Old Time Pound Cake
A rich, moist pound cake with a classic flavor, perfect for special occasions or everyday indulgence, featuring a tender crumb and buttery taste.
Ingredients
Instructions
- Cream sugar, butter, and margarine together until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Alternately add flour and milk to the mixture, beginning and ending with flour.
- Add flavoring and mix well.
- Beat egg whites until stiff and fold into the batter gently.
- Pour batter into a prepared baking pan.
- Bake at 350°F for 20 minutes.
- Reduce temperature to 300°F and bake for an additional 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To achieve the perfect texture, ensure your butter is at room temperature before creaming with sugar. If you prefer a lighter cake, you can substitute half of the butter with unsweetened applesauce. For a flavor twist, consider using almond or lemon extract instead of vanilla. Remember to sift the flour to prevent lumps and ensure a smooth batter.
Serving Suggestions
This pound cake is delicious on its own but pairs beautifully with fresh berries and whipped cream for a delightful dessert. You can also serve it alongside a scoop of ice cream or a slice of the Rainbow Cream Cheese Pound Cake for a colorful dessert platter. Enjoy with a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Old Time Pound Cake contains roughly 1590 calories, with 17g protein, 195g carbohydrates, and 84g fat. It is an excellent source of iron (69% of the Daily Value), calcium (68% of the Daily Value), and vitamin C (61% of the Daily Value), and a good source of vitamin D and dietary fiber. Note that it is relatively high in sodium, at 740mg per serving (32% 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 a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you use whole wheat flour, the cake will be denser. Adjust the liquid slightly if needed.
What can I use if I don’t have eggs?
For a vegan option, substitute each egg with 1/4 cup of unsweetened applesauce or half a mashed banana. This will help bind the ingredients together but may alter the texture slightly.
How can I tell when the pound cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the top should be golden brown, and the edges should start to pull away from the pan.
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).