Wayne'S Easy Pound Cake
Wayne's Easy Pound Cake offers a moist, buttery flavor with a tender crumb, perfect for dessert or tea time, appealing to all baking enthusiasts.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a tube pan.
- Cream butter and sugar together.
- Add eggs one at a time, mixing well after each addition.
- Alternately add flour and evaporated milk to the mixture.
- Stir in vanilla extract.
- Pour batter into the prepared tube pan.
- Bake for approximately 1 hour until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist pound cake, ensure your butter is softened but not melted before creaming with sugar. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 2 teaspoons of baking powder and a pinch of salt. Consider adding a touch of almond extract alongside vanilla for a different flavor profile, reminiscent of other classic American recipes.
Serving Suggestions
Wayne's Easy Pound Cake is delightful on its own or served with fresh fruit and whipped cream. It pairs beautifully with Lemon Cream Dip With Fresh Fruit for a refreshing contrast. Consider serving it alongside a cup of coffee or tea for a cozy afternoon treat. For a fun twist, try toasting slices and serving with a scoop of vanilla ice cream.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap and place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. For reheating, slice the cake and microwave for about 10-15 seconds for a warm treat without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Wayne'S Easy Pound Cake contains roughly 696 calories, with 9g protein, 105g carbohydrates, and 11g fat. It is an excellent source of iron (29% of the Daily Value) and calcium (29% of the Daily Value), and a good source of protein and vitamin C.
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 milk instead of evaporated milk?
Yes, you can use regular milk instead of evaporated milk, but your pound cake may be slightly less rich. If you use whole milk, it will still yield a delicious cake. Alternatively, you could use a mixture of milk and cream for a creamier texture.
How do I know when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it, as baking times can vary slightly based on your oven. If the top is browning too quickly, you can cover it with aluminum foil.
Can I freeze the pound cake?
Absolutely! You can freeze the pound cake after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. 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).