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Pound Cake

Pound Cake

  • Author: David
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 servings 1x
  • Diet: Plant-based

Description

These rich and moist Pound Cakes feature simple, natural, and plant-based ingredients for a timeless bakery classic that is easy to make and perfect for any occasion. With a tender crumb and versatile flavors, whether plain or with fruity, nutty, or spiced variations, this Pound Cake recipe is suitable for all skill levels and diets.

Ingredients

Scale

Main Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup plant-based butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract (natural)
  • 2 teaspoons baking powder
  • 1/2 cup plant-based milk
  • 1 tablespoon apple cider vinegar

Optional Variations

  • 1 tablespoon lemon or orange zest (for citrus twist)
  • 1 cup mixed berries (fresh or frozen)
  • 1 teaspoon ground cinnamon, nutmeg, or cardamom (for spiced version)
  • 1/2 cup chopped almonds, walnuts, or pistachios (for nutty crunch)
  • 1/4 cup melted plant-based chocolate (for chocolate swirl)

Instructions

  1. Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C). Grease and lightly flour your cake pan to prevent sticking and ensure a smooth release. Gather all ingredients measured out for easy access during mixing.
  2. Cream the Butter and Sugar: Using a stand or hand mixer, beat the plant-based butter and sugar together until the mixture is light and fluffy. This step is crucial for creating a tender crumb and the right texture in your Pound Cake.
  3. Add Eggs and Vanilla Extract (Natural): One at a time, add the eggs to the butter mixture, beating well after each addition. Pour in the vanilla extract (natural) and mix until fully combined to enhance the cake’s sweet aroma.
  4. Combine Dry Ingredients Separately: In a separate bowl, sift together the flour and baking powder to ensure even distribution and a light texture. This prevents lumps and helps the cake rise evenly.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture and plant-based milk to the wet ingredients in alternating portions, starting and ending with the flour. Mix each addition just until incorporated to avoid overmixing, which can make the cake tough.
  6. Stir in Apple Cider Vinegar: Gently fold in the apple cider vinegar for subtle balance and to help create a moist, soft crumb in the finished cake.
  7. Bake and Cool: Pour the batter evenly into your prepared pan and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Use room temperature ingredients including butter, eggs, and plant-based milk for smooth mixing and better rise.
  • Mix the batter just until all ingredients are combined to maintain a tender crumb and avoid toughness.
  • Use pure vanilla extract (natural) and other natural flavorings for the best clean flavors.
  • Grease and lightly flour the pan properly to ensure easy cake release without breaking.
  • Check doneness with a toothpick or cake tester to avoid overbaking, which causes dryness.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (about 1/12 of the cake)
  • Calories: 320
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: Pound Cake, Plant-based Cake, Moist Cake, Easy Baking, Classic Dessert

Find it online: https://yummyrecipeszone.com/pound-cake/