Charlotte Redwine'S Pound Cake
A rich and moist pound cake with buttery flavor complemented by subtle lemon and vanilla notes, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Blend butter, sugar, and Crisco together until smooth and creamy.
- Add small amounts of milk and flour alternately, mixing well after each addition until the batter is well blended.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla and lemon flavorings, along with baking powder and salt.
- Pour the batter into a greased and floured tube pan.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you want to cut calories, you can substitute half of the sugar with a sugar alternative. Ensure all ingredients are at room temperature for better mixing. If you find the batter too thick, add a bit more milk. This cake pairs beautifully with Orange Gelatin Mold for a festive dessert option.
Serving Suggestions
Serve slices of Charlotte Redwine's Pound Cake with a dollop of whipped cream and fresh berries for a delightful treat. It also works well as a base for trifles or layered desserts. Consider pairing it with a cup of tea or coffee, or serve it alongside a scoop of vanilla ice cream for an indulgent dessert experience.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw at room temperature and warm slices in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Charlotte Redwine'S Pound Cake contains roughly 1318 calories, with 13g protein, 159g carbohydrates, and 73g fat. It is an excellent source of calcium (53% of the Daily Value), protein (26% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1232mg per serving (54% 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?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture, or use a gluten-free flour blend if needed. Just be sure to check that the gluten-free blend contains a binding agent to help maintain the cake's structure.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it may be due to overmixing or using cold ingredients. Make sure to mix just until combined and use room temperature ingredients for better texture. Adding an extra egg can also lighten the batter.
How can I enhance the flavor of the cake?
To enhance the flavor, try adding citrus zest, such as lemon or orange, to the batter. You can also experiment by incorporating almond extract or even a splash of your favorite liqueur for a unique twist. These additions can elevate the cake's taste significantly.
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).