Leah'S Pound Cake
Leah's Pound Cake is a rich, buttery dessert with a delightful lemon flavor and aromatic hints of mace. Its dense, moist texture makes it perfect for special occasions or a comforting treat with tea. Suitable for those who enjoy classic, flavorful baked goods with a citrus twist.
Ingredients
Instructions
- Beat until creamy the oleo and sugar.
- Add flour and eggs alternately to the mixture.
- Add salt, mace, lemon juice, and grated lemon rind. Mix thoroughly.
- Pour batter into a greased and floured angel food cake pan.
- Bake for two hours at 325°F.
Tips & Substitutions
For a lighter texture, ensure the oleo and sugar are beaten until very creamy, incorporating air into the batter. If you don't have mace, nutmeg can be a good substitute. For a twist, consider adding a teaspoon of vanilla extract or almond extract for additional flavor. Make sure to sift the flour to avoid lumps in your batter.
Serving Suggestions
Serve slices of Leah's Pound Cake with a dusting of powdered sugar or a drizzle of Easy Caramel Icing for added sweetness. This cake pairs well with fresh berries or a scoop of vanilla ice cream for a delightful dessert. For a cozy beverage pairing, consider enjoying it with a cup of Maple Hot Chocolate.
Storage & Reheating
Store the pound cake in an airtight container at room temperature for up to five days. If you want to keep it longer, wrap it tightly in plastic wrap and foil, then freeze for up to three months. To reheat, simply slice and warm in a microwave for a few seconds or place in a low oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Leah'S Pound Cake contains roughly 531 calories, with 9g protein, 94g carbohydrates, and 16g fat. It is an excellent source of iron (36% of the Daily Value), dietary fiber (31% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 837mg per serving (36% 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 a different type of fat instead of oleo?
Yes, you can substitute oleo with an equal amount of unsalted butter or margarine. Keep in mind that using butter will give the cake a richer flavor, while margarine may yield a slightly different texture.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter, which develops the gluten in the flour. To avoid this, mix until just combined, and also ensure that your ingredients are at room temperature for optimal blending.
How can I tell 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. Additionally, the edges should pull away slightly from the sides of the pan, and the top should be a golden brown.
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).