Cheryl'S Pound Cake
Cheryl's Pound Cake is a rich, buttery treat with subtle lemon and vanilla flavors, perfect for special occasions or everyday indulgence with family and friends.
Ingredients
Instructions
- Cream butter and shortening together until smooth and fluffy.
- Gradually add sugar, beating well on medium speed until the mixture is light and creamy.
- Add eggs one at a time, beating well after each addition.
- Combine flour and baking powder in a separate bowl.
- Add the flour mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture, mixing until well blended after each addition.
- Stir in vanilla extract and lemon extract.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 to 15 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you're out of shortening, you can substitute with an equal amount of butter for a richer flavor. Make sure your ingredients are at room temperature for better mixing. This cake can also be enhanced with a dash of almond extract for added depth.
Serving Suggestions
Cheryl's Pound Cake is delightful on its own, but it pairs beautifully with fresh berries and whipped cream for a light dessert. Serve it alongside a scoop of vanilla ice cream for an indulgent treat. You might also enjoy it with a cup of coffee or tea, making it perfect 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 it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave for about 10-15 seconds for a deliciously soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheryl'S Pound Cake contains roughly 2103 calories, with 20g protein, 234g carbohydrates, and 76g fat. It is an excellent source of calcium (56% of the Daily Value), iron (41% of the Daily Value), and protein (40% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1010mg per serving (44% 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 extract in this recipe?
Absolutely! Feel free to substitute the vanilla or lemon extracts with other flavors such as almond or orange for a unique twist. Just keep in mind that different extracts have varying strengths, so adjust the quantity to taste.
What should I do if my cake is too dense?
A dense pound cake can result from overmixing the batter or using cold ingredients. Make sure to mix just until combined and allow your butter, eggs, and milk to reach room temperature before you start.
How can I tell when the pound cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Additionally, the edges should start to pull away from the pan slightly, and the top should be 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).