Quick And Easy Pound Cake
A moist, buttery pound cake with rich vanilla or lemon flavor, perfect for desserts or coffee breaks, suitable for family gatherings and special occasions.
Ingredients
Instructions
- Beat eggs well.
- Add sugar and continue beating.
- Heat milk and oleo together.
- Add the heated milk and oleo mixture to the egg and sugar mixture and mix well.
- Add vanilla or lemon extract and baking powder to the mixture.
- Pour batter into a tube pan.
- Bake in a preheated oven at 350°F for about 1 hour.
- Check if it needs to cook a few minutes longer and adjust baking time accordingly.
Tips & Substitutions
For a lighter pound cake, try using half unsalted butter and half applesauce instead of oleo or margarine. Ensure the eggs are at room temperature for better incorporation, and consider folding in some lemon zest for additional flavor. If you're short on time, use a cake mix as a base, then add your wet ingredients according to this recipe.
Serving Suggestions
This pound cake is delicious on its own, but you can elevate it by serving slices with fresh berries and whipped cream. It pairs beautifully with Aunt Verda'S Fruitcake Cookies for a festive dessert platter. For a twist, serve it with a drizzle of lemon glaze or alongside a scoop of vanilla ice cream for a delightful treat.
Storage & Reheating
Store any 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.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Pound Cake contains roughly 207 calories, with 2g protein, 31g carbohydrates, and 1g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber.
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 substitute the eggs in this recipe?
Yes, you can use flax eggs or applesauce as substitutes. For each egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes to thicken. Alternatively, use 1/4 cup of applesauce for each egg for a moist texture.
What if I don't have a tube pan?
If you don't have a tube pan, you can use a bundt pan or a standard loaf pan instead. Just be aware that baking times may vary, so check for doneness with a toothpick. A bundt pan will create a beautifully shaped cake, while a loaf pan will yield a denser texture.
How can I tell when the pound cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back when lightly pressed on top. If it's browning too quickly, you can cover it with aluminum foil to prevent burning while it finishes baking.
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).