Lucy Gillette'S Chocolate Pound Cake
A rich, moist chocolate pound cake with optional vanilla or lemon flavoring, perfect for dessert or teatime, appealing to chocolate lovers and those seeking a classic treat.
Ingredients
Instructions
- Cream the butter and sugar until smooth.
- Add eggs alternately with flour and salt, beating well after each addition.
- Add flavoring (lemon or vanilla) to taste.
- Bake in a slow oven at 350°F for 1 hour and 15 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter in place of Nucoa. If you want to reduce the sweetness, use less confectioners sugar or add a pinch of cocoa powder for a subtle chocolate flavor. Ensure all ingredients are at room temperature for easier mixing, and don't overbeat the batter after adding the eggs to maintain a tender crumb.
Serving Suggestions
Serve slices of this chocolate pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Chocolate Velvet Dip for an indulgent experience. Fresh berries or a dusting of powdered sugar can also enhance its presentation and flavor.
Storage & Reheating
Store any leftover chocolate pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for 10-15 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lucy Gillette'S Chocolate Pound Cake contains roughly 1452 calories, with 16g protein, 282g carbohydrates, and 8g fat. It is an excellent source of iron (33% of the Daily Value), protein (31% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 815mg per serving (35% 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 regular butter instead of Nucoa?
Yes, you can substitute regular unsalted butter for Nucoa in this recipe, which will give you a richer flavor. Just ensure that the butter is softened to room temperature for optimal creaming with the sugar.
What can I do if my cake is too dense?
If your cake turns out too dense, it may be due to overmixing after adding the flour or not incorporating enough air when creaming the butter and sugar. Be careful to mix just until combined and avoid packing the flour too tightly when measuring.
Can I add chocolate chips to the batter?
Absolutely! Adding semi-sweet or dark chocolate chips to the batter can enhance the chocolate flavor of the pound cake. Just fold in about a cup of chips after the flour is incorporated for a delicious surprise in every bite.
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).