Stella Neal'S Pound Cake
A moist and flavorful pound cake featuring coconut, vanilla, and lemon, perfect for family gatherings or tea time, with a tender crumb and rich buttery taste.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift flour three times to ensure it is light and airy.
- Gradually add the sifted flour to the creamed mixture, mixing well.
- Stir in coconut, vanilla, and lemon juice until evenly incorporated.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, make sure to sift the flour three times, as this helps incorporate air. If you want to reduce the sugar, you can substitute half of it with a sugar alternative suitable for baking. Adding a pinch of salt can enhance the flavor, and for a twist, consider mixing in some lemon zest along with the lemon juice. This cake pairs beautifully with Judy'S Chocolate Cake for a dessert spread.
Serving Suggestions
Slice the pound cake and serve it plain, or with a dollop of whipped cream and fresh berries for a delightful treat. It also pairs well with coffee or tea for an afternoon snack. For a festive touch, drizzle a simple lemon glaze over the top. This cake can also be enjoyed alongside Easy Batter Rolls for a full brunch experience.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil, storing it for up to 3 months. Thaw at room temperature and enjoy without needing to reheat, as it’s delicious served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Stella Neal'S Pound Cake contains roughly 795 calories, with 8g protein, 110g carbohydrates, and 7g fat. It is an excellent source of vitamin C (49% of the Daily Value) and potassium (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 5g 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 a different type of flour for this recipe?
Yes, you can use cake flour for a lighter texture, or whole wheat flour for a denser, more nutritious option. Just keep in mind that different flours may alter the consistency slightly, so you might need to adjust the liquid ingredients.
What can I do if my cake is too dry?
If your pound cake turns out dry, you can try drizzling it with a simple syrup made of equal parts sugar and water or serve it with a fruit compote. To prevent dryness next time, avoid overmixing the batter and ensure you don't bake it for too long.
How can I add more flavor to my pound cake?
You can enhance the flavor by adding spices like nutmeg or cinnamon, or by incorporating citrus zest such as orange or lime. Another option is to substitute some of the vanilla extract with almond extract for a unique twist.
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).