Aunt Bessie'S Pound Cake
A rich, moist pound cake infused with vanilla, orange, lemon, and almond flavors, perfect for special occasions or everyday indulgence with family and friends.
Ingredients
Instructions
- Combine butter, shortening, and sugar.
- Add beaten eggs to the mixture.
- Alternate adding flour and milk, along with vanilla, orange, lemon, and almond extracts, mixing by hand.
- Pour the batter into greased and floured tube or loaf pans.
- Bake at 315°F (157°C) for 1 1/2 hours.
Tips & Substitutions
For a richer flavor, consider using high-quality butter. If you run out of shortening, you can substitute with an equal amount of butter. Ensure your eggs are at room temperature for better mixing and volume. Mixing by hand helps maintain the cake's density, producing a classic pound cake texture. Feel free to experiment with flavorings like almond or citrus extracts, as they can add a delightful twist similar to those found in American recipes.
Serving Suggestions
Aunt Bessie's Pound Cake is perfect on its own or served with fresh berries and whipped cream for a light dessert. It pairs beautifully with Fresh Peach Cream Pie for a delightful summer meal. Consider serving it alongside coffee or tea for an afternoon treat, or slice it for a charming dessert at gatherings. A sprinkle of powdered sugar on top adds a lovely finishing touch.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to three months. To reheat, simply slice and warm in the microwave for about 10-15 seconds or enjoy it cold with a dollop of whipped cream for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Bessie'S Pound Cake contains roughly 713 calories, with 12g protein, 117g carbohydrates, and 17g fat. It is an excellent source of iron (29% of the Daily Value) and protein (24% of the Daily Value), and a good source of calcium and vitamin C.
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?
Yes, you can use cake flour for a lighter texture, but the traditional all-purpose flour gives the best results for a pound cake. If gluten-free is necessary, try a gluten-free all-purpose blend. Keep in mind that the texture may vary slightly depending on the flour used.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by overmixing, adding too much liquid, or not baking it long enough. Make sure to mix until just combined and check your oven temperature with a thermometer to ensure it’s accurate. If your cake sinks, it may still be delicious; simply serve it with toppings to disguise the appearance.
How can I enhance the flavor of my pound cake?
You can enhance the flavor by adding a tablespoon of citrus zest, such as lemon or orange, to the batter. Additionally, incorporating spices like nutmeg or cinnamon can add warmth. Pairing it with a fruit compote or a drizzle of glaze also elevates the taste experience.
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).