Western Pound Cake
A rich, buttery pound cake with delicate lemon and vanilla flavors, perfect for teatime or special occasions, offering a moist crumb and classic texture.
Ingredients
Instructions
- Ensure eggs and butter are at room temperature.
- Cream the butter until smooth, then add powdered sugar and beat until fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift the flour three times, then gradually add to the batter. Mix in lemon juice and vanilla.
- Pour batter into a well-greased and floured tube pan.
- Bake at 325°F (160°C) for 1 1/2 hours.
- Allow the cake to cool for 4 minutes in the pan.
- Invert the pan to cool completely before removing.
Tips & Substitutions
For a lighter texture, make sure to fully cream the butter and sugar until fluffy. If you don’t have lemon juice, you can use vinegar or omit it entirely. Sifting the flour three times can help incorporate air, making the cake lighter. Consider adding a pinch of salt to enhance flavor. This cake can be adapted with flavorings like almond extract or citrus zest for a twist.
Serving Suggestions
This Western Pound Cake is delightful on its own, but it pairs beautifully with fresh berries or a dollop of whipped cream. For a more indulgent dessert, serve it alongside a scoop of vanilla ice cream. It also makes a great accompaniment to coffee or tea, perfect for afternoon gatherings or dessert after a meal.
Storage & Reheating
Store 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 the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Western Pound Cake contains roughly 1058 calories, with 6g protein, 193g carbohydrates, and 9g fat. It is a good source of calcium (15% of the Daily Value), potassium (14% of the Daily Value), and protein (12% 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 unsalted butter instead of salted butter?
Yes, you can use unsalted butter in this recipe. Just add a pinch of salt if desired to balance the sweetness. Unsalted butter allows you to control the salt level in your baked goods, which is especially useful in desserts like pound cake.
What should I do if my cake is sinking in the middle?
A sinking cake can be caused by overmixing the batter or underbaking. Ensure that you mix just until combined after adding the flour. Also, make sure your oven is properly preheated, and consider using an oven thermometer to verify the temperature is accurate.
Can I add other flavors to the pound cake?
Absolutely! You can enhance the flavor by adding extracts such as almond or orange zest. Incorporating spices like cinnamon or nutmeg can also add warmth. For a fun variation, try adding chocolate chips or dried fruits for added texture and flavor.
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).