Loaf Pound Cake
A moist and tender loaf pound cake with a rich vanilla flavor, perfect for teatime or dessert. Its classic taste and simple ingredients make it suitable for family gatherings or casual indulgence. The buttery crumb and delicate sweetness make it an all-time favorite for any occasion.
Ingredients
Instructions
- In one bowl, combine the sifted flour, sugar, baking powder, and salt.
- Blend in the butter, vanilla, egg yolks, and milk until smooth.
- Beat vigorously for 3 minutes.
- Pour batter into a greased 9-inch loaf pan.
- Bake at 350°F (175°C) for 60 to 70 minutes.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg or lemon zest. If you need a gluten-free option, substitute the all-purpose flour with a gluten-free blend. Ensure all ingredients are at room temperature for better incorporation. Be cautious not to overmix after adding the wet ingredients to avoid a dense cake.
Serving Suggestions
Serve the loaf pound cake plain or with a light dusting of powdered sugar. It pairs beautifully with Candied Or Stewed Apples for a delightful dessert. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side. For a more festive touch, drizzle with a simple glaze or top with fresh berries.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. To reheat, let it thaw at room temperature and warm slices in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Loaf Pound Cake contains roughly 694 calories, with 19g protein, 13g carbohydrates, and 63g fat. It is an excellent source of protein (39% of the Daily Value), iron (33% of the Daily Value), and vitamin A (28% of the Daily Value). Note that it is relatively high in sodium, at 1191mg per serving (52% 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 whole eggs instead of just egg yolks?
Using whole eggs will alter the texture and moisture of the cake. It may result in a denser loaf since the whites add structure. If you prefer a lighter cake, stick with the egg yolks as the recipe suggests.
What can I do if my cake is too dry?
If your cake turns out dry, it may have been overbaked or the oven temperature was too high. To remedy this in the future, check for doneness a few minutes early and ensure your oven is calibrated correctly. You can also serve it with a syrup or sauce to add moisture.
How can I enhance the flavor of my pound cake?
You can enhance the flavor by incorporating extracts, such as almond or lemon, in addition to the vanilla. Adding citrus zest or even a splash of bourbon can elevate the taste. Consider pairing it with a fruit compote for a fresh twist.
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).