Know what’s on your plate
Butter pound cake
Calories & nutrition facts
prepacked
Nutrition facts
Per 100 g% DV- Calories 434 kcal —
- Protein 5.9 g 12%
- Carbohydrate 48 g 18%
- Fat 24 g 31%
- Saturated fat 15 g 76%
- Fibre 1.1 g 4%
- Sugars 26 g —
- Sodium 426 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 232 µg 26%
- Vitamin K 2.2 µg 2%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.1 mg 7%
- Niacin (B3) 0.37 mg 2%
- Pantothenic acid (B5) 0.66 mg 13%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 9.3 µg 2%
- Vitamin B12 0.31 µg 13%
Minerals
- Calcium 19 mg 1%
- Iron 0.74 mg 4%
- Magnesium 10 mg 2%
- Phosphorus 190 mg 15%
- Potassium 92 mg 2%
- Zinc 0.51 mg 5%
- Copper 0.06 mg 7%
- Manganese 0.2 mg 9%
Similar foods
- Traditional butter pound cake440 kcal / 100 g
- Pound cakecommercially prepared, other than all butter, enriched389 kcal / 100 g
- Cheesecakeprepacked337 kcal / 100 g
- Lemon soft cakeprepacked411 kcal / 100 g
- Plain soft cakeprepacked438 kcal / 100 g
- Chocolate cakeprepacked445 kcal / 100 g
- Nut soft cakeprepacked418 kcal / 100 g
- Plain sponge soft cakeprepacked378 kcal / 100 g
- Madeleine cakeprepacked441 kcal / 100 g
- Fruit soft cakeprepacked382 kcal / 100 g
Questions about Butter pound cake
What makes a cake a butter pound cake?
It is a rich loaf cake made with butter, sugar, eggs and flour, traditionally measured in equal weights. Modern recipes often add baking powder and vanilla, so the crumb is lighter than the original dense style.
How do you stop butter pound cake from sinking in the middle?
Use softened, not melted, butter and beat it with the sugar until pale and fluffy before adding the eggs gradually. Fold in the flour gently, and don’t open the oven door during the first two-thirds of baking.
What temperature and how long should you bake butter pound cake?
Bake it in a greased, lined loaf tin at 160–170 °C for about 55–75 minutes. It is ready when a skewer inserted into the centre comes out clean; cover the top loosely with foil if it browns too quickly.
How should you store butter pound cake, and can you freeze it?
Once completely cool, keep it in an airtight tin at room temperature for up to four days. Freeze it whole or in slices, wrapped well, for up to three months; thaw at room temperature while still wrapped.
What goes well with butter pound cake?
Serve slices with tea or coffee, or add berries and softly whipped cream for dessert. It also works well toasted lightly and topped with butter, jam or lemon curd.
Can you replace butter in butter pound cake?
A baking margarine made for cakes can usually replace butter gram for gram, though the flavour will be less buttery. Oil is not a direct swap: it changes the texture and removes the creaming step that helps give pound cake its crumb.
How is butter pound cake different from ordinary pound cake?
The names are often used for much the same cake, but butter pound cake emphasises butter as the main fat. Recipes sold as pound cake can use less butter or another fat, making them lighter; this butter pound cake has 434 kcal per 100 g, compared with 378 kcal in pound cake.
Source: ANSES–Ciqual (France) 23081 · per 100 g · carbohydrate per EU label, fibre excluded
