4 Flavors Pound Cake
A rich, moist pound cake with four distinct flavors—vanilla, lemon, almond, and butternut—perfect for special occasions or as a delightful treat for gatherings.
Ingredients
Instructions
- Cream shortening with sugar for 5 minutes until well combined and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour with salt and milk to the mixture, beginning and ending with the flour.
- Stir in vanilla, lemon flavoring, vanilla/butternut flavoring, and almond flavoring.
- Beat the mixture well to incorporate all ingredients.
- Pour batter into a greased tube pan (greased on the bottom only).
- Bake at 325°F (160°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 5 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco shortening. You can also mix in some chopped nuts or chocolate chips for added texture. Make sure to accurately measure your ingredients for the best results. If you don't have butternut flavoring, you can substitute with an equal amount of vanilla extract.
Serving Suggestions
This pound cake is delicious on its own, but it also pairs beautifully with fresh berries and whipped cream for a delightful dessert. For a brunch option, serve alongside a slice of Can't Beat Me Coffee Cake (Heritage Recipe) or with a hot cup of coffee. A dusting of powdered sugar on top adds a lovely finish.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of 4 Flavors Pound Cake contains roughly 389 calories, with 1g protein, 17g carbohydrates, and 20g fat. It is a good source of vitamin C (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 a different type of flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, but keep in mind the cake may not be as sturdy. If you prefer a gluten-free option, use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for proper structure.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. You can also gently press the top; it should spring back without leaving an indentation. Keep an eye on the cake during the last 15 minutes to ensure it doesn’t overbake.
What can I do if my cake collapses in the middle?
If your cake collapses, it could be due to overmixing or an incorrect oven temperature. Always carefully follow mixing instructions and make sure to preheat your oven. If it does collapse, serve it with a fruit compote to disguise the appearance and enhance the 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).