The Easy, Easy Pound Cake
A rich and buttery pound cake with a tender crumb and subtle citrus flavor, perfect for holidays or tea time. Its classic flavor profile and simple ingredients make it an ideal choice for both novice and experienced bakers seeking a nostalgic treat that pairs well with coffee or fresh fruit.
Ingredients
Instructions
- Cream butter and margarine together until smooth and fluffy.
- Add powdered sugar and continue creaming for about two minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and lemon extract.
- Sift the cake flour and add salt to it.
- Fold the flour mixture into the creamed butter mixture, just enough to combine.
- Pour batter into a greased 10-inch tube pan.
- Bake at 325°F (160°C) for 1 hour and 5 minutes.
- Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Tips & Substitutions
For a richer flavor, consider substituting one stick of margarine with an additional stick of butter. Ensure your butter is at room temperature for easier creaming. If you don't have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. This cake can be customized with different extracts or zests for added flavor.
Serving Suggestions
This pound cake is delightful when served plain, but you can elevate it with a dusting of powdered sugar or a drizzle of lemon glaze. Serve it with fresh berries and whipped cream for a refreshing dessert. It pairs beautifully with tea or coffee, making it a perfect treat for afternoon gatherings or brunch.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the wrapped cake for up to 3 months. To reheat, gently warm slices in the microwave for a few seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of The Easy, Easy Pound Cake contains roughly 795 calories, with 2g protein, 49g carbohydrates, and 61g fat.
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 butter instead of margarine?
Yes, you can use all butter for a richer flavor and texture. Just replace the margarine with an equal amount of butter, but be mindful that the cake may be slightly denser compared to the original recipe.
What should I do if my cake is too dry?
If your pound cake turns out dry, it may have been overbaked. To prevent this, always check for doneness a few minutes before the recommended baking time. You can also brush the cooled cake with a simple syrup made from equal parts water and sugar to add moisture.
Can I add fruit or nuts to the batter?
Certainly! You can fold in up to 1 cup of chopped nuts or dried fruit like cranberries or raisins into the batter before pouring it into the pan. Just be sure to adjust the baking time slightly, as additional ingredients may require a few extra minutes in the oven.
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).