Step-by-step instructions
Ready to bring this classic recipe to life? Just follow these steps for a delicious old-fashioned cream pound cake that will have your loved ones asking for seconds.
- Preheat your oven to 350°F (175°C) and grease and flour a bundt or loaf pan.
- In a large mixing bowl, cream together the softened butter and sugar until it becomes light and fluffy.
- Add the eggs, one at a time, making sure to mix well after each addition for a smooth consistency.
- Stir in the vanilla extract, blending until fully incorporated.
- Gradually add in the flour and milk, alternating between the two, starting and ending with flour. Mix until just combined; be careful not to overmix.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Best ways to enjoy it
Old-fashioned cream pound cake can be served in numerous delightful ways. Enjoy it simply dusted with powdered sugar, or over a generous dose of whipped cream and fresh berries for a luscious treat. It also pairs wonderfully with a dollop of vanilla ice cream. Want to elevate your dessert? Drizzle it with a lemon glaze or caramel sauce for a bit of extra sweetness.
Storage and reheating tips
To keep your pound cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’re planning to keep it longer, consider freezing it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It should last for about 2-3 months in the freezer. Just thaw it in the refrigerator overnight before serving!
Helpful cooking tips
Here are some tips to ensure your pound cake turns out perfectly every time:
- Make sure your butter is softened to room temperature for easy blending.
- Measure your flour accurately by spooning it into the measuring cup and levelling it off; this prevents a dense cake.
- Avoid overmixing once you add the flour and milk — this helps to keep your cake light and airy.
Creative twists
If you’re feeling adventurous, there are plenty of ways to personalize your pound cake. Incorporate various flavors like almond extract instead of vanilla, or mix in chocolate chips or nuts for added texture. You can also fold in fresh fruits, like blueberries or raspberries, for a refreshing twist. For a seasonal flair, consider adding spices like cinnamon or nutmeg, especially around the holidays.
Common questions
What is the prep time for this cake?
Prep time is about 20 minutes, and the baking takes 60-70 minutes, making it quite manageable.
Can I substitute the eggs?
Yes! If you need an egg substitute, try using unsweetened applesauce (1/4 cup per egg) or a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg), though this may slightly alter the texture.
How should I store leftovers?
Keep your leftovers in an airtight container at room temperature for 3 days, or freeze as mentioned above for longer storage.
Embrace the nostalgia of this old-fashioned cream pound cake in your kitchen. Each delectable bite is a reminder of the simple pleasures of home baking. Enjoy every moment of the experience!
