George Washington Pound Cake
A moist, buttery pound cake infused with lemon and vanilla flavors, perfect for gatherings or teatime, offering a rich, classic taste with a tender crumb.
Ingredients
Instructions
- Cream margarine and sugar until fluffy.
- Add egg yolks, one at a time, beating well after each addition.
- Add lemon flavoring and vanilla flavoring.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the dry ingredients.
- Beat egg whites until stiff peaks form and gently fold into the batter.
- Pour the batter into a greased and floured loaf pan.
- Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you're out of lemon flavoring, freshly grated lemon zest can provide a similar zing. Make sure to cream the margarine and sugar thoroughly to ensure the cake has a light texture. Also, avoid overmixing once you add the egg whites to maintain their fluffiness.
Serving Suggestions
This pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside Christmas Grab Bag Bars for a sweet treat platter.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or serve it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of George Washington Pound Cake contains roughly 249 calories, with 7g protein, 52g carbohydrates, and 1g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 634mg per serving (28% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe, but the texture may be slightly denser compared to using cake flour. To mimic cake flour, you can substitute 1 cup of all-purpose flour with 1 cup minus 2 tablespoons of flour, adding 2 tablespoons of cornstarch to lighten it.
What can I do if my cake sinks in the middle?
If your pound cake sinks in the middle, it may be due to overmixing the batter or opening the oven door too early during baking. Ensure you mix just until combined after adding the dry ingredients and check the cake doneness with a toothpick before the suggested baking time is up.
Can I freeze this pound cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. When ready to enjoy, let it thaw in the refrigerator overnight before serving.
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).