Old-Fashioned Butter One Pound Cake
A rich, buttery pound cake with a delicate lemon flavor, perfect for special occasions or everyday indulgence, appealing to traditional dessert enthusiasts.
Ingredients
Instructions
- Ensure the butter is at room temperature, soft but not melted.
- Preheat the oven to the appropriate temperature (not specified).
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the cake flour and gradually fold into the mixture.
- Mix in the cream of tartar and lemon flavoring until well combined.
- Pour the batter into a prepared loaf pan or cake pan.
- Bake in the preheated oven for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and serving.
Tips & Substitutions
For best results, use high-quality unsalted butter and ensure it's at room temperature for easy creaming with the sugar. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. Adding a pinch of salt can enhance the flavor. For a twist, incorporate a touch of vanilla extract alongside the lemon flavoring.
Serving Suggestions
This pound cake is delightful on its own, but you can serve it with fresh berries or alongside a scoop of vanilla ice cream for a special treat. Drizzle with Old-Fashioned Chocolate Icing for added sweetness or pair it with a cup of tea or coffee. It also makes a lovely base for French Toast With Peaches for a weekend brunch.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, slice and warm in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Butter One Pound Cake contains roughly 1248 calories, with 24g protein, 260g carbohydrates, and 14g fat. It is an excellent source of iron (69% of the Daily Value), protein (47% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 517mg per serving (22% 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 margarine instead of butter?
While margarine can be used, it may alter the flavor and texture of the cake. Butter provides richness and moisture that contributes to the cake's classic pound cake texture. For the best results, stick with real butter.
What can I do if I don't have cream of tartar?
If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or white vinegar. This will still help stabilize the egg whites and enhance the cake's texture.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan and the top will 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).