Grandmama'S Pound Cake
Grandmama's Pound Cake is a rich, buttery dessert with a tender crumb and subtle lemon and vanilla flavors. Perfect for family gatherings or tea time, its classic Southern charm makes it a timeless treat that everyone will enjoy.
Ingredients
Instructions
- Cream margarine and powdered sugar together until well combined.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and eggs to the mixture, mixing well after each addition.
- Stir in lemon extract and vanilla extract until evenly incorporated.
- Pour 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.
- Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a richer flavor, consider substituting half the margarine with unsalted butter. Make sure all ingredients are at room temperature for a smoother batter. If you want to add a twist, try incorporating some almond extract along with the lemon and vanilla. Ensure not to overmix after adding the flour to keep the cake tender. If you have leftover batter, it can be used for mini loafs or muffins.
Serving Suggestions
This cake is delightful on its own but also pairs beautifully with fresh berries or a dollop of whipped cream. For a fun twist, serve slices with a scoop of vanilla ice cream or alongside Mary'S Pumpkin Pie during the holidays. It also makes a great accompaniment to a cup of coffee or tea for a cozy afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. To extend freshness, you can refrigerate it for up to a week. For longer storage, wrap the cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmama'S Pound Cake contains roughly 523 calories, with 9g protein, 93g carbohydrates, and 5g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium.
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 a different type of flour for this pound cake?
While all-purpose flour is ideal for a classic pound cake texture, you can experiment with cake flour for a lighter crumb. If you need a gluten-free option, a 1:1 gluten-free flour blend should work, but the texture may differ slightly.
How do I know when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the edges are browning too quickly, you can cover the pan with aluminum foil during the last 15 minutes of baking to prevent burning.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in 1 to 2 cups of chopped nuts, chocolate chips, or even dried fruit after incorporating the extracts. Just be cautious not to overmix, as this can affect the cake's texture.
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).