Old Virginia Pound Cake
A rich, buttery pound cake with a moist crumb and classic vanilla flavor, perfect for gatherings or afternoon tea, appealing to those who love traditional baked treats.
Ingredients
Instructions
- Mix all ingredients together until well combined.
- Beat at medium speed for 3 minutes.
- Pour the batter into a greased and floured Bundt or tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes before removing.
Tips & Substitutions
For a richer flavor, consider using all butter instead of shortening or a mix of both. If you prefer a lighter cake, substitute half of the sugar with powdered sugar. Ensure all ingredients are at room temperature for better incorporation. For added flavor, try incorporating lemon zest or a splash of almond extract. This cake can also be adapted with different extracts, like coconut or hazelnut, to suit your taste.
Serving Suggestions
Slice the Old Virginia Pound Cake and serve it with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For an elegant touch, drizzle with a simple glaze or dust with powdered sugar. This cake is also great for breakfast or brunch, alongside options like Sour Cream Fudge Squares or Never Fail Banana Bread for a sweet spread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm slices in a microwave for about 10-15 seconds or in a low oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Old Virginia Pound Cake contains roughly 1021 calories, with 7g protein, 77g carbohydrates, and 65g fat. It is a good source of calcium (18% of the Daily Value), iron (14% of the Daily Value), and protein (13% 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 for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you're aiming for a denser cake, stick with all-purpose flour. If using gluten-free flour, ensure it's a blend formulated for baking to achieve a similar consistency.
What can I do if my cake is too dry?
If the cake turns out dry, it may have been overbaked. To salvage it, you could serve it with a glaze or soak it in simple syrup. Additionally, ensure you measure the flour correctly — using the spoon-and-level method can help prevent packing too much flour into the cup.
How do I know when the cake is done baking?
The cake is done when the top is a golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the cake is browning too quickly, you can cover it loosely with foil during the last 20 minutes of baking to prevent over-browning.
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).