Good And Easy Pound Cake
A moist, buttery pound cake with subtle lemon and vanilla flavors, perfect for dessert or tea time, suited for gatherings and family celebrations.
Ingredients
Instructions
- Sift dry ingredients (flour, baking powder, salt) together.
- Cream shortening and sugar until light and fluffy. Add lemon juice and vanilla, mixing well.
- Beat in 1 egg at a time, beating well after each addition.
- Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition.
- Pour batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 300°F (150°C) about 45 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To achieve a light and fluffy pound cake, ensure your shortening is at room temperature before creaming it with sugar. If you’re out of shortening, you can substitute it with unsalted butter for a richer flavor. For added zest, consider incorporating a tablespoon of lemon zest along with the lemon juice, enhancing the cake's citrus notes.
Serving Suggestions
This pound cake pairs beautifully with Jean'S Homemade Ice Cream for a delightful dessert experience. Serve it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream. It's also delicious alongside a cup of tea or coffee, making it a perfect afternoon treat or a satisfying dessert after a meal.
Storage & Reheating
Once the pound cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze the cake by placing it in an airtight container for up to 3 months. To reheat, simply thaw and warm in the oven at a low temperature for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Good And Easy Pound Cake contains roughly 172 calories, with 2g protein, 26g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 731mg per serving (32% 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, you can use all-purpose flour for this recipe. While cake flour gives a lighter texture, all-purpose flour will still yield a delicious pound cake. Just be sure to sift it well with the baking powder and salt to ensure even mixing.
What can I substitute for eggs if I want a vegan option?
For a vegan version of this pound cake, you can substitute each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. These alternatives will help maintain moisture and binding in the cake.
How can I tell when the pound cake is done baking?
To check if your pound cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking and check again in a few minutes.
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).