Virginia Pound Cake
Virginia Pound Cake is a rich, buttery dessert with hints of vanilla and lemon, perfect for special occasions or teatime indulgence, appealing to classic cake lovers.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and milk to the mixture, beginning and ending with flour, and beat after each addition.
- Stir in 1 teaspoon baking powder with the last portion of flour, then add vanilla and lemon extracts.
- Pour batter into a well-greased and floured 9-inch tube pan.
- Bake at 200°F for 45 minutes, then increase the oven temperature to 350°F and bake for an additional 1 hour and 15 minutes, or until a tester inserted into the center comes out clean.
- Remove from oven and cool in the pan for 15 minutes.
- Turn out the cake onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you prefer a different flavor profile, you can substitute the vanilla extract with almond extract or add a hint of lemon zest. If you don’t have cake flour, you can make a substitute by replacing a tablespoon of all-purpose flour with cornstarch for each cup needed. This Virginia Pound Cake pairs beautifully with Lemon Lime Salad.
Serving Suggestions
Serve slices of Virginia Pound Cake plain or with a dusting of powdered sugar for an elegant touch. It also goes wonderfully with fresh berries or whipped cream for an indulgent dessert. For a delightful pairing, consider serving it alongside a cup of tea or coffee. This cake is perfect as a stand-alone treat or as a sweet ending to a meal featuring American recipes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in the freezer, where they can last for up to 3 months. To reheat, simply microwave a slice for about 10-15 seconds or warm it in an oven set to 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia Pound Cake contains roughly 518 calories, with 8g protein, 80g carbohydrates, and 8g fat. It is an excellent source of iron (28% of the Daily Value) and calcium (22% of the Daily Value), and a good source of vitamin C and protein.
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 margarine instead of butter?
While margarine can be used in place of butter, it may alter the flavor and texture of the cake slightly. For best results, stick with unsalted butter, as it provides a richer taste and a better crumb structure.
What if I don't have a tube pan?
If you don't have a tube pan, a regular 9-inch round cake pan can work, but you may need to adjust the baking time. Keep an eye on the cake, as it may bake faster; check for doneness about 10-15 minutes earlier than the recipe suggests.
Can I add other flavors to this cake?
Absolutely! You can add citrus zest, such as lemon or orange, to enhance the flavor. For a chocolate twist, consider folding in mini chocolate chips or using cocoa powder to replace some of the flour. Just be mindful of the overall moisture balance in the batter.
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).