Aunt Lela Burton'S Pound Cake
A classic Southern pound cake with rich buttery flavor and a moist, dense texture. Made with simple ingredients like eggs, sugar, and flour, it offers a comforting sweetness perfect for family gatherings or everyday treats. Its timeless appeal makes it a favorite for any occasion.
Ingredients
Instructions
- Preheat oven to 300°F.
- Grease and flour a 10-inch tube cake pan.
- Cream margarine, Crisco, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition, until mixture is creamy.
- Add flavorings, salt, and flour gradually, mixing until well combined.
- Beat until the batter is smooth and creamy.
- Pour the batter into the prepared pan.
- Bake for about 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan.
- Add an extra egg during mixing if more moisture is desired.
Tips & Substitutions
For an extra rich flavor, consider using butter instead of margarine. If you want to enhance the lemon flavor, substitute with fresh lemon juice or zest. Ensure your ingredients are at room temperature for better mixing. When creaming the fats and sugar, a stand mixer can make the process easier. Be careful not to overmix the batter for a tender crumb.
Serving Suggestions
This pound cake is delightful on its own, but you can elevate it by serving with fresh berries or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, drizzle a simple glaze made from powdered sugar and lemon juice over the top. It also complements desserts like Butter Cheese Cake perfectly.
Storage & Reheating
Once completely cooled, store the pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lela Burton'S Pound Cake contains roughly 82 calories, with 2g protein, 18g carbohydrates, and 1g fat. It is a good source of vitamin C (16% 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 fat instead of Crisco?
Yes, you can substitute Crisco with an equal amount of softened butter for a richer flavor. However, using butter may result in a slightly denser cake. If you're looking for a healthier option, try using coconut oil, which will add a subtle flavor.
What can I do if my cake comes out dry?
If your pound cake turns out dry, it may be due to overbaking or insufficient fat. You can add a simple syrup soak made of equal parts sugar and water to moisten it. In the future, consider using an extra egg during mixing if more moisture is desired.
How can I make this recipe gluten-free?
To make this pound cake gluten-free, substitute the plain flour with a 1:1 gluten-free flour blend. Be sure to check that your other ingredients, like baking powder, are also gluten-free. The texture may vary slightly, but it should still yield a delicious cake.
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).