Texas State Fair Grand Prize Pound Cake
A rich, buttery pound cake with a delicate lemon and butter flavor, perfect for special occasions or as a classic dessert for family gatherings.
Ingredients
Instructions
- Use two bowls to mix the ingredients.
- In the first bowl, mix together the flour and butter and work until it is creamy.
- In the second bowl, mix eggs and sugar, beating until light and fluffy.
- Combine the mixtures from the two bowls and beat well.
- Add baking powder, salt, butter flavoring, lemon extract, and vanilla; mix thoroughly.
- Pour the batter into a large tube pan.
- Bake at 300°F for 1 hour.
- Increase oven temperature to 325°F and bake for an additional 15 to 20 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before mixing. You can substitute half of the butter with Greek yogurt for a healthier option. If you prefer, use cake flour instead of light crust flour for a softer crumb. To enhance flavor, consider adding a splash of vanilla extract alongside the butter and lemon flavorings.
Serving Suggestions
This pound cake pairs beautifully with fresh berries and a dollop of whipped cream for a delightful dessert. It can also be served alongside a cup of coffee or tea for an afternoon treat. For a fun twist, try drizzling it with chocolate syrup or serving it with Moma'S Banana Pudding for a delicious combination.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Texas State Fair Grand Prize Pound Cake contains roughly 402 calories, with 4g protein, 40g carbohydrates, and 16g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 598mg per serving (26% 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 salted butter instead of unsalted for this recipe?
Yes, you can use salted butter, but be sure to omit the added salt in the recipe to avoid an overly salty cake. Using unsalted butter allows you to control the saltiness better, especially in desserts.
What should I do if my cake sinks in the middle?
A sinking cake is often due to underbaking or too much liquid in the batter. Ensure your oven is properly calibrated and check for doneness with a toothpick. If the toothpick comes out clean, the cake is done. Avoid opening the oven door frequently during baking.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in about a cup of chopped nuts or chocolate chips after combining the batter for added texture and flavor. Just be careful not to overmix, which can affect the cake's density.
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).