Alabama Pound Cake
A rich and buttery pound cake with subtle lemon and vanilla flavors, perfect for gatherings or as a comforting treat with coffee or tea.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix flour, salt, and baking powder together in a separate bowl.
- Gradually add the flour mixture to the sugar mixture, a cup at a time.
- Alternate adding the flour mixture and milk, beginning and ending with the flour mixture.
- Stir in vanilla and lemon flavoring.
- Pour the batter into a prepared, floured, and greased tube pan.
- Bake at 325°F (160°C) for one hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an even richer flavor, consider using unsalted butter and adding a pinch of nutmeg or almond extract for a unique twist. If you don't have lemon flavoring, fresh lemon zest can be a great substitute. Ensure you properly cream the butter and sugar for the best texture. This cake can also be dressed up with a simple glaze or served alongside Mee Mee'S Pecan Pie for a delightful dessert spread.
Serving Suggestions
Serve slices of Alabama Pound Cake with fresh berries and a dollop of whipped cream for a classic dessert. It pairs wonderfully with coffee or tea and can be enjoyed as a sweet breakfast treat. Consider serving it with Deer Path Salad for a balanced meal. For an extra special touch, drizzle with a lemon glaze or serve with a scoop of vanilla ice cream.
Storage & Reheating
Allow the pound cake to cool completely before wrapping it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to four days or in the refrigerator for up to a week. For longer storage, freeze slices in an airtight container for up to three months. Thaw at room temperature and enjoy!
Nutrition & Diet Analysis (per serving)
Each serving of Alabama Pound Cake contains roughly 243 calories, with 4g protein, 40g carbohydrates, and 1g fat. It is an excellent source of vitamin C (25% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 3g 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you want a gluten-free option, a 1:1 gluten-free flour blend can also work, though the texture might vary slightly.
What can I do if my cake sinks in the middle?
A sinking cake can indicate that it was underbaked or that the oven temperature was too low. Always check your oven's accuracy with an oven thermometer, and make sure to bake until a toothpick comes out clean. Avoid opening the oven door too often during baking, as this can cause temperature fluctuations.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in chopped nuts, like pecans or walnuts, or chocolate chips into the batter before pouring it into the pan. Just be mindful that adding too many mix-ins can affect the cake's rise, so keep it moderate for the best results.
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).