Powdered Sugar Pound Cake
A rich and tender pound cake with a delicate lemon flavor, topped with a sweet glaze. Its moist crumb and classic texture make it perfect for dessert, teatime, or special occasions, appealing to those who enjoy buttery, citrus-infused baked goods.
Ingredients
Instructions
- Sift the sugar and set aside.
- Sift the flour, measure 2½ cups, and sift again.
- Cream the margarine until smooth, then gradually add the sifted sugar, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Reduce the mixer speed and gradually add the sifted flour.
- Before adding all the flour, mix in the lemon flavoring.
- Gently pour the batter into a tube pan.
- Bake for one hour to one hour and ten minutes, or until the cake pulls away from the sides of the pan.
- Tilt the pan to loosen the cake, then place a rack on top and flip the cake out.
- Pour the glaze over the hot cake.
Tips & Substitutions
For a lighter texture, ensure the margarine is at room temperature before creaming, and beat the mixture until fluffy. If you want a different flavor, you can substitute orange or almond extract for the lemon flavoring. To enhance the sweetness, consider adding a pinch of salt to balance the flavors. This recipe is similar to other American recipes, like Crunch Top Pound Cake, which also uses a rich base.
Serving Suggestions
This powdered sugar pound cake is delightful on its own but can be served with fresh berries or a scoop of vanilla ice cream for added indulgence. Drizzle with a simple glaze made from powdered sugar and lemon juice for extra sweetness. It pairs beautifully with Congealed Strawberry-Pineapple Salad for a refreshing contrast.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw overnight in the refrigerator, then warm slices in a microwave for a few seconds or at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Powdered Sugar Pound Cake contains roughly 465 calories, with 2g protein, 24g carbohydrates, and 42g fat. It is a good source of vitamin C (15% 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 butter instead of margarine?
Yes, you can substitute butter for margarine in this recipe. It will add a richer flavor to the cake. Make sure to soften the butter to the same consistency as margarine for proper creaming.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing or underbaking. Be careful to mix just until combined after adding the flour. Ensure your oven is properly calibrated and bake until a toothpick inserted in the center comes out clean.
How can I make the cake more visually appealing?
To enhance the presentation, consider dusting the cooled cake with additional powdered sugar or drizzling it with a lemon glaze. You can also top it with fresh fruit or edible flowers to add color and freshness.
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).