Old Timey Pound Cake
A rich and buttery old-fashioned pound cake with vanilla and almond flavors, perfect for special occasions or teatime indulgence, suited for dessert lovers and family gatherings.
Ingredients
Instructions
- Cream together oleo and sugar.
- Add eggs one at a time and beat well.
- Sift flour and baking powder together.
- Alternately add sifted flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Add vanilla and almond extracts and mix well.
- Pour batter into a tube pan.
- Bake at 325°F for 1 hour and 20 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you want a lighter texture, try substituting one cup of cake flour for regular flour. Ensure your ingredients are at room temperature for better mixing. To enhance the cake's flavor, you could add a pinch of nutmeg or a sprinkle of lemon zest. This recipe can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Serve slices of this Old Timey Pound Cake with a dollop of whipped cream or a scoop of Uncooked Homemade Ice Cream for a delightful dessert. It pairs beautifully with fresh berries or can be enjoyed alongside a cup of coffee or tea. For a festive touch, drizzle some caramel or chocolate sauce over it and serve it with Eggnog Royale during the holidays.
Storage & Reheating
Store leftover pound cake at room temperature in an airtight container for up to three days. For longer storage, wrap it tightly in plastic wrap and then in aluminum foil before freezing. To reheat, let it come to room temperature, then warm slices in the microwave for about 10 seconds or in the oven at 300°F for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Timey Pound Cake contains roughly 328 calories, with 5g protein, 56g carbohydrates, and 3g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g 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 substitute oleo with butter in this recipe?
Yes, you can substitute oleo with unsalted butter for a richer flavor. Just make sure to soften the butter to room temperature before creaming it with the sugar. The texture may be slightly different, but the taste will be delicious!
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or not properly measuring the flour. Make sure to sift the flour and baking powder together, and mix just until combined after adding the flour and milk. This will help keep the cake light and fluffy.
How can I add more flavor to the pound cake?
To enhance the flavor of your pound cake, consider adding citrus zest such as lemon or orange, or incorporating spices like cinnamon or nutmeg. Additionally, using high-quality extracts for vanilla and almond can significantly elevate the taste of your 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).