Pound Cake Perfected

65 mins (prep 20, cooking 45)
11 ingredients
16 servings
This recipe produces a pound cake that is more soft and moist than the traditional cake, excellent taste and texture. It is best baked in a Bundt pan using cake flour. You may substitute all-purpose flour with good results but don't use loaf pans. There is more moisture and less protein than in traditional recipes so it needs a Bundt pan. From Fine Cooking magazine.

Categories:  holiday , european , north-american , cakes , american , number-of-servings , <-4-hours , brunch , oamc~freezer~make-ahead , time-to-make , for-large-groups , dessert ,
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Serving Size (86.05 g)
Servings 16
Amount per Serving
Calories 383.4 Calories from Fat 144.72
% Daily Value *
Total Fat 16.08g 395.92%
Saturated Fat 10.02g 801.63%
Trans Fat 0.64g %
Cholesterol 41.73mg 222.55%
Sodium 121.57mg 81.05%
Total Carbohydrate 57.01g 304.08%
Dietary Fiber 0.68 g 43.29%
Sugars 25.96 g %
Protein 3.42g 109.56%
Vitamin A 485.02IU% Vitamin C 0.0mg%
Calcium 35.87mg% Iron 2.97mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg yolks, large eggs, pure vanilla extract