Pound Cake(C & H Sugar Recipe)
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for dessert or teatime gatherings, appealing to those who love traditional baked goods.
Ingredients
Instructions
- Cream butter and sugar until very fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine cake flour, baking powder, and salt.
- Add about half of the flour mixture to the creamed mixture.
- Add vanilla and then the remaining flour mixture.
- Spoon batter into a 9 x 5 x 3-inch loaf pan.
- Bake in a 325° oven for 1 hour and 10 minutes or until cake tests done.
- Remove from pan and cool on a rack.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with the sugar. You can substitute the cake flour with all-purpose flour, but the cake may be denser. Adding a pinch of almond extract along with the vanilla can enhance the flavor. Be cautious not to overmix the batter after adding the flour to keep the cake fluffy.
Serving Suggestions
Pound cake is delightful on its own, but you can serve it with fresh berries and whipped cream for a refreshing dessert. A drizzle of chocolate sauce or a scoop of ice cream, like in Jena'S Kool-Aid Ice Cream, can elevate the experience. Pair it with a cup of tea or coffee for a perfect afternoon treat.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap or aluminum foil to maintain moisture. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds, or enjoy it cold as it maintains its flavor and texture well.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake(C & H Sugar Recipe) contains roughly 287 calories, with 3g protein, 37g carbohydrates, and 1g fat. It is a good source of iron (15% of the Daily Value), calcium (11% of the Daily Value), and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 489mg per serving (21% 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 salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce or omit the added salt in the recipe. Salted butter can add a nice flavor, but be cautious not to make the cake overly salty.
What can I do if my cake sinks in the middle?
A sunken cake often results from overmixing, too much leavening, or not baking long enough. Make sure to mix just until combined and check your oven temperature with an oven thermometer to avoid underbaking.
How can I add flavor variations to this pound cake?
You can incorporate lemon or orange zest for a citrus twist, or fold in nuts or chocolate chips for added texture. Experimenting with different extracts, like almond or coconut, can also provide delightful variations to the classic flavor.
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).