Lila'S Pound Cake
Lila's Pound Cake is a rich, moist dessert with buttery flavor accented by vanilla and lemon, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Cream butter and sugar together until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- Pour in milk and beat well to combine.
- Add baking powder and gradually mix in the flour until the batter is smooth.
- Pour batter into a well greased and floured ring pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes, or until a broom straw or toothpick inserted into the center comes out clean.
- Allow the cake to cool for 30 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you don't have Crisco, you can substitute it with an equal amount of softened butter. Ensure all ingredients are at room temperature before starting to help achieve a smoother batter. If you want to experiment, add a pinch of nutmeg or almond extract for a unique twist, which can be delightful in conjunction with this classic recipe.
Serving Suggestions
Lila's Pound Cake is delicious on its own but pairs beautifully with a scoop of vanilla ice cream for a delightful dessert. You can also serve it with fresh berries or a drizzle of lemon glaze for added sweetness. For a fun twist, try it alongside Mary Odom's Chocolate Pound Cake for a cake-tasting experience with contrasting flavors.
Storage & Reheating
Store any leftover Lila's Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. To reheat, slice individual pieces and warm them briefly in the microwave or enjoy at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lila'S Pound Cake contains roughly 1618 calories, with 17g protein, 213g carbohydrates, and 31g fat. It is an excellent source of calcium (90% of the Daily Value), iron (75% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1239mg per serving (54% 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 whole wheat flour instead of plain flour?
While you can substitute whole wheat flour for plain flour, it will change the texture and density of the cake. It may require additional liquid to achieve the right consistency. For the best results, consider using a blend of whole wheat and plain flour.
What can I use if I don't have lemon juice?
If you don't have lemon juice, you can substitute it with an equal amount of orange juice for a different citrus flavor. Alternatively, a teaspoon of lemon extract can also work well in place of fresh lemon juice.
How can I tell when the cake is done baking?
The cake is done when a toothpick or broom straw inserted into the center comes out clean. Additionally, the edges should start to pull away from the pan slightly. Keep in mind that oven temperatures can vary, so start checking a few minutes before the recommended baking time.
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).