Failproof Pound Cake
A rich, moist pound cake with a tender crumb, featuring buttery and almond flavors, perfect for special occasions or everyday indulgence with coffee or tea.
Ingredients
Instructions
- Cream the Crisco and sugar together until light and fluffy.
- Add eggs gradually, mixing well after each addition.
- Stir in the milk and flavorings (butter flavoring and almond flavoring or lemon juice).
- Add the flour, one cup at a time, mixing until just combined.
- Mix the batter for 4 to 5 minutes to develop the texture.
- Pour the batter into a prepared tube pan and a loaf pan.
- Bake at 325°F (163°C) for 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your Crisco is at room temperature before creaming with sugar. You can substitute half of the flour with almond flour for a unique nutty flavor. If you prefer, use unsalted butter instead of Crisco, but this may alter the cake's density. For added moisture, consider incorporating a bit of sour cream into the batter.
Serving Suggestions
Slice the pound cake and serve it plain, or dress it up with a dusting of powdered sugar or a drizzle of glaze. It pairs beautifully with fresh berries or whipped cream, making it a delightful dessert alongside an Almond Peach Sundae. Enjoy it with tea or coffee for a comforting afternoon treat.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 3 months. To reheat, let it thaw at room temperature, then warm individual slices in the microwave for about 10-15 seconds, or in a toaster oven until slightly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Failproof Pound Cake contains roughly 609 calories, with 1g protein, 16g carbohydrates, and 61g fat. It is a good source of vitamin C (16% 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 fat instead of Crisco?
Yes, you can use unsalted butter in place of Crisco. However, this may change the cake's texture slightly, making it denser. If you choose to use butter, make sure it's softened to room temperature for proper creaming with sugar.
How can I tell when the pound cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached, but not wet batter. Additionally, the cake should have a golden-brown color on top and should slightly spring back when pressed gently.
Can I add mix-ins like chocolate chips or nuts to this recipe?
Absolutely! You can fold in chocolate chips, nuts, or dried fruits after mixing in the flour. Just be cautious not to overmix the batter once you add these ingredients to maintain the cake's light 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).