Harriette'S Pound Cake
Harriette's Pound Cake offers a moist, buttery texture with subtle lemon and nutmeg flavors, perfect for satisfying sweet cravings or serving at gatherings.
Ingredients
Instructions
- Mix shortening, sugar, eggs, vanilla, and spices; beat well for 2 1/2 minutes.
- Add sifted dry ingredients alternately with buttermilk.
- Beat only enough to blend the ingredients.
- Pour batter into a well-greased loaf pan.
- Bake in a preheated oven at 350°F for 60 to 70 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter or shortening is at room temperature before mixing. If you don't have buttermilk, substitute with regular milk by adding a tablespoon of vinegar or lemon juice for every cup. To enhance the flavor, consider adding a teaspoon of almond extract along with the vanilla. This recipe can also be adapted into a layered cake, similar to the Hallelujah White Cake.
Serving Suggestions
Slice the pound cake thickly and serve it plain or with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee, making it perfect for brunch or afternoon gatherings. For a unique twist, try serving it alongside the No-Bake Strawberry Dessert (Low Calorie) for a refreshing contrast.
Storage & Reheating
Store any leftover pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to three days. For longer storage, freeze slices individually wrapped for up to three months. To reheat, simply microwave for a few seconds or place in a warm oven until just heated through, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Harriette'S Pound Cake contains roughly 1084 calories, with 23g protein, 132g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (58% of the Daily Value), protein (47% of the Daily Value), and iron (38% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 897mg per serving (39% 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. Just ensure to measure correctly, as using too much can make the cake dense. For an even softer cake, you can sift the flour prior to measuring to incorporate air.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing or underbaking. To prevent this, mix just until combined and check for doneness with a toothpick; it should come out clean. Ensure your oven is fully preheated before baking.
Is it necessary to use lemon rind?
The lemon rind adds a nice citrusy note and enhances the overall flavor, but it's optional. If you prefer a more classic taste, you can omit it without affecting the texture of the cake.
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).