One Hundred Year Old Pound Cake
A classic, moist pound cake with rich buttery flavor and a tender crumb, perfect for special occasions or casual teatime enjoyment.
Ingredients
Instructions
- Beat egg yolks and whites separately.
- Cream butter and sugar until light and fluffy.
- Add egg yolks to the creamed mixture and mix well.
- Gradually add flour mixed with baking powder, blending thoroughly.
- Flavor with vanilla or lemon as desired.
- Pour batter into a prepared baking pan and bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure you beat the egg whites to soft peaks before folding them into the batter. You can substitute half of the butter with applesauce for a healthier option without sacrificing moisture. Adding a pinch of salt can also enhance the flavor. If desired, incorporate 1 teaspoon of almond extract for a unique twist.
Serving Suggestions
Serve this pound cake with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with Aunt Ruby's Peach Delight for a fruit-themed spread. For a cozy breakfast, enjoy it toasted with a spread of butter or jam. A cup of coffee or tea complements it perfectly.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of One Hundred Year Old Pound Cake contains roughly 388 calories, with 8g protein, 79g carbohydrates, and 5g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C and iron.
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 softer crumb. However, avoid using whole wheat flour as it may alter the texture significantly. If gluten-free, use a 1:1 gluten-free baking blend.
How do I know when the cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep in mind that baking times may vary, so start checking around 50 minutes.
Can I add flavors to the batter?
Absolutely! You can add 1-2 teaspoons of vanilla extract or lemon zest to the batter for added flavor. Experimenting with different extracts, like almond or orange, can give your cake a unique twist.
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).