Star Dust Pound Cake
A moist, tender pound cake with a hint of lemon, dusted with confectioners sugar, perfect for teatime, celebrations, or as a delightful dessert.
Ingredients
Instructions
- Heat oven to 350°F. Grease and flour the pan.
- Sift together the flour, baking powder, and salt.
- Beat the shortening, sugar, and eggs together until light and fluffy.
- Add the flour mixture alternately with milk and lemon extract, starting and ending with the flour mixture.
- Pour batter into the prepared pan.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly, then sprinkle with confectioners sugar before serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. Ensure your eggs are at room temperature for better incorporation into the batter. If you want to add a twist, try mixing in some lemon zest along with the lemon extract. Make sure to sift the dry ingredients well to avoid lumps and achieve a lighter texture.
Serving Suggestions
Serve slices of Star Dust Pound Cake plain or with a dusting of confectioners sugar for a touch of sweetness. It pairs beautifully with fresh berries or a scoop of vanilla ice cream. For a delightful brunch option, enjoy it alongside a refreshing Potato And Sauerkraut Salad. A cup of tea or coffee makes for a perfect accompaniment.
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 3 months. To reheat, thaw at room temperature and warm slices in a microwave for a few seconds or in the oven at low heat.
Nutrition & Diet Analysis (per serving)
Each serving of Star Dust Pound Cake contains roughly 245 calories, with 3g protein, 55g carbohydrates, and 2g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 540mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a light texture, you might want to use a mix of whole wheat and all-purpose flour or add a bit more liquid to the batter.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the cake is browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning.
What can I do if my pound cake is too dry?
If your pound cake turns out dry, it may be due to overbaking. To add moisture, you can brush the cooled cake with a simple syrup made from equal parts sugar and water. Additionally, serving it with a fruit compote or whipped cream can enhance its moisture and flavor.
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).