Sweet Cream Pound Cake
A rich, moist pound cake with buttery flavor and creamy texture, perfect for dessert or tea time, appealing to those who enjoy classic, indulgent baked goods.
Ingredients
Instructions
- Cream sugar and butter until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Gradually add flour and baking powder, mixing until just combined.
- Stir in butter flavoring, whipping cream, and whiskey gradually, mixing well after each addition.
Tips & Substitutions
For a lighter version, consider substituting half of the butter with applesauce or Greek yogurt. Ensure your eggs are at room temperature for better incorporation. If you’re out of butter flavoring, vanilla extract can be a good substitute, though it will alter the flavor slightly. Mixing the dry ingredients separately before combining can also help avoid lumps.
Serving Suggestions
This Sweet Cream Pound Cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream or a drizzle of chocolate sauce. It pairs beautifully with a cup of coffee or tea. You can also serve it alongside a scoop of ice cream for a decadent dessert experience, making it a versatile option for gatherings.
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. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Cream Pound Cake contains roughly 1301 calories, with 20g protein, 225g carbohydrates, and 38g fat. It is an excellent source of calcium (54% of the Daily Value), protein (40% of the Daily Value), and iron (40% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1014mg per serving (44% 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, but keep in mind that it may change the density of the cake. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can work as well, though results may vary.
What can I do if my cake is too dense?
If your pound cake turns out dense, ensure you’ve accurately measured your flour and didn’t overmix the batter after adding the flour. Baking powder should also be fresh for optimal rise. You could also try incorporating a bit more whipping cream to lighten the texture.
Can I add flavor variations to this recipe?
Absolutely! You can add lemon zest or almond extract for a different flavor profile. For a fun twist, fold in chocolate chips or dried fruit before baking. Just be mindful of the additional moisture these ingredients may add.
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).