Opal Collins Pound Cake
A moist and tender pound cake featuring rich flavors from butter and vanilla, perfect for teatime or special occasions, appealing to classic dessert lovers.
Ingredients
Instructions
- Cream the shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and buttermilk, beginning and ending with flour, mixing well after each addition.
- Stir in soda and vanilla, lemon, or almond extract.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to cream the shortening and sugar thoroughly until fluffy. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance flavor, consider adding a teaspoon of citrus zest or a pinch of nutmeg. This cake is versatile and could also be used as a base for a layered dessert like Peg'S Dessert.
Serving Suggestions
Serve slices of Opal Collins Pound Cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of coffee or tea. You can also drizzle a simple glaze made of powdered sugar and lemon juice over the top for added sweetness. For a festive touch, consider serving it alongside the Easy Jello Whip.
Storage & Reheating
Store leftover Opal Collins Pound Cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, slice and microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Opal Collins Pound Cake contains roughly 1033 calories, with 4g protein, 36g carbohydrates, and 93g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 different extracts in this recipe?
Absolutely! While the recipe suggests vanilla, lemon, or almond extract, you can experiment with other flavors like coconut or orange extract. Just remember to keep the quantity the same to maintain the balance of flavors. This allows you to customize the cake to your taste preferences.
Why did my cake sink in the middle?
A sinking cake can be caused by several factors, including overmixing the batter or opening the oven door too early during baking. Make sure all ingredients are at room temperature and avoid overbeating once the flour is added. Additionally, ensure your oven is properly preheated and not too hot, which can also cause collapsing.
Can I make this cake ahead of time?
Yes, this pound cake is great for making ahead of time! You can bake it a day in advance, allowing the flavors to meld. Just be sure to let it cool completely before wrapping it and storing it. This cake also freezes well, so you can prepare it weeks ahead if needed.
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).