Nine Egg Pound Cake
A rich, moist pound cake with a tender crumb, featuring flavors of vanilla, lemon, and almond, perfect for special occasions or a delightful treat with coffee.
Ingredients
Instructions
- Preheat oven to 325°F.
- Grease and flour a tube pan.
- Cream sugar and Miracle Whip margarine for about 10 minutes.
- Add eggs, one at a time, beating well after each addition.
- Mix in the flour gradually.
- Beat the mixture well until smooth.
- Add vanilla extract, lemon extract, and almond extract.
- Pour the batter into the prepared tube pan.
- Bake for approximately 1 hour and 25 minutes.
Tips & Substitutions
For a lighter texture, make sure to beat the sugar and Miracle Whip margarine until it's fluffy, about 10 minutes. If you're out of almond extract, you can substitute it with an equal amount of vanilla or skip it entirely. Ensure your eggs are at room temperature for better incorporation. This recipe can also be adjusted for different flavors by experimenting with other extracts.
Serving Suggestions
This Nine Egg Pound Cake pairs beautifully with fresh berries and whipped cream for a delightful dessert. You can also serve it with a scoop of vanilla ice cream or enjoy it plain with a cup of coffee or tea. For a special touch, drizzle a simple glaze made from powdered sugar and lemon juice over the top before serving.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it at room temperature for up to four days. For longer storage, you can freeze slices in an airtight container for up to three months. To reheat, simply let it thaw at room temperature or warm individual slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Nine Egg Pound Cake contains roughly 1494 calories, with 17g protein, 231g carbohydrates, and 15g fat. It is an excellent source of vitamin C (73% of the Daily Value), calcium (37% of the Daily Value), and potassium (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1424mg per serving (62% 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 fat instead of Miracle Whip margarine?
Yes, you can substitute Miracle Whip margarine with unsalted butter or any type of margarine. Just keep in mind that the flavor and texture may vary slightly. If using butter, ensure it is softened for easier creaming with the sugar.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing or underbaking. To prevent this, ensure you mix just until combined after adding the flour and check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is done.
How can I enhance the flavor of my pound cake?
To enhance the flavor, consider adding citrus zest from lemons or oranges along with the extracts. You can also fold in chopped nuts or dried fruits for added texture and taste. A light dusting of powdered sugar can also elevate the presentation.
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).