Angel Pound Cake
Angel Pound Cake is a light, fluffy dessert with rich buttery flavor, perfect for celebrations or afternoon tea, appealing to those who love classic, moist cakes.
Ingredients
Instructions
- Cream butter and shortening together until smooth and creamy.
- Gradually add sugar, beating well at medium speed until mixture is light and fluffy.
- Add eggs one at a time, beating after each addition.
- Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition.
- Stir in vanilla extract and lemon extract.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool in pan for 10 to 15 minutes; then remove from pan and let cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming. You can substitute half of the butter with applesauce for a lower-fat version, though it may alter the flavor slightly. If you want to add a twist, consider incorporating almond extract instead of lemon extract. Always sift your flour to avoid lumps for a smoother batter.
Serving Suggestions
This Angel Pound Cake is delicious on its own but can be enhanced with fresh berries and whipped cream for a delightful dessert. It also pairs beautifully with a scoop of vanilla ice cream, making it a perfect ending to any meal. Consider serving it alongside coffee or tea for a comforting afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Pound Cake contains roughly 2103 calories, with 20g protein, 234g carbohydrates, and 76g fat. It is an excellent source of calcium (56% of the Daily Value), iron (41% of the Daily Value), and protein (40% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1010mg per serving (44% 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 a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can use cake flour for a lighter crumb. However, avoid using whole wheat flour, as it may make the cake denser and alter the flavor profile.
What can I do if my cake is too dense?
If your Angel Pound Cake turns out dense, it may be due to overmixing or using cold ingredients. To prevent this, mix just until combined after adding flour and milk, and ensure all ingredients are at room temperature before starting.
Can I freeze the Angel Pound Cake?
Yes, you can freeze the Angel Pound Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
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).