Dot'S Pound Cake
A rich, buttery pound cake with a tender crumb, infused with vanilla and lemon flavors, perfect for special occasions or everyday indulgence.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large mixing bowl, sift together the sugar, cake flour, salt, and baking powder.
- Cream the butter, Crisco, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and lemon flavorings.
- Gradually add the sifted dry ingredients alternately with sweet milk, beginning and ending with dry ingredients.
- Pour batter into prepared pan and smooth the top.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
To achieve the best texture, ensure your butter is at room temperature before creaming with sugar. If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. For a richer flavor, consider adding a tablespoon of sour cream or yogurt to the batter.
Serving Suggestions
This pound cake is delicious on its own but can also be served with fresh berries and a dollop of whipped cream for a delightful dessert. It pairs beautifully with *Homemade Ice Cream With Oreos* for a fun twist. Consider enjoying it with a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or gently reheat in the oven to restore its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Dot'S Pound Cake contains roughly 323 calories, with 7g protein, 68g carbohydrates, and 2g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of protein.
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 margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe. However, the flavor and texture may slightly differ. Make sure to use a stick margarine rather than a spreadable kind for the best results.
What can I add to the batter for extra flavor?
For added flavor, consider incorporating 1/2 cup of chopped nuts, such as pecans or walnuts, or 1 cup of chocolate chips. You can also experiment with different extracts like almond or coconut for unique taste variations.
Why is my pound cake dense?
A dense pound cake can result from overmixing the batter or using cold ingredients. Be sure to mix just until combined after adding the dry ingredients, and use room temperature eggs and butter for a lighter 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).