Aunt Ruth'S Grandma'S Pound Cake
A rich, moist pound cake with buttery flavor, accented by vanilla and lemon extracts. Perfect for family gatherings or as a delightful dessert on any day.
Ingredients
Instructions
- Cream together shortening (Crisco) and margarine.
- Add sugar and beat until well combined.
- Add eggs one at a time, beating after each addition.
- Sift together flour, salt, and baking powder.
- Alternate adding milk and flour mixture into the creamed mixture, beginning and ending with the flour.
- Add vanilla and lemon extracts and mix well.
- Spray a tube pan with Baker's Joy or similar non-stick spray.
- Bake at 350°F for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
Tips & Substitutions
For a richer flavor, consider using all butter instead of margarine, or even a mix of both. If you want to add a twist, try incorporating almond extract alongside the vanilla and lemon. Ensure your ingredients are at room temperature for better mixing. You can also substitute plain flour with cake flour for a lighter texture, though it may alter the density slightly.
Serving Suggestions
Serve slices of this pound cake with a dollop of whipped cream and fresh berries for a delightful dessert. It pairs beautifully with a cup of tea or coffee. For a fun twist, try it alongside a scoop of vanilla ice cream or serve it with a drizzle of chocolate sauce, making it a perfect complement to American recipes.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in a microwave for 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ruth'S Grandma'S Pound Cake contains roughly 825 calories, with 5g protein, 85g carbohydrates, and 5g fat. It is an excellent source of calcium (34% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2424mg per serving (105% 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 flour?
While plain flour is traditional for pound cake, you can experiment with cake flour for a lighter texture. However, this may change the density of the cake. If using whole wheat flour, consider adjusting the liquid slightly to maintain moisture, as it absorbs more than all-purpose flour.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Make sure to bake it until a toothpick comes out clean and avoid overbeating after adding the eggs. Also, ensure your oven is properly calibrated, as a too-hot oven can cause the cake to rise quickly and then collapse.
Can I add fruits or nuts to this recipe?
Absolutely! You can fold in chopped nuts like pecans or walnuts, or add dried fruits such as raisins or cranberries into the batter before baking. Just be mindful of the added moisture, as it may require slight adjustments to the baking time or liquid ingredients.
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).