Vivian'S Pound Cake
Vivian's Pound Cake offers a rich, buttery flavor with hints of vanilla, coconut, and almond. Its dense texture makes it perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream or beat the butter until smooth, then add sugar and continue beating until well combined.
- Add eggs one at a time, beating well after each addition.
- Gradually add the flour, alternating with the milk, and mix until smooth.
- Stir in the flavoring (vanilla, coconut, and almond).
- Pour the batter into a tube cake pan.
- Bake in a 300°F oven for 1 1/2 hours.
- After baking, turn off the oven and place the cake inside to cool gradually.
- Once cooled, remove from the pan and serve.
Tips & Substitutions
For best results, ensure your butter is at room temperature for easy creaming. If you don't have Swans Down cake flour, you can substitute with all-purpose flour but consider sifting it for a lighter texture. Using a combination of vanilla and almond flavoring can enhance the cake's richness. Also, alternating the addition of flour and milk helps maintain a smooth batter.
Serving Suggestions
Serve slices of Vivian's Pound Cake alongside a scoop of vanilla ice cream or fresh berries for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider drizzling a simple glaze over the top or serving it with a dollop of whipped cream. This cake is also a great base for a Strawberry Sundae.
Storage & Reheating
To store leftovers, wrap the cooled pound cake in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for about a week. To reheat, slice and warm in the microwave for about 10-15 seconds or in a 300°F oven for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Vivian'S Pound Cake contains roughly 416 calories, with 6g protein, 75g carbohydrates, and 6g fat. It is an excellent source of vitamin C (25% of the Daily Value) and calcium (20% of the Daily Value), and a good source of protein and potassium.
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 you can use margarine, it may alter the flavor and texture of the pound cake. Butter provides a rich taste and moisture that is hard to replicate with margarine. If you choose to use margarine, opt for a stick variety for better results.
What can I do if my cake is too dense?
If your pound cake turns out dense, it could be due to overmixing the batter or not properly measuring the flour. To lighten the cake, try using a kitchen scale for accuracy and avoid overmixing once you add the flour. Ensuring your baking powder is fresh can also help with leavening.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If wet batter sticks to the toothpick, bake for an additional 5-10 minutes, then check again.
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).