Super Pound Cake
A moist, buttery pound cake with subtle vanilla and lemon flavors, perfect for dessert or tea time, appealing to those who enjoy rich, classic baked goods.
Ingredients
Instructions
- Cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Incorporate the flour alternately with the combined milk, vanilla extract, and lemon extract, mixing gently.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, ensure your butter is at room temperature for easier creaming with sugar. You can substitute half of the butter with applesauce for a lighter version. If you do not have lemon extract, you can use an equal amount of lemon zest instead. Incorporating the flour slowly helps maintain the cake's structure, ensuring a dense and moist pound cake.
Serving Suggestions
Serve slices of the Super Pound Cake with fresh berries and whipped cream for a delightful dessert. It pairs beautifully with a cup of tea or coffee. You can also enjoy it as a breakfast treat or snack. For a festive touch, drizzle a simple glaze over the top or serve with a scoop of vanilla ice cream alongside.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly with plastic wrap and freeze for up to 3 months. To reheat, thaw the cake overnight in the refrigerator and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Super Pound Cake contains roughly 1099 calories, with 13g protein, 143g carbohydrates, and 6g fat. It is an excellent source of vitamin C (37% of the Daily Value), iron (27% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium and calcium. It also contributes 6g 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?
While all-purpose flour is recommended for this recipe, you can experiment with cake flour for a lighter texture. However, avoid using whole wheat flour as it may alter the density and flavor of the pound cake.
What can I add for extra flavor?
You can enhance the flavor by adding chocolate chips, nuts, or dried fruits to the batter. Additionally, consider incorporating spices such as cinnamon or nutmeg for a warm, aromatic twist. These additions will complement the cake's richness beautifully.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. Keep in mind that ovens vary, so checking the cake a few minutes before the suggested baking time is wise. If the top is browning too quickly, you can tent it with aluminum foil.
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).