Twentieth Century Pound Cake
Twentieth Century Pound Cake is a classic, moist dessert with a tender crumb, featuring subtle vanilla or lemon flavoring. Its rich, buttery taste makes it perfect for afternoon tea, special occasions, or simply satisfying a sweet craving with family and friends.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar very well until light and fluffy.
- Add eggs one at a time, blending well between each addition.
- Add the sifted flour and stir well to combine.
- Gradually add milk, stirring constantly until the batter is smooth.
- Pour batter into a greased loaf pan or cake pan.
- Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
To enhance flavor, consider using high-quality butter and fresh eggs. If you're out of milk, you can substitute with buttermilk for a richer taste. Ensure your ingredients are at room temperature for better mixing. For a twist, try adding a teaspoon of almond extract or using lemon zest for a refreshing flavor.
Serving Suggestions
This pound cake is delightful on its own, but it pairs beautifully with Vanilla Ice Cream for a classic dessert. You can also serve it with fresh berries or a drizzle of lemon glaze for added flavor. Consider enjoying it alongside a cup of tea or coffee for a lovely afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Twentieth Century Pound Cake contains roughly 373 calories, with 6g protein, 60g carbohydrates, and 3g fat. It is an excellent source of vitamin C (32% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 4g of dietary fiber toward your daily target.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra tablespoon of milk or an egg. This will help achieve a softer crumb while keeping the flavor intact.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Is it necessary to sift the flour?
Sifting the flour is recommended as it aerates the flour and helps to create a lighter cake. If you skip this step, make sure to whisk the flour well before measuring to avoid a dense texture.
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).