Jacob'S Pound Cake
Jacob's Pound Cake is a rich, dense dessert with a buttery flavor and tender crumb, perfect for special occasions or everyday indulgence. Its classic taste and moist texture make it a timeless favorite for those who love traditional baked goods with a hint of vanilla or almond aroma.
Ingredients
Instructions
- Beat the sugar and oleo (butter) together until smooth and creamy.
- Gradually add milk and flour, mixing well after each addition.
- Stir in vanilla or almond flavoring.
- Pour the batter into a cold oven.
- Bake at 300°F (150°C) for 1 hour and 45 minutes to 2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your butter is softened to room temperature before creaming with sugar. If you prefer a lighter texture, consider using cake flour instead of plain flour. You can also substitute the vanilla or almond flavoring with lemon extract for a citrusy twist. Make sure to check the doneness of the cake starting at 1 hour and 30 minutes to avoid overbaking.
Serving Suggestions
Jacob's Pound Cake is delightful on its own, but you can enhance it by serving with fresh berries or a scoop of Chocolate Chip Pecan Ice Cream for a decadent dessert. A dusting of powdered sugar or a drizzle of chocolate ganache can add an elegant touch. It pairs beautifully with a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 4 days. If you want to keep it fresh longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Jacob'S Pound Cake contains roughly 1477 calories, with 17g protein, 193g carbohydrates, and 8g fat. It is an excellent source of iron (35% of the Daily Value), protein (33% of the Daily Value), and potassium (25% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 834mg per serving (36% 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 salted butter instead of oleo?
Yes, you can use salted butter in place of oleo, but be sure to omit the dash of salt in the recipe to avoid overpowering the cake's flavor. Salted butter will still provide a rich taste and moisture to the pound cake.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean. You can start checking for doneness at the 1 hour and 30-minute mark, as ovens may vary. The cake should also have a slightly golden color and spring back when lightly pressed.
Can I freeze Jacob's Pound Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight before serving for the best texture.
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).