Ida'S Pound Cake
Ida's Pound Cake is a moist, buttery dessert with a rich vanilla flavor and crunchy pecan topping, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream butter and powdered sugar together.
- Beat in eggs one at a time.
- Gradually add flour to the mixture.
- Add vanilla extract.
- Grease and flour a tube cake pan or use Pam spray.
- Pour the batter into the prepared pan.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Cool in the pan for 15 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
Tips & Substitutions
For best results, ensure your butter is at room temperature before creaming with powdered sugar; this helps create a light and airy texture. If you don't have pecans, walnuts or almonds can be a great substitute. You can also experiment by adding a pinch of salt to enhance the sweetness. Consider adding a touch of lemon zest for a subtle citrus note that complements the vanilla.
Serving Suggestions
This pound cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. Serve slices with a side of fresh berries or a scoop of vanilla ice cream to create a delightful dessert experience. It pairs beautifully with Tempting Pecan Pie for a sweet treat platter.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap slices in plastic wrap and place them in the freezer for up to three months. To reheat, simply thaw and warm in a microwave for a few seconds or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ida'S Pound Cake contains roughly 38 calories, with 0g protein, 4g carbohydrates, and 2g fat.
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 texture. Alternatively, if you're looking for a gluten-free option, a gluten-free all-purpose flour blend works well, but be sure to check the blend's specific instructions for best results.
How can I tell when the pound cake is done baking?
A good test for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it might be due to overmixing the batter or using cold ingredients. To avoid this in future bakes, mix just until the flour is incorporated and ensure your butter and eggs are at room temperature before starting.
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).