Audrey'S Pound Cake(Club Member: Terah Smith)
A rich, buttery pound cake with classic vanilla or lemon flavor, perfect for dessert, tea, or special occasions, offering moist texture and sweet aroma.
Ingredients
Instructions
- Cream the Crisco and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the plain flour all at once and beat well to combine.
- Pour the batter into a greased tube pan (do not flour).
- Bake at 325°F for about 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake for only 10 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using butter instead of Crisco, although this will slightly alter the texture. If you're out of plain flour, you can substitute with cake flour for a tenderer crumb. Be sure to mix the batter gently after adding flour to avoid overworking it, which can lead to a dense cake. If you prefer, add a tablespoon of lemon zest for a fresh citrus note.
Serving Suggestions
This pound cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of glaze. It pairs beautifully with fresh berries or whipped cream for a light dessert. For a comforting afternoon treat, serve it alongside a cup of tea or coffee. Consider pairing it with slices of Heavenly Peach Angel Food Cake for a delicious dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, simply let it thaw in the refrigerator overnight, then warm individual slices in the microwave for about 10-15 seconds for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Audrey'S Pound Cake(Club Member: Terah Smith) contains roughly 362 calories, with 4g protein, 54g carbohydrates, and 3g fat. It is a good source of calcium (10% of the Daily Value) and vitamin C (10% 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 make this pound cake in advance?
Yes, this pound cake can be made a day or two in advance. Just be sure to store it properly in an airtight container to maintain its freshness. If you plan to freeze it, allow it to cool completely before wrapping it tightly. It can be frozen for up to 3 months, making it perfect for preparing ahead of time.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by several factors, such as underbaking or adding too much liquid. Make sure to measure your ingredients accurately and check the cake for doneness by using a toothpick. If it comes out clean, it’s done. If you find that it sinks, it’s still perfectly fine to serve; just serve it upside down if needed.
Can I use different extracts in this recipe?
Absolutely! While the recipe calls for vanilla or lemon extract, feel free to experiment with other flavors like almond or orange extract. Just remember that some extracts are stronger than others, so start with a smaller amount and adjust to taste. This is a great way to customize the cake for any occasion.
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).