Old Style Pound Cake
Old Style Pound Cake offers a rich, buttery flavor with a hint of lemon, resulting in a moist, dense crumb. Perfect for teatime or special occasions, this classic dessert pairs well with fresh fruit or whipped cream, appealing to those who enjoy traditional baked goods with a nostalgic touch.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Grease the bottom of a loaf pan and lightly flour it.
- Mix sifted flour, baking powder, and salt in a bowl.
- Beat in eggs one at a time into the butter mixture.
- Gradually add sugar, beating continuously.
- Add the flour mixture to the batter, then stir in lemon juice.
- Bake at 325°F (160°C) for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. If you want to add flavor, consider substituting some of the butter with cream cheese. Additionally, you can incorporate vanilla extract for extra depth. Make sure to sift the flour well to avoid lumps and ensure an even rise. This cake pairs beautifully with Marla'S Butter Pecan Carrots for a delightful meal.
Serving Suggestions
Serve slices of the pound cake plain or with a dusting of powdered sugar for an elegant touch. It also pairs wonderfully with fresh berries or a scoop of vanilla ice cream. To elevate your dessert, try serving it alongside a slice of Festive Freezer Coffee Cake for a delightful brunch spread.
Storage & Reheating
Once cooled, wrap the pound cake tightly in plastic wrap and store it at room temperature for up to four days. For longer storage, you can freeze individual slices wrapped in foil and placed in a zip-top bag for up to three months. To reheat, simply thaw at room temperature or warm in a microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Old Style Pound Cake contains roughly 625 calories, with 8g protein, 73g carbohydrates, and 34g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 608mg per serving (26% 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 flour?
While white flour is traditional for pound cake, you can substitute half with whole wheat flour for a nuttier flavor. However, this may alter the texture slightly, making it denser. Experimenting with almond or oat flour can also yield interesting results, but be mindful of the moisture content.
What can I do if my batter is too thick?
If your batter appears too thick, consider adding a tablespoon of milk or cream to loosen it. Ensure you mix it in thoroughly but avoid overmixing, which can toughen the cake. Also, check that all ingredients were measured accurately, as this can impact consistency.
How can I tell when the pound cake is done baking?
The best way to check for doneness is by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there’s wet batter on the toothpick, continue baking for an additional 5-10 minutes and check again.
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).