Mama'S Pound Cake(Maggie Gardner)
Mama's Pound Cake is a rich, buttery classic with a tender crumb and subtle citrus or vanilla flavor, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream sugar and butter until fluffy.
- Add egg yolks, salt, and flavoring; mix well.
- Beat egg whites until stiff.
- Alternate folding in egg whites and flour into the batter.
- Fold the egg whites and flour mixture into the sugar, butter, and eggs batter.
- Pour into a greased and floured tube pan.
- Bake approximately 1 1/2 hours at 300°F (150°C).
Tips & Substitutions
For the best texture, ensure your butter is at room temperature before creaming with sugar. If you're out of eggs, you can substitute 1 egg with 1/4 cup of unsweetened applesauce. Additionally, consider using almond extract for a unique flavor twist. Remember to avoid overmixing when incorporating the egg whites to keep the cake light and airy.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it by serving with fresh berries and whipped cream. For a unique twist, try pairing it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It also complements a cup of coffee or tea perfectly, making it a great addition to brunch or afternoon gatherings.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, you can refrigerate it for up to a week. If you want to reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Pound Cake(Maggie Gardner) contains roughly 1243 calories, with 26g protein, 271g carbohydrates, and 11g fat. It is an excellent source of iron (159% of the Daily Value), potassium (60% of the Daily Value), and protein (53% of the Daily Value). Note that it is relatively high in sodium, at 831mg per serving (36% 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 recipe?
Yes, you can use cake flour for a lighter texture, but keep in mind it may alter the density slightly. If you want a gluten-free option, a 1:1 gluten-free flour blend can work as a substitute, though the cake may have a different texture.
How can I tell when the pound cake is done baking?
A toothpick inserted into the center should come out clean or with just a few crumbs. Additionally, the cake will start to pull away from the sides of the pan, and the top should be golden brown. If it browns too quickly, cover it loosely with foil.
Can I freeze the pound cake?
Absolutely! Wrap the cooled pound cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight.
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).