Franny'S Pound Cake
A rich and moist pound cake with lemon and vanilla flavors, perfect for teatime or special occasions, offering a buttery, tender crumb and a delicate sweetness.
Ingredients
Instructions
- Grease and flour a 10-inch tube pan.
- Beat butter until creamy; gradually add sugar, and beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat for 2 more minutes.
- Combine flour, salt, and baking soda.
- Add to the creamed mixture alternately with sour cream, beginning and ending with flour mixture.
- Beat well; add lemon extract and vanilla extract.
- Beat until blended.
- Pour the batter into the prepared tube pan.
- Bake at 350°F for 1 1/2 hours.
- Cool in the pan for 15 minutes on a rack.
- Remove from pan; dust with confectioners' sugar when cool.
Tips & Substitutions
For an extra moist pound cake, consider substituting half of the butter with sour cream or yogurt. If you prefer a lighter texture, you can use cake flour instead of all-purpose flour. Make sure to not overmix the batter once you add the flour mixture to prevent a dense cake. Also, for flavor variations, try adding almond extract or a splash of orange juice in place of the lemon extract.
Serving Suggestions
Serve slices of Franny's Pound Cake with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with Aunt Mimi's Squares(Makes 3 Dozen) for a sweet platter. Enjoy it alongside a cup of tea or coffee, or try it with a scoop of ice cream for a decadent treat. Optionally, drizzle with a simple lemon glaze for added sweetness.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. You can also refrigerate it for up to a week if you prefer a firmer texture. To reheat, slice and microwave for about 10-15 seconds, or warm it in a toaster oven for a few minutes until just heated through. This cake stays delicious even after being frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Franny'S Pound Cake contains roughly 446 calories, with 5g protein, 66g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value), protein (11% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% 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 make this pound cake ahead of time?
Yes, you can make Franny's Pound Cake a day or two in advance. Wrap it tightly in plastic wrap or aluminum foil once it's completely cooled. This allows the flavors to meld together and keeps the cake moist. Just be sure to store it in a cool, dry place to maintain freshness.
What can I use if I don't have lemon extract?
If you don't have lemon extract, you can substitute it with an equal amount of lemon zest or lemon juice. Keep in mind that using lemon juice may slightly alter the consistency of the batter, so adjust the other wet ingredients accordingly if needed. Alternatively, you can use vanilla extract for a different flavor profile.
How do I know when the pound cake is done baking?
To check if the pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking for an additional 5-10 minutes, checking periodically until done. The cake should also spring back when lightly pressed.
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).