"Cousin Carrie'S" Pound Cake
A classic pound cake with rich lemon and vanilla flavors, moist crumb, perfect for special occasions or casual gatherings, enjoyed by all ages.
Ingredients
Instructions
- Cream sugar and shortening until well combined.
- Add eggs one at a time, beating at least 1 minute after each addition.
- Incorporate the dry ingredients, starting with 4 cups of flour and baking powder, then add 1 1/2 cups of milk, and finish with flour.
- Add lemon flavoring and vanilla extract, mixing well.
- Grease and flour the baking pan.
- Bake at 325°F (163°C) for 1 hour and 45 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half the Crisco with unsalted butter for a richer flavor. If you prefer a different citrus note, try using orange flavoring instead of lemon. Make sure your eggs are at room temperature for better incorporation. This pound cake pairs beautifully with Grandma'S Caramel Icing for an indulgent finish.
Serving Suggestions
Serve slices of this pound cake with fresh berries or a dollop of whipped cream for a delightful dessert. It also pairs well with a cup of tea or coffee for an afternoon treat. Consider serving it alongside Cherry-Blueberry Delight for a colorful dessert spread at gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of "Cousin Carrie'S" Pound Cake contains roughly 592 calories, with 5g protein, 71g carbohydrates, and 9g fat. It is an excellent source of calcium (45% of the Daily Value) and iron (29% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 733mg per serving (32% 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 all-purpose flour instead of cake flour?
Yes, all-purpose flour works well in this recipe. However, if you want a lighter texture, consider using cake flour instead. The protein content in cake flour is lower, which can help create a more tender crumb in your pound cake.
What adjustments do I need to make for high altitude baking?
For high altitude baking, increase the flour by 1-2 tablespoons and reduce the sugar slightly. You may also need to bake a bit longer. Keep an eye on the cake, as it may rise faster at higher altitudes.
Can I freeze the pound cake?
Yes, this pound cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving for the best texture.
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).