Betty'S Moist Pound Cake
A rich, moist pound cake with buttery flavor and subtle citrus hints, perfect for special occasions or everyday indulgence, appealing to those who love classic baked treats.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together the shortening, margarine, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla and lemon extracts.
- Gradually add sifted flour, alternating with milk, beginning and ending with flour, mixing just until combined.
- Pour the batter into a greased and floured loaf pan or bundt pan.
- Bake in the preheated oven for approximately 70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For an even richer flavor, consider substituting half of the margarine with cream cheese. To ensure the cake remains moist, do not overmix the batter once the flour is added. You can also experiment with flavoring by adding almond extract or a pinch of nutmeg for a unique twist.
Serving Suggestions
Serve this moist pound cake with fresh berries or a drizzle of lemon glaze for a refreshing contrast. It pairs beautifully with Lila'S Pound Cake for an impressive dessert spread. For a cozy touch, enjoy it alongside a cup of tea or coffee, making it a perfect choice for afternoon gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before serving, and warm individual slices in the microwave for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Betty'S Moist Pound Cake contains roughly 723 calories, with 12g protein, 111g carbohydrates, and 21g fat. It is an excellent source of iron (26% of the Daily Value) and protein (24% of the Daily Value), and a good source of calcium and dietary fiber.
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 all butter instead of shortening and margarine?
Yes, you can substitute the shortening and margarine with an equal amount of unsalted butter. This will give the cake a richer flavor, but keep in mind that it may alter the texture slightly, making it a bit denser.
What can I do if my cake sinks in the middle?
A sinking cake can often be a result of underbaking or too much leavening agent. Ensure your oven is properly calibrated and avoid opening the oven door frequently while baking. If this happens, check the doneness with a toothpick earlier than the recommended baking time.
How can I enhance the flavor of the cake?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. Additionally, you can incorporate chocolate chips or nuts for added texture, making it a delightful variation that appeals to different tastes.
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).