The 1896 One Pound Pound Cake
Transport your taste buds to the past with "The 1896 One Pound Pound Cake," a classic dessert steeped in tradition and simplicity. This timeless recipe calls for just four primary ingredients—one pound each of unsalted butter, granulated sugar, large eggs, and all-purpose flour—offering a true taste of 19th-century baking. Optional hints of vanilla extract and salt can be added to enhance the flavor profile, while the rich and buttery texture remains the star of the show. Perfectly golden and delightfully dense, this pound cake is baked to perfection in a bundt or loaf pan, delivering a slice of history in every bite. With only 20 minutes of prep time, this straightforward recipe is ideal for anyone seeking a nostalgic dessert or a crowd-pleasing centerpiece for any occasion. Try pairing it with fresh fruit, whipped cream, or a dusting of powdered sugar for an added touch of elegance!
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Recipe Information
Ingredients
- 1 pound Unsalted butter, softened
- 1 pound Granulated sugar
- 1 pound Large eggs
- 1 pound All-purpose flour
- 2 teaspoons Vanilla extract (optional, for flavor)
- 0.5 teaspoons Salt (optional, to balance flavors)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a standard 10-inch bundt pan or loaf pan to prevent sticking.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color (about 3-5 minutes).
Add the eggs to the mixture one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed.
Gradually sift the all-purpose flour into the batter, adding a little at a time. Mix on low speed until just combined, being careful not to overmix.
If using, stir in the vanilla extract and salt for added flavor. The batter should be thick and smooth.
Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 155 mg | 7% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 38.5 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 94 mg | 2% | |
*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.
