Olga'S Pound Cake
Olga's Pound Cake offers a rich, buttery flavor with a tender crumb, perfect for teatime or dessert. Its subtle vanilla or lemon rind accentuates the sweetness, making it a versatile treat for family gatherings or special occasions. Simple to prepare, it delivers classic comfort in every slice.
Ingredients
Instructions
- In a mixing bowl, cream shortening with sugar.
- Beat eggs with enough milk to make 1 cup, then add to the creamed mixture.
- Sift flour, baking powder, and salt together.
- Add baking powder to the sifted ingredients.
- Gradually add the sifted mixture to the creamed mixture and mix until well combined at a low speed.
- Add 3/4 cup milk and vanilla or lemon rind.
- Mix for 2 minutes at medium speed.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening for a more classic flavor. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons for every cup used. Ensure your ingredients are at room temperature for an even batter. To enhance flavor, add a teaspoon of almond extract along with the vanilla or lemon rind.
Serving Suggestions
Olga's Pound Cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. You can also serve it with a drizzle of chocolate sauce or alongside a scoop of vanilla ice cream. For a cozy breakfast, enjoy it with butter and a side of Ashton'S Sweet Potatoes for a comforting meal.
Storage & Reheating
To store leftovers, wrap the pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container at room temperature for up to 4 days. For longer storage, freeze slices wrapped individually. To reheat, let slices thaw at room temperature or warm them briefly in the microwave for a few seconds to enjoy them fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Olga'S Pound Cake contains roughly 480 calories, with 9g protein, 97g carbohydrates, and 6g fat. It is an excellent source of iron (39% of the Daily Value) and calcium (25% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 651mg per serving (28% 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?
Yes, you can use all-purpose flour, but the texture will be slightly denser than if you use cake flour. If using all-purpose flour, remove 2 tablespoons per cup to mimic the lower protein content in cake flour.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing or underbaking. Ensure you mix just until combined and check your oven temperature with a thermometer to confirm it's accurate. Baking time may vary, so keep an eye on your cake during the last few minutes.
Can I add flavors to the batter?
Absolutely! You can incorporate various flavors such as almond extract, orange zest, or even spices like cinnamon for a twist. Just remember to keep the total liquid content in check to maintain the right batter consistency.
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).