Eloise'S Pound Cake
A rich and moist pound cake with buttery flavor and subtle hints of lemon or vanilla, perfect for gatherings or comforting desserts for any occasion.
Ingredients
Instructions
- Preheat the oven to 325°F (163°C).
- In a large mixing bowl, melt the butter and add the sugar, mixing well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in lemon or vanilla flavoring.
- Mix in sour cream until smooth.
- Gradually fold in cake flour and self-rising flour until batter is well combined.
- Pour the batter into a greased and floured loaf pan or bundt pan.
- Bake at 325°F (163°C) for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of almond extract alongside the lemon or vanilla flavoring. If you run out of sour cream, plain yogurt can be a great substitute, providing a similar tangy flavor and moisture. Ensure that your butter is fully melted but not too hot when mixing with sugar to prevent cooking the eggs prematurely.
Serving Suggestions
Eloise's Pound Cake is delightful on its own, but you can also serve it with fresh berries and a dollop of whipped cream for a refreshing dessert. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For a twist, try serving it with a drizzle of caramel sauce or a scoop of vanilla ice cream.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil, or place it in an airtight container. This will help retain its moisture. You can also freeze it for up to three months. To reheat, slice and warm in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Eloise'S Pound Cake contains roughly 1607 calories, with 36g protein, 260g carbohydrates, and 48g fat. It is an excellent source of iron (125% of the Daily Value), protein (72% of the Daily Value), and vitamin C (38% of the Daily Value). Note that it is relatively high in sodium, at 568mg per serving (25% 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 different flavors instead of lemon or vanilla?
Absolutely! You can experiment with other extracts like almond or coconut for a unique twist. Just ensure to adjust the quantity to your taste preference, as some extracts can be stronger than others.
What if I don't have self-rising flour?
If you don't have self-rising flour, you can easily make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to every cup of all-purpose flour. This will give you the necessary lift for the cake.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the cake should slightly pull away from the sides of the pan and have a golden-brown color on top.
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).