Gladys' Pound Cake
A moist, buttery pound cake with subtle lemon and vanilla flavors, perfect for dessert or tea time gatherings, appealing to those who love classic, rich baked goods.
Ingredients
Instructions
- Cream the butter, sugar, and Crisco until the sugar dissolves.
- Add beaten eggs to the mixture.
- Sift together the flour and baking powder.
- Add the flour and milk alternately to the creamed mixture.
- Add vanilla and lemon flavorings.
- Place in a cold oven and turn the oven to 325°F.
- Bake for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an even richer flavor, consider using unsalted butter instead of regular butter. You can substitute half of the butter with additional Crisco for a lighter texture. Make sure to bring the eggs and milk to room temperature before mixing, which helps create a better emulsion. If you prefer a citrus twist, experiment with orange zest in place of lemon.
Serving Suggestions
Serve slices of Gladys' Pound Cake plain, or top with fresh fruit and whipped cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a fun twist, consider serving it with a scoop of ice cream alongside, reminiscent of Ice Cream Jell-O on a warm day.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or in a preheated oven at 300°F until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Gladys' Pound Cake contains roughly 1377 calories, with 20g protein, 245g carbohydrates, and 22g fat. It is an excellent source of vitamin C (84% of the Daily Value), calcium (75% of the Daily Value), and iron (50% of the Daily Value). Note that it is relatively high in sodium, at 1196mg per serving (52% 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 cake flour instead of all-purpose flour?
Yes, you can substitute cake flour for all-purpose flour in this recipe. Cake flour will yield a lighter, more tender pound cake. Just remember to use a little extra flour to maintain the right texture, and sift it well before mixing.
What can I do if my cake sinks in the middle?
If your pound cake sinks in the middle, it may be due to underbaking or too much moisture in the batter. Ensure your oven is calibrated correctly, and try baking a little longer. Also, avoid opening the oven door during baking to maintain a consistent temperature.
How can I add more flavor to my pound cake?
To enhance the flavor of your pound cake, consider adding almond extract or experimenting with different citrus zest. You can also fold in chocolate chips or nuts for added texture. For a unique twist, browse more American recipes that incorporate seasonal fruits.
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).