1 1/2 Pound Loaf of Pound Cake
Have all the ingredients at room temperature. Preheat an oven to 350 degrees. Grease and flour the loaf pan. In a small bowl, whisk together the eggs and vanilla until blended. In a separate bowl, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until light and creamy, about 3 minutes. Gradually add the sugar and beat until light and fluffy, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg mixture and beat on medium speed until well-combined, about 1 minute. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each additional until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Do not overmix. Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake until the top is deep golden and a toothpick inserted into the center of the cake comes out clean, 40-50 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Invert the pan onto the rack and lift off the pan. Turn the cake right-side up and let cool completely.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 796 | ||
Calories from Fat: 178 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 115.8mg | 36 % | |
Sodium 182.8mg | 6 % | |
Potassium 130.5mg | 3 % | |
Total Carbohydrate 145.7g | 43 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 144.1g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 796
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