Cynthia'S Pound Cake
Cynthia's Pound Cake is a rich, buttery dessert with a tender crumb and subtle lemon and vanilla flavors, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Grease and flour a Bundt pan.
- Separate the eggs into whites and yolks.
- Beat egg whites with 6 tablespoons of sugar until stiff and let stand.
- Cream butter and remaining sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Combine the creamed butter mixture with the egg yolk mixture.
- Add vanilla and lemon flavoring to the batter and mix well.
- Incorporate flour, salt, and milk into the batter; beat until smooth.
- Gently fold in the beaten egg whites.
- Pour the batter into the prepared Bundt pan.
- Bake at 300°F (150°C) for 3 hours or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have Pet milk, whole milk can be substituted for a similar richness. Consider adding a pinch of nutmeg for extra depth or using almond flavoring instead of lemon for a different twist, which pairs beautifully with American recipes.
Serving Suggestions
Serve slices of Cynthia's Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs wonderfully with a cup of tea or coffee, making it a perfect dessert for gatherings. You can also enjoy it alongside Rosy Fruit Cocktail Slices for a refreshing contrast.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight and warm slices in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cynthia'S Pound Cake contains roughly 2113 calories, with 18g protein, 140g carbohydrates, and 163g fat. It is an excellent source of iron (42% of the Daily Value) and protein (35% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1832mg per serving (80% 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?
While all-purpose flour is ideal for this recipe, you can use cake flour for a lighter texture. If you opt for gluten-free flour, make sure it's a 1:1 baking blend, as other types may affect the cake's structure and moisture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Additionally, the edges should start to pull away slightly from the pan. Keep an eye on it as baking times may vary depending on your oven.
Can I add fruit or nuts to this pound cake?
Yes! Chopped nuts or dried fruits can be folded into the batter before pouring it into the pan. Just keep in mind that adding too many extra ingredients can affect the cake's baking time and texture, so use them sparingly.
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).