Best Of Show Pound Cake
A moist, citrus‑infused pound cake with a buttery crumb, bright lemon and orange accents—ideal for afternoon tea or a celebratory dessert.
Ingredients
Instructions
- Cream Crisco and sugar together.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon extract and orange extract.
- Sift together flour, salt and soda three times.
- Alternately add the sifted dry ingredients and buttermilk to the creamed mixture, mixing until just combined.
- Fold in grated orange rind.
- Grease and flour a tube pan, then pour the batter into it.
- Bake at 350°F for 15 minutes, then reduce the temperature to 300°F and bake for an additional hour.
Tips & Substitutions
For a lighter texture, ensure your butter or margarine is at room temperature before creaming with sugar. If you prefer, you can substitute half of the all-purpose flour with cake flour for a softer crumb. Additionally, consider using fresh orange juice instead of orange extract for a more vibrant flavor.
Serving Suggestions
Serve the pound cake plain, or drizzle with a citrus glaze for added sweetness. It pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful afternoon treat, enjoy it alongside a cup of tea or coffee, making it a perfect match with Almond Tea Cookies.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For reheating, slice and microwave for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Best Of Show Pound Cake contains roughly 539 calories, with 11g protein, 109g carbohydrates, and 8g fat. It is an excellent source of vitamin C (25% of the Daily Value), protein (22% of the Daily Value), and calcium (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 534mg per serving (23% 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 or margarine?
Yes, you can use unsalted butter as a substitute for Crisco or margarine. The flavor will be richer, and the texture will remain similar. Just ensure it's softened to room temperature for the best results when creaming with sugar.
What can I do if the cake is too dense?
If your pound cake turns out too dense, it may be due to overmixing the batter or not measuring the flour accurately. To prevent this, sift the flour before measuring and mix just until combined. Also, ensure all ingredients are at room temperature for better incorporation.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding a splash of vanilla extract or using citrus zest from both lemons and oranges. You could also experiment with different extracts, such as almond, to give the cake a unique twist that complements the existing flavors.
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).