Pound Cake To Die For
A rich, buttery pound cake with hints of lemon and vanilla, perfect for gatherings or afternoon tea, offering a moist texture and classic flavor profile.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a tube pan or two loaf pans.
- Cream together the butter and shortening until smooth and fluffy.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternate adding the flour and baking powder with the milk, starting and ending with the flour mixture.
- Stir in vanilla and lemon extract.
- Pour the batter into prepared pans.
- Bake approximately 1 hour and 15 minutes for a tube pan or 1 hour for loaf pans, or until a toothpick inserted comes out clean.
Tips & Substitutions
For an even richer flavor, consider using European-style butter. If you don't have lemon extract, fresh lemon zest can be a delightful substitute. When creaming the butter and shortening, ensure they are at room temperature for the best texture. Avoid overmixing the batter to keep the cake light and fluffy.
Serving Suggestions
This pound cake is delicious on its own, but you can enhance it with a dusting of powdered sugar or a drizzle of lemon glaze. It pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a more savory contrast, serve alongside a bowl of 'Philly' Rainbow Tart for a colorful spread at your next gathering.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices individually in plastic wrap and place them in a freezer bag, where they can last for up to three months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Cake To Die For contains roughly 2135 calories, with 20g protein, 236g carbohydrates, and 79g fat. It is an excellent source of calcium (56% of the Daily Value), iron (42% of the Daily Value), and protein (40% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1018mg per serving (44% 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 for this pound cake?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. Keep in mind that you may need to adjust the liquid slightly as cake flour absorbs moisture differently.
What can I do if my pound cake is too dense?
A dense pound cake can result from overmixing the batter or not incorporating enough air while creaming the butter and shortening. Be sure to mix just until combined and avoid overbeating after adding the eggs.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in up to a cup of your favorite mix-ins, such as chopped nuts or chocolate chips, after you combine the wet and dry ingredients. Just be careful not to overmix.
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).