Ollie'S Pound Cake
A rich, moist pound cake with buttery flavor enhanced by subtle spice and citrus extracts, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Sift the cake flour and baking powder together three times.
- Cream the soft butter and sugar until well combined and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream or cream cheese until smooth.
- Gradually add the flour mixture to the liquid mixture, mixing until no sugar grains remain.
- Add the vanilla extract and lemon extract.
- Stir in the mace spice.
- Pour batter into a prepared baking pan and bake at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure your butter is very soft but not melted. If you don’t have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Ensure your eggs are at room temperature for easier incorporation. Adding a pinch of salt can enhance flavors without overpowering the cake's sweetness.
Serving Suggestions
This pound cake is delicious on its own but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. Serve alongside a warm cup of tea or coffee for a cozy afternoon treat. Consider slicing it to serve with Homemade Butter Rolls for added indulgence at brunch or as a delightful dessert after a meal.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice the cake and warm it in a microwave for 10-15 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Ollie'S Pound Cake contains roughly 1133 calories, with 10g protein, 102g carbohydrates, and 30g fat. It is an excellent source of calcium (50% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 910mg per serving (40% 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 cake flour is recommended for its fine texture, you can use all-purpose flour as a substitute. Just remember to adjust the measurements slightly by removing 2 tablespoons per cup and replacing it with cornstarch to achieve a similar lightness.
What can I use instead of sour cream?
If you don't have sour cream, cream cheese is a great alternative that will still yield a moist cake. You can also use plain Greek yogurt for a tangy flavor and similar moisture content.
Can I add other flavors to this pound cake?
Absolutely! Feel free to experiment with different extracts like almond or orange for a unique twist. You can also add zest from citrus fruits to enhance the cake’s flavor profile.
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).