Half Pound Cake
A moist, tender pound cake with a rich buttery flavor, complemented by the subtle aroma of lemon or enhanced with nuts for added texture. Perfect for tea time, celebrations, or as a comforting treat, this versatile cake appeals to those who appreciate classic, homemade baked goods.
Ingredients
Instructions
- Preheat the oven and prepare a baking pan.
- Cream the shortening or butter with the sugar until light and fluffy.
- Separate the eggs, then beat the egg yolks into the creamed mixture one at a time.
- Add the milk, lemon extract, and vanilla to the mixture and blend well.
- Sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Pour the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Option: Omit lemon flavoring and add 1 cup chopped nuts to the batter before baking.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have lemon extract, vanilla can be used as a substitute, though it will change the flavor profile. You can also experiment with different extracts such as almond or orange for a unique twist. Remember to sift the dry ingredients to avoid lumps.
Serving Suggestions
This Half Pound Cake is delightful on its own or can be served with fresh berries and whipped cream for a refreshing dessert. It also pairs beautifully with a cup of tea or coffee. For a more indulgent treat, serve slices with a drizzle of chocolate sauce or a scoop of vanilla ice cream. Consider enjoying it alongside a slice of Cheesy Vegetable Pizza for a balanced meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week. Reheat individual slices in the microwave for about 10-15 seconds, or enjoy it cold. For longer storage, consider freezing slices wrapped tightly in plastic wrap for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Half Pound Cake contains roughly 387 calories, with 7g protein, 55g carbohydrates, and 16g fat. It is a good source of iron (18% of the Daily Value), protein (14% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 488mg per serving (21% 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 can be used instead of cake flour in this recipe. However, for a lighter, fluffier texture, consider adding a tablespoon of cornstarch to each cup of all-purpose flour and sifting it together with the other dry ingredients.
What can I substitute for shortening in this recipe?
Butter is a great substitute for shortening in this Half Pound Cake. It will add a rich flavor. If you're looking for a dairy-free option, margarine can also work well. Just ensure that the margarine is softened to room temperature for proper creaming with the sugar.
How can I tell when the cake is done baking?
The best way to check if the cake is done is to insert a toothpick into the center; it should come out clean or with a few crumbs attached. Additionally, the cake should be golden brown on top and spring back when lightly pressed. If the edges start to pull away from the pan, it's also a good indicator that it's ready.
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).