Ms. Lee'S Pound Cake
A rich, buttery pound cake with subtle lemon flavor, perfect for dessert or teatime, appealing to those who enjoy classic, moist, and flavorful baked goods.
Ingredients
Instructions
- Cream margarine and shortening together until smooth and well combined.
- Add eggs one at a time, beating well after each addition.
- Cream each time you add an egg to ensure a smooth batter.
- Gradually add flour, a little at a time, mixing well, then add lemon flavoring.
- Bake at 300°F for 1 hour, do not open the oven during baking.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine and shortening. If you prefer a lighter cake, substitute half the sugar with a sugar alternative. Ensure all ingredients are at room temperature for better mixing. If you want a more complex flavor, adding a teaspoon of vanilla extract can complement the lemon flavoring nicely. This cake pairs beautifully with Vickie'S Pineapple Cake.
Serving Suggestions
Serve this delightful pound cake plain or dusted with powdered sugar for an elegant touch. It pairs wonderfully with a scoop of Homemade Butter Pecan Ice Cream or a dollop of whipped cream. For a festive twist, consider serving it with fresh fruit or a fruit compote. This cake is perfect for afternoon tea or as a dessert at gatherings.
Storage & Reheating
Allow the pound cake to cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored at room temperature for up to three days or refrigerated for up to a week. For longer storage, freeze slices in an airtight container for up to three months. Reheat in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Ms. Lee'S Pound Cake contains roughly 1915 calories, with 19g protein, 168g carbohydrates, and 132g fat. It is an excellent source of iron (41% of the Daily Value), protein (38% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
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, you can use all-purpose flour as a substitute for plain flour in this recipe. The texture may be slightly different, but it will still yield a delicious pound cake. Just make sure to measure the flour accurately for the best results.
What can I do if my cake is too dry?
If your cake turns out dry, it may be due to overbaking or too much flour. You can rectify this by serving it with a drizzle of lemon glaze or a side of fruit compote to add moisture. Additionally, ensure to check the cake a few minutes before the recommended baking time.
How can I enhance the lemon flavor in the cake?
To enhance the lemon flavor, consider adding lemon zest along with the lemon flavoring. This will provide a more vibrant and fresh lemon taste. You can also incorporate a lemon glaze on top after baking for an extra zing.
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).