Aunt Gladys Carter'S Pound Cake
A rich, moist pound cake with a tender crumb, featuring classic vanilla and lemon flavors, perfect for dessert or tea time gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, Crisco, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and lemon flavoring.
- Gradually add the cake flour alternately with the milk, beginning and ending with flour, mixing just until combined.
- Pour batter into a greased and floured loaf pan or bundt pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Do not open the oven door during the first hour of baking.
- Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before starting. You can substitute half of the butter with unsweetened applesauce for a healthier option. If you don't have cake flour, you can use all-purpose flour but add a bit of cornstarch to mimic the softness. Make sure to mix the batter gently to avoid overworking it.
Serving Suggestions
This pound cake is delicious on its own but also pairs beautifully with fresh fruit or a dollop of whipped cream for added indulgence. Serve it alongside a warm cup of tea or coffee for a delightful afternoon treat. For a twist, try serving it with a scoop of vanilla ice cream or drizzling it with a simple glaze, making it a perfect addition to any gathering.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and place them in the freezer, where they can last for up to three months. To reheat, simply microwave individual slices for about 10-15 seconds or let them thaw at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Gladys Carter'S Pound Cake contains roughly 1494 calories, with 26g protein, 281g carbohydrates, and 14g fat. It is an excellent source of iron (106% of the Daily Value), vitamin C (83% of the Daily Value), and protein (53% of the Daily Value), and a good source of vitamin A. It also contributes 11g of dietary fiber toward your daily target.
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?
While cake flour is recommended for its lightness, you can use all-purpose flour as a substitute. To mimic the texture of cake flour, replace 1 cup of all-purpose flour with 2 tablespoons of cornstarch. This helps achieve a lighter pound cake similar to traditional recipes.
How do I know when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean. Additionally, it should have a golden-brown color and a slight spring when you gently press on the surface. Avoid opening the oven door during the first hour to ensure even baking.
Can I add flavors or mix-ins to the pound cake?
Absolutely! You can add chocolate chips, nuts, or dried fruits to the batter for extra flavor and texture. For a citrus twist, try adding orange zest or more lemon extract. Just ensure that the total volume of mix-ins does not exceed one cup to maintain the cake's structure.
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).