Two And Five Pound Cake
A classic, moist pound cake with rich buttery flavor and tender crumb, perfect for special occasions or casual tea times, appealing to all cake lovers.
Ingredients
Instructions
- Cream the sugar and butter together until well combined.
- Add one egg at a time, beating well after each addition.
- Add the flour and beat until smooth.
- Stir in the vanilla extract.
- Pour the batter into a tube pan and bake in a 350°F oven for 45 minutes.
Tips & Substitutions
For a lighter cake, consider using unsalted butter and incorporating some sour cream or yogurt for moisture. If you're out of vanilla extract, almond extract can provide a different but delightful flavor. Make sure your eggs are at room temperature for better incorporation. You can also experiment by adding lemon zest or spices for a unique twist, similar to what you might find in American recipes.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a simple glaze or a dusting of powdered sugar. Serve it with fresh berries and whipped cream for a refreshing contrast. For a more decadent option, pair it with a scoop of vanilla ice cream. It also pairs beautifully with the Double Toffee Delight Cake for a dessert platter that will impress any guest.
Storage & Reheating
To store leftover cake, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually in plastic wrap and then place them in a freezer-safe bag, where they can last for up to 3 months. To reheat, simply let it come to room temperature or pop a slice in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Two And Five Pound Cake contains roughly 1129 calories, with 16g protein, 176g carbohydrates, and 10g fat. It is an excellent source of protein (32% of the Daily Value), iron (32% of the Daily Value), and calcium (24% of the Daily Value), and a good source of dietary fiber. 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 a different type of flour for this recipe?
Yes, you can experiment with cake flour for a lighter texture or whole wheat flour for a denser cake. Keep in mind that using alternative flours may slightly change the cake's texture and moisture, so you might need to adjust the liquid ingredients.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing the batter or using cold ingredients. Make sure to cream the butter and sugar thoroughly, and add eggs one at a time while mixing gently. If you prefer a fluffier texture, you can add a teaspoon of baking powder to the flour.
How can I add flavor variations to this cake?
There are many ways to add flavor to your cake! Consider mixing in citrus zest, such as lemon or orange, or adding spices like cinnamon or nutmeg. You can also fold in chocolate chips, nuts, or dried fruits for added texture and flavor, similar to what you might find in a Pineapple-Carrot Mold.
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).