Sharon'S Pound Cake
A rich, buttery pound cake with subtle lemon or vanilla flavor, perfect for dessert or tea time, suitable for gatherings, family occasions, or as a sweet treat.
Ingredients
Instructions
- Mix margarine with 1 box of 10x sugar until well combined.
- Fill the flour into the mixture, not quite full.
- Add 1 egg and one-fifth of the flour to the margarine-sugar mixture.
- Blend well.
- Continue to add eggs and flour until the mixture is well blended.
- Add lemon or vanilla extract and mix well.
- Place the batter into an ungreased loaf (tube) pan.
- Bake in a cold oven at 325°F for 1 1/2 hours.
- Check the cake at 1 hour and thereafter for doneness.
Tips & Substitutions
For best results, ensure the margarine is softened to room temperature before mixing. You can substitute margarine with unsalted butter for a richer flavor. If you prefer a different flavor, try adding almond extract instead of lemon or vanilla. Be careful not to overmix once the flour is added, as it can make the cake dense. For a fun twist, fold in some chocolate chips or nuts.
Serving Suggestions
Sharon's Pound Cake is delightful on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. It pairs beautifully with Strawberry Dessert (Lucky If You Get A Piece) for a sweet finish. Consider serving it alongside a warm cup of coffee or tea for a comforting afternoon treat. This cake also makes a lovely gift for friends and family.
Storage & Reheating
To store leftovers, allow the pound cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices. To reheat, simply let it sit at room temperature or warm slightly in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sharon'S Pound Cake contains roughly 512 calories, with 10g protein, 104g carbohydrates, and 7g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of protein and iron. 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour in this recipe. However, cake flour will give the pound cake a lighter and more tender texture. If using all-purpose flour, be careful not to overmix to maintain some tenderness.
What can I do if my cake is too dense?
If your pound cake turns out too dense, it may be due to overmixing or adding too much flour. Ensure you measure your flour correctly and mix just until combined. Also, check your baking powder's freshness, as old leavening agents can affect the cake's rise.
How can I make this pound cake more flavorful?
To enhance the flavor of your pound cake, consider adding citrus zest, such as lemon or orange, to the batter. You can also fold in ingredients like chocolate chips or nuts for added texture and flavor. A glaze made from powdered sugar and lemon juice can also add a refreshing touch.
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).