alternately add sifted flour with milk and vanilla flavoring to the mixture.
- Beat egg whites with baking powder until stiff peaks form.
- Fold the beaten egg whites into the batter gently.
- Pour the batter into a tube pan lined on the bottom with greased wax paper.
- Bake in a 325°F oven for 1 hour and 15 minutes, or until a cake tester comes out clean.
- Alternatively, bake in 2 greased bread pans for about 45 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a dash of almond extract along with the vanilla. If you're short on eggs, you can use egg replacements like applesauce or yogurt, but this may affect the texture. Make sure to sift the flour for a lighter cake. Also, ensure your baking powder is fresh for the best rise.
Serving Suggestions
This Half A Pound Cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a simple glaze. Serve alongside fresh berries or whipped cream for a refreshing touch. It pairs beautifully with a cup of tea or coffee, making it a perfect addition to brunch or afternoon gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place slices in a microwave for about 10-15 seconds or warm in a preheated oven at 300°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Half A Pound Cake contains roughly 562 calories, with 13g protein, 113g carbohydrates, and 6g fat. It is an excellent source of iron (34% of the Daily Value) and protein (26% of the Daily Value), and a good source of vitamin C and dietary fiber. 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
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. If you're looking for gluten-free options, a gluten-free baking mix can work, but be sure to check the package for the correct measurements and any additional binding agents needed.
How can I tell when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. If it’s sticky or wet, it needs more time. Keep an eye on the edges; they should start to pull away from the pan slightly when it's ready.
Can I add flavors or mix-ins to this cake?
Absolutely! You can fold in chocolate chips, nuts, or dried fruits for added texture and flavor. For a citrus twist, add lemon or orange zest. Just be mindful not to overmix the batter once you add these extras to maintain the cake's lightness.
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).