Sophie Mueller'S Pound Cake
A rich, buttery pound cake with a tender crumb and classic vanilla flavor, perfect for celebrations or a simple dessert to share with family and friends.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease and flour a Bundt pan.
- Cream softened butter with sugar until light in color and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- Add flour all at once and mix until incorporated.
- Add milk and beat until smooth, about 45 seconds.
- Pour batter immediately into prepared Bundt pan.
- Bake at 325°F for 1 hour.
- Do not open oven door while baking.
Tips & Substitutions
For a lighter texture, ensure the butter is well-creamed with the sugar until light and fluffy. If you don't have Gold Medal flour, you can substitute with all-purpose flour, but the texture may vary slightly. Adding a pinch of salt can enhance the flavor. For a twist, consider adding lemon zest or almond extract for a unique variation that pairs beautifully with Lemon Chiffon Sponge Cake.
Serving Suggestions
Sophie Mueller's Pound Cake is delicious served plain, but you can elevate it with a dusting of powdered sugar or a drizzle of glaze. It pairs well with fresh berries and whipped cream for a delightful dessert. Consider serving it alongside coffee or tea for a cozy afternoon treat, or include it in a Super Bowl Brunch spread for a sweet finish.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, simply place a slice in the microwave for about 10-15 seconds or warm it in a toaster oven for a few minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sophie Mueller'S Pound Cake contains roughly 677 calories, with 7g protein, 88g carbohydrates, and 24g fat. It is an excellent source of calcium (27% of the Daily Value), iron (25% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of protein and vitamin A.
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 margarine instead of butter?
While margarine can be used in a pinch, it may affect the flavor and texture of the pound cake. Butter provides a richness and moisture that margarine cannot fully replicate. For the best results, stick with real butter.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or opening the oven door during baking. To prevent this, mix the batter just until combined and avoid opening the door until the baking time is up. If it does sink, you can serve it with whipped cream and berries to mask the appearance.
How can I tell when the pound cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Additionally, the cake should be golden brown and spring back when gently pressed. Keep in mind that baking times may vary slightly based on your oven.
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).