Ingredients for Imperial Pound Cake
- 1 cup (2 sticks) margarine
- Powdered sugar, for sprinkling lightly (optional)
- 4 large eggs
- 2 teaspoons pure vanilla extract
- Cake Flour (recipe uses 4 cups all-purpose flour)
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- Chopped nuts (walnuts or pecans), for sprinkling (optional)
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How to Make Imperial Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter or margarine and 2 cups granulated sugar until light and fluffy (about 5 minutes using a stand mixer or 8-10 minutes by hand).
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 4 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle lightly with powdered sugar and chopped nuts (walnuts or pecans are recommended), if desired.
- Bake for 60-90 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, slice and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
148g
Fat
35g
Carbs
21g
