Aunt Betty'S Pound Cake
A rich, moist pound cake with buttery flavor and subtle lemon notes, perfect for family gatherings or as a delightful dessert for special occasions.
Ingredients
Instructions
- Cream together Crisco, sugar, and Wesson oil.
- Add eggs one at a time, beating well after each addition.
- Alternately add flour and evaporated milk to the mixture.
- Add vanilla, lemon flavoring, and baking powder, mixing well.
- Pour batter into a greased and floured tube pan.
- Bake in a preheated oven at 300°F for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter after adding the flour and milk. If you don’t have Crisco, unsalted butter can be used instead, but it will alter the flavor slightly. To enhance the lemon flavor, consider adding a bit of fresh lemon zest. This cake can also be made with a gluten-free flour blend for a gluten-free version.
Serving Suggestions
Aunt Betty's Pound Cake is delightful on its own but pairs beautifully with fresh berries and whipped cream for a refreshing dessert. Consider serving it alongside a cup of coffee or tea for a cozy afternoon treat. For a twist, try it with a scoop of ice cream or drizzled with chocolate sauce. It also complements rich desserts like Microwave Cocoa Fudge.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 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 microwave for about 15-20 seconds, or until warmed through, for a delicious treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Betty'S Pound Cake contains roughly 1021 calories, with 14g protein, 176g carbohydrates, and 12g fat. It is an excellent source of calcium (54% of the Daily Value), protein (28% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 999mg 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 oil instead of Wesson oil?
Yes, you can substitute Wesson oil with any neutral-flavored oil such as canola or sunflower oil. This will maintain the texture of the cake without altering the flavor significantly. Just ensure the oil is in the same quantity as specified in the recipe.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or using too much flour. Make sure to measure the flour accurately and mix just until the ingredients are combined. Also, ensure that you're using fresh ingredients, especially the baking powder.
Can I add chocolate chips or nuts to the batter?
Absolutely! Adding chocolate chips or chopped nuts can enhance the flavor and texture of the pound cake. Just fold in about a cup of your chosen mix-ins after incorporating the wet and dry ingredients, being careful not to overmix.
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).