Joyce'S Favorite Pound Cake
Joyce's Favorite Pound Cake is a rich, moist dessert with buttery flavor and subtle lemon and vanilla notes, perfect for celebrations or everyday indulgence.
Ingredients
Instructions
- Put softened butter in a bowl; stir to soften.
- Add vanilla flavoring, lemon flavoring, and salt; mix well.
- Add sugar and beat until creamy.
- Spoon in flour gradually while alternating with eggs and milk, mixing after each addition.
- Pour batter into a prepared pan and bake at 350°F for 1 hour and 20 minutes.
Tips & Substitutions
For a lighter texture, make sure your butter is softened but not melted. If you don't have Carnation milk, you can substitute with evaporated milk or regular milk. To enhance flavor, consider adding a pinch of nutmeg or using almond extract alongside the vanilla. This cake can also be made in a bundt pan for a beautiful presentation.
Serving Suggestions
Serve slices of Joyce's Favorite Pound Cake plain, or with a dusting of powdered sugar for a simple touch. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful contrast, consider serving it alongside a scoop of ice cream or a slice of Down Home Bread Pudding for a comforting dessert combination.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and microwave for about 10 seconds or warm in the oven at 350°F for 5-10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Joyce'S Favorite Pound Cake contains roughly 327 calories, with 6g protein, 69g carbohydrates, and 5g fat. It is an excellent source of vitamin C (63% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of iron and protein. It also contributes 7g of dietary fiber toward your daily target.
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 different types of flour?
For this recipe, it is best to stick with cake flour for the light, tender texture. All-purpose flour can be used but will result in a denser cake. If using whole wheat flour, be aware that it may alter the flavor and texture significantly.
How do I know when the cake is done?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. Additionally, the cake should pull away slightly from the edges of the pan.
Can I add mix-ins like chocolate chips or nuts?
Yes, you can add chocolate chips, nuts, or dried fruit to the batter if you like! Just fold them in gently after mixing the batter to ensure even distribution without overmixing.
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).