Phil'S Pound Cake
Phil's Pound Cake offers a rich, buttery flavor with a hint of lemon, making it perfect for family gatherings or special occasions that call for a classic treat.
Ingredients
Instructions
- Dissolve the soda in 1 tablespoon of water.
- Cream the butter and sugar until smooth.
- Add eggs one at a time, beating after each addition.
- Blend in the flour, dissolved soda, and buttermilk using the low speed of an electric mixer.
- Add lemon extract and mix well.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 350°F (175°C) for 1 1/2 hours.
- Check the cake after one hour and continue baking until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you don't have buttermilk, you can substitute with a mixture of milk and vinegar (1 cup milk with 1 tablespoon vinegar) and let it sit for 5 minutes. Be sure to beat the eggs well for a lighter texture, and check the cake's doneness by inserting a toothpick into the center; it should come out clean.
Serving Suggestions
Serve slices of Phil's Pound Cake with a dusting of powdered sugar or a drizzle of lemon glaze for added flavor. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. For breakfast, enjoy it with a cup of coffee or tea, or alongside a light salad like Vidalia Onion And Spinach Salad for a refreshing contrast.
Storage & Reheating
Once cooled, store the pound cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Phil'S Pound Cake contains roughly 264 calories, with 6g protein, 45g carbohydrates, and 7g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and calcium. 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 a different type of flour for this recipe?
While all-purpose flour is recommended for its structure, you can experiment with cake flour for a lighter texture or a gluten-free flour blend if necessary. Just be aware that the cake's final texture may vary depending on the flour used.
What can I do if my cake sinks in the middle?
A sinking cake is often caused by underbaking or too much leavening. Ensure your oven is calibrated correctly and avoid opening the oven door too early. If the cake sinks, you can still serve it; just slice it and cover with whipped cream or fruit to mask the appearance.
Can I add flavors or mix-ins to the pound cake?
Absolutely! Feel free to add chocolate chips, nuts, or dried fruits to the batter for added texture and flavor. You can also experiment with other extracts like vanilla or almond to create variations that suit your taste.
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).