Pound Cake - Tube Pan
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for dessert or teatime gatherings, appealing to those who love moist, dense cakes.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in flour, salt, and vanilla until just combined.
- Pour batter into a greased tube pan.
- Bake at 325°F (163°C) for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, use unsalted butter instead of margarine. If you prefer a lighter texture, sift the flour before measuring. Adding a tablespoon of lemon zest can enhance the flavor profile. Make sure all ingredients are at room temperature for better mixing. To prevent sticking, line the bottom of the tube pan with parchment paper.
Serving Suggestions
Serve slices of the pound cake with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a fun twist, try drizzling a simple glaze over the top or adding a scoop of ice cream on the side. This cake also complements the flavors of American recipes like Orange And Raisin Bars.
Storage & Reheating
To store leftover pound cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the freezer for up to 2 months. To reheat, simply thaw and warm in the oven at 300°F (150°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake - Tube Pan contains roughly 1031 calories, with 8g protein, 82g carbohydrates, and 65g fat. It is a good source of iron (17% of the Daily Value), protein (16% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1139mg per serving (50% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be denser. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for each cup used. This helps achieve a lighter, fluffier cake.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or too much flour. To lighten the cake, ensure you gently fold in the dry ingredients and avoid packing the flour. Always measure flour correctly by spooning it into the measuring cup and leveling it off.
How can I make this recipe more flavorful?
To enhance the flavor of your pound cake, consider adding extracts such as almond or lemon for a unique twist. You could also fold in chocolate chips or nuts for added texture. For a citrus flavor, try incorporating orange zest into the batter.
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).