Pound Cake (Moist)
A moist, buttery pound cake with a tender crumb and rich vanilla flavor, perfect for dessert or teatime, appealing to those who love classic, comforting baked goods.
Ingredients
Instructions
- Cream together the butter and shortening.
- Gradually add the sugar and continue creaming until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in half of the flour and half of the milk until combined.
- Add the remaining milk and flour, then stir in the vanilla.
- Pour the batter into a prepared baking pan.
- Bake at 325°F (163°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure your butter and shortening are at room temperature before creaming. If you don't have shortening, you can replace it with an equal amount of butter. Be careful not to overmix the batter after adding the flour to keep the cake tender. For additional flavor, you could also add some lemon zest or almond extract.
Serving Suggestions
This moist pound cake is delightful on its own, but you can serve it with fresh berries and whipped cream for a lovely dessert. It also pairs beautifully with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a special touch, consider serving it alongside a slice of Old Fashioned Apple Pie(That You Always Thought Mother Made.) for a classic dessert spread.
Storage & Reheating
To store leftover pound cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices for up to 3 months. To reheat, simply place in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake (Moist) contains roughly 1950 calories, with 31g protein, 293g carbohydrates, and 59g fat. It is an excellent source of vitamin C (83% of the Daily Value), iron (81% of the Daily Value), and protein (63% of the Daily Value), and a good source of vitamin A. It also contributes 13g 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 use a different type of flour?
You can use cake flour for a finer crumb, but you might need to adjust the amount slightly since cake flour is lighter. If you want to experiment with whole wheat flour for a healthier version, consider using half whole wheat and half all-purpose flour to maintain the texture.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter, which develops gluten in the flour. Ensure you mix just until the ingredients are combined. Also, using cold eggs or not properly creaming the butter and sugar can contribute to a denser texture.
How can I tell when the pound 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. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If it's browning too quickly, you can cover it loosely with foil.
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).