Shirley Pound Cake
Shirley Pound Cake is a rich, moist dessert featuring classic flavors of vanilla, lemon, and orange. Its tender crumb and buttery texture make it perfect for family gatherings or special occasions. This versatile cake pairs beautifully with coffee or tea and appeals to those who enjoy fruity, citrus-infused baked goods.
Ingredients
Instructions
- Beat cream cheese and butter together until light; add sugar.
- Add eggs one at a time, beating after each addition.
- Add flour, vanilla extract, lemon juice, and orange juice.
- Pour the batter into a prepared pan (9 X 13 or Bundt).
- Bake at 350 degrees Fahrenheit for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter and cream cheese are at room temperature before beating. If you don't have cream cheese, try using Greek yogurt as a substitute. To enhance the flavors, consider adding a pinch of nutmeg or almond extract. Make sure to properly grease your pan to prevent sticking and ensure easy removal.
Serving Suggestions
Serve Shirley Pound Cake plain for a classic treat, or dress it up with a dusting of powdered sugar. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful twist, try it with a side of Chocolate Fruit Dip for added indulgence. Enjoy with a cup of tea or coffee for the perfect afternoon snack.
Storage & Reheating
Store leftover Shirley Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds. This will bring back the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Shirley Pound Cake contains roughly 432 calories, with 7g protein, 64g carbohydrates, and 12g fat. It is a good source of protein (14% of the Daily Value), calcium (13% of the Daily Value), and vitamin A (13% 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 recipe?
Yes, you can use cake flour for a lighter texture, or even almond flour for a gluten-free option. Just keep in mind that the cake's texture and flavor may vary slightly, so adjust baking times if needed.
How can I tell when the pound cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If it has wet batter on it, continue baking for a few more minutes.
Can I freeze the pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to three months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
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).