Best Pound Cake Ever
Rich and moist pound cake with buttery flavor and subtle lemon aroma, perfect for dessert or tea time, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Grease and flour 2 loaf pans.
- Beat together butter, Crisco, eggs, and sugar until well combined.
- Add flour, baking powder, milk, vanilla, and lemon extract; mix until smooth.
- Start baking in a cold oven.
- Bake at 350°F (175°C) for 1 1/4 hours, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
- Serve with strawberries, ice cream, or your favorite toppings.
Tips & Substitutions
For best results, ensure your butter and Crisco are at room temperature before mixing. If you don't have lemon extract, you can substitute it with an equal amount of orange extract for a different flavor profile. Make sure to sift the flour to avoid lumps, and consider using cake flour for a lighter texture. Don't rush the baking process; starting in a cold oven is key to a perfect rise.
Serving Suggestions
This pound cake is delicious on its own but can be enhanced with a dusting of powdered sugar or a drizzle of glaze. It pairs beautifully with strawberries, ice cream, or whipped cream for a delightful dessert. Consider serving it alongside coffee or tea for a charming afternoon treat. You might also enjoy it with a slice of Hope'S Mississippi Mud Pie for a decadent dessert spread.
Storage & Reheating
To store leftover pound cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 4 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator overnight or at room temperature for a few hours, and serve at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Best Pound Cake Ever contains roughly 442 calories, with 5g protein, 63g carbohydrates, and 4g fat. It is a good source of calcium (18% of the Daily Value) and potassium (10% 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 butter and Crisco?
Yes, you can use all butter for a richer flavor or substitute with margarine. However, using Crisco helps achieve a lighter texture, so if you choose to omit it, be aware that the cake may be denser.
What can I do if my cake is too dry?
If your pound cake turns out dry, it may have been overbaked or too much flour was added. To remedy this, serve it with a drizzle of simple syrup or a fruit compote to add moisture. Additionally, using a kitchen scale for accurate measurements can help prevent this issue next time.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! Adding chocolate chips, nuts, or dried fruits can add great flavor and texture to your pound cake. Just be sure to fold them in gently at the end of mixing to avoid overworking the batter, which can make the cake tough.
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).