Big Ma'S Pound Cake
A rich and moist pound cake with buttery flavor and citrus hints, perfect for celebrations or casual gatherings, enjoyed by those who love classic homemade desserts.
Ingredients
Instructions
- Blend margarine and Crisco until creamy.
- Gradually add sugar and continue creaming until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Sift baking powder with flour, then add flour and milk alternately to the mixture, beginning and ending with flour.
- Fold in stiffly beaten egg whites gently until well incorporated.
- Add lemon extract and vanilla extract, mixing thoroughly.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. Ensure your ingredients are at room temperature for better mixing. If you prefer a lighter cake, fold in the egg whites more gently to maintain their volume. This pound cake also pairs beautifully with a warm sauce, like a lemon glaze, enhancing its flavor profile.
Serving Suggestions
This pound cake is delightful on its own but can be served with fresh berries or a scoop of vanilla ice cream for an indulgent treat. A dusting of powdered sugar can elevate its presentation. Consider pairing it with a strong cup of coffee or tea for a comforting afternoon snack.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, which can keep it fresh for up to a week. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Big Ma'S Pound Cake contains roughly 282 calories, with 2g protein, 30g carbohydrates, and 2g fat. It is a good source of calcium (11% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour instead of cake flour. However, the texture may be slightly denser. If you want to mimic the lightness of cake flour, consider adding a tablespoon of cornstarch to each cup of all-purpose flour.
What can I use as a substitute for lemon extract?
If you don't have lemon extract, you can use freshly grated lemon zest or a bit of lemon juice to impart a citrus flavor. Keep in mind that lemon juice is more acidic, so start with a smaller quantity and adjust to taste.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, you can gently press the top of the cake; it should spring back if fully cooked. If it feels soft or leaves an imprint, it needs more time in the oven.
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).