South Carolina Pound Cake
A rich, buttery pound cake with a tender crumb and subtle vanilla flavor, perfect for special occasions or everyday indulgence, appealing to those who enjoy classic desserts.
Ingredients
Instructions
- Cream the butter and cream cheese together until smooth, then add sugar and beat until fluffy, approximately 10 minutes.
- Add eggs one at a time, beating well after each addition until the yellow disappears.
- Sift together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the egg mixture, mixing on low speed and scraping the sides of the bowl. Do not overbeat.
- Stir in the extract and oil until well blended.
- Pour the batter into a greased and floured tube cake pan.
- Place the cake in a cold oven and bake at 300°F for approximately 1 1/2 hours, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to settle and cool before removing it from the pan.
Tips & Substitutions
For a richer flavor, consider using a high-quality vanilla extract or experimenting with almond extract instead. If you need a lighter version, substitute half the butter with unsweetened applesauce. Make sure to cream the butter and cream cheese thoroughly for the best texture. Sifting the dry ingredients helps create a smoother batter, ensuring a light pound cake.
Serving Suggestions
This South Carolina Pound Cake pairs beautifully with a dollop of whipped cream and fresh berries for a delightful dessert. Serve it alongside a cup of tea or coffee for a cozy afternoon treat. It also complements a scoop of vanilla ice cream perfectly, making it a great addition to summer gatherings or potlucks.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the wrapped cake for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of South Carolina Pound Cake contains roughly 372 calories, with 8g protein, 43g carbohydrates, and 19g fat. It is an excellent source of vitamin A (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 816mg per serving (35% 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 regular flour instead of cake flour?
While cake flour is recommended for a lighter texture, you can substitute with all-purpose flour. To mimic cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. This mixture will yield a similar result.
What if I don't have a tube cake pan?
If you don't have a tube cake pan, you can use a bundt pan instead. Just ensure to grease and flour it well to prevent sticking. Baking times may vary slightly, so keep an eye on the cake as it bakes.
How can I tell when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean. Additionally, the edges will start to pull away from the sides of the pan. It's important to check for doneness, as oven temperatures can vary.
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).