Rose Ann'S Pound Cake
A rich, moist pound cake with creamy cheese and buttery flavor, perfect for dessert or tea with a hint of lemon and vanilla for a delightful treat.
Ingredients
Instructions
- Cream together cream cheese, butter, and sugar for 20 minutes.
- Add eggs one at a time, mixing well after each addition.
- Add sifted all-purpose flour, salt, vanilla, and lemon extract; mix until combined.
- Pour the batter into a greased and floured Bundt cake pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes.
- Test for doneness with a straw inserted into the center; if it comes out clean, the cake is ready.
Tips & Substitutions
For a lighter texture, ensure your butter and cream cheese are at room temperature before creaming them together. If you're out of lemon extract, you can substitute it with an equal amount of orange extract for a different flavor profile. This pound cake is similar in technique to American recipes like Sweet Potato, Banana Or Pumpkin Bread, making it versatile for various occasions.
Serving Suggestions
This rich pound cake can be enjoyed plain or dusted with powdered sugar for a simple presentation. Pair it with fresh berries and whipped cream for a delightful dessert. It also serves as a fantastic base for a trifle, similar to Jello Pretzel Dessert, creating a layered treat that’s perfect for gatherings.
Storage & Reheating
Store any leftover pound 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 it for up to 2 months. To reheat, simply let it thaw at room temperature or warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Rose Ann'S Pound Cake contains roughly 1579 calories, with 26g protein, 180g carbohydrates, and 64g fat. It is an excellent source of vitamin A (73% of the Daily Value), protein (53% of the Daily Value), and calcium (43% of the Daily Value). Note that it is relatively high in sodium, at 1788mg per serving (78% 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 a different type of flour for this pound cake?
Yes, you can substitute all-purpose flour with cake flour for a softer texture. However, keep in mind that this might slightly alter the cake's density. If using whole wheat flour, expect a denser cake, so consider adjusting the liquid ingredients accordingly.
How can I tell when the pound cake is fully baked?
The best way to check for doneness is to insert a straw into the center of the cake. If it comes out clean, the cake is ready. If there's batter on the straw, bake for an additional 5-10 minutes and test again. The cake should also spring back when lightly pressed on the top.
Can I add mix-ins like chocolate chips or nuts to the batter?
Absolutely! Adding mix-ins like chocolate chips, chopped nuts, or dried fruits can enhance the flavor and texture of the pound cake. Just fold them into the batter gently after mixing in the dry ingredients to prevent them from sinking to the bottom while 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).