Powder Sugar Pound Cake
A moist and tender pound cake infused with vanilla, lemon, and orange flavors, topped with powdered sugar, ideal for celebrations or as a delightful dessert.
Ingredients
Instructions
- Cream together powdered sugar and butter.
- Add egg yolks one at a time, mixing well after each addition.
- Gradually add flour and milk, mixing well.
- Add vanilla extract, lemon juice, and orange juice.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter.
- Stir in vanilla pudding mix last.
- Pour batter into a greased 9-inch tube cake pan.
- Bake at 250° or 255° for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before removing.
Tips & Substitutions
For a lighter texture, ensure that the egg whites are beaten to stiff peaks before folding them into the batter. If you don't have oleo, you can use an equal amount of butter or margarine. For a citrus twist, consider adding a bit of zest from the lemon or orange. If you prefer a different flavor, vanilla pudding mix can be swapped for butterscotch or chocolate.
Serving Suggestions
Serve the Powder Sugar Pound Cake plain or dusted with additional powdered sugar for a simple finish. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful twist, consider serving it alongside a scoop of Vanilla Shake or a slice of Corn Pudding Supreme for a comforting dessert spread.
Storage & Reheating
Store leftover Pound Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds, or enjoy cold. For longer storage, consider freezing slices wrapped in plastic wrap and foil for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Powder Sugar Pound Cake contains roughly 1567 calories, with 23g protein, 199g carbohydrates, and 56g fat. It is an excellent source of iron (63% of the Daily Value) and protein (45% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1850mg per serving (80% 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 other types of flour instead of all-purpose flour?
While all-purpose flour is ideal for this recipe, you can experiment with cake flour for a lighter texture. If you need a gluten-free option, use a gluten-free all-purpose blend, but be aware that the cake's texture may vary.
What can I do if the cake sinks in the middle after baking?
A sinking cake can be caused by underbaking or overmixing the batter. Ensure you bake the cake until a toothpick comes out clean, and mix the batter gently when folding in the egg whites to maintain its airy structure.
How can I enhance the flavor of the pound cake?
You can enhance the flavor by adding a teaspoon of almond extract or even a splash of bourbon to the batter. Incorporating finely grated lemon zest will also brighten the cake's flavor profile.
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).