Deep South Pound Cake
A moist, buttery pound cake with bright lemon flavor, perfect for teatime or special occasions, offering a rich texture and classic Southern charm.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the cooking oil gradually, two tablespoons at a time, mixing well.
- Add eggs one at a time, beating slightly after each addition.
- Mix in the lemon juice, lemon rind, and salt.
- Alternately add the milk and flour to the batter, beginning and ending with the flour, mixing after each addition.
- Pour the batter into a greased tube pan lined with greased waxed paper at the bottom.
- Bake at 325°F (163°C) for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven, take the cake out of the pan, and cool on a cake rack.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of cooking oil, you can substitute it with melted coconut oil or any neutral oil. Ensure your eggs are at room temperature for better incorporation into the batter. To elevate the cake, add a teaspoon of vanilla extract for warmth.
Serving Suggestions
This Deep South Pound Cake pairs beautifully with a dollop of whipped cream or fresh berries for a delightful dessert. Consider serving it alongside a cup of coffee or tea for a cozy afternoon treat. It also makes a wonderful base for trifle or can be enjoyed with a scoop of Mom'S Ice Cream for a delicious twist.
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 enjoy it again, thaw in the fridge overnight and serve at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Deep South Pound Cake contains roughly 542 calories, with 4g protein, 38g carbohydrates, and 43g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 617mg per serving (27% 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 for this recipe?
Yes, you can use cake flour for a lighter texture or whole wheat flour for a denser cake. If using whole wheat, consider adding an extra egg or a bit more liquid to maintain moisture.
How can I tell when the pound cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs. Additionally, the edges should start pulling away from the pan slightly, and the top should be golden brown.
Can I add flavors or mix-ins to this pound cake?
Absolutely! You can incorporate chocolate chips, nuts, or dried fruits for added texture. Citrus flavors work well, so consider adding orange zest or a splash of almond extract for a unique twist.
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).