Old Fashioned Pound Cake
Old Fashioned Pound Cake is a rich, buttery dessert that combines classic flavors of vanilla and lemon. With its dense texture and sweet aroma, this cake is perfect for gatherings, tea time, or a comforting treat at home. It's a timeless recipe that appeals to all ages.
Ingredients
Instructions
- Cream butter and sugar; add eggs, one at a time.
- Fold in flour.
- Add flavorings and lemon juice.
- Bake at 325° for 1 to 1 1/2 hours in greased tube pan.
Tips & Substitutions
For a lighter texture, ensure the butter is softened but not melted before creaming with sugar. If you don’t have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Adding a pinch of salt can enhance the flavor. Experiment with flavorings like almond extract or a hint of nutmeg for variety.
Serving Suggestions
This Old Fashioned Pound Cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a drizzle of lemon glaze. Serve it alongside fresh berries or a scoop of vanilla ice cream for a satisfying dessert experience. It pairs beautifully with eggnog/" class="es-inline-link">Holiday Eggnog for festive occasions or a cup of tea for a cozy afternoon treat.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap to prevent it from drying out. It can be stored at room temperature for up to 4 days or in the refrigerator for up to a week. For longer storage, consider freezing slices in an airtight container for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Pound Cake contains roughly 360 calories, with 6g protein, 67g carbohydrates, and 3g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and vitamin C.
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 for this recipe?
While cake flour provides the best texture, you can substitute all-purpose flour by adjusting the measurement slightly. Remove 2 tablespoons per cup and replace it with cornstarch to mimic cake flour's lightness. This will help maintain the cake's tenderness and prevent it from becoming too dense.
How do I know when the pound cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs but no wet batter. Additionally, the cake should have a golden color and pull slightly away from the edges of the pan. If it’s browning too quickly, cover it with foil to prevent burning.
Can I add fruit or nuts to the pound cake?
Yes, you can add up to 1 cup of chopped nuts or dried fruits like raisins or cranberries to the batter for added flavor and texture. Be sure to fold them in gently after incorporating the flour to avoid overmixing, which can lead to a denser cake.
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).