Old Fashion Butter Pound Cake
A rich, buttery pound cake with a tender crumb and subtle lemon and vanilla flavors, perfect for dessert, tea, or special occasions with family and friends.
Ingredients
Instructions
- Cream butter until fluffy; gradually add sugar and continue to cream.
- Add eggs one at a time, blending well after each addition.
- Gradually add flour, cream of tartar, lemon flavoring, and vanilla; mix well.
- Do not overbeat the batter.
- Pour into a prepared baking pan and bake at 350°F for 1 hour.
Tips & Substitutions
For a lighter texture, ensure your butter is properly softened but not melted. You can substitute half the butter with Greek yogurt for a lower-fat option. If you don't have lemon flavoring, fresh lemon zest can work well. Be cautious not to overbeat the batter, as this can lead to a denser cake. For a twist, consider adding chocolate chips or nuts.
Serving Suggestions
Slice the pound cake and serve it plain or with a dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries or a fruit compote can also enhance the experience. For a delightful brunch option, serve alongside a slice of Easy Buttermilk Custard Pie for a wonderful spread.
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 freeze for up to 3 months. To reheat, let it thaw at room temperature, then warm individual slices in the microwave for about 15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Butter Pound Cake contains roughly 1391 calories, with 31g protein, 289g carbohydrates, and 13g fat. It is an excellent source of iron (67% of the Daily Value), protein (63% of the Daily Value), and vitamin C (46% of the Daily Value), and a good source of vitamin A. It also contributes 10g of dietary fiber toward your daily target.
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 unsalted?
Yes, you can use salted butter, but be mindful of the extra salt in your recipe. If you do, you might want to reduce any additional salt you add to keep the flavor balanced. Unsalted butter is recommended for more precise control over the flavor profile, especially in baking.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing or too much flour. For next time, ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Additionally, avoid overbeating after adding the flour to keep the cake light and fluffy.
Is it necessary to use cream of tartar?
While cream of tartar helps to stabilize the batter and improve the cake's structure, you can omit it if you don't have any. Just ensure you mix the batter well to achieve the right consistency. However, using it is recommended 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).