Nancy'S Pound Cake
Nancy's Pound Cake offers a rich, buttery flavor with hints of citrus, perfect for special occasions or as a comforting treat for family and friends.
Ingredients
Instructions
- Cream the butter and margarine together.
- Add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add sifted dry ingredients and sour cream, beating after each addition.
- Add lemon and orange extracts.
- Beat the mixture well until smooth.
- Pour into a greased and floured 10-inch tube pan.
- Bake at 350°F for 1 1/2 hours.
- Allow to cool and store in a tight tin.
- Ages well and develops better flavor over time.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. Ensure all ingredients are at room temperature for better mixing. If you prefer a lighter texture, use cake flour instead of all-purpose flour. For a unique twist, add a tablespoon of orange zest along with the extracts. This recipe is perfect for those who enjoy traditional American recipes.
Serving Suggestions
Serve slices of Nancy's Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of tea or coffee, making it a great addition to brunch or afternoon tea. For a more indulgent treat, top it with a drizzle of warm Country Cream Caramels.
Storage & Reheating
Store the cooled pound cake in an airtight container or a tight tin to maintain its moisture. It can be kept at room temperature for up to a week. If you want to extend its shelf life, wrap it tightly in plastic wrap and freeze for up to three months. Thaw it overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Nancy'S Pound Cake contains roughly 246 calories, with 4g protein, 50g carbohydrates, and 4g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 661mg per serving (29% 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 for a richer flavor, but the texture may be slightly denser. If you do, ensure your butter is softened to room temperature for optimal creaming.
What can I use instead of sour cream?
If you don't have sour cream, Greek yogurt or buttermilk can be used as alternatives. Both will provide the necessary moisture and acidity, resulting in a similar texture and flavor.
How can I make this pound cake more festive?
To make your pound cake more festive, consider adding a layer of Strawberry Cake Filling between slices or topping it with a light glaze or icing. Sprinkling powdered sugar on top adds a nice touch for special occasions.
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).