One, Two, Three Pound Cake
A classic, moist pound cake with rich buttery flavor, balanced sweetness, and tender crumb, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream butter and sugar together until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat until the mixture is creamy.
- Add buttermilk slowly, mixing continuously.
- Stir in sifted dry ingredients one cup at a time.
- Add vanilla extract and cream the mixture well.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 375°F (190°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a light and fluffy texture, make sure to cream the butter and sugar thoroughly until pale and fluffy. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Sifting the cake flour multiple times helps create a tender crumb, crucial for this pound cake. For added flavor, consider incorporating a touch of almond extract or citrus zest.
Serving Suggestions
This One, Two, Three Pound Cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of chocolate ganache. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful brunch, serve alongside Orange Pop Molded Salad for a refreshing contrast that complements the richness of the cake.
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 thaw at room temperature or warm in a microwave for a few seconds, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of One, Two, Three Pound Cake contains roughly 219 calories, with 4g protein, 35g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 3g 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 the butter with margarine?
Yes, you can substitute butter with margarine, but this may affect the flavor and texture slightly. Butter provides a richer taste and creamier texture, while margarine can make the cake a bit denser. If using margarine, opt for a high-quality brand for the best results.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it could be due to overmixing or an incorrect oven temperature. Make sure to mix just until combined and check that your oven is accurately calibrated. Additionally, avoid opening the oven door frequently while baking, as this can cause temperature fluctuations.
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can enhance the flavor by adding lemon zest, almond extract, or even chocolate chips. If you want to incorporate nuts, such as pecans, fold them in gently after mixing the batter. Just be mindful not to overload the batter to maintain its structure.
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).