Cake, pound, commercially prepared, other than all butter, enriched
Whole food · Baked Products
Photo: Wikipedia
This is a dense, buttery, and tender commercial pound cake, known for its rich, sweet flavor and moist, velvety crumb. With a substantial 389 kcal per 100g, it is a calorie-dense treat primarily composed of carbohydrates and fats. Its texture is typically fine and uniform, making it a satisfying and indulgent dessert or snack.
💚 Why it's loved
People love its classic, comforting sweetness and the satisfying, melt-in-your-mouth texture that makes it a nostalgic favorite. Its versatility allows it to be enjoyed plain, with fruit, or as a base for more elaborate desserts like trifle or shortcake.
⚠️ Watch-outs & how to enjoy it better
Its high calorie, fat, and carbohydrate content can contribute to blood-sugar spikes and is a concern for those managing weight or diabetes. To counteract this, practice strict portion control (e.g., stick to a 118g slice) and pair it with a source of protein or healthy fat, like Greek yogurt or nuts, to slow sugar absorption.
Key benefits
- Provides a quick source of energy from carbohydrates
- Offers a small amount of protein for satiety
- Convenient and shelf-stable for easy snacking
- Versatile base for desserts and flavor pairings
- Consistent texture and flavor in commercial preparations
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional pound cake recipes originally called for a pound each of flour, butter, eggs, and sugar, with no leavening agents, relying solely on air beaten into the butter and eggs for its rise.
Full nutrition (scales with serving)
| Water | 23.1 g |
| Energy | 389 kcal |
| Energy | 1628 kj |
| Protein | 5.2 g |
| Total lipid (fat) | 17.9 g |
| Ash | 1.4 g |
| Carbohydrate, by difference | 52.5 g |
| Fiber, total dietary | 1.0 g |
| Calcium, Ca | 64.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 134 mg |
| Potassium, K | 106 mg |
| Sodium, Na | 400 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.05 mg |
| Manganese, Mn | 0.09 mg |
| Selenium, Se | 6.8 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.26 mg |
| Niacin | 1.3 mg |
| Pantothenic acid | 0.28 mg |
| Vitamin B-6 | 0.02 mg |
| Folate, total | 36.0 ug |
| Folic acid | 27.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 55.0 ug |
| Vitamin B-12 | 0.14 ug |
| Vitamin A, RAE | 35.0 ug |
| Retinol | 35.0 ug |
| Vitamin A, IU | 118 iu |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.6 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 2.5 g |
| SFA 18:0 | 2.1 g |
| Fatty acids, total monounsaturated | 9.9 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 9.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.01 g |
| Cholesterol | 58.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.07 g |
| Threonine | 0.20 g |
| Isoleucine | 0.24 g |
| Leucine | 0.40 g |
| Lysine | 0.28 g |
| Methionine | 0.13 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.18 g |
| Valine | 0.28 g |
| Arginine | 0.25 g |
| Histidine | 0.12 g |
| Alanine | 0.22 g |
| Aspartic acid | 0.37 g |
| Glutamic acid | 1.2 g |
| Glycine | 0.17 g |
| Proline | 0.40 g |
| Serine | 0.32 g |
FAQ
What is the difference between pound cake and sponge cake?
Pound cake is denser and richer, traditionally made with a pound each of butter, sugar, eggs, and flour. Sponge cake is lighter and airier, relying on whipped eggs for leavening and often containing less fat.
Can I freeze commercially prepared pound cake?
Yes, it freezes well. Wrap slices tightly in plastic wrap and foil, or store in an airtight container, for up to 3 months. Thaw at room temperature.
Why is my pound cake dry?
Commercial pound cake can dry out if left uncovered. Store it in an airtight container at room temperature. If it's already dry, you can revive it slightly by brushing slices with simple syrup or serving with a moist topping like fruit compote.