Allgood Pound Cake
A rich, buttery pound cake with hints of lemon, coconut, and nuts, perfect for celebrations or teatime, offering moist texture and classic flavor appeal.
Ingredients
Instructions
- Cream margarine and Crisco for 10 minutes.
- Add sugar and cream together.
- Add eggs one at a time, mixing well after each addition.
- Alternately add flour and milk, then add lemon flavoring.
- Fold in nuts and coconut.
- Pour batter into a large tube pan and bake at 325°F for 1 hour and 25 minutes.
Tips & Substitutions
For best results, ensure your margarine and Crisco are at room temperature before creaming, which helps incorporate air for a lighter texture. If you prefer a different flavor, consider substituting the lemon flavoring with vanilla or almond extract. You can also use any type of nuts you like, such as walnuts or pecans, for a varied texture. This cake is reminiscent of classic American recipes.
Serving Suggestions
Serve this Allgood Pound Cake plain, or dust with powdered sugar for a touch of elegance. It pairs beautifully with a scoop of Lamar'S Ice Cream for a delightful dessert experience. Consider serving it with fresh fruit or a dollop of whipped cream for added flavor and texture. It's perfect for afternoon tea or as a sweet ending to a meal.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice a piece and microwave it for 10-15 seconds, or let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Allgood Pound Cake contains roughly 270 calories, with 4g protein, 39g carbohydrates, and 13g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 5g 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 different types of flour for this pound cake?
While White Lily flour is recommended for its fine texture, you can substitute with all-purpose flour if needed. Just keep in mind that the texture may slightly differ. If using whole wheat flour, consider mixing it with all-purpose flour to maintain a light texture.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or overmixing the batter. Make sure to bake the cake until it's fully set and a toothpick inserted in the center comes out clean. Also, avoid mixing too vigorously after adding the eggs to prevent incorporating excess air, which can lead to sinking.
Can I make this recipe ahead of time?
Yes, you can bake the pound cake a day in advance. Allow it to cool completely before wrapping it in plastic wrap to maintain moisture. If you plan to serve it later, you can freeze it after it cools and thaw it overnight in the refrigerator before serving.
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).