No-Fail Pound Cake
A moist, buttery pound cake with a hint of lemon flavor, perfect for gatherings, teatime, or any occasion that calls for a classic, crowd-pleasing dessert.
Ingredients
Instructions
- Cream sugar and butter slowly in a mixer until well combined; beat at high speed for 4 to 5 minutes.
- Add eggs one at a time and beat well after each addition.
- Add salt, flour, and lemon extract; beat until well mixed.
- Beat at high speed for 5 to 10 minutes.
- Place the batter in a cold oven.
- Bake at 325°F for 1 hour and 15 minutes to 1 hour and 30 minutes or until golden brown.
Tips & Substitutions
To ensure your pound cake turns out perfect, make sure all your ingredients are at room temperature before starting. For a richer flavor, consider substituting half of the margarine with cream cheese. If you prefer a different flavor, vanilla extract can be used instead of lemon extract. Also, remember to measure your flour accurately to avoid a dense cake.
Serving Suggestions
This no-fail pound cake is delightful on its own but can be served with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. Pair it with fresh berries or whipped cream for a light dessert. It also pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and place them in a freezer-safe bag; they can last for up to three months. To reheat, simply microwave a slice for about 10-15 seconds or let it sit at room temperature for a while.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fail Pound Cake contains roughly 341 calories, with 7g protein, 75g carbohydrates, and 3g fat. It is an excellent source of iron (40% of the Daily Value) and vitamin C (23% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 817mg per serving (36% 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
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or using too much flour. Make sure to measure your flour correctly and mix until just combined, especially after adding the flour and extract.
Can I use a different type of extract?
Absolutely! While lemon extract gives a fresh flavor, you can easily substitute it with vanilla or almond extract for a different taste. Just keep in mind that the overall flavor profile will change.
How do I know when my cake is done baking?
To check if your pound cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. The top should also be golden brown.
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).