Very Good Pound Cake
A rich, buttery pound cake with a tender crumb and subtle vanilla flavor, perfect for special occasions or everyday indulgence, appealing to cake lovers of all ages.
Ingredients
Instructions
- Cream margarine and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually add flour, baking powder, and salt to the creamed mixture, mixing well.
- Stir in sour cream, vanilla, and butter flavoring until smooth.
- Pour batter into a prepared loaf pan and bake at 300°F (150°C) for 2 hours.
Tips & Substitutions
For a richer flavor, you can substitute half of the margarine with unsalted butter. Ensure all ingredients are at room temperature for better mixing. If you don’t have Swans Down cake flour, you can substitute it with a mix of all-purpose flour and cornstarch. To keep the cake moist, avoid overmixing after adding the flour.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it by serving it with fresh berries and whipped cream. It pairs beautifully with Jello Spritz Cookies for a dessert spread. Consider drizzling a simple glaze made from powdered sugar and lemon juice for an extra touch of sweetness.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake 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 it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Very Good Pound Cake contains roughly 648 calories, with 3g protein, 51g carbohydrates, and 2g fat. It is an excellent source of vitamin C (30% of the Daily Value) and calcium (29% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2326mg per serving (101% 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 butter instead of margarine?
Yes, you can use regular butter instead of margarine for a richer flavor. Just ensure that you soften it to room temperature before creaming with sugar for the best texture.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it might be due to overmixing the batter after adding the flour. To prevent this, mix just until the flour is incorporated. Additionally, make sure you're using the correct measuring techniques for flour.
Is this pound cake suitable for freezing?
Yes, this pound cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).