Fan'S Pound Cake
Fan's Pound Cake is a rich, moist dessert with a tender crumb, featuring subtle lemon and vanilla flavors. Perfect for special occasions or teatime, its classic ingredients and simple preparation make it a timeless favorite for family gatherings and celebrations.
Ingredients
Instructions
- Cream Crisco, sugar, and margarine together until smooth and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Alternate adding flour and milk to the mixture, beginning and ending with flour.
- Stir in salt, lemon flavoring, and vanilla flavoring until well combined.
- Pour batter into a tube pan and bake at 325°F for 1½ hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter and Crisco are at room temperature before creaming. You can substitute half the Crisco with unsalted butter for a richer flavor. To enhance the lemon flavor, consider adding a tablespoon of lemon zest. If you prefer a different flavor, almond extract can be used in place of vanilla for a unique twist.
Serving Suggestions
This pound cake is delicious on its own, but it pairs beautifully with fresh berries and whipped cream for a delightful dessert. Consider serving it alongside a scoop of vanilla ice cream or drizzling with chocolate sauce for an indulgent treat. It also makes a wonderful accompaniment to coffee or tea during afternoon gatherings.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When you're ready to enjoy it, let it thaw at room temperature or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fan'S Pound Cake contains roughly 906 calories, with 17g protein, 194g carbohydrates, and 9g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (44% of the Daily Value), and protein (35% of the Daily Value). Note that it is relatively high in sodium, at 859mg per serving (37% 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, you can use all-purpose flour, but the texture may be denser. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for every cup used. This will help create a lighter pound cake similar to those made with cake flour.
How can I tell when the cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. The edges should also start to pull away slightly from the pan. If the cake is browning too quickly, you can cover it with aluminum foil during the last 20 minutes of baking.
Can I add mix-ins like chocolate chips or nuts?
Absolutely! You can fold in chocolate chips, chopped nuts, or even dried fruit into the batter after mixing in the flavorings. Just be cautious not to overmix, as it could affect the cake's texture. Adding mix-ins can enhance the flavor and make the cake even more enjoyable.
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).