Excellent Pound Cake
A moist, rich pound cake with buttery flavor and subtle lemon notes, perfect for dessert or tea time, suiting those who enjoy classic, indulgent baked goods.
Ingredients
Instructions
- Cream butter, Crisco, and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine and sift all dry ingredients together.
- Add dry ingredients and sour cream to the creamed mixture alternately, beginning and ending with dry ingredients.
- Add vanilla and lemon extract (if using) to the mixture and mix well.
- Pour batter into a prepared loaf pan and bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine and adding a touch more vanilla extract. If you want a lighter texture, you can substitute half of the all-purpose flour with cake flour. Make sure all ingredients are at room temperature for better mixing. This cake can also be enhanced with a citrus glaze for added moisture and flavor.
Serving Suggestions
Slice the pound cake and serve it plain, or dress it up with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a fun twist, serve it alongside a scoop of ice cream or drizzle with chocolate sauce. Check out similar American recipes for more dessert ideas.
Storage & Reheating
Allow the pound cake to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the wrapped cake for up to 3 months. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Excellent Pound Cake contains roughly 106 calories, with 3g protein, 22g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 626mg 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 light sour cream instead of regular sour cream?
Yes, you can use light sour cream as a substitute, but it may slightly alter the richness of the cake. The texture might be a little different, but it will still yield a delicious pound cake. Just ensure that the light sour cream is still thick and creamy for the best results.
What can I use instead of lemon extract?
If you don't have lemon extract, you can substitute it with an equal amount of lemon zest for a fresh citrus flavor. Alternatively, you could use almond extract for a different twist, or simply omit it if you prefer a more straightforward vanilla flavor.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or using cold ingredients. Be sure to mix just until combined after adding dry ingredients and ensure all ingredients are at room temperature. Additionally, accurate measuring of flour is crucial; too much flour can lead to a heavy cake.
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).