Robbie'S Good Pound Cake
Robbie's Good Pound Cake offers a rich, buttery flavor with hints of vanilla, lemon, and almond, making it perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Cream margarine and shortening together.
- Add eggs one at a time, beating after each addition.
- Mix in the remaining ingredients: flour, sweet milk, sugar, vanilla, lemon, and almond.
- Start baking the cake in a cold oven, then turn the oven to 325°F and bake for 1 hour and 20 minutes.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before starting. If you don't have margarine, you can substitute with butter, but it may slightly alter the flavor. To enhance the cake's moisture, consider adding a tablespoon of sour cream or yogurt. If you want a more citrusy flavor, increase the lemon extract amount or use freshly grated lemon zest.
Serving Suggestions
Slice the pound cake and serve it plain, or elevate it with a dollop of whipped cream and fresh berries for a delightful contrast. It pairs beautifully with Lemon Filled Angel Food Cake for a dessert platter. Consider serving it alongside tea or coffee for a comforting afternoon treat, or enjoy it as a breakfast option with a spread of butter or jam.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature, or warm individual slices in the microwave for a few seconds to enjoy a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Robbie'S Good Pound Cake contains roughly 2046 calories, with 21g protein, 197g carbohydrates, and 88g fat. It is an excellent source of protein (41% of the Daily Value), calcium (41% of the Daily Value), and potassium (35% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 537mg per serving (23% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour is a suitable substitute for plain flour in this recipe. The texture may be slightly different, but it will still yield a delicious pound cake. If you want a denser cake, you can also try using cake flour for a finer crumb.
What can I do if the cake sinks in the middle?
If the cake sinks in the middle, it could be due to overmixing or too much leavening agent. Ensure to mix just until combined and avoid opening the oven door during baking. Also, checking the oven temperature with an oven thermometer can help ensure accuracy.
Can I add other flavors or ingredients to the cake?
Absolutely! You can add chocolate chips, nuts, or dried fruits to enhance the flavor. Additionally, feel free to experiment with other extracts, like coconut or rum, depending on your preference. Just keep in mind that adding extra ingredients may slightly affect the baking time.
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).