Aunt Thelma'S Pound Cake
A rich, buttery pound cake with lemon and vanilla flavors, perfect for dessert or teatime, offering moist texture and classic sweetness enjoyed by all.
Ingredients
Instructions
- Beat butter, Crisco, sugar, lemon, and vanilla until creamy.
- Add eggs and beat well.
- Add flour, baking powder, salt, and milk, adding flour half at a time until mixed well.
- Beat all ingredients until creamy.
- Pour batter into a large greased and floured tube pan.
- Bake at 325°F (160°C) for 1 hour and 45 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. You can substitute part of the butter with applesauce for a reduced-fat version. If you prefer a different flavor, try almond extract instead of lemon for a unique twist. Remember to sift the flour to avoid lumps and achieve a smooth batter, just like in American recipes.
Serving Suggestions
Aunt Thelma's Pound Cake is delicious on its own, but you can enhance it with fresh berries or a dusting of powdered sugar. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with Marie'S Hot Pound Cake for a nostalgic dessert table or tea party.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For longer storage, freeze slices in an airtight container for up to 3 months. To reheat, simply microwave a slice for 10-15 seconds or warm in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Thelma'S Pound Cake contains roughly 1174 calories, with 21g protein, 206g carbohydrates, and 22g fat. It is an excellent source of iron (83% of the Daily Value), calcium (65% of the Daily Value), and vitamin C (54% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2464mg per serving (107% 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 for this recipe?
Yes, you can use cake flour for a lighter texture, but the measurements might slightly differ. If using whole wheat flour, expect a denser cake. Just make sure to sift it well to avoid clumps.
What can I do if my cake sinks in the middle?
A sinking cake can result from underbaking or overmixing the batter. Ensure your oven is correctly calibrated and follow baking times closely. Avoid opening the oven door frequently during baking to maintain a consistent temperature.
How can I tell when the pound cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. The edges should pull away from the pan slightly, and the top should be a golden brown.
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).