Basic Pound Cake
A classic and moist pound cake with rich buttery flavor, subtly enhanced by vanilla and lemon, perfect for any occasion or as a delightful dessert.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Add vanilla and lemon flavorings and mix well.
- Grease a large tube pan and lightly sprinkle with flour.
- Pour the batter into the prepared pan.
- Bake at 300°F (150°C) for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature and cream it well with the sugar until it's fluffy. If you don't have lemon flavoring, you can substitute with an extra teaspoon of vanilla extract or use almond extract for a different twist. Ensure your baking powder is fresh for optimal rise. Adding a pinch of nutmeg can enhance the flavor profile.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a drizzle of glaze. Serve with fresh berries and whipped cream for a refreshing dessert. It pairs beautifully with My Potato Soup for a comforting meal or can be enjoyed alongside a cup of tea or coffee as an afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, let it come to room temperature or warm it slightly in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Basic Pound Cake contains roughly 469 calories, with 9g protein, 79g carbohydrates, and 2g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of vitamin C and protein. It also contributes 4g 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 margarine instead of butter?
While butter gives the best flavor and texture, you can substitute margarine for a slightly different taste. Ensure it’s a stick variety for best results, and keep in mind that this may alter the cake's rich taste.
What can I do if my pound cake is too dense?
If your pound cake turns out too dense, it may be due to overmixing or too much flour. To prevent this, mix just until combined, and be careful not to pack the flour when measuring. Use the spoon-and-level method for accuracy.
How can I make this cake chocolate-flavored?
To make a chocolate pound cake, replace 1 cup of flour with 1 cup of cocoa powder. You may want to reduce the sugar slightly to balance the flavors. Additionally, adding chocolate chips can enhance the chocolate experience!
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).