Pound Cake, My Mother'S Recipe, Years And Years Ago
A rich, buttery pound cake with a subtle lemon flavor, perfect for family gatherings or afternoon tea, offering moist texture and classic comfort.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour gradually and beat well to combine.
- Mix in lemon flavor.
- Pour batter into a tube pan.
- Place the pan in a cold oven.
- Set oven temperature to 325°F and bake for 1 hour and 10 minutes.
Tips & Substitutions
For a lighter texture, ensure the butter is softened to room temperature before creaming with sugar. If you don't have lemon flavor, you can substitute with fresh lemon zest for a more natural taste. Make sure to beat the eggs well after each addition for a fluffy cake. This pound cake is also delicious with a glaze or frosting, which can enhance its flavor.
Serving Suggestions
Serve slices of pound cake as a delightful dessert or with a cup of tea for an afternoon treat. It pairs beautifully with fresh berries and whipped cream for a classic touch. Consider serving it alongside a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for a decadent dessert experience.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds to enjoy it fresh.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake, My Mother'S Recipe, Years And Years Ago contains roughly 341 calories, with 9g protein, 71g carbohydrates, and 3g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and iron. It also contributes 4g 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 in this recipe?
While this recipe specifically uses all-purpose flour, you can experiment with cake flour for a lighter texture, or a gluten-free flour blend if needed. Just be sure to check the baking instructions, as different flours may require slight adjustments in liquid or baking time.
What can I do if my cake sinks in the middle?
A sinking cake often results from overmixing the batter or opening the oven door too early. Ensure you mix just until combined and avoid checking on the cake until the baking time is almost up. Additionally, make sure your oven is properly calibrated to maintain the right baking temperature.
Can I add other flavors to this pound cake?
Absolutely! You can enhance the flavor by adding extracts such as vanilla, almond, or even orange. For a fun twist, consider folding in chocolate chips or nuts before baking. Just remember that any additional ingredients may affect the baking time slightly.
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).