1-2-3-4 Pound Cake
A classic moist pound cake with rich buttery flavor and subtle citrus notes, perfect for dessert or tea time, appealing to all cake lovers seeking a timeless treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream shortening or butter until smooth.
- Gradually add sugar and continue to beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, sift flour with baking powder and salt.
- Alternately add flour mixture and milk to the creamed mixture, beginning and ending with flour.
- Add vanilla and lemon flavoring, then beat at medium speed until well mixed.
- Pour batter into a greased and floured tube or Bundt pan.
- Cut through batter with a knife to remove air bubbles.
- Bake for 50 to 60 minutes, until a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of Crisco. If you're out of eggs, you can substitute each egg with 1/4 cup of unsweetened applesauce. Ensure your ingredients are at room temperature for better blending. Sifting the flour helps to incorporate air, making your pound cake lighter. Adding a pinch of nutmeg can elevate the flavor profile.
Serving Suggestions
This pound cake is perfect for brunch or as a simple dessert. Serve it with fresh berries and whipped cream for a delightful treat. It pairs beautifully with Pumpkin Pie(Two) for a festive gathering. For a more decadent option, drizzle with a lemon glaze or serve with a scoop of vanilla ice cream.
Storage & Reheating
Store the pound cake in an airtight container at room temperature for up to 5 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 a microwave for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of 1-2-3-4 Pound Cake contains roughly 183 calories, with 1g protein, 21g carbohydrates, and 1g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 504mg per serving (22% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a light texture, consider using a mix of both flours or adding a bit more liquid to the batter.
What can I do if my cake is too dry?
If you find your pound cake is dry, it might be due to overbaking. Ensure to check for doneness a few minutes before the recommended baking time. You can also brush the cooled cake with simple syrup or a flavored glaze to add moisture.
How can I make this recipe more flavorful?
To enhance the flavors, try adding citrus zest like lemon or orange, or incorporate spices such as cinnamon or nutmeg. You could also fold in chocolate chips or nuts for added texture and richness.
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).