Lucille'S Pound Cake
A rich, moist pound cake with buttery flavor and subtle citrus hints, perfect for dessert or tea time, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Cream sugar and butter until fluffy.
- Add eggs one at a time, beating well between each addition.
- Gradually add sifted flour, half a cup at a time, mixing well after each addition.
- Beat the batter for about 5 minutes until fluffy, but do not overbeat.
- Add vanilla extract and lemon extract, mixing well.
- Pour the batter into a well-greased large tube or Bundt pan.
- Bake in a preheated 350°F (175°C) oven for about 60 minutes until golden brown.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. If you run out of butter, you can substitute with an equal amount of margarine. To enhance flavor, consider adding a pinch of salt or an extra teaspoon of your favorite extract. Be careful not to overbeat the batter after adding the eggs, as this can lead to a dense cake.
Serving Suggestions
Lucille's Pound Cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a simple dessert. Consider serving it alongside a cup of coffee or tea for a cozy afternoon treat. You can also dress it up with a drizzle of glaze or a sprinkle of powdered sugar for an elegant touch.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Lucille'S Pound Cake contains roughly 1318 calories, with 14g protein, 190g carbohydrates, and 11g fat. It is an excellent source of vitamin C (73% of the Daily Value), potassium (32% of the Daily Value), and calcium (31% of the Daily Value), and a good source of vitamin A. It also contributes 8g 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 less sugar in this recipe?
While reducing sugar will alter the texture and sweetness of the cake, you can experiment with cutting it down by up to a cup. Keep in mind that the cake may not rise as much and could be less moist, so it's best to test it in small batches first.
What can I do if my cake is too dense?
If your pound cake turns out dense, it may be due to overmixing or using cold ingredients. Make sure to mix just until combined and use room-temperature eggs and butter. If you want to lighten it up, consider adding an extra egg or using a cake flour blend for a fluffier result.
Can I add different flavors to the pound cake?
Absolutely! You can customize this recipe by incorporating different extracts like almond or coconut, or even citrus zests for added brightness. For a fun twist, try mixing in chocolate chips or chopped nuts, which pair nicely with the buttery flavor of this classic pound 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).