Paradiddle Pound Cake
A moist lemon pound cake with bright citrus flavor, perfect for gatherings or afternoon tea. Its tender crumb and zesty glaze make it a delightful treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Sift cake mix, self-rising flour, and lemon pudding mix into a mixing bowl.
- Add sugar to the dry ingredients and mix well.
- In a separate bowl, beat eggs and then add to the dry mixture along with lemon extract flavoring, milk, and oil.
- Mix until the batter is consistent and smooth.
- Pour the batter into a greased Bundt pan.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan and glazing if desired.
Tips & Substitutions
To enhance the flavor of your Paradiddle Pound Cake, consider adding a tablespoon of freshly grated lemon zest to the batter. If you don't have self-rising flour, you can make a substitute by combining all-purpose flour with baking powder and salt. For a richer taste, you might also swap half of the oil for melted butter. This cake is perfect for gatherings, and you can browse more American recipes for additional inspiration.
Serving Suggestions
Serve the Paradiddle Pound Cake with a light glaze made from powdered sugar and lemon juice for added sweetness and tang. It pairs beautifully with a side of Cool Blueberry Salad or a scoop of vanilla ice cream for a refreshing contrast. This cake can also be served at brunch or as a delightful dessert after a hearty meal.
Storage & Reheating
Store any leftover Paradiddle Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature, then warm individual slices in the microwave for about 15 seconds to enjoy a slice that's just as delightful as fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Paradiddle Pound Cake contains roughly 488 calories, with 3g protein, 50g carbohydrates, and 32g fat. It is a good source of iron (10% of the Daily Value) and vitamin C (10% 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 cake mix for this recipe?
Yes, you can substitute the lemon pound supreme cake mix with a vanilla or yellow cake mix if you prefer. However, keep in mind that the flavor profile will change slightly. For a more citrusy flavor, consider adding extra lemon zest or juice.
How can I add more moisture to the cake?
If you find your cake is not as moist as you'd like, consider adding an extra egg or a few tablespoons of sour cream or yogurt to the batter. These additions will help maintain moisture and improve the cake's texture.
What can I do if the cake is too dense?
If your cake turns out dense, it might be due to overmixing or adding too much flour. To avoid this, mix just until combined and ensure you measure your ingredients accurately. Using room temperature ingredients can also help create a lighter texture.
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).