Traditional Pound Cake
A rich, buttery pound cake with classic vanilla and optional orange flavors, perfect for special occasions or teatime indulgence, appealing to traditional cake lovers.
Ingredients
Instructions
- Grease a large horn cake pan or Bundt pan with oil or margarine.
- Line the bottom with brown paper and grease again.
- Cream butter, salt, and sugar by hand for approximately 45 minutes, having the butter at room temperature to begin with.
- After the 45 minutes of hand mixing, start the rest of the mixing with an electric mixer.
- Add egg yolks, beaten until thick and lemon colored.
- Add beaten egg whites, beaten until stiff.
- Turn the mixer down to low speed.
- Add the flour gradually, a little at a time.
- It will seem like too much flour, but it is not.
- Beat for 5 minutes; add flavorings.
- Bake in a slow oven at 250° to 300°F for approximately 2.5 hours or until a straw inserted comes out clean.
- Do not fill the deep baking pan more than 2/3 full.
- Prepare a medium-sized pan for the remaining cake batter.
Tips & Substitutions
For a lighter texture, ensure the butter is at room temperature before creaming with sugar; this helps incorporate air. If you don't have walnut meats, feel free to substitute with pecans or omit them entirely for a traditional flavor. To enhance the cake's richness, consider adding a touch of sour cream or yogurt. Mixing by hand initially allows for better texture, and using an electric mixer afterward ensures the ingredients are well combined.
Serving Suggestions
This Traditional Pound Cake is delightful when served plain, but you can dress it up with fresh berries or a dusting of powdered sugar. It pairs beautifully with a scoop of ice cream or whipped cream for a decadent dessert. For a refreshing side, consider serving it alongside Broccoli-Carrot Salad, which adds a nice crunch and balances the sweetness of the cake.
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 keep it fresh, wrap individual slices in plastic wrap. For reheating, simply place a slice in the microwave for about 10-15 seconds or enjoy it at room temperature. This cake also freezes well; wrap tightly and store for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Traditional Pound Cake contains roughly 1037 calories, with 23g protein, 304g carbohydrates, and 3g fat. It is an excellent source of vitamin C (1111% of the Daily Value), vitamin A (333% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1933mg per serving (84% 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
Why is my pound cake dense?
A dense pound cake can occur if the butter wasn't creamed sufficiently or if too much flour was added. Ensure the butter is at room temperature, and incorporate it well with the sugar for at least 45 minutes. Gradually adding flour helps maintain a lighter texture.
Can I use a different pan than a Bundt pan?
Yes, you can use a loaf pan or any deep cake pan. Just be sure not to fill it more than 2/3 full to allow for rising. Baking times may vary; check for doneness with a toothpick inserted in the center.
How can I add more flavor to my pound cake?
You can enhance the flavor by adding citrus zest, such as lemon or lime, along with the vanilla and orange flavors. Spices like nutmeg or cinnamon can also give it a warm, aromatic touch. Experiment with extracts like almond or coconut for unique variations.
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).