Sherry Pound Cake
Delight your taste buds with the rich, buttery elegance of Sherry Pound Cake, a timeless dessert infused with the warmth of sherry wine and a hint of vanilla. This golden, moist cake is a sophisticated upgrade to traditional pound cake, offering a tender crumb and a subtle depth of flavor that’s perfect for any occasion. With a prep time of just 20 minutes, it requires simple pantry staples like softened butter, granulated sugar, and all-purpose flour, making it an easy yet impressive treat for gatherings or a cozy afternoon dessert. Baked to perfection in a bundt or loaf pan and optionally adorned with a dusting of powdered sugar, this cake pairs beautifully with tea, coffee, or even a drizzle of glaze for an extra flourish. Whether as a celebratory centerpiece or a sweet everyday indulgence, Sherry Pound Cake is your go-to dessert for a touch of sophistication and delicious simplicity.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cup Sherry wine
- 2 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9-inch bundt pan or a loaf pan to prevent sticking.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing on low speed. Alternate with the sherry wine, adding a little at a time of each until fully combined.
Stir in the vanilla extract, ensuring all ingredients are mixed evenly but avoiding overmixing.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
If desired, dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
4778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 128.0 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 657.7 g | 239% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 417.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 214 mg | 16% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 712 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
