106 Year Old Pound Cake
A nostalgic pound cake with rich buttery flavor and subtle lemon notes, perfect for tea time or special occasions, appealing to those who love classic baked treats.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon flavoring, baking soda, and salt.
- Gradually add in the flour, mixing until just combined.
- Pour batter into a tube pan.
- Bake at 325°F (163°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For the best texture, ensure your butter is at room temperature before creaming with sugar. If you prefer a lighter flavor, consider using vanilla extract instead of lemon flavoring. You can also substitute half of the flour with almond flour for a nuttier taste. Always sift the flour before adding it to the batter for a lighter cake.
Serving Suggestions
This pound cake is delightful on its own or served with fresh berries and whipped cream for a light dessert. It also pairs beautifully with a cup of tea or coffee. For a twist, try drizzling a lemon glaze over the top. You can browse more American recipes for additional dessert ideas that complement this classic.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. To reheat, let thaw at room temperature and warm in the oven at 300°F (150°C) for about 10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of 106 Year Old Pound Cake contains roughly 293 calories, with 6g protein, 60g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but it may slightly alter the flavor and texture. Butter provides a rich taste and helps create a fluffy consistency, so if using margarine, choose a high-quality brand for the best results.
What should I do if my cake is too dense?
If your pound cake turns out dense, it might be due to overmixing the batter or using too much flour. Ensure you measure the flour correctly and mix until just combined. Also, check that your baking soda is fresh to ensure proper leavening.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can fold in chocolate chips, nuts, or dried fruits after mixing the batter. Just be cautious not to overmix, as this can lead to a denser cake. Adjust the baking time slightly if adding heavier ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).