Yankee Pound Cake
A classic, buttery pound cake with a tender crumb and rich vanilla flavor, perfect for gatherings, tea time, or a sweet treat any time of day.
Ingredients
Instructions
- Cream the butter and sugar together.
- Add the milk and mix well.
- Incorporate the flour, baking powder, and salt into the mixture.
- Beat the batter well until smooth.
- Add the eggs one at a time, then stir in the vanilla.
- Grease and flour a tube pan.
- Pour the batter into the prepared pan.
- Bake in a 350°F oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a light and airy pound cake, cream the butter and sugar until fluffy before adding other ingredients. If you don't have fresh milk, you can substitute with buttermilk for added richness. For a twist, consider adding lemon or almond extract instead of vanilla. Be cautious not to overmix after adding the eggs to keep the cake tender. This recipe is a classic among American recipes.
Serving Suggestions
Yankee Pound Cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream or a drizzle of chocolate sauce. It pairs beautifully with Aunt Ann'S Applesauce Fruit Cake for a dessert spread. For a cozy breakfast, enjoy it with a cup of coffee or tea, making it a versatile treat for any occasion.
Storage & Reheating
Store leftover Yankee Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to three months. To reheat, thaw at room temperature or microwave for a few seconds until warm, ensuring it doesn't become dry.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Pound Cake contains roughly 546 calories, with 5g protein, 66g carbohydrates, and 24g fat. It is an excellent source of calcium (20% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 560mg per serving (24% 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 a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but avoid using whole wheat flour as it will alter the cake's density. If you're looking for gluten-free options, use a gluten-free all-purpose blend to maintain the recipe's integrity.
What can I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking or incorrect measurements. To salvage it, you can brush the cooled cake with a simple syrup made from equal parts sugar and water. For future bakes, ensure accurate measuring and consider checking for doneness a few minutes early.
Can I add flavors or mix-ins?
Absolutely! You can fold in chocolate chips, nuts, or dried fruit to the batter before baking for added flavor and texture. Spices like cinnamon or nutmeg can also be incorporated for a seasonal twist, making it a versatile recipe for any palate.
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).