Lemon Or Vanilla Pound Cake
A rich and moist lemon or vanilla pound cake with a tender crumb, perfect for dessert or teatime, appealing to those who enjoy classic, flavorful baked treats.
Ingredients
Instructions
- Cream together the sugar, margarine, and eggs.
- Add half of the sifted flour and the whipping cream to the mixture and beat well.
- Add the remaining flour and the lemon or vanilla flavoring and mix until smooth.
- Pour the batter into two greased and floured loaf pans.
- Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form, then fold them into the mixture. If you're out of margarine, you can substitute with an equal amount of unsalted butter. For a unique twist, try adding a tablespoon of poppy seeds for a lemon flavor or a hint of almond extract for vanilla. This cake pairs beautifully with Eileen'S Lemon Bread.
Serving Suggestions
Serve this delicious pound cake plain, or with a dusting of powdered sugar for a simple presentation. It pairs wonderfully with fresh berries and whipped cream for a delightful dessert. For a unique twist, try serving it alongside a scoop of vanilla ice cream or a drizzle of lemon glaze for added flavor.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or microwave briefly until warm to retain its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Or Vanilla Pound Cake contains roughly 542 calories, with 11g protein, 99g carbohydrates, and 14g fat. It is an excellent source of iron (58% of the Daily Value), vitamin C (39% of the Daily Value), and potassium (23% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 581mg per serving (25% 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 flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you want a gluten-free option, use a 1:1 gluten-free flour blend. Just make sure to check the blend's instructions for best results.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown.
Can I reduce the sugar in this recipe?
You can reduce the sugar by up to 1 cup without significantly affecting the texture, but keep in mind that it may alter the flavor and moisture. Alternatively, consider using a sugar substitute that measures cup-for-cup, if you're looking for a lower-sugar option.
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).