Ice Cream Pound Cake
A rich and moist pound cake infused with vanilla ice cream, perfect for special occasions or a comforting treat with a creamy, buttery flavor.
Ingredients
Instructions
- Whip the butter until fluffy.
- Add sugar and beat well.
- Gradually add flour to the butter and sugar mixture.
- Add one egg at a time, beating well after each addition, then add the vanilla ice cream.
- Pour the batter into a prepared baking pan and bake in a preheated oven at 325°F for 1 hour and 15 minutes.
Tips & Substitutions
Ensure your butter is at room temperature for optimal fluffiness when whipped. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour per cup and adding 2 tablespoons of cornstarch. Adding a pinch of salt can enhance the flavor. For a fun twist, consider mixing in some chocolate chips or nuts.
Serving Suggestions
Serve slices of this delightful ice cream pound cake with fresh berries or a drizzle of chocolate sauce for an extra treat. It pairs beautifully with Ice Cream, making it a perfect dessert for a summer gathering. For a comforting afternoon snack, enjoy it alongside a cup of tea or coffee. Consider browsing more American recipes for complementary ideas.
Storage & Reheating
Store leftover ice cream pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, slice and warm in the microwave for 10-15 seconds or in a low oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Cream Pound Cake contains roughly 1126 calories, with 19g protein, 185g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (54% of the Daily Value), vitamin C (49% of the Daily Value), and iron (41% of the Daily Value), and a good source of potassium. It also contributes 15g 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 flavor of ice cream?
Absolutely! You can substitute vanilla ice cream with any flavor you prefer, like chocolate, strawberry, or even coffee. Just keep in mind that the flavor of the ice cream will influence the overall taste of the cake, so choose one that complements your desired flavor profile.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much liquid. Ensure you follow the baking time closely and check for doneness with a toothpick—if it comes out clean, the cake is done. Also, avoid overmixing the batter after adding the eggs, as this can incorporate too much air and lead to sinking.
Can I make this recipe in advance?
Yes, you can make the ice cream pound cake in advance. It actually tastes better the next day as flavors meld. Just make sure to cool it completely before wrapping it well and storing it. You can also freeze it for up to 2 months. Thaw it 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).