Yellow Pound Cake
A moist, buttery yellow pound cake with subtle lemon and vanilla flavors, perfect for dessert or teatime, appealing to those who love rich, classic baked goods.
Ingredients
Instructions
- Cream the butter until smooth and fluffy.
- Gradually add sugar, one cup at a time, and beat well until creamy.
- Add eggs two at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Gradually add the sifted dry ingredients to the batter, mixing well.
- Add lemon flavoring and vanilla, mixing thoroughly.
- Pour the batter into a tube cake pan.
- Bake in a preheated oven at 275°F (135°C) for 40 minutes.
- Then increase oven temperature to 300°F (150°C) and bake for an additional 50 to 60 minutes until a skewer inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming. If you don't have lemon flavoring, freshly grated lemon zest can be a wonderful substitute for a fresher taste. You can also experiment by adding a pinch of nutmeg for an extra flavor dimension. To prevent sticking, grease the tube pan well, or use parchment paper for easy removal.
Serving Suggestions
This Yellow Pound Cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream and fresh berries. It pairs beautifully with a cup of tea or coffee for a comforting afternoon treat. For a special occasion, consider drizzling a simple glaze over the top or serving alongside a slice of Sister Farmer'S Famous Coconut Cake for a dessert spread.
Storage & Reheating
Once cooled, wrap the Yellow Pound Cake tightly in plastic wrap and store it at room temperature for up to four days. For longer storage, you can freeze slices in an airtight container for up to three months. To reheat, simply thaw at room temperature or microwave a slice for 10-15 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Pound Cake contains roughly 852 calories, with 3g protein, 68g carbohydrates, and 2g fat. It is an excellent source of vitamin C (61% of the Daily Value), calcium (25% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1000mg per serving (43% 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 a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can use cake flour for a lighter cake. Keep in mind this may alter the density slightly. For gluten-free options, a 1:1 gluten-free flour blend can work, but the texture may vary.
How can I tell when the cake is done baking?
The cake is done when a skewer inserted into the center comes out clean. Additionally, the edges should start pulling away from the pan slightly, and the top should be golden brown. If it’s browning too quickly, you can tent it with foil.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing or using cold ingredients. Ensure your butter and eggs are at room temperature before starting, and mix just until combined after adding flour. If it's already baked, you can serve it with a fruit compote to add moisture.
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).