Mamma'S Pound Cake
Mamma's Pound Cake is a rich, moist dessert with a tender crumb and a hint of lemon and vanilla. Perfect for teatime or special occasions, it offers classic comfort with a delightful sweetness and buttery flavor, appealing to those who enjoy traditional Southern or homemade baked goods.
Ingredients
Instructions
- Separate the eggs, holding back the whites.
- Cream the sugar, butter, and egg yolks; mix well.
- Sift the flour, soda, and baking powder together.
- Add the flour mixture alternately with the buttermilk to the creamed mixture.
- Add vanilla and lemon extracts to the batter.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the mixture into a greased tube pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a denser cake, ensure the butter is at room temperature before creaming with sugar. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. Sifting the flour mixture helps prevent lumps, and folding in the egg whites gently preserves the cake's light texture, similar to techniques in American recipes.
Serving Suggestions
This pound cake is delicious on its own, but you can enhance it with fresh berries or a dollop of whipped cream. It pairs beautifully with Aunt Chris' Fudge for a delightful dessert platter. For a different experience, serve it alongside a scoop of vanilla ice cream for a delightful contrast in texture.
Storage & Reheating
Store any 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 it for up to 2 months. To reheat, simply slice and microwave briefly or allow it to come to room temperature before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Mamma'S Pound Cake contains roughly 232 calories, with 2g protein, 16g carbohydrates, and 2g fat. It is a good source of calcium (12% 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?
While plain flour is recommended for the best texture, you can substitute with cake flour for a lighter cake. However, avoid using whole wheat flour as it may alter the cake's density and flavor significantly.
What if I don't have lemon extract?
If lemon extract is unavailable, you can use an additional teaspoon of vanilla extract or the zest of one lemon to achieve a similar citrus flavor. This substitution will still enhance the overall taste of the cake.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be lightly golden, and the cake should spring back when gently pressed in the center.
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).