Aunt Lola'S Golden Pound Cake
A moist, buttery pound cake with bright lemon flavor, perfect for teatime or special occasions, appealing to those who enjoy classic, rich desserts with a citrus twist.
Ingredients
Instructions
- Sift together flour, salt, and baking powder.
- Soften the shortening and gradually add sugar, creaming until light and fluffy.
- Beat for 3 minutes on medium speed.
- Add grated lemon peel and lemon juice.
- Mix in milk enough to break up the creamed mixture.
- Add sifted dry ingredients and mix until smooth.
- Add eggs one at a time, beating until well blended after each addition.
- Pour batter into a greased 9 1/2 x 5 x 3-inch loaf pan.
- Bake at 300°F (150°C) for 1 hour and 25 minutes.
- Let cool, then sift confectioners' sugar over the top.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. If you don’t have shortening, you can substitute with an equal amount of unsalted butter. Experiment with different citrus zests, like orange or lime, for a unique flavor twist. Make sure to sift the flour for the best results in your pound cake.
Serving Suggestions
This golden pound cake is delightful on its own but pairs beautifully with Heavenly Hot Fudge Sauce or fresh berries for a refreshing contrast. Serve as a dessert or with a cup of tea for an afternoon treat. For an indulgent twist, top with whipped cream or a scoop of vanilla ice cream.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, thaw at room temperature and warm slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lola'S Golden Pound Cake contains roughly 343 calories, with 3g protein, 34g carbohydrates, and 23g fat. It is a good source of calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1222mg per serving (53% 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 whole wheat flour instead of all-purpose flour?
Whole wheat flour can be used, but it will change the texture and flavor. If substituting, consider using a mix of whole wheat and all-purpose flour to maintain the lightness of the cake. Start with a 50-50 blend for best results.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing or using cold ingredients. Ensure that all ingredients are at room temperature before mixing and avoid overbeating once the flour is added. This will help maintain a lighter texture.
How can I tell when my pound cake is done baking?
To check if your pound cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, your cake is ready. Additionally, the edges should start to pull away from the pan slightly when it’s fully baked.
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).