Prize Winning Pound Cake
A rich, buttery pound cake with subtle lemon and vanilla flavors, perfect for special occasions or as a delightful treat with tea or coffee.
Ingredients
Instructions
- Mix together flour and butter until creamy.
- Add eggs and sugar; mix well.
- Add baking powder, salt, butter flavor, lemon extract, and vanilla extract; mix thoroughly.
- Pour batter into a large tube pan.
- Bake at 300°F for 1 hour.
- Increase oven temperature to 325°F and bake for an additional 15 to 20 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is softened properly before mixing. If you don't have lemon extract, you can substitute with more vanilla or use a splash of fresh lemon juice for a hint of citrus. When measuring flour, spoon it into your measuring cup and level it off for accuracy. This cake pairs beautifully with Grandma Carter'S Macaroni And Cheese for a delightful meal.
Serving Suggestions
Serve slices of the pound cake plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for an extra treat. It also complements a warm cup of tea or coffee perfectly. For added indulgence, try pairing it with a scoop of vanilla ice cream or a slice of Naomi Chocolate Fudge to elevate your dessert experience.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice and warm in a microwave for about 10-15 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Pound Cake contains roughly 195 calories, with 2g protein, 24g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and dietary fiber. 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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe, but the flavor and texture may differ slightly. Make sure to use a high-quality margarine that can be creamed well to achieve a similar result.
What can I do if my cake sinks in the middle?
If your pound cake sinks, it may be due to overmixing or underbaking. Ensure you mix just until combined and check your oven temperature with a thermometer to prevent undercooking. Allow the cake to cool in the pan for a bit before transferring to a rack.
Can I add flavors or mix-ins to the batter?
Absolutely! You can customize your pound cake by adding chocolate chips, chopped nuts, or even a swirl of fruit preserves. Just be cautious not to overload the batter, as it may affect the cake's structure.
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).