Mama'S Plain Cake
A moist, buttery cake with subtle lemon flavor, perfect for family gatherings or celebrations, topped with fresh seasonal fruit for a delightful finish.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together flour and salt.
- Gradually add the dry ingredients to the creamed mixture.
- Slowly pour in evaporated milk and water, beating until the batter is smooth and creamy.
- Add lemon flavoring and mix well.
- Grease a 10-inch tube pan.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean.
- Top with fresh seasonal fruit when serving.
Tips & Substitutions
For a lighter texture, use room temperature ingredients and ensure you cream the oleo and sugar until very light and fluffy. If you don’t have lemon flavoring, consider using vanilla or almond extract as a substitute. You can also experiment with adding citrus zest for extra flavor. For a richer cake, try using cake flour instead of all-purpose flour.
Serving Suggestions
This cake pairs beautifully with fresh seasonal fruit, making it a delightful dessert for any occasion. Consider serving it alongside a scoop of vanilla ice cream or a drizzle of warm butterscotch sauce for added indulgence. It can also be enjoyed as a sweet breakfast treat or paired with coffee during afternoon tea.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or enjoy it cold with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Plain Cake contains roughly 2624 calories, with 19g protein, 207g carbohydrates, and 195g fat. It is an excellent source of calcium (42% of the Daily Value), iron (41% of the Daily Value), and protein (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1572mg per serving (68% 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 margarine instead of oleo?
Yes, margarine can be used in place of oleo in this recipe. Just ensure that it is a stick variety for best results, as tub margarine may contain more water and affect the texture of the cake.
What can I do if my cake is too dry?
If your cake turns out too dry, consider adding a simple syrup made from equal parts sugar and water to moisten it. You can also serve it with a fruit compote or a light glaze to enhance moisture and flavor.
Can I freeze this cake?
Absolutely! You can freeze the plain cake after it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to 3 months. Thaw it in the refrigerator overnight before serving.
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).