Ma Duran'S Pound Cake
A moist, rich pound cake with a tender crumb, infused with lemon, vanilla, and butter flavors—perfect for special occasions or comforting afternoons with coffee.
Ingredients
Instructions
- Measure flour and set aside.
- Separate eggs; beat egg whites with 1/2 cup sugar and set aside.
- Beat oleo, sour cream, sugar, soda, egg yolks, and flavorings together.
- Gradually add flour to the mixture.
- Fold in the beaten egg whites.
- Pour batter into a greased Bundt pan.
- Bake at 350°F for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before folding them in. If you don't have oleo, you can substitute with unsalted butter or margarine, but this may slightly alter the flavor. Consider adding a hint of almond extract for a unique twist, or try incorporating citrus zest for added freshness. This cake is also delicious served with fresh berries or whipped cream.
Serving Suggestions
Serve slices of Ma Duran's Pound Cake with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs beautifully with a cup of tea or coffee, making it a perfect choice for afternoon gatherings. For a delightful treat, try serving it alongside a scoop of vanilla ice cream or fresh fruit, which complement its rich flavor.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice the cake and warm in the microwave for about 10-15 seconds. This will help restore its moist texture without drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Duran'S Pound Cake contains roughly 336 calories, with 9g protein, 69g carbohydrates, and 2g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1965mg per serving (85% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be denser. For best results, sift the all-purpose flour to aerate it before measuring. This will help mimic the lightness of cake flour. If you have cornstarch, you can substitute 2 tablespoons of all-purpose flour with cornstarch per cup to achieve a lighter texture.
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 attached. The cake should also pull away from the sides of the Bundt pan slightly. If the top is browning too quickly, you can cover it loosely with aluminum foil for the last 15 minutes of baking to prevent over-browning.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in about 1 cup of chopped nuts, such as walnuts or pecans, or chocolate chips into the batter before pouring it into the pan. Be sure to coat them lightly in flour to prevent sinking to the bottom. These additions will enhance the flavor and texture of the cake, making it even more delightful.
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).