Aunt Frieda'S Pound Cake
A buttery pound cake with gentle lemon notes, perfect for tea parties or casual gatherings. Light, tender, and subtly sweet, it’s a classic American treat that delights everyone at the table.
Ingredients
Instructions
- Cream the butter with the sugar. Add the lemon extract.
- Beat the egg yolks and add them to the mixture.
- Mix well.
- Sift the flour before measuring.
- Sift the dry ingredients and add them alternately with milk, beginning and ending with flour. Add the stiffly beaten egg whites, folding them in.
- Grease and lightly flour two 8‑inch layer pans or one large loaf pan. Bake at 375°F for ½ hour for layers or 1 hour for a loaf.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming with sugar. If you don't have lemon extract, vanilla extract can be a good substitute. Make sure to sift the flour and baking powder together to avoid lumps. For added flavor, consider incorporating citrus zest. This recipe can also be adapted for a bundt pan, adjusting baking time as needed.
Serving Suggestions
Aunt Frieda's Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. It can also be served with a drizzle of lemon glaze for added sweetness. For a cozy brunch, consider serving it alongside coffee or tea, or enjoy it as a sweet treat with a scoop of ice cream. This cake is versatile and can be enjoyed any time of day.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster oven for a few minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Frieda'S Pound Cake contains roughly 499 calories, with 6g protein, 72g carbohydrates, and 22g fat. It is an excellent source of calcium (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 488mg per serving (21% 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 unsalted butter instead of salted butter?
Yes, you can use unsalted butter in this recipe. Just keep in mind that if you do, you may want to add a pinch of salt to balance the flavors. Unsalted butter is often preferred because it allows for better control over the overall saltiness of the dish.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it may be due to overmixing the batter after adding the flour. Be sure to fold in the egg whites gently, and avoid overbeating the mixture once the dry ingredients are added. Also, make sure your baking powder is fresh, as expired leavening agents can affect the rise.
How can I add more flavor to the pound cake?
To enhance the flavor of Aunt Frieda's Pound Cake, you can add citrus zest, such as lemon or orange, to the batter. Alternatively, consider incorporating spices like cinnamon or nutmeg for warmth. For a richer taste, you can also replace part of the milk with sour cream or yogurt, which adds moisture and depth.
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).