Me Ma'S Pound Cake
A rich and moist pound cake with buttery flavor and subtle lemon notes, perfect for family gatherings or special occasions, offering a classic Southern dessert experience.
Ingredients
Instructions
- Cream the butter in a mixing bowl.
- Add sugar and egg yolks to the creamed butter and mix well.
- Sift the flour three times with salt and soda.
- Alternately add the flour mixture and sour cream to the butter mixture, mixing after each addition.
- Add lemon flavoring and fold in beaten egg whites gently.
- Pour the batter into a greased and lightly floured tube pan.
- Bake at 300°F (150°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, ensure that the butter is well-creamed with the sugar, and gently fold in the beaten egg whites to maintain the airiness. If you don't have sour cream, plain yogurt can be used as a substitute. Make sure to sift the flour thoroughly to avoid lumps; this is key for a smooth batter. Consider adding a hint of vanilla for additional flavor.
Serving Suggestions
Serve slices of this pound cake with a dusting of powdered sugar or a dollop of whipped cream for added indulgence. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. Consider enjoying it alongside a cup of coffee or tea for a perfect afternoon treat, or even serve as a sweet ending to a dinner featuring Mother'S Homemade Bread.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. To reheat, simply let it thaw at room temperature, or warm individual slices in the microwave for a few seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Me Ma'S Pound Cake contains roughly 330 calories, with 7g protein, 67g carbohydrates, and 5g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 488mg per serving (21% 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 plain flour?
Yes, all-purpose flour works well in this recipe. Just ensure you measure it correctly to maintain the right texture. If using all-purpose flour, sifting it three times as indicated will help achieve a lighter cake. This substitution won’t drastically alter the flavor or structure of the pound cake.
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. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If the toothpick comes out with wet batter, continue baking and check again after a few more minutes.
Is there a way to make this recipe gluten-free?
Yes, you can substitute the plain flour with a gluten-free all-purpose flour blend that is designed for baking. Make sure the blend contains xanthan gum or another binding agent to replicate the texture of regular flour. Follow the rest of the recipe as usual for a delicious gluten-free pound cake.
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).