Pound Cake(English)
A classic pound cake with a moist, tender crumb and buttery flavor, perfect for teatime, gatherings, or as a sweet treat for any occasion.
Ingredients
Instructions
- Sift the flour and baking powder together.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Alternately add the flour mixture and the milk, beginning and ending with the flour.
- Add vanilla and mix well.
- Pour the batter into a greased loaf pan.
- Bake at 325°F (163°C) for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar. If you’re out of milk, you can substitute with yogurt or sour cream for added moisture. To enhance flavor, consider adding lemon zest or almond extract. Make sure not to overmix once you add the flour to maintain a soft crumb. For variation, you can add nuts or chocolate chips.
Serving Suggestions
Serve slices of pound cake with a dusting of powdered sugar or a drizzle of lemon glaze for extra sweetness. It pairs beautifully with fresh berries or whipped cream for a delightful dessert. For a brunch option, consider serving alongside coffee or tea, or even with a scoop of ice cream for a decadent treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge before serving, or at room temperature for a couple of hours.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake(English) contains roughly 514 calories, with 3g protein, 36g carbohydrates, and 28g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 720mg per serving (31% 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?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you want a gluten-free option, use a 1:1 gluten-free flour blend. Just make sure to check that it includes xanthan gum, or add it separately to help with the structure.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted in 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. Avoid opening the oven too soon, as this can cause the cake to collapse.
Can I make this recipe without eggs?
Absolutely! You can use flaxseed meal mixed with water as an egg substitute. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Alternatively, you can try using unsweetened applesauce or mashed bananas, though these will slightly alter the flavor and texture of the cake.
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).