Large Layer Cake, Thrifty Pound Cake
A rich and moist pound cake layered with classic vanilla flavor, perfect for gatherings and celebrations, offering a buttery taste with a tender crumb.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine sifted flour, baking powder, salt, and soda in a separate bowl.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
- Stir in vanilla extract.
- Line layer pans with waxed paper and grease with butter.
- Pour batter into prepared pans.
- Bake at 350°F (175°C) for 15 minutes.
- Cool layers before assembling.
Tips & Substitutions
For a lighter cake, consider using half butter and half unsweetened applesauce as a substitute for some of the butter. Be sure to properly measure your flour to avoid a dense cake. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. For added flavor, consider incorporating a citrus zest.
Serving Suggestions
This cake pairs beautifully with fresh fruit or a scoop of vanilla ice cream for a delightful dessert. You can also serve it with a side of Creamy Vegetable Medley for a balanced dinner. Consider layering the cake with whipped cream and fresh berries for an impressive presentation, or top it with a drizzle of chocolate ganache.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and microwave for about 10-15 seconds until warm, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Large Layer Cake, Thrifty Pound Cake contains roughly 807 calories, with 13g protein, 142g carbohydrates, and 11g fat. It is an excellent source of calcium (40% of the Daily Value), vitamin C (37% of the Daily Value), and protein (25% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1161mg per serving (50% 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?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the flavor and density of the cake significantly.
What should I do if my cake is dense?
If your cake turns out dense, it might be due to overmixing the batter or incorrect measurements of flour. Make sure to measure your flour accurately by spooning it into the measuring cup and leveling it off with a knife. Also, be gentle when mixing to keep the cake light and fluffy.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a teaspoon of almond extract along with the vanilla. You can also fold in citrus zest or a bit of cocoa powder for a chocolate variant. For a unique twist, layer the cake with a filling of your choice, such as lemon curd or a berry compote.
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).