Easy Moist Pound Cake
A moist, flavorful pound cake with hints of lemon, vanilla, butter, and almond, perfect for teatime or special occasions, appealing to those craving rich, buttery desserts.
Ingredients
Instructions
- Cream shortening and margarine until light.
- Gradually add sugar, beating until fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix flour and baking powder in a bowl.
- Add to the creamed mixture alternately with milk, beating well after each addition.
- Stir in lemon extract, vanilla extract, butter extract, and almond extract.
- Pour into a greased and floured 10-inch tube pan.
- Place in a cold oven.
- Set oven temperature to 325°F.
- Bake for 1 hour and 20 minutes.
- Cool in the pan for several minutes.
- Invert onto a serving plate.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you prefer a lighter cake, use all butter instead of margarine. Ensure your ingredients are at room temperature for better mixing, and be careful not to overmix the batter to maintain the cake's moisture. Adding a pinch of salt can enhance the flavor profile.
Serving Suggestions
This moist pound cake can be enjoyed plain or dusted with powdered sugar. Serve it with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For an extra special touch, drizzle with a lemon glaze or serve alongside vanilla ice cream.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and microwave for about 10-15 seconds or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Moist Pound Cake contains roughly 519 calories, with 5g protein, 57g carbohydrates, and 19g fat. It is a good source of calcium (14% of the Daily Value), protein (10% of the Daily Value), and iron (10% 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?
Yes, you can substitute whole wheat flour, but the texture may be denser. For best results, use half whole wheat and half all-purpose flour to maintain moisture while adding some nutritional value.
What can I add to make the cake more flavorful?
You can enhance the flavor by adding citrus zest, such as lemon or orange, or incorporating spices like nutmeg or cinnamon. Alternatively, consider adding chocolate chips or chopped nuts for added texture.
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 moist crumbs. Additionally, the edges should pull away from the pan slightly, and the top should be golden brown.
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).