Pound Cake Favorite
A rich and buttery pound cake with delicate vanilla and almond flavors, perfect for gatherings or as a comforting dessert for special occasions.
Ingredients
Instructions
- Cream the butter and add 2 cups of sifted sugar.
- Add egg yolks, one at a time, and beat until well blended.
- Mix in vanilla and almond extracts.
- Combine flour with baking powder and alternate adding it with milk to the batter.
- Beat egg whites until stiff and fold into the batter.
- Pour the batter into a prepared cake pan and bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For best results, ensure your butter is at room temperature for easy creaming. If you're out of almond extract, you can substitute it with an equal amount of vanilla extract. Sifting the flour and baking powder together helps to aerate the mixture, leading to a lighter cake. Consider adding a teaspoon of lemon zest for a refreshing twist.
Serving Suggestions
Serve slices of pound cake with a dollop of whipped cream and fresh berries for a delightful dessert. It also pairs beautifully with Sweet Potato Delight for a comforting meal. For a more indulgent treat, drizzle with a simple glaze made from confectioners sugar and milk, or enjoy it with a cup of tea in the afternoon.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in foil or plastic wrap for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake Favorite contains roughly 865 calories, with 8g protein, 98g carbohydrates, and 42g fat. It is an excellent source of calcium (44% of the Daily Value), iron (35% of the Daily Value), and vitamin C (28% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 601mg per serving (26% 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 whole eggs instead of separating the yolks and whites?
Yes, you can use whole eggs instead of separating them. Simply beat all the eggs together and add them to the mixture at the same time. This will change the texture slightly, making it denser, but the cake will still be delicious.
What can I do if my cake sinks in the middle?
A sinking cake may be caused by underbaking or too much liquid in the batter. Make sure to bake it thoroughly until a toothpick comes out clean. If using milk, measure accurately and avoid adding too much. You can also check your oven temperature with an oven thermometer for accuracy.
Can I add fruit or nuts to the pound cake?
Absolutely! Adding nuts like chopped walnuts or pecans can provide great texture. Diced fruits such as peaches or blueberries can add flavor and moisture. Just be sure to coat them in a little flour before folding them into the batter to prevent them from sinking.
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).