Mamaw Atwood'S Pound Cake(Club Member: Laine Shoemake)
A rich, buttery pound cake with a classic flavor profile, perfect for dessert or teatime, appealing to those who enjoy dense, moist cakes with simple ingredients.
Ingredients
Instructions
- Preheat the oven to 350°F.
- Grease and flour a long baking pan.
- In a mixing bowl, beat 6 eggs until well blended.
- Gradually add 3 cups of sugar, mixing thoroughly.
- Add 1 cup of butter and continue to beat until creamy.
- Stir in 2 cups of plain flour until the batter is smooth.
- Pour the batter into the prepared greased and floured pan.
- Bake at 350°F until done, approximately 35 minutes.
Tips & Substitutions
For best results, use room temperature butter and eggs to ensure a smooth batter. If you don’t have plain flour, you can substitute with cake flour for a lighter texture. Adding a pinch of salt enhances the flavor. Consider incorporating vanilla extract or almond extract for added depth. Make sure to not overmix the batter to keep the cake tender.
Serving Suggestions
Serve slices of Mamaw Atwood's Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a refreshing One Dish Fruit Salad. For a nostalgic touch, enjoy it alongside a cold Strawberry Milk Shake. This cake also makes a great base for a trifle or layered dessert.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place a slice in the microwave for about 15-20 seconds or let it sit at room temperature for a while.
Nutrition & Diet Analysis (per serving)
Each serving of Mamaw Atwood'S Pound Cake(Club Member: Laine Shoemake) contains roughly 2147 calories, with 21g protein, 220g carbohydrates, and 132g fat. It is an excellent source of protein (43% of the Daily Value), iron (41% of the Daily Value), and calcium (34% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 513mg per serving (22% 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 margarine instead of butter?
While margarine can be used, it may slightly alter the flavor and texture of the cake. Butter provides a rich taste and moisture that is hard to replicate with margarine. If you must substitute, choose a high-quality margarine for the best results.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it might be due to overmixing or using cold ingredients. Make sure to mix just until combined and use eggs and butter at room temperature. Ensure your oven temperature is accurate, as baking at too low a temperature can also cause density.
How can I add flavor variations to this pound cake?
You can experiment with adding citrus zest like lemon or orange for a refreshing twist. Incorporating spices like nutmeg or cinnamon can also enhance the flavor. For a unique touch, consider swirling in some chocolate or fruit preserves before baking.
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).