Pastel Pound Cake
A moist, flavorful pound cake with pastel marshmallows, perfect for celebrations or teatime, blending rich butter and vanilla with sweet marshmallow surprises.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the almond and vanilla extracts.
- In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Beat well after each addition.
- Pour half of the batter into the prepared pan.
- Sprinkle the pastel miniature marshmallows evenly over the batter.
- Top with the remaining batter, smoothing the surface.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- Dust with confectioners sugar before serving.
Tips & Substitutions
For a lighter texture, make sure your butter is softened but not melted, and don’t overmix the batter once you add the flour. You can substitute the almond extract with an equal amount of vanilla extract if you prefer a more classic flavor. If you can't find pastel miniature marshmallows, regular mini marshmallows can work but may not have the same visual effect.
Serving Suggestions
Serve the pastel pound cake as a delightful dessert with a cup of tea or coffee. It pairs beautifully with Alison'S Spinach Salad for a balanced meal. For a festive touch, consider adding fresh berries or a scoop of whipped cream on the side to enhance the flavors and presentation.
Storage & Reheating
Store the leftover pastel pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pastel Pound Cake contains roughly 282 calories, with 2g protein, 13g carbohydrates, and 21g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 643mg per serving (28% 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, while all-purpose flour is recommended for the best structure, you can substitute it with a gluten-free blend if necessary. Just ensure that the blend contains xanthan gum or another binding agent to help maintain the cake's texture.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing the batter or underbaking. Make sure to mix until just combined, and test for doneness with a toothpick inserted in the center. If it comes out clean, the cake is done. Adjust your oven temperature if necessary.
How can I customize the flavors of this pound cake?
You can customize this recipe by adding citrus zest, such as lemon or orange, for a refreshing twist. Alternatively, try incorporating chocolate chips or dried fruits for added texture and flavor. Experimenting with these additions will give your cake a unique touch.
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).