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Serve pound cake plain or with fresh berries and whipped cream.
Store wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
Pound cake also freezes well—wrap it tightly and freeze for up to 3 months. Thaw before serving.
Variations:
Add a handful of toasted nuts for extra crunch.
Fold in fresh or dried blueberries for a fruity twist.
Substitute lemon zest with orange zest for a different citrus note.
FAQ:
Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce added salt elsewhere in the recipe to avoid oversalting.
Q: How do I prevent the cake from drying out?
A: Avoid overbaking and be sure to cool the cake completely before storing it in an airtight container.
Q: Can I make this cake gluten-free?
A: Yes, replace the all-purpose flour with a gluten-free baking mix suitable for cakes.
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