Old Southern Pound Cake
A classic Southern pound cake with rich butter flavor and a tender crumb, perfect for special occasions or comforting desserts that appeal to all ages.
Ingredients
Instructions
- Cream oleo and confectioners sugar together until smooth and fluffy.
- Mix in the eggs one at a time, blending well after each addition.
- Add the plain flour and lemon flavoring, mixing until just combined.
- Pour the batter into greased cake pans.
- Bake at 300°F for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For the best texture, ensure that your oleo is at room temperature before creaming it with the confectioners sugar. If you don't have lemon flavoring, you can substitute with fresh lemon zest for a more natural flavor. To enhance moisture, consider adding a tablespoon of milk or sour cream to the batter. Always sift your flour to avoid lumps and achieve a lighter cake.
Serving Suggestions
This Old Southern Pound Cake is delightful on its own, but you can elevate it with a dusting of powdered sugar or a drizzle of lemon glaze. Pair it with fresh berries and whipped cream for a beautiful dessert. It also works well alongside a cup of tea or coffee, making it a perfect companion for afternoon gatherings or brunch. For a more substantial meal, consider serving it with sides like Gold And Green Casserole.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it gently in the microwave for 10-15 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Old Southern Pound Cake contains roughly 1358 calories, with 31g protein, 281g carbohydrates, and 12g fat. It is an excellent source of iron (68% of the Daily Value), protein (62% of the Daily Value), and calcium (29% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g 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 unsalted butter instead of oleo?
Yes, you can substitute unsalted butter for oleo in this recipe. However, since oleo has a slightly different fat content, the texture may vary slightly. Just make sure to cream it well with the sugar to achieve a similar fluffiness.
How can I make this cake more flavorful?
To enhance the flavor, you might add a teaspoon of vanilla extract along with the lemon flavoring. Additionally, consider adding a pinch of salt to balance the sweetness, or incorporating finely chopped nuts or dried fruits for added texture and taste.
What should I do if my cake is too dense?
If your pound cake turns out too dense, it could be due to overmixing the batter or using too much flour. Make sure to mix until just combined after adding the flour, and consider weighing your ingredients for accuracy. A lighter touch will yield a fluffier cake.
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).