Extract Pound Cake
A rich, buttery pound cake with a moist, tender crumb and a delightful blend of vanilla, almond, brandy, rum, lemon, and black walnut flavors. Perfect for special occasions or teatimes, it offers a classic taste that appeals to all ages and pairs beautifully with fresh fruit or a dusting of powdered sugar.
Ingredients
- 1/2 cup shortening
- 1 stick or 1/2 cup real butter
- 1 stick oleo ⓘ
- 2 3/4 cups sugar ⓘ
- 1 cup sweet milk ⓘ
- 6 large eggs ⓘ
- 3 cups sifted all-purpose flour ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 teaspoon almond extract ⓘ
- 1 teaspoon brandy extract
- 1 teaspoon rum extract
- 1 teaspoon lemon or black walnut extract ⓘ
Instructions
- Combine shortening, butter, oleo, and sugar until fluffy.
- Alternately add sweet milk, eggs, and sifted all-purpose flour, beating well after each addition.
- Add vanilla, almond, brandy, rum, and lemon or black walnut extracts.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake in a cold oven, then turn to 325°F, and bake for 2 hours.
Tips & Substitutions
For a lighter texture, ensure all ingredients are at room temperature before mixing. If you don't have shortening, you can substitute with an equal amount of butter for a richer flavor. Experiment with flavor extracts; if almond is too strong for your taste, consider using an additional teaspoon of vanilla instead. This recipe can also be made into smaller loaf cakes for easier serving.
Serving Suggestions
This pound cake is delicious on its own but can also be served with fresh berries and whipped cream for a delightful dessert. For a twist, drizzle a simple icing made from powdered sugar and lemon juice over the top. It pairs beautifully with Cherry Cheese Torte for a stunning dessert spread at gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature and warm in a preheated oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Extract Pound Cake contains roughly 662 calories, with 8g protein, 83g carbohydrates, and 21g fat. It is a good source of iron (19% of the Daily Value) and protein (17% 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?
While all-purpose flour is recommended for its structure, you can experiment with cake flour for a softer texture. Just be aware that the final product might be less dense than traditional pound cake.
What can I do if I don't have all the extracts?
If you're missing some extracts, you can increase the vanilla extract to compensate. Alternatively, use a flavored liqueur, like amaretto or rum, to enhance the flavor profile while keeping the essence of the cake.
Why does the cake need to bake in a cold oven?
Baking the cake in a cold oven allows it to rise slowly, creating a denser texture that is characteristic of traditional pound cakes. This method also helps prevent the cake from cracking on top.
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).