Aunt Jane'S Pound Cake
A rich and moist pound cake with subtle almond, vanilla, lemon, and rum flavors, perfect for special occasions or teatime indulgence, suits all dessert lovers.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease an angel food pan.
- Cream together the butter, margarine, and oil until smooth.
- Gradually add sugar and well-beaten eggs, beating well after each addition.
- Add the baking powder and flour, mixing well.
- Stir in the milk and all flavorings (almond butter, vanilla, lemon, and rum). Mix thoroughly.
- Pour batter into the prepared greased pan.
- Bake in the preheated oven for 1 1/2 hours, until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a lighter texture, you can substitute half of the butter with Greek yogurt or applesauce. If you prefer a different flavor, consider using lemon extract instead of almond butter. Make sure to beat the eggs well to incorporate air for a fluffier cake. If you want to experiment, try adding a bit of cocoa powder for a chocolate variation similar to Picnic Perfect Chocolate Cake.
Serving Suggestions
Serve slices of Aunt Jane's Pound Cake plain or with a dusting of powdered sugar for a simple touch. It pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert. Consider serving it alongside a cup of coffee or tea for an afternoon treat or as a sweet ending to a meal with Blackberry Cobbler (Or Peach) for a fruity contrast.
Storage & Reheating
Store any 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 for up to 3 months. To reheat, thaw in the refrigerator overnight and warm slices gently in the microwave or in a preheated oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Jane'S Pound Cake contains roughly 579 calories, with 8g protein, 54g carbohydrates, and 32g fat. It is a good source of iron (19% of the Daily Value), protein (17% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g 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 all butter instead of margarine and oil?
Yes, you can use 2 sticks of butter instead of the margarine and oil combination. This will enhance the flavor and richness of the cake. Just ensure that the butter is softened to room temperature for easier creaming.
What can I use if I don't have almond butter?
If you don't have almond butter on hand, you can substitute it with an equal amount of almond extract for a similar flavor profile. Alternatively, you can use other nut butters like peanut butter or even omit it altogether for a simple vanilla flavor.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges of the cake should also start to pull away from the sides of the pan. Keep an eye on baking time, as ovens can vary.
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).