Mom Zollner'S Plain Cake
A moist, flavorful plain cake with lemon and almond undertones, perfect for teatime, casual gatherings, or as a delightful dessert suitable for a variety of occasions.
Ingredients
Instructions
- Beat butter, margarine, egg yolks, and sugar until creamy.
- Add almond extract, lemon rind, and vanilla extract; mix well.
- Sift together flour and baking powder, then gradually add to the mixture.
- Beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a greased and floured tube cake pan.
- Bake in a preheated oven at 350°F (175°C) for one hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to stiff peaks before folding them into the batter. You can substitute half the butter with coconut oil for a different flavor profile. If you don't have almond extract, try using a few drops of orange extract instead. Make sure to sift the flour and baking powder together to avoid lumps in the batter.
Serving Suggestions
This plain cake is delicious on its own but can be dressed up with a light dusting of powdered sugar or a simple glaze. Serve it alongside fresh berries for a pop of flavor and color, or pair it with a scoop of vanilla ice cream for a delightful dessert. It also pairs beautifully with Carrot Salad(Shirley'S) for a light lunch.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom Zollner'S Plain Cake contains roughly 818 calories, with 7g protein, 82g carbohydrates, and 49g fat. It is an excellent source of calcium (41% of the Daily Value), iron (34% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 919mg per serving (40% 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 butter instead of margarine?
Yes, you can use all butter in this recipe for a richer flavor. Just make sure to soften it to room temperature before mixing to ensure a creamy texture.
What can I do if I don't have lemon rind?
If you don't have lemon rind, you can replace it with the zest of an orange or simply omit it. The cake will still be delicious without the citrus flavor.
Can I freeze the cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw overnight in the refrigerator 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).