Mother Fields Pound Cake
A moist, rich pound cake with lemon flavoring, perfect for gatherings or teatime, featuring a tender crumb and a lovely citrus aroma that delights the senses.
Ingredients
Instructions
- Preheat oven to 350°F and prepare a Bundt pan with lard and flour.
- Allow butter to reach room temperature.
- Cream butter and Crisco together until smooth.
- Gradually add sugar, one cup at a time, beating well after each addition.
- Add flour in one cup increments, mixing in baking soda and salt with the flour.
- Stir in lemon flavoring.
- Fold in sour cream until well combined.
- Pour batter into the prepared Bundt pan.
- Bake for 1 hour, then test for doneness.
- Allow the cake to cool before removing from the pan or serve while still hot.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter, which allows you to control the saltiness. If you don’t have lemon flavoring, freshly grated lemon zest can be a great substitute. Make sure to mix the dry ingredients thoroughly to avoid lumps in the batter. For a variation, add nuts or chocolate chips. This cake freezes well, making it great for future enjoyment.
Serving Suggestions
Serve slices of the Mother Fields Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with fresh berries or a fruit compote. This cake is perfect for brunch, making it an excellent accompaniment to coffee or tea, and is similar in appeal to Pecan Breakfast Bread. Consider serving it alongside Addie'S Pudding for a delightful dessert spread.
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, where they can last for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Fields Pound Cake contains roughly 86 calories, with 2g protein, 18g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 642mg per serving (28% 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 substitute all-purpose flour with cake flour for a lighter texture. However, make sure to adjust the measurements slightly, as cake flour is more absorbent. Whole wheat flour can also be used, but it may alter the flavor and texture of the pound cake.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out wet with batter, continue baking for an additional 5-10 minutes and check again.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance and store it covered at room temperature. This allows the flavors to meld beautifully. If you plan to make it even earlier, consider freezing it and then thawing it overnight 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).