Maki'S Pound Cake
A rich, buttery pound cake with delicate lemon and butter flavoring, perfect for sweet occasions or teatime indulgence, appealing to those who love classic homemade desserts.
Ingredients
Instructions
- Use two bowls to mix the batter.
- In bowl #1, cream the butter and flour together.
- In bowl #2, cream the eggs and sugar.
- Mix the two batters together and beat well.
- Add the baking powder, salt, butter flavoring, and lemon extract.
- Pour the batter into a tube pan.
- Bake for 1 hour at 300°F (150°C).
- Increase the oven temperature to 325°F (160°C) and bake for an additional 15 to 20 minutes.
Tips & Substitutions
For an even richer flavor, consider adding a teaspoon of vanilla extract along with the butter flavoring and lemon extract. If you need a lighter alternative, substitute half the butter with unsweetened applesauce. Ensure your eggs are at room temperature for better mixing. To prevent sticking, grease the tube pan thoroughly or use parchment paper. This pound cake is reminiscent of Ganny'S Sour Cream Pound Cake.
Serving Suggestions
This pound cake is delightful on its own but pairs beautifully with fresh berries and a dollop of whipped cream. You can also serve it with a scoop of vanilla ice cream or alongside a cup of tea or coffee. It makes a great dessert or snack, perfect for brunches or afternoon gatherings. For a twist, try drizzling it with Easy Choco Frosting for added sweetness.
Storage & Reheating
Store the leftover 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 microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Maki'S Pound Cake contains roughly 288 calories, with 2g protein, 28g carbohydrates, and 10g fat. It is a good source of vitamin C (15% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 794mg 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 a different type of flour for this pound cake?
While plain flour is recommended for its structure, you can substitute with cake flour for a lighter texture. If using whole wheat flour, expect a denser cake, so consider adjusting the liquid slightly to maintain moisture.
What can I do if my pound cake is too dry?
If your pound cake comes out dry, try reducing the baking time slightly next time. You can also brush it with a simple syrup (equal parts sugar and water heated until dissolved) after baking to add moisture. Serving it with a fruit compote can also help enhance moisture.
How can I enhance the flavor of my pound cake?
For enhanced flavor, consider adding citrus zest or spices like nutmeg or cinnamon into the batter. You can also incorporate finely chopped nuts or chocolate chips for added texture. Experimenting with extracts like almond or orange can also elevate the taste.
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).