Louisiana Pound Cake
A rich, buttery Louisiana Pound Cake with a tender crumb and subtle nutty flavor, perfect for gatherings or as a comforting dessert for any occasion.
Ingredients
Instructions
- Cream the butter and shortening together until smooth.
- Add sugar gradually and beat until fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, salt, and baking powder.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients, mixing after each addition.
- Pour the batter into a greased and floured tube pan.
- Bake at 325°F (163°C) for 1 1/2 to 1 3/4 hours, or until a toothpick inserted in the center comes out clean.
- Remove from oven, leave in the pan, and cover tightly with a dry towel until completely cooled, at least one hour.
Tips & Substitutions
For a richer flavor, use high-quality vanilla and lemon extracts. You can substitute the pecans with walnuts or omit nuts entirely if preferred. Ensure your butter is at room temperature for easier creaming. If the cake is browning too quickly, loosely cover it with aluminum foil during baking. This Louisiana Pound Cake is reminiscent of the beloved Chocolate Cold Oven Pound Cake.
Serving Suggestions
Serve slices of Louisiana Pound Cake plain or with a dusting of powdered sugar. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for an indulgent dessert. For a delightful brunch option, consider serving it alongside Sunday French Toast or a side of Corn And Zucchini for a well-rounded meal.
Storage & Reheating
Store any leftover Louisiana Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm individual pieces in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Louisiana Pound Cake contains roughly 1031 calories, with 9g protein, 52g carbohydrates, and 76g fat. It is an excellent source of dietary fiber (24% of the Daily Value) and calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 867mg per serving (38% 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 make this pound cake ahead of time?
Yes, this Louisiana Pound Cake can be made a day in advance. Once cooled, wrap it tightly in plastic wrap and store at room temperature. The flavors often develop even more overnight, making it taste even better when served the next day.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not incorporating enough air during the creaming stage. Ensure you beat the butter and shortening until fluffy and add the eggs one at a time, mixing just until combined. Also, be careful not to overbake, as this can dry out the cake.
Can I use a different type of flour?
While all-purpose flour is recommended for this Louisiana Pound Cake, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the flavor and density significantly. Stick to all-purpose or cake flour for the best results.
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).