Allgood Whipped Cream Pound Cake
A rich and moist pound cake infused with vanilla and lemon flavors, topped with whipped cream, perfect for teatime or special occasions.
Ingredients
Instructions
- Cream margarine and sugar for 10 minutes.
- Add eggs one at a time, mixing well after each addition.
- Add flour gradually and mix until just combined.
- Fold in whipped cream gently.
- Stir in vanilla and lemon flavors.
- Pour batter into a large tube pan and bake.
Tips & Substitutions
Ensure your margarine is softened to room temperature for easier creaming with sugar. If you don't have White Lily flour, a cake flour can be a good substitute for a lighter texture. For added flavor, consider incorporating a bit of almond extract alongside the vanilla. This cake is very versatile, much like the popular Won'T Last Long Cake.
Serving Suggestions
This whipped cream pound cake is delightful on its own, but you can elevate it by serving it with fresh berries or a dollop of whipped cream. It pairs beautifully with a light fruit salad, such as Fruit Salad(Macaroni Rings). For an added touch, drizzle with a lemon glaze for a refreshing finish.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to a month. To reheat, simply thaw slices at room temperature or warm them gently in the microwave for a few seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Allgood Whipped Cream Pound Cake contains roughly 1252 calories, with 14g protein, 188g carbohydrates, and 12g fat. It is an excellent source of calcium (35% of the Daily Value), iron (34% of the Daily Value), and potassium (32% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 526mg per serving (23% of the Daily Value).
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 regular butter instead of margarine?
Yes, you can substitute regular butter for margarine in this recipe. It will add a richer flavor to the cake. Just ensure the butter is softened to room temperature for the best results in creaming with sugar.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will begin to pull away from the sides of the pan, and the top should be golden brown.
Can I add chocolate or nuts to this recipe?
Absolutely! You can fold in chocolate chips or chopped nuts into the batter before baking. Just be sure to adjust the baking time slightly, as added ingredients can affect the overall baking process.
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).