Stoney'S Pound Cake
A rich and moist pound cake with almond, lemon, vanilla, and black walnut flavors, perfect for special occasions or teatime gatherings, appealing to those who enjoy classic desserts.
Ingredients
Instructions
- Mix all ingredients together until smooth and creamy.
- Grease and flour a large tube pan.
- Pour batter into the prepared pan.
- Bake at 350°F (175°C) for 70 minutes.
- Test with a broomstraw until it comes out clean.
- Allow to cool before removing from the pan and serving.
Tips & Substitutions
For a lighter pound cake, consider using a combination of butter and a butter substitute like Crisco, which adds moisture without overwhelming richness. You can also substitute half of the sugar with a sweetener like stevia for a lower-calorie option. Make sure to mix the batter just until combined to avoid a dense texture. Adding a splash of milk can improve the cake's moisture level.
Serving Suggestions
Serve Stoney's Pound Cake with a dusting of powdered sugar or a drizzle of lemon glaze for added sweetness. It pairs beautifully with a cup of tea, making it a perfect accompaniment to afternoon gatherings. You can also serve it with fresh berries or whipped cream for a delightful dessert, or enjoy it alongside a slice of Pumpkin Log for a comforting fall treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. To reheat, place slices in the microwave for about 15-20 seconds or enjoy them cold as a delightful snack.
Nutrition & Diet Analysis (per serving)
Each serving of Stoney'S Pound Cake contains roughly 467 calories, with 8g protein, 67g carbohydrates, and 13g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 824mg per serving (36% 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 all-purpose flour instead of plain flour?
Yes, all-purpose flour is a suitable substitute for plain flour in this recipe. It will yield similar results, ensuring the cake remains fluffy and tender. Just be sure to measure your flour accurately for the best outcome.
What can I substitute for black walnut flavoring?
If you can't find black walnut flavoring, you can use a combination of regular walnut extract and a touch of almond flavoring to mimic the taste. Alternatively, you can simply omit it for a traditional pound cake flavor.
How can I make this recipe gluten-free?
To make Stoney's Pound Cake gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend that contains xanthan gum. This will help maintain the cake's structure while allowing those with gluten sensitivities to enjoy it.
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).