Mom'S Pound Cake
Mom's Pound Cake is a rich, moist classic dessert with a tender crumb, featuring buttery flavors enhanced by sour cream and lemon extract. Ideal for special occasions or everyday indulgence, it pairs wonderfully with tea or coffee, offering a comforting, nostalgic taste of homemade baking.
Ingredients
Instructions
- Cream together the margarine, shortening, and sugar in a large mixing bowl.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the all-purpose flour, salt, baking soda, and baking powder three times.
- Add the dry ingredients to the wet mixture alternately with sour cream and buttermilk, beginning and ending with the dry ingredients.
- Stir in vanilla and lemon extract until well combined.
- Pour the batter into a greased and floured tube pan.
- Bake in a preheated 350°F (175°C) oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. This pound cake can also be enhanced with additional extracts like almond or orange for a unique twist.
Serving Suggestions
Serve slices of this pound cake with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with coffee or tea and is perfect for brunch. You can also enjoy it alongside a scoop of vanilla ice cream or drizzle it with chocolate sauce for an indulgent treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in a freezer bag; they can be frozen for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Pound Cake contains roughly 272 calories, with 3g protein, 29g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber.
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?
While all-purpose flour is recommended for its structure, you can substitute with cake flour for a lighter texture. However, avoid using whole wheat flour as it will alter the cake's density and flavor significantly.
How can I tell when the cake is done baking?
The best way to check for doneness is to insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs attached, the cake is ready. Keep in mind that baking times may vary slightly based on your oven.
What can I do if my pound cake sinks in the middle?
A sinking middle often indicates the cake was underbaked or overmixed. Ensure you mix just until the ingredients are combined and check your oven temperature with an oven thermometer for accuracy. This will help achieve a perfectly risen 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).